Jungle curry with pork (Kaeng pa)

1. Cut the pork loin into thin, bite-sized slices; peel the galangal and cut it into hair-thin strips.

2. Cut the green beans into 4 cm pieces and the aubergine into small cubes; rinse and drain the bamboo shoots.

3. Heat a little oil in a wok and fry the red curry paste with the galangal, stirring, for 1-2 minutes until very fragrant.

4. Add the meat and fry for 2 minutes, then pour in the stock and bring to the boil.

5. Add the aubergine, green beans and bamboo shoots and cook for 6-8 minutes until the vegetables are tender; season with the fish sauce.

6. Take off the heat, stir in the Thai basil and serve with jasmine rice.

Tip: This curry from the forested north of Thailand is made without coconut milk, so it is brothy, light and very hot – go easy on the paste if you don't like it too spicy. You can also make it with chicken or fish and add any seasonal vegetables.