46min 4 ppl
Gaeng Pa Moo
47 minutes
4 people
Medium31–60 min or 7–12 steps
47 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 27g
Carbs 10g
Fats 18g
About this dish
A fierce, coconut-free jungle curry built on jungle curry paste, simmered with tender pork, bamboo shoots and pea aubergines and finished with makrut lime leaf and a fistful of Thai basil.
Allergy Info
Celery, Fish, Crustaceans
Diet Info
Meat
Ingredients
Fresh Produce
- Pea aubergines100 g
- Makrut lime leavestorn4 leaf
- Bird's Eye Chilliesbruised4
- Thai basil20 g
Meat & Poultry
- Pork lointhinly sliced400 g
Tins & Jars
- Jungle curry paste60 g
- Chicken stock500 ml
- Bamboo shootssliced150 g
Oils & Condiments
- Vegetable Oil30 ml
- Fish sauce20 ml
Utensils
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
- Ladle
Method
1
Slice the pork loin thinly across the grain.
Approx. 8 minutes
2
Heat the vegetable oil in a wok and fry the jungle curry paste for 3 minutes until fragrant.
Approx. 5 minutes
3
Add the pork and stir-fry for 4 minutes until sealed on all sides.
Approx. 6 minutes
4
Pour in the chicken stock, bring to a simmer, cover and cook for 20 minutes, until the pork is cooked through and reads at least 63 degrees Celsius on a meat thermometer.
Approx. 15 minutes
5
Add the bamboo shoots and pea aubergines and simmer for 5 minutes.
Approx. 6 minutes
6
Stir in the fish sauce, makrut lime leaves and bird's eye chillies and simmer for 2 minutes.
Approx. 4 minutes
7
Remove from the heat and stir through the Thai basil until wilted.
Approx. 3 minutes
