Try this Jungle Curry (Kaeng Paa Moo) recipe, or contribute your own.
Suggest a better description* soaked in warm water for 15 minutes, drained and sliced (optional) ** soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest Unlike most other Thai curries, jungle Curry is made without coconut milk because coconuts dont 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. Serves 4 as a main dish or 6 in combination with other dishes. 113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992.
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Serving Size: 1 Serving (302g) | ||
Recipe Makes: 4 | ||
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Calories: 161 | ||
Calories from Fat: 46 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.1g | 7 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 40mg | 12 % | |
Sodium 900.4mg | 31 % | |
Potassium 633mg | 17 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 8.5g | ||
Protein 16.8g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 161
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