Kaeng Pa Moo Spicy Pork Curry Soup aeng Pa means jungle curry. This curry is a variation of red curry traditionally from the north jungle of Thailand. This dish got its Kname from local people who cook their curry in the jungle. It was originally prepared with wild boars and other wild meat. As there are no coconuts in the jungle, this curry contains no coconut milk which makes this dish one of your tasty and healthy diet foods. Ingredient (serves 1) 50 g pork tenderloin, thick sliced 10 g small eggplant (1 pc), quartered 10 g basil leaves (2/3 cup) 5 g red cayenne pepper, diagonally sliced 10 g baby corns (1/4 cup), cut 35 g Kaeng Pa curry paste (11/2 tbsp) 2 g kaffir lime leaves (2 leaves), torn 2.5 g sugar (1/2 tsp) 15 g finger roots (1/4 cup), shredded 22.5 ml fish sauce (11/2 tbsp) 15 g yard long beans (1/4 cup), 1 inch cut 15 ml vegetable oil (1 tbsp) 250 ml chicken stock (1 cup) Preparation 1. In a wok, add vegetable oil and heat up over low heat. Add Kaeng Pa curry paste and stir continuously for about 3 minutes or until fragrant. 2. Pour stock into the wok, bring to a boil. Add pork and cook for about 2 minutes. Add finger roots and baby corns. Reduce heat to medium and cook for 3-4 minutes. 3. Add small eggplants and seasoning with fish sauce, sugar. 4. Add yard long beans, kaffir lime leaves, cayenne peppers, and basil leaves. Stir for 1 minute. Remove from the heat. To Serve Transfer the curry to a serving bowl and garnish with basil leaves. Best eaten with steamed jasmine rice. Maliwan Thai Cooking Class © Copyright 2011 M&D Brilejo Group Co., Ltd. MT-RC-005 Rev.1.