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Kaeng Paa Moo (Jungle Curry)
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
 Stephen Ceideburg
1/2 x ca. 450 gPork tenderloin, trimmed
1 Teelöffelvegetable oil
1 EsslöffelMinced garlic (3 cloves)
3 EsslöffelJungle Curry Paste (recipe follows)
2 TasseDefatted chicken stock
1/2 x ca. 450 gChinese eggplant, coarsely chopped
1/2 x ca. 450 gLong beans, trimmed, cut into I inch pieces
2 Esslöffelfish sauce
1/4 TasseThinly sliced fresh krachai or:
2 EsslöffelLoosely packed dried *
Fresh kaffir lime leaves or:
Dried **
1/2 Tassebasil chopped, fresh
die Zubereitung:

* 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.

113 Calories For Each Of 6 Servings: 11 G Protein, 2 G Fat, 12 G Carbohydrate; 588 Mg Sodium; 27 Mg Cholesterol.

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