Name: Pork jungle curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 1/4 cup (75g) red curry paste; 750 gram pork fillet, sliced thinly; 1/3 cup firmly packed fresh thai basil leaves; 40 gram pickled ka chai, sliced thinly; 150 gram thai eggplants, chopped coarsely; 1 carrot (150g), sliced thinly; 100 gram snake beans, chopped coarsely; 227 gram can bamboo shoots, rinsed, drained; 2 x 5cm stems pickled green peppercorns (10g); 2 fresh kaffir lime leaves, torn; 1 litre vegetable stock; 4 fresh red thai chillies, chopped coarsely

Pork jungle curry

Like many curries from northern Thailand, this jungle curry contains no coconut milk, as there are no coconuts in the highlands.

Ingredients

2 tablespoon peanut oil

1/4 cup (75g) red curry paste

750 gram pork fillet, sliced thinly

1/3 cup firmly packed fresh thai basil leaves

40 gram pickled ka chai, sliced thinly

150 gram thai eggplants, chopped coarsely

1 carrot (150g), sliced thinly

100 gram snake beans, chopped coarsely

227 gram can bamboo shoots, rinsed, drained

2 x 5cm stems pickled green peppercorns (10g)

2 fresh kaffir lime leaves, torn

1 litre vegetable stock

4 fresh red thai chillies, chopped coarsely

Method

1.Place oil and curry paste in large saucepan; stir over heat until fragrant.

2.Add pork; cook, stirring, about 5 minutes or until browned all over.

3.Reserve about four large whole basil leaves for garnish. Add remaining basil leaves, ka chai, eggplant, carrot, beans, bamboo shoots, peppercorns, lime leaves and stock to pan; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until vegetables are tender. Stir in chilli.

4. Place curry in serving bowl; sprinkle with reserved thai basil leaves.

Women's Weekly Food

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