Kaeng pa

Method

1. 1 Slice the pork thinly, chop the galangal into thin strips, halve the pickled eggplant and soak it in salt water to prevent browning.
2. 2 Sauté the red curry sauce with oil over low heat for 3 minutes until fragrant. Since no coconut milk is used, stir constantly to prevent burning.
3. 3 Sauté the pork for 3 minutes until browned, then add the chicken broth and bring to a boil.
4. 4 Add the bamboo shoots, pickled eggplant, long beans, galangal, and whole green peppercorns, and cook over medium heat for 15 minutes.
5. 5 Add fish sauce, then add Thai lime leaves and Thai basil, simmer for another 2 minutes, then turn off the heat. This dish is very spicy and watery, and is best served with rice.

With an appliance

• Oven 40 min

  Replace step 4: place the meat, broth, bamboo shoots, and vegetables in a heat-resistant pot with a lid, and cook on the middle rack of the oven at 180 degrees for 15 minutes. Keep step 5 the same and only add the lime leaves and basil after removing the pot from the oven.