Gaeng Pah Muu
Most curries from southern Thailand use coconut milk. This one, from the mountainous north, doesn't, because the climate is too temperate for coconut palms to survive. Don't be intimidated by the start-to-finish time; the curry paste and chicken stock can be made days ahead. Once you have those components at hand, the recipe only takes about 1 hour to put together. If you prefer your food less spicy, use the smaller amounts of curry paste and vegetable oil.
Active time: 3 1/4 hr Start to finish: 7 1/4 hr (includes making curry paste and stock)
Long slender Asian eggplant can be substituted for Thai apple eggplant. Thai apple eggplant is traditionally eaten raw or crisp-tender, but Asian eggplant needs to be precooked. Cut Asian eggplant into 1-inch cubes and toss with 1 tablespoon vegetable oil, then bake in 1 layer in a shallow baking pan in a preheated 400°F oven until crisp-tender, about 12 minutes. Proceed with recipe.
Recipe information
Yield
Makes 8 servings (as part of larger meal)
Ingredients
Special Equipment
Preparation
Step 1
Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration).
Step 2
Heat oil (see above) in wok over moderate heat until warm, about 30 seconds. Add curry paste (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes. Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes. Add eggplant, grachai, beans, baby corn, and stock and simmer, stirring, until eggplant is crisp-tender, 3 to 5 minutes. Add fish sauce, lime leaves, chile, and salt and bring to a boil, then remove from heat. Stir in half of basil.
Step 3
Serve topped with remaining basil.
