Ingredients

• 6 Thai shallots
• finely chopped
• 3 large garlic cloves
• finely chopped
• thumb-sized piece galangal
• coarsely grated
• 5 Thai green chillies
• finely chopped
• 12cm/5in stalk lemongrass
• outer leaves removed and white part thinly sliced
• 6 coriander roots
• washed and chopped
• ½ tsp shrimp paste
• 3 kaffir lime leaves
• finely chopped
• 1 tsp white peppercorns
• crushed
• 3 tbsp vegetable oil
• 500g/1lb 2oz pork tenderloin
• chopped
• 5 Thai green aubergines
• cut into quarters
• 400g/14oz chicken stock
• 2 small red chillies pierced for extra heat
• chopped
• with or without seeds
• 2 tbsp Thai fish sauce
• 4 kaffir lime leaves
• 25g/1oz krachai
• thinly sliced (a milder version of galangal and ginger
• from the same family)
• 1 tbsp palm sugar
• 400g/14oz butternut squash
• diced
• 40g/1½oz pea aubergines
• available in jars at large supermarkets or fresh at Asian supermarkets
• 1 stem fresh green peppercorns (optional)
• alternatively use ½ tsp brined green peppercorns from a jar
• 7 Chinese long beans
• cut into 2.5cm/1in slices
• alternatively use French beans
• 1 large handful holy basil
• torn
• steamed or boiled rice
• to serve

Directions

• For the paste
• either place all the ingredients in a small blender with two tablespoons of water and blend
• or finely chop and grind in a pestle and mortar.
• For the curry
• place a large wok over a medium heat
• add the vegetable oil and then add the paste. Stir occasionally for 3-4 minutes to cook through.
• Add the pork and stir fry to brown the meat on all sides. Add the quarters of Thai green aubergine
• the hot stock
• chilli and fish sauce. Bring to the boil and then reduce the heat to a simmer and cook for 5-8 minutes.
• Add the lime leaves
• kracthai
• palm sugar
• butternut squash
• pea aubergines and fresh green peppercorns (or brined peppercorns).
• Cook for a further 10 minutes
• or until the butternut squash and green aubergines are just about cooked.
• Finally add the chopped long beans and simmer for four minutes. Stir through the holy basil just before serving. Serve with steamed or boiled rice.