Recipe

Pat Puk Ke Mow Curry Pork Egg Plants Recipe

Add Step-by-Step Photos	Watson2167 / All my dishes 1 year, 10 months ago There is so many ways to make your curry dish..this dish happen to be my favorite dish...great over jasmine rice...you can make with any vegetables you wish even bamboo but, great with eggplants TRY IT !!! Pat Puk Ke Mow mean....stir drunk vegetables... More Prep:20m Cook:35m Servings:8	Watson2167
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Ingredients

1 lb Thai apple eggplants or Chiness eggplants cut lengthwise

1/4 cup vegetable oil

1/4 Thai red curry paste (see Red Curry reicpes)

1 1/2 lb pork tenderloin, halved lengthwise, then sliced crosswise 1/4 inch thick

1/3 cup ginger thinly sliced

3 oz Chinese long beans or green beans, cut into 1-inch pieces

8 canned baby corn, rinsed, drained, and halved lengthwise

1/2 cups Thai chicken stock

3 tablespoons Thai fish sauce

5 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot)

1/4 cup of fresh dill (optional)

2 red jalapeño chiles, thinly sliced crosswise and seeds discarded

2 teaspoon of sugar

1 cup loosely packed bai gapaw (holy basil leaves)

Directions

Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration or soked in water until use)

Heat oil in wok or pan over moderate heat until warm, about 30 seconds.

Add curry paste, sugar (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes.

Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes.

Add eggplant, ginger, beans, baby corn, and stock and simmer, stirring, until eggplant is crisp-tender, 3 to 5 minutes.

Add fish sauce, lime leaves, chile, and bring to a boil, then remove from heat. Stir in half of basil.

Serve topped with remaining basil.

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Comments

cookingforfun 1 year, 10 months ago said:
I printed this out and I'm going to make this. Thanks

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