Jungle Curry (kaeng Paa Moo)

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. Serves 4 as a main dish or 6 in combination with other dishes. Jungle Curry Paste (Kaeng Paa) 2 lg shallots, minced 1 tb minced garlic (3 cloves) 1 tb peeled, minced fresh galangal or 2-inch long slice dried, soaked in hot water for 30 minutes, drained and minced or 2 tsp peeled, minced gingerroot 1 inch piece fresh lemongrass, minced, or 1 tb dried, soaked in water for 30 minutes, drained and minced 8 dried whole red chilies, with seeds, minced, or 2 1/2 ts red-pepper flakes 2 ts minced cilantro root 1 fresh kaffir lime leaf, minced or 2 dried, soaked in warm water for 20 minutes, drained and minced, or 1/2 tsp. grated lime zest 1/2 ts shrimp paste 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.