Fiery Jungle Curry with Mixed Vegetables and Meat

Prepare all vegetables and meat: slice pork thinly, quarter eggplants, trim green beans, halve baby corn, and drain bamboo shoots.

Heat a wok or large pot over medium heat. Add the cooking oil and sauté the Jungle Curry Paste for 1-2 minutes until very fragrant.

Add the sliced pork and stir-fry until it starts to brown and is mostly cooked through.

Pour in the water or chicken broth and bring to a simmer. Add the green beans, bamboo shoots, and Thai eggplant. Cook for 5-7 minutes, or until vegetables are tender-crisp.

Season the curry with fish sauce and palm sugar. Add the baby corn, kaffir lime leaves, and fresh green peppercorns. Simmer for another 2-3 minutes.

Stir in the holy basil leaves until just wilted. Remove from heat immediately to preserve the basil's freshness.

Serve the Fiery Jungle Curry piping hot with steamed jasmine rice. Garnish with sliced red spur chilies, if desired.