How To make Jungle Curry (Kaeng Paa Moo)
Stephen Ceideburg 1/2 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 Unlike most other Thai curries, jungle Curry is made without coconut milk because coconuts don't 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. Set aside. 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 are tender. If using lime leaves, discard them. Remove from heat and stir in basil. Serve with sticky rice. Serves 4 as a main dish or 6 in combination with other dishes. 113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G
CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992.
How To make Jungle Curry (Kaeng Paa Moo)'s Videos
JUNGLE CURRY WITH BEEF FROM SCRATCH | แกงป่าเนื้อ
Jungle Curry is a spicy curry that's loaded with a medley of aromatics like fingerroot rhizome, young green peppercorn, and holy basil. It's also water based and does not contain any coconut milk like many other Thai curries. There are several reasons why it's called Jungle Curry. One being that it contains a diverse variety of herbs, spices, and vegetables, resembling a jungle. The other reason is that the flavor of this curry is robust enough to mellow out the gaminess of different kinds of proteins found in a jungle. I prefer beef in this curry, but chicken and pork can also be used.
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????️ INGREDIENTS
(Adjust flavors to your liking)
**Jungle Curry Paste**
Red Chili - 4 chilis
Rehydrated Dried Jinda Chilis - 5 chilis
Rehydrated Dried Guajillo Chili - 1 chili
White Peppercorn - 1 tsp
Kaffir Lime Peel - 1 tsp
Garlic - 4 cloves
Cilantro Root or Stems - 10 stems or 1/2 tbsp
Galangal - 1 inch knob
Lemongrass - 1 talk (lowerhalf)
Fingerroot Rhizome - 2 tbsp
Shallots - 2 small bulbs
Shrimp Paste - 1 tsp
**Jungle Curry**
Jungle Curry Paste - See Above
Beef - 1/2 lb or 227 (angus sirloin steak tip or underblade is good)
Thai Eggplant - 5 eggplants
Yardlong Beans - 6 beans
Baby Corn - 1/2 cup
Fingerroot Rhizome - 9 roots
Young Green Peppercorn - 5 clusters
Red Chilis - 6 chilis
Holy Basil - 1 large handful
Water - 4 cups
Vegetable Oil - 2.5 tbsp
Salt - 1/2 tsp
Sugar - 1 tsp
Fish Sauce - 3 tbsp
Chicken Flavor - 1 tbsp
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#curry #thaifood #spicy
Cooking with Grandma EP1 Jungle Beef Curry
Smoked Mackerel Thai Jungle Curry Recipe - Mae Jum
Welcome back for another Thai curry recipe! Today we are cooking up a delicious smoked mackerel Thai Jungle Curry!
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Ingredients
250 g Smoked Mackerel
35 g Mae Jum Thai Jungle Curry paste
110 g Green Beans
100 g Baby Corn
120 g Bamboo Shoots
40 g Mixed Chillies
1 Large Carrot
6 kaffir Lime lLeaves
600 ml Water
2 tbsp Fish Sauce
1 tsp Palm Sugar
Cooking Method
1. Heat oil in a wok or saucepan on medium/high heat and stir fry Mae Jum's Thai Jungle curry paste for 2 minutes
2. Add half the water and bring to a light boil, blend the paste into the water to make the curry sauce
3. Add fish sauce and all the vegetables except for the mixed chillies. Simmer for about 5 minutes before adding the smoked mackerel fillets
4. Continue to simmer until all the vegetables are cooked and the mackerel is hot. Season with more fish sauce if needed and a teaspoon of palm sugar. Blend well.
5. Add mixed chillies and tear up the kaffir lime leaves. Stir well, before serving up into generous bowls. Serve along with rice.
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???? Music Credit - Sunny Travel by Nico Staf
Recipe Pork jungle curry
Preparation Method
1. Heat oil in a large saucepan over high heat. Cook pork, stirring, for 4 to 5 minutes or until browned. Add onion, galangal and lemongrass. Cook, stirring, for 2 minutes or until onion is lightly browned. Add curry paste. Cook, stirring, for 30 seconds or until fragrant.
2. Add stock, lime leaves and peppercorns. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 30 minutes. Add pumpkin, capsicum and beans. Cook for 20 minutes or until pork and pumpkin are tender.
3. Top with basil leaves. Serve with steamed rice.
4 SERVINGS
Notes : Nutrition per serve based on just under 1 cup steamed rice per person.
The Most Amazing Curry You Never Knew Existed Will Break Your Mind
Authentic Thai jungle curry. Ordering Thai food just isn't enough any more. If you want the real deal, you make it yourself, from scratch. I also show you how to cook the most ridiculously perfect rice using only a pot and a stove. Enjoy.
???? Thai red curry paste recipe
???? Written recipe
???? How to cook the perfect rice
Chapters
00:00 - intro
00:19 - ingredients
01:50 - brining meat
02:39 - making the stock
03:30 - making the curry
07:35 - making fluffy rice
08:56 - serving
09:39 - outro
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