Gaeng Om Moo - Thai Pork Stew

a dish from Thailand's Esarn

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Ingredients

500 g	pork, marbled
250 g	pumpkin
250 g	zucchini
5	small white eggplants (or white-green ones)
5	Thai onions
5 clove(s)	garlic
6	chillies, red (or more)
1	galangal, about 5 cm
2 stalk(s)	lemongras
3 tbsp	rice, roasted uncooked, ground
6 piece(s)	spring onions
1 bunch(es)	dill (big one)
3 stalk(s)	Thai lemon basil (mang lak)
5 piece(s)	kaffir lime leaves
2 tbsp	fermented fish paste (pla rah)
1 tbsp	fish saucex, to taste
1 tsp	sugar
1 tsp	stock, instant
	water

Method

Preparation time: ca. 1 hr / Grade of difficulty: medium / Calories per portion: n/a

Cut meat in very thin stripes (works best when frozen), about 5 cm long.

Cut pumpkin in cubes, zucchini in slices, eggplants in quarters. Chop onions. Chop chillies (of which 3 go into the mortar, see next step), spring onions, dill, and kaffir lime leaves. Pick basil leaves from their stems.

In a mortar, pound 3 chillies, the garlic, galangal and lemongrass. Heat some water in a big pot and add the paste. Cook until fragrant, add onions.

Then add the stock, some water, and the meat and cook for about 10 minutes.

Add fermented fish paste (pla rah), pumpkin, zucchini, egg plants, and the ground rice. Cook for 5 more minutes.

Now add spring onions, chillies, dill, kaffir lime leaves, and lemon basil. Add fish sauce and sugar, and season to taste.

Mix well and serve.