Thai Country Curry

This Thai Country Curry, Gaeng Bah, is one of my favorite Asian dishes.  It is especially good on one of those days when you have been eating too much meat lately.The main ingredient is Japanese eggplant, those skinny purple ones, and it has just a bit of pork for flavor.The recipe is very flexible -- make it spicy or not, add different vegetables like corn, summer squash, or, if you must, snow peas.

Thai Country Style Curry (Gaeng Bah)

Served with jasmine rice, this spicy Thai dish makes a hearty one-dish meal. It is a flexible dish -- feel free to add other vegetables like corn or summer squash, or snow peas. Add delicate vegetables at the same time as the basil and chiles. You may also substitute beef for the pork.

Yield: Six servings.

Ingredients For the Stock 2 cups chicken stock 3 green onions 6 kaffir lime leaves, torn 2 stalks lemon grass, lower portion smashed and cut into 1 inch lengths 6 black peppercorns 2 cups water, approximately For the Curry 3 Tbs vegetable oil 2-3 Tbs red curry paste 1 Tbs red chili paste 1/2 lb trimmed pork shoulder, sliced into thin strips 1 1/2 by 3/4 inches the stock 3 Tbs fish sauce 1 1/2 Tbs palm sugar (may substitute turbinado or white cane sugar) 2 unpeeled Japanese eggplants, in 1-inch dice (about 3-4 cups) 15 green beans, trimmed and cut into 2-inch lengths handful fresh graprao basil leaves, or other fresh basil leaves 6 kaffir lime leaves, torn 1/2 red bell pepper, sliced into long thin strips 1-2 serrano chiles, sliced thinly on diagonal chopped cilantro, for garnish

How to Make Prepare the Stock 1  Simmer the stock, green onions, 6 torn kaffir lime leaves, lemon grass and peppercorns for about 15 minutes. Strain into a 4 cup measuring bowl, and discard solids. Add enough water to stock to bring to 4 cups. Prepare the Curry 1  In a large saucepan over low heat warm the oil until hot but not smoking. Add the curry paste and chili paste. It should sizzle, but not spit and pop wildly; if it does, remove from the heat for a moment. Press and stir the paste into the oil and cook until fragrant, about 3 or 4 minutes. 2  Add the meat and stir fry to brown and coat with paste. Cook for a few minutes, stirring occasionally, until the meat absorbs most of the paste and oil and becomes shiny. 3  Add the stock and bring the curry to a boil. Add the fish sauce and sugar, the eggplant, and the green beans. Cook for a few minutes until the vegetables are barely done. Remove from the heat and stir in the basil, remaining 6 lime leaves, and red pepper strips and green chiles. Cover and let stand for about 7 minutes. Add additional fish sauce, to taste. 4  Serve with jasmine rice, and garnish with chopped cilantro.

Author: Adapted from Real Thai, by Nancie McDermott