Recipe

Kaeng Ped Cai Recipe

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Ingredients

Directions

Step #1 soaked in warm water for 15 mins, drained and sliced (optional) soaked in warm water for 20 mins & drained, or I tsp.
Step #2 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.
Step #3 The curry paste is hot & full of flavor.
Step #4 Kaffir lime leaves give this curry its distinctive & enticing flavor, but if they are not available, you can substitute grated lime Zest.
Step #5 Cut pork in half lengthwise & cut into 1/4-inch-thick slices.
Step #6 Set aside.
Step #7 In a large, nonstick skillet or wok, heat oil over medium-high heat.
Step #8 Add garlic & stir-fry for 2 mins, or until browned.
Step #9 Add curry paste & cook for 30 seconds, pressing it against the sides & bottom of the skillet or wok.
Step #10 Add pork & stir-fry for 2 to 3 mins, or until light brown.
Step #11 Add stock & bring to a boil.
Step #12 Add eggplant, beans, & cook for 5 to 6 mins, fish sauce, krachai (if using) and lime leaves or zest, or until the vegetables are tender.
Step #13 If using lime leaves, discard them.
Step #14 remove this from heat & stir in the basil.
Step #15 serve this with sticky rice.
Step #16 Serves 4 as a main dish or 6 in combination with other dishes.
Step #17 113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL.
Step #18 From "Eating Well", Jan/Feb, 1992.
Step #19 --.
Enjoy the KAENG PED CAI recipe