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
How to cook jungle curry mix Vegetables
Best Jungle Curry Recipe made from scratch | แกงป่า |Fresh Curry Paste
Best Jungle Curry recipe made from scratch
แกงป่า
Fresh Curry Paste
For me this is the quintessential Thai curry!!!
Simple, fresh, healthy and packed full of flavour.
This is our recipe for Jungle curry also known as Gaeng Pa แกงป่า in Thailand.
Simple tutorial with Chef Pi Tou showing us how to cook and prepare the various ingredients for Gaeng Pa jungle curry from start to finish. This is also showing how to make your Gaeng Pa curry paste from scratch, no packets of curry paste here. Pull out your pestle and mortar and let's get started.
Here's the recipe:
200g fresh chicken breast thinly sliced
400ml water ( add to the mortar after making the paste to soak up all the taste and add slowly to the wok)
3/4x Tbsp fish sauce (we ended up using 4)
6x Holy basil leaves ( if you cant get you can substitute for sweet basil)
4x Young peppercorn stems
4x krachai stems sliced lengthways
1x Large sweet chilli sliced to decorate
Veg:
200g Thai long bean ( cut about 2/3 inches)
100g pea aubergine
4x Thai aubergine
Curry Paste:
1 tsp shrimp paste
½ Tbsp galangal
3 Tbsp krachai (roughly chopped)
¼ tsp kaffir lime skin
1 Red shallot
20 dry roasted bird's eye chilli
10 fresh bird's eye chilli
10 cloves of garlic
3 Tbsp coriander stems
3 Tbsp lemon grass finely chopped
Chapters
00:00 Killan tells us about the video
00:30 Intro
00:45 The ingredients
02:40 Pestle and mortar
04:33 Prepare the veg
05:19 Wok time
09:40 plating up
10:05 The finished article
10:18 Taste test
11:06 Outro
As with all Asian cooking this is a rough guide with regards to amounts, adjust for your own taste and spice tolerance.
If you want to make it spicier then toast birds eye chillies instead of large sweet chilli.
Good luck and let us know how you get on.
Enjoy!!!!!!!
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Kaeng Pa Moo (Pork Jungle Curry) แกงป่าหมู โดยเฮียเบิ้ม ลาสเวกัส
Kaeng Pa Moo (Pork Jungle Curry) แกงป่า เป็นแกงที่มีรสจัดจ้านเผ็ดร้อน เป็นแกงที่ไม่ใส่กะทิ จะใส่เนื้อไก่ หมู เนื้อวัว หรือไม่ใส่เนื้อก็ได้ ใส่ผักร่วมหลาย ๆ ชนิดก็ดี เวลากิน ซดน้ำรสเผ็ด ๆ ยิ่งแซ่บเวอร์
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.
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.
???? INSTAGRAM: ThunThunChannel
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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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○ CHA KROEUNG | Yummy Herb Paste Chicken Stir Fry -
○ PLEAH SACH KO -
○ RED CURRY PASTE -
○ PAD THAI -
○ STEAMED PORK BUNS -
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???? WHERE I FIND MY MUSIC
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#curry #thaifood #spicy
WHY THE INTERNET IS WRONG ABOUT JUNGLE CURRY | Full cooking Tutorial
If you're a fan of Jungle Curry - this video is for you. You will get a full tutorial on how to make both the paste and the curry as well as a unique insight into the actual origin of Gaeng Pa or jungle curry.
Mainstream internet content suggest that the name Jungle Curry stem from it being made from ingredients you can find in the jungle, that it is simply a curry that Thai people make in the jungle, or even that all the greens in it bring to mind a jungle hence the name - but nothing could be further from the actual origin of its name.
In this video I'd like to bring the Thai perspective on the history of this dish, which is very different from what you may have been exposed to through English speaking media and content creators.
Please watch the video to find out!
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Gaeng Pa or Jungle curry (serve 4)
List of ingredients:
Paste
3/4 cup of lemongrass
1/2 cup of thai shallot
1 tbsp of finger root
1 tbsp of galangal
1 tbsp of curcuma
1 tbsp of kaffir lime rind
1 tbsp of garlic
8 large dried chilies (boiled and deseeded)
5 small bird eye chilies
1 tsp of black pepper
1/2 tbsp of sea salt
1 1/2 tbsp of shrimp paste
Curry
500 g Chicken thighs (deboned) or fatty cut of pork, wild boar, catfish, frog etc.
500 ml chicken stock
1 tbsp cooking oil
40 g eggplant
40 g pea-eggplant
40 g long/ string bean
40 g stink bean (Parkia speciosa) can be replace by bamboo shoot if not available
A handful of holly basil
Garnish
Kaffir Lime leaves
Fresh chilies
Finger roots
Fresh Thai pepper corn
Link to my Thai chicken stock recipe:
Music and sound FX on license from Epidmicsound.