Jungle Curry (Kaeng Paa Moo) 0.50 lb pork tenderloin, trimmed 1.00 teaspoon vegetable oil 1.00 tablespoon minced garlic (3 cloves) 3.00 tablespoon jungle curry paste (recipe follows) 2.00 cup defatted chicken stock 0.50 lb chinese eggplant, coarsely chopped 0.50 lb long beans, trimmed, cut into i inc h pieces 2.00 tablespoon fish sauce 0.25 cup thinly sliced fresh krachai or: 2.00 tablespoon loosely packed dried * 2.00 fresh kaffir lime leaves or: 4.00 dried ** 0.50 cup chopped fresh basil * soaked in warm water for 15 minutes, drained and sliced (optional) ** soaked in warm water for 20 minutes and drained, or 1 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. Serves 4 as a main dish or 6 in combination with other dishes. Yield: 4 servings