Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1/2 lb Pork tenderloin, trimmed
1 ts Vegetable oil
1 tb Minced garlic (3 cloves)
3 tb Jungle Curry Paste (recipe
-follows)
2 c Defatted chicken stock
1/2 lb Chinese eggplant, coarsely
-chopped
1/2 lb Long beans, trimmed, cut
-into I inch pieces
2 tb Fish sauce
1/4 c Thinly sliced fresh krachai
-or:
2 tb Loosely packed dried *
2 Fresh kaffir lime leaves or:
4 Dried **
1/2 c Chopped fresh basil

* soaked in warm water for 15 minutes, drained and sliced (optional) **
soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest

Unlike most other Thai curries, jungle Curry is made without coconut milk
because coconuts don't grow in the jungles of northern Thailand. The curry
paste is hot and full of flavor. Kaffir lime leaves give this curry its
distinctive and enticing flavor, but if they are not available, you can
substitute grated lime Zest.

Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside.
In a large, nonstick skillet or wok, heat oil over medium-high heat. Add
garlic and stir-fry for 2 minutes, or until browned. Add curry paste and
cook for 30 seconds, pressing it against the sides and bottom of the
skillet or wok. Add pork and stir-fry for 2 to 3 minutes, or until light
brown. Add stock and bring to a boil. Add eggplant, beans, fish sauce,
krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or
until the vegetables are tender. If using lime leaves, discard them. Remove
from heat and stir in basil. Serve with sticky rice.

Serves 4 as a main dish or 6 in combination with other dishes.

113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G
CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL.

From "Eating Well", Jan/Feb, 1992.

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