Thai Green Curry

I LOVE Thai food, and this one floated my boat when I saw it in the paper:
(makes 8 servings)

2 T. peanut oil, divided
8 oz. pork sirloin cutlets, cut into 1/4" strips
1 clove garlic, minced
1/4 cup Thai green curry paste
2 cups reduced-sodium chicken or veg. stock (I always use the 70 mg. sodium chicken stock from
      Trader Joe's*)
1 lb. Thai or Japanese* eggplant, cut into 1" cubes
1 red bell pepper, cut into 1/2" strips
3 cups haricot verts*, cut into 1" pieces
2 T. thinly sliced ginger
2&1/2 t. chopped kaffir lime leaves
1/4 cup fish sauce
1 cup Thai basil leaves (again, I encourage you to start an herb garden!*)
1 t. white and black sesame seeds, for garnish

Heat a wok or large sauté over high heat. Add 1 T. of the oil and heat until the oil is very hot and has a shimmer to its appearance. Add the pork and stir-fry until evenly browned, 2 mins. Remove from pan. Add remaining oil to the pan. Add the garlic and curry paste and cook until aromatic, about 2 mins. Add the stock and bring to a simmer, about 1 min. Add the eggplant, red bell pepper, beans, ginger, lime leaves, and fish sauce. Cook until the eggplant is tender, about 8 mins. Add the pork and cook until heated through. Remove from heat and stir in the basil leaves. Mound a serving of your choice of rice in the center of the plates and top with a basil leaf. Surround the rice in a circle with the Thai Green Curry, and sprinkle it with the sesame seeds.

"A wise man builds his house upon the Rock."

Have FUN out there today!!!

Love,

MM