1 stephen ceideburg
1/2 lb pork tenderloin, trimmed
1 tsp vegetable oil
1 tbsp minced garlic (3 cloves)
3 tbsp jungle curry paste (recipe follows)
2 cup defatted chicken stock
1/2 lb chinese eggplant, coarsely chopped
1/2 lb long beans, trimmed, cut into i inc, h pieces
2 tbsp fish sauce
1/4 cup thinly sliced fresh krachai or:
2 tbsp loosely packed dried *
2 fresh kaffir lime leaves or:
4 dried **
1/2 cup chopped fresh basil
Directions
* 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.
Servings: 4 servings
Kaeng Paa Moo (Jungle Curry) Recipe brought to you by Recipe Ideas
Categories: Beans; Chinese; Fish; Meat; Pork; Thai
The History of Recipes
We can follow the history of meal recipes way back into the distant past, at least as far back into history as ancient Egypt, and potentially, even further back. However, mostly, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, in The time of the romans around 25BC a man called Apicius compiled a few scripts which described recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were split into appetizers, main course and afters, something that is very familiar to us today. He also recounts how the cooks of Roman times used many different aromatic flavours, including a few that will be familiar to modern cooks for example basil, mint and dill. For the decades that followed, the wealthy families of Wesstern Europe tried to serve the most extravagent meals, and as a result chefs and their recipe collections were greatly in demand. Nevertheless, it was during the nineteenth century that cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collating, trying out, and publishing recipes common in their social group. By the time we get to the 20th century, recipe publications are increasing in popularity mostly as a result of increased literacy, more spare time and having more money. |
We hope you enjoy this Kaeng Paa Moo (Jungle Curry) recipe.
