Thai jungle curry

Name: Thai jungle curry
Ingredients: 3 tbsp vegetable oil; 500g pork tenderloin, cut into thin (5mm) medallions; 5 Thai green aubergines, cut into quarters; 400g chicken stock, heated; 2 red bird’s-eye chillies, pierced; 2 tbsp Thai fish sauce; 4 kaffir lime leaves; 25g krachai, thinly sliced lengthways; 1 tbsp palm sugar, grated; 400g butternut squash, cut into 1cm cubes; 40g pea aubergines; 1 stem of fresh green peppercorns or 1/2 tbsp sweet brined green peppercorns from a jar (optional); 7 snake beans, cut into 2.5cm lengths; handful of holy basil, leaves torn; 6 Thai shallots (or 1–2 banana shallots), finely chopped; 3 large garlic cloves, finely chopped; 25g galangal, peeled and coarsely grated; 5 Thai green chillies, deseeded and finely chopped; 6 coriander roots, washed and chopped; 1/2 tsp Thai shrimp paste; 3 kaffir lime leaves, finely chopped; 1 tsp white peppercorns, crushed; steamed or boiled rice

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Get all the ingredients cut and prepared for this authentic curry and then it’s just a matter of mixing together the chilli paste and getting it all in the pan.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.hairybikers.com.

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Ingredients

3 tbsp vegetable oil
500g pork tenderloin, cut into thin (5mm) medallions
5 Thai green aubergines, cut into quarters
400g chicken stock, heated
2 red bird’s-eye chillies, pierced
2 tbsp Thai fish sauce
4 kaffir lime leaves
25g krachai, thinly sliced lengthways
1 tbsp palm sugar, grated
400g butternut squash, cut into 1cm cubes
40g pea aubergines
1 stem of fresh green peppercorns or 1/2 tbsp sweet brined green peppercorns from a jar (optional)
7 snake beans, cut into 2.5cm lengths
handful of holy basil, leaves torn
6 Thai shallots (or 1–2 banana shallots), finely chopped
3 large garlic cloves, finely chopped
25g galangal, peeled and coarsely grated
5 Thai green chillies, deseeded and finely chopped
6 coriander roots, washed and chopped
1/2 tsp Thai shrimp paste
3 kaffir lime leaves, finely chopped
1 tsp white peppercorns, crushed
steamed or boiled rice