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
Thai Jungle Curry (Gaeng Bpa Curry)
My husband loves Thai food. He loves my Tom Yum Goong the most. So I thought I'd make something new from Thailand to add some variety. This dish is a traditional Thai recepie which combines a lot of the village Thai flavors. I don't really know why it's called a jungle curry but the vegetables give some clues. With pork and prawns, my husband has reevaluated his favorite Thai dish.
See the full recepie and more at
Cooking with Grandma EP1 Jungle Beef Curry
Thai favorited jungle curry (Keang Pa) Healthy food must try it!!! แกงป่าปลา
Ingredients
1 tbsp Oil
80 g Red curry paste
2 cups Water
250-350 g Barramundi
1 cup cut long beans
5-8 Thai eggplants
5-10 Baby corns
3-5 Chilies
3-5 finger roots
5-7 stalks Young pepper
3-4 leaves Kaffir Lime leave
1tbsp fish sauce
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Red Curry with Pork | Thai Food | Gang Pa Moo | แกงป่าหมู
Red Curry with Pork | Thai Food | Gang Pa Moo | แกงป่าหมู
1-2 serve
1. Pork 250 g.
2. Red curry paste 1 ½ tbsp.
3. Thai eggplant 5
4. Turkey berry 20 g.
5. Finger root 20 g.
6. Yardlong bean 50 g.
7. Peppercorn 10 g.
8. Baby corn 20 g.
9. Water 3 cup.
10. Fish sauce 2 ½ tbsp.
11. Salt ¼ tsp.
12. Kaffir lime leaves 5
13. Red chili 1 tbsp.
14. Holy basil ½ cup.
How to cook jungle curry mix Vegetables