Serving
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Pork / Vegetable Curry
Thailand - Northeast - Gaeng Bah
Serves
Effort:
Sched:
DoAhead:		 2 main
**
1 hr
Some
A country curry from northeast Thailand, quite different from Indian curries. As a variation it can also be made with beef.





6
4
8
6
3
12
2
1-1/2
1
1
1-1/2 		oz

oz
oz


T
T
c
c
T 		Pork, lean
Long Beans (1)
Eggplant Thai (2)
Bamboo Shoots
Chili, Thai
Basil leaves Thai
Oil
Red Curry Paste
Stock
Water
Fish Sauce
    Prep
  1. Slice PORK into thin strips about 1-1/2" long by 3/4" or so.
  2. Cut LONG BEANS into lengths of about 1-1/2". Cut EGGPLANTS in half if quite small, quarters if larger and 3/4" cubes if larger types are used. Leave skin on. Slice BAMBOO SHOOTS into strips about 2" long by 3/4" wide, mix all.
  3. Slice CHILIS diagonally into thin ovals. Pull BASIL LEAVES from their stems and add to Chilis.
    4. Run
  4. In a large sauté pan heat OIL, add RED CURRY PASTE which should sizzle but only moderately. Stir until aromatic and well blended with the oil.
  5. Stir in Pork and stir fry until shows just a touch of browining.
  6. Stir in STOCK and WATER. Bring back to a boil, then stir in the FISH SAUCE and Vegetable Mix. Simmer until vegetables are done but just barely.
  7. Take off heat. Stir in Chili / Basil mix. Let it sit off the heat for about 5 minutes or so.
    Serve hot or warm with rice.
NOTES:
  1. Long Beans: the best substitute fresh young black eyed pea pods, but those are even scarcer, so use 3 times as many regular green beans.
  2. Thai Eggplants: substitute small Indian eggplants, or if you don't have those any small thin eggplant cut in sections.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
    smm_pigvegcurry1 050917 rt135

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