Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         pork tenderloin -- trimmed
   1      teaspoon      vegetable oil
   1      tablespoon    minced garlic -- (3 cloves)
   3      tablespoons   jungle curry paste -- (recipe, follows)
   2      cups          defatted chicken stock
     1/2  pound         Chinese eggplant -- coarsely
     1/2  pound         long beans -- trimmed -- cut
          1 inch piece  
   2      tablespoons   fish sauce
     1/4  cup           thinly sliced fresh krachai -- or:
   2      tablespoons   loosely packed dried *
   2                    fresh kaffir lime leaves or:
   4                    dried **
     1/2  cup           chopped fresh basil

Preparation:

* soaked in warm water for 15 minutes, drained and sliced (optional) ** soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest Unlike most other Thai curries, jungle Curry is made without coconut milk because coconuts don't grow in the jungles of northern Thailand. The curry paste is hot and full of flavor. Kaffir lime leaves give this curry its distinctive and enticing flavor, but if they are not available, you can substitute grated lime Zest. Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside. In a large, nonstick skillet or wok, heat oil over medium-high heat. Add garlic and stir-fry for 2 minutes, or until browned. Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok. Add pork and stir-fry for 2 to 3 minutes, or until light brown. Add stock and bring to a boil. 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. If using lime leaves, discard them. Remove from heat and stir in basil. Serve with sticky rice. From "Eating Well", Jan/Feb, 1992