Another recipe I've adapted from Nancie McDermott's cookbook Real Thai. I've omitted the green beans in her version and added some canned baby corn and straw mushrooms instead (not traditional). Some iterations of Paht Peht Moo incorporate coconut milk, but I think it makes the dish a tad too rich for my taste. Great served with steamed jasmine rice.
2 tbsp. oil
3 heaping tbsp. of red curry paste
1 lb. thinly sliced pork shoulder
1 Chinese or Japanese eggplant, cut into 1" dice
1 cup fresh Thai (Grapao) basil leaves (ok to sub with regular basil)
12 fresh Kaffir lime leaves
1 red bell pepper, seeded and sliced
1 can baby corn
1 can straw mushrooms
Juice of 1/4 of a lime
4 tbsp. fish sauce
6 tbsp. water
2 tsp. sugar
1. Heat 2 tbsp. of oil in a skillet or wok over medium heat until very warm, but not hot. Add the curry paste and stir into the oil until well blended. Cook for several minutes until fragrant and shiny.
2. Add the sliced pork shoulder and stir fry until browned, about 2 minutes. Add the diced eggplant, toss well, cover and cook until eggplant is tender, about 5 minutes.
3. Add the bell pepper, baby corn, straw mushrooms, basil and lime leaves. Stir in the juice of 1/4 of a lime, the fish sauce, water and sugar. Cook on medium for 5-6 minutes or until the bell pepper is tender-crisp. Serve hot with steamed jasmine rice.