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
Written cooking instructions as an idea can be traced far back into the far past, in truth as far back as early Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
As we move into The time of the roman empire around 25BC a roman called Apicius created some documents which described recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, entrees and desserts, something we still use today. Aspicius describes how the cooks of Roman times made use of many spices, including a few that are still present in modern kitchens for example thyme, rue and parsley. In the 15th century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including coriander, parsley, and basil. The introduction of these new herbs and spices led to an outbreak in books on cooking, most of which still exist in academic collections. When we get to the 1900s, cookbooks are starting to become popular mostly as a result of more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this Kaeng Paa Moo (Jungle Curry) recipe.
