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Thai Curry 05

Make Thai Curry 05 at home with Vegetable Oil, Garlic, Defatted Chicken Stock, and Fish Sauce. Keep it handy for the next time you cook it.

Ingredients

• 1 tsp
• 1 tbsp
• 2 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Cut pork in half lengthwise and cut into 1/4-inch-thick slices.

2. 2

   Set aside.

3. 3

   In a large, nonstick skillet or wok, heat oil over medium-high heat.

4. 4

   Add garlic and stir-fry for 2 minutes, or until browned.

5. 5

   Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok.

6. 6

   Add pork and stir-fry for 2 to 3 minutes, or until light brown.

7. 7

   Add stock and bring to a boil.

8. 8

   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.

9. 9

   If using lime leaves, discard them.

10. 10

    Remove from heat and stir in basil.

11. 11

    Serve with sticky rice.

12. 12

    In a mortar or a small bowl, combine all the ingredients.

13. 13

    Using a pestle or the back of a metal spoon, press down on the mixture and stir until it forms a paste. (The curry paste can be prepared ahead and stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.)