Gaeng Pah Muu
Most curries from southern Thailand use coconut milk. This one, from the mountainous north, doesn't, because the climate is too temperate for coconut palms to survive. Don't be intimidated by the start-to-finish time; the curry paste and chicken stock can be made days ahead. Once you have those components at hand, the recipe only takes about 1 hour to put together. If you prefer your food less spicy, use the smaller amounts of curry paste and vegetable oil.
Active time: 3 1/4 hr Start to finish: 7 1/4 hr (includes making curry paste and stock)
Ingredients
Makes 8 servings (as part of larger meal)
Special Equipment
Preparation
Step 1
Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration).
Step 2
Heat oil (see above) in wok over moderate heat until warm, about 30 seconds. Add curry paste (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes. Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes. Add eggplant, grachai, beans, baby corn, and stock and simmer, stirring, until eggplant is crisp-tender, 3 to 5 minutes. Add fish sauce, lime leaves, chile, and salt and bring to a boil, then remove from heat. Stir in half of basil.
Step 3
Serve topped with remaining basil.
Long slender Asian eggplant can be substituted for Thai apple eggplant. Thai apple eggplant is traditionally eaten raw or crisp-tender, but Asian eggplant needs to be precooked. Cut Asian eggplant into 1-inch cubes and toss with 1 tablespoon vegetable oil, then bake in 1 layer in a shallow baking pan in a preheated 400°F oven until crisp-tender, about 12 minutes. Proceed with recipe.
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Reviews (10)
Back to TopThe amount of curry paste called in the recipe is too much. I think it got burnt when it turns darker. My dish turned out overwhelmingly bitter. yuck. We threw it away.
ShallotandGarlic
Seattle, WA
8/18/2013
I made this recipe last night and it was fantastic! I used Mae Ploy curry paste, 1/4 cup (I like it really spicy and flavorful), regular eggplant, and chicken stock with some ginger added. It took about an hour. Many people said their eggplant got too mushy, but mine did not. I added it a little later because I was worried about that happening. The liquid was the perfect amount as I like it over rice. I didn't find it to be soupy at all. A little sauce is good over rice anyways. The only thing I would have done differently was add the galangal a little earlier so it would cook more. Maybe I'll take the time to make the curry paste from scratch next time. Yum! A definite addition to my regular rotation. I have a pretty bad gluten intolerance so eating at thai restaurants means interrogating the poor server about the ingredients and not always getting correct information and having a reaction that lasts for days. Making something this good at home helps out a lot! Thanks for the recipe.
Moxiehc
Seattle, WA
11/3/2012
The author of this recipe is actually incorrect about coconut milk not being used in Northern Thai cuisine. The daughter of someone who grew up in Northern Thailand, I know for a fact that coconut milk is used in many authentic Northern Thai dishes (and coconuts do grow in that region as well, not just in the south). This curry tastes much better when made with coconut milk. Additionally, the recipe calls for far more curry paste than is necessary, if you buy the curry paste pre-made from a store. Also, I think it tastes better with Thai chilies (or bird's eye chilies) than jalapenos, but those are often harder to find, unfortunately. And to refute what another reviewer stated, small Thai eggplants (often called aubergines, I believe) are used in authentic Thai dishes. When cooked correctly, they add a unique and delicious flavor to this curry.
Anonymous
Bay Area, CA
2/26/2011
I had chinese eggplant and precooked it as indicated. I felt the curry paste was excessive and only used 2 TB, as well as the liquid: only one cup was all that I needed. Finally, I dredged the meat in a bit of rice flour, which made the sauce thicker. A winning combination of flavors!
Anonymous
orlando,fl
1/9/2010
I made this with Thai eggplant (the round, green and white golf-ball size), and used 1 T prepared curry paste and prepared chicken broth. It was done in the time it took me to cook the rice to accompany. Fast, easy and tasty, but you have to love eggplant!
Anonymous
from Chicago
9/4/2009
We loved this version of jungle curry. The Thai eggplants are hard to find but worth the effort
Anonymous
Calgary
10/19/2008
I used Lebanese Egplants which turned out fine. I would recomend a little less Stock - say 1/2 cup as the vegies loose moisture but overall very tasty.
pansole
Brisbane
10/12/2008
This is no way a gourmet delight, just a hodge-podge of anything found around. I've seen this made with frog, even snake. Eggplant should never, ever be allowed in any form close to a stew - which is what this is. Discretion is a far better ingredient.
nevl
New Zealand
8/19/2008
I used store bought red curry paste - which simplified the recipe considerably. Very good - although I substituted regular eggplant as well and it turned to mush.
Anonymous
Newport Beach, CA
6/6/2004
This curry was just OK. I happened to have all the exotic ingredients on hand, except the Thai eggplants, so I used a big one baked as directed. It turned to mush. I also cut the pork pieces too big. Next time I'll use the smaller eggplant and add more peppers/curry sauce. This was good served with coconut rice. My kids like the name!
Carol McE
Elk Grove, CA
5/11/2004
