Dish of Pork / Vegetable Curry
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Pork & Vegetable Curry


Thailand - Northeast   -   Gaeng Bah
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
40 min
Part		 A country curry from northeast Thailand, quite different from Indian curries. It can also be made with Chicken or 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 (3)
Chili, Thai (4)
Basil Leaves, Thai (5)  
Oil
Red Curry Paste (6)
Stock
Water
Fish Sauce (7)
Do-Ahead   -   (1-1/2 hrs)
  1. Make your Red Curry Paste if you don't have it on hand.
Prep   -   (25 min)
  1. Slice PORK thin and cut into 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 unless using the big Globe Eggplants. Slice BAMBOO SHOOTS into strips about 2" long by 3/4" wide, mix all.
  3. Slice CHILIS diagonally into thin ovals.
  4. Pull BASIL LEAVES from their stems and set to soak in cold water (this way they stay green longer).
Run   -   (15 min)
  1. In a large sauté pan heat Oil over moderate flame and stir in Red Curry Paste until aromatic and blended with the oil.
  2. Stir in Pork and fry stirring over high heat until all raw color is gone and any exuded liquid has evaporated.
  3. Stir in Stock and Water. Bring back to a boil, then stir in the Fish Sauce and Vegetable Mix. Simmer until vegetables are crisp tender - don't overcook.
  4. Stir in Chili, then drained Basil and take off the heat.
  5. Serve hot or warm with rice.
NOTES:

  1. Long Beans:

      These are now commonly available in markets serving an East or Southeast Asian community, at least here in Southern California. Fresh young black eyed pea pods have much the same flavor. If you have to use regular green beans, cook them a shorter time. The result will be different, but acceptable. For details see our Long Beans page.

  2. Thai Eggplants:

    If you don't have these, substitute small Indian eggplants, or if you don't have those either, any small thin eggplant cut in sections. For details see our Eggplants" page.

  3. Bamboo Shoots

      These are still available canned in various forms, but they are much better in the vacuum packed plastic bags now widely available in Asian markets. If you use canned, par boil them a couple of minutes to remove the canned flavor. For details see our Bamboo page.

  4. Thai Chilis:

      These are very small and very hot. If you don't have them substitute 1 Serrano for the 3 - not as hot but much larger. For details see our Thai Chilis page.

  5. Thai Basil:

      This should be Thai Purple Basil (only the stems are purple) not the light green Lemon Basil, which is for salads. Italian Basil is different, but an acceptable substitute. For details see our Basil page.

  6. Red Curry Paste

      This is the most used Thai curry pastes. It is best made at home by our recipe Red Curry Paste. "Thai Red Curry Sauce" is not Thai and not suitable.

  7. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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