Jungle Curry (Kaeng Paa Moo)

• 1/2 pound pork tenderloin trimmed
• 1 teaspoon vegetable oil
• 1 tablespoon garlic minced
• 2 cups chicken broth
• 1/2 pound eggplant chopped
• 1/2 pound long beans trimmed
• 2 tablespoons fish sauce
• 2 each kaffir lime leaves

1. Cut pork in half lengthwise and cut into 1/4 inch-thick slices.
2. Set aside.
3. In a large, nonstick skillet or wok, heat oil over medium-high heat.
4. Add garlic and stir-fry for 2 minutes, or until browned.
5. Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok.
6. Add pork and stir-fry for 2 to 3 minutes, or until light brown.
7. Add stock and bring to a boil.
8. 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.
9. If using lime leaves, discard them.
10. Remove from heat and stir in basil.
11. Serve with sticky rice.

pork tenderloin, vegetable oil, garlic, chicken broth, long beans, fish sauce, lime leaves

Taken from recipeland.com/recipe/v/jungle-curry-kaeng-paa-moo-44727 (may not work)