Jungle Curry (Kaeng Paa Moo)     


Description
Curry TypeUnknown
StrengthUnknown
DifficultyHard
SourceStephen Ceideburg
VegetarianNo
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings4-6
Ingredients1/2 lb Pork tenderloin, trimmed
1 ts Vegetable oil
1 tb Minced garlic (3 cloves)
3 tb Jungle Curry Paste (recipe -follows)
2 c Defatted chicken stock
1/2 lb Chinese eggplant, coarsely
-chopped
1/2 lb Long beans, trimmed, cut
-into I inch pieces
2 tb Fish sauce
1/4 c Thinly sliced fresh krachai
-or:
2 tb Loosely packed dried *
2 Fresh kaffir lime leaves or:
4 Dried **
1/2 c Chopped fresh basil
* soaked in warm water for 15 minutes, drained and sliced (optional)
** soaked in warm water for 20 minutes and drained, or I tsp. Grated lime zest

Jungle Curry Paste (Kaeng Paa)

2 lg Shallots, minced
1 tb Minced garlic (3 cloves)
1 tb Peeled, minced fresh galangal or:
1 Two-inch long slice dried *
1 Inch piece fresh lemon-grass, minced, or:
1 tb Dried, soaked in water for -30 minutes, drained and -minced
8 Dried whole red chilies, -with seeds, minced, or:
2 1/2 ts Crushed red-pepper flakes
2 ts Minced cilantro root
1 Fresh kaffir lime leaf, -minced **
1/2 ts Shrimp paste
1/2 ts Salt
* soaked in hot water for 30 minutes, drained and minced, or 2 tsp.
peeled, minced ginger root ** or 2 dried, soaked in warm water for 20 minutes, drained and minced, or 1/2 tsp. grated lime zest
InstructionsUnlike most other Thai curries, jungle Curry is made without coconut milk because coconuts dont grow in the jungles of northern Thailand.
The curry paste is hot and full of flavor. Kaffir lime leaves give this curry its distinctive and enticing flavor, but if they are not available, you can substitute grated lime Zest.
Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Setaside. In a large, nonstick skillet or wok, heat oil over medium-high heat. Add garlic and stir-fry for 2 minutes, or until browned. Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok. Add pork and stir-fry for 2 to 3 minutes, or until light brown. Add stock and bring to a boil. Add eggplant, beans, fish sauce, krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or until the vegetables aretender. If using lime leaves, discard them. Remove from heat and stirin basil. Serve with sticky rice.

Jungle Curry Paste (Kaeng Paa)

The preparation of Thai curry pastes involves pounding or grinding together an array of spices and herbs. This recipe is very hot; cut down on the amount of dried red chilies if a milder curry is desired.
In a mortar or a small bowl, combine all the ingredients. Using a pestle or the back of a metal spoon, press down on the mixture and stir until it forms a paste. (The curry paste can be prepared ahead and stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.)
Makes 3 to 3 1/2 Tbsp.
Notes113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G
CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL.
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