Pork, Lean (1)
Eggplant, Thai (2)
Long Beans (3)
Bamboo Shoots (4)
Chili red (5)
Thai Basil leaves
Red Curry Paste (6)
Prep - (35 min)
Run - (40 min)
- Slice PORK about 1/8 inch thick, and cut into strips about
1-1/2 by 3/4 inches, or whatever works with your pork. Unfortunately
pigs are not rectangular.
- Cut EGGPLANTS lengthwise into 6 wedges (if Thai eggplants
- see Note-2 for others). Keep eggplants in cold
water acidulated with some Citric Acid or Lemon Juice until needed.
- Cut LONG BEANS into 1 to 1-1/2 inch lengths.
- Slice BAMBOO SHOOTS thin and cut into pieces about 1 inch
long by about 1/2 inch wide.
- Cap CHILIS. Cut in half lengthwise, remove seeds and cut
crosswise into strips about 1/8 inch wide.
- Remove BASIL LEAVES from stems and start soaking in cold water
(this is so they stay green longer in the curry).
- Mix together all Broth items.
- In a wok or spacious sauté pan heat Oil over moderate
heat and stir in Curry Paste until it is well distributed and
aromatic, but no browning.
- Stir in the Pork and stir fry a few minutes until all
raw color is gone, any exuded liquid has evaporated, and it is well
coated with the curry paste.
- Stir in Broth mix and Bamboo Shoots. Bring to a boil,
then cover and simmer until Pork is tender, about 15 minutes.
- Stir in Eggplant and Long Beans. Bring back to a
boil and continue to simmer until just tender but not mushy, about
12 minutes for Thai eggplants, somewhat less for others.
- Drain Basil Leaves. If you wish, separate some out to use
as Garnish, and cut the rest into wide shreds.
- When ready to serve, stir in Red Chili for just a minute,
then turn off heat and stir in Basil Leaves.
- Serve immediately with plenty of steamed Jasmine rice. In Thailand
they probably spoon it over the rice, but I serve it beside the rice
in a deep plate, with a good amount of the broth, to be mixed as