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Kaeng Paa Moo

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  • 1/2 lb pork tenderloin, trimmed
  • 1 teaspoon vegetable oil
  • 1 tablespoon minced garlic (3 cloves)
  • 3 tablespoon jungle curry paste (see recipe below)
  • 2 cup defatted chicken stock
  • 1/2 lb chinese eggplant, coarsely chopped
  • 1/2 lb long beans, trimmed, cut into i inch pieces
  • 2 tablespoon fish sauce
  • 1/4 cup thinly sliced fresh krachai or:
  • 2 tablespoon loosely packed dried soaked in warm water for 15 minutes, drained and sliced (optional)
  • 2 fresh kaffir lime leaves or 4 dried soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest
  • 1/2 cup chopped fresh basil


Unlike most other Thai curries, jungle Curry is made without coconut milk because coconuts don't grow in the jungles of northern Thailand. The curry paste is hot and full of flavor. Kaffir lime leaves give this curry its distinctive and enticing flavor, but if they are not available, you can substitute grated lime Zest.

Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside. In a large, nonstick skillet or wok, heat oil over medium-high heat. Add garlic and stir-fry for 2 minutes, or until browned. Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok. Add pork and stir-fry for 2 to 3 minutes, or until light brown. Add stock and bring to a boil. 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.

If using lime leaves, discard them. Remove from heat and stir in basil.

Serve with sticky rice.

Kaeng Paa

(Jungle Curry Paste)

  • 2 large shallots, minced
  • 1 tablespoon minced garlic (3 cloves)
  • 1 tablespoon peeled, minced fresh galangal or 1 two-inch long slice dried *
  • 1 inch piece fresh lemon grass, minced, or 1 tablespoon dried, soaked in water for 30 minutes, drained and minced
  • 8 dried whole red chilies, with seeds, minced or 2 1/2 teaspoon crushed red-pepper flakes
  • 2 teaspoon minced cilantro root
  • 1 fresh kaffir lime leaf, minced **
  • 1/2 teaspoon shrimp paste
  • 1/2 teaspoon salt

* soaked in hot water for 30 minutes, drained and minced, or 2 tsp. peeled, minced ginger root ** or 2 dried, soaked in warm water for 20 minutes, drained and minced, or 1/2 tsp. grated lime zest

The preparation of Thai curry pastes involves pounding or grinding together an array of spices and herbs.

This recipe is very hot; cut down on the amount of dried red chilies if a milder curry is desired. In a mortar or a small bowl, combine all the ingredients. 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.)

Makes 3 to 3 1/2 Tbsp.

Serving Size: Serves 4 As Main Dish Or 6 As Side Dish.

Nutritional Information: Per Serving: 113 calories, 11 g protein, 2 g fat, 12 g carbohydrate; 588 mg sodium; 27 mg cholesterol.

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