Jungle Curry With Pork And Thai Eggplant

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 lb Thai apple eggplants (see cooks' note, below)

2 tablespoons to 1/4 cup vegetable oil

1/4 to 1/2 cup Thai red curry paste

1 1/2 lb pork tenderloin, halved lengthwise, then sliced crosswise 1/4 inch thick

1/3 cup julienne strips peeled fresh or frozen grachai (lesser galangal or wild ginger; thawed if frozen) or drained bottled grachai, rinsed, or ginger

3 oz Chinese long beans or green beans, cut into 1-inch pieces

8 canned baby corn, rinsed, drained, and halved lengthwise

1 1/2 cups Thai chicken stock

3 tablespoons nam pla (Asian fish sauce; preferably Thai)

5 (4-inch-long) fresh or frozen Kaffir lime leaves (sometimes called bai makroot)

1 fresh chee fah chile or 2 red jalapeƱo chiles, thinly sliced crosswise and seeds discarded

1/4 teaspoon salt

1 cup loosely packed bai grapao (holy basil leaves)

Special equipment: a large (6-qt) wok

Accompaniment: Thai pickled garlic (gratiam dong)

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