Yield 20 tasting portions
Ingredients Amount
Pork Butt, cubed 2 lb.
Garlic, minced 2 Tbsp.
Jungle curry paste ¼ Cup
Chicken stock 2 Cups
Thai eggplant, quartered 1 lb.
Long beans, 1” lengths ½ lb.
Fish sauce 2 oz.
Galangal, thinly sliced ¼ Cup
Wild lime leaves 4 ea.
Thai basil 1 Cup
Method
1. Heat wok over moderate heat, add oil, then garlic and curry paste. Fry until aromatic.
2. Add pork, stir fry until browned.
3. Add stock, bring mixture to simmer, cook until pork is tender.
4. Add eggplant, beans, Galangal slices, lime leaves, and fish sauce. Continue to cook until eggplant is tender.
5. Just before removing from heat and stir in basil leaves and simmer to cook them lightly in the sauce.
Jungle Curry Paste
Yield 1/2 cup
Ingredient Amount
Shallots, chopped 6 ea.
Garlic, chopped 1 Tbsp.
Salt 1 tsp.
Galangal, minced 2 Tbsp.
Lemongrass, minced 1 ½ Tbsp.
Small dried red chilies, crushed 8 ea.
Wild lime leaves 2 ea.
Thai shrimp paste ½ Tbsp.
Method
1. Place shallots, garlic, and salt into a blender and grind to a paste. Continue to add the other ingredients one by one until a homogeneous paste.