1 C julienne strips grachai (lesser galangal or wild ginger)
9 oz long beans
24 canned baby corn
1 Q Thai chicken stock
1/2 C fish sauce
15 Kaffir lime leaves
6 red jalapeño chiles
1 tsp salt
3 C loosely packet bai grapao (holy basil leaves)
Procedure
Note: 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.
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.