Thai Yellow Curry with Chicken and Potatoes

Thai Yellow Curry with Chicken and Potatoes!

Yellow Curry with Chicken and Potatoes is one of the most famous dishes in Thailand. It called “Gaeng Garee Gai” (แกงกะหรี่ไก่) and can be made with chicken, beef, or vegetables. While you can always buy the store-bought curry paste, but a homemade version will take the freshness flavor level up to a ten. This is my Yellow Curry Paste Recipe, please give it a try: https://ladaskitchen.wordpress.com/2020/05/20/thai-yellow-curry-paste/

Traditionally, Thai yellow curry is made with chicken or beef. It is served with cooked jasmine rice and cucumber relish or Ajaad (อาจาด) as a condiment.

Interestingly, Thai Yellow Curry with Chicken has similar ingredients to Massaman Curry. However, Massaman Curry has not added curry powder and turmeric powder into the paste.

Thai Massaman curry has four flavor elements between the saltiness from fish sauce, sweetness from palm sugar, creaminess from coconut milk, and the sourness from tamarind concentrate. Here is Chicken Massaman Curry recipe: https://ladaskitchen.wordpress.com/2017/04/03/massaman-chicken-curry-gaeng-masaman-gai-แกงมัสมั่นไก่/

I hope you give it a try ka! You can also watch how I made this curry here: https://www.youtube.com/watch?v=VHJfl71e0mI

• Servings: 4
• Prep Time: 20 mins
• Cook Time: 25 mins
• Difficulty: easy
• Rating: ★★★★★
• Print

This dish is wonderfully creamy, bursting with the flavorful chicken and potatoes. It can be served for lunch or dinner.

Ingredients

• 2.5 cups (5 pieces) Chicken Thighs, boneless, skinless, cut into bite size pieces
• 1 onion, sliced
• 2 Idaho potatoes, cut into chunks
• 1 Sweet potato, cut into chunks
• 1 carrot, sliced
• 1 can, (13.5 oz) coconut milk
• 2 Bay leaves
• 2 Tablespoons fish sauce
• Salt to taste
• 1 teaspoon Palm sugar or brown sugar
• 1 recipe Yellow curry paste: https://ladaskitchen.wordpress.com/2020/05/20/thai-yellow-curry-paste/
• 2.5 – 3 cups Water
• For Cucumber Relish recipe
• 1 cup English cucumber, sliced
• 1 shallot, slices
• 1 chili, sliced
• 1/2 cup White vinegar
• 1/2 teaspoon Salt
• 3 Tablespoons Granulated sugar
• Cilantro leaves for garnish

Directions

1. To Make a Cucumber Relish: add white vinegar, sugar, and salt in a saucepan over a medium heat. Stir until sugar is dissolved. Set aside.
2. Add 1/2 cup of coconut milk, use a thick part of coconut milk, usually it’s in the bottom of the can. Add into a pan or a soup pot over medium heat until it’s bubbles. Then stir in the curry paste and mix until combined and fragrant.
3. Add chicken and cook over medium high heat. Then add the remaining coconut milk. Season with fish sauce.
4. When the chicken is cooked, then add potatoes and carrot. Sweet potato will cook faster than the regular one. It will also create the sweetness into the curry sauce. Add water, fish sauce, and palm sugar. Then add onion and bay leaves. Simmer for about 20-25 minutes or until veggies are tender and fully cooked.
5. Taste and adjust the seasoning. Add salt if needed.
6. Ladle the curry into a bowl and serve with jasmine rice and cucumber relish. Add sliced cucumber, shallot, chili into a small bowl and pour the vinegar mixture. Garnish with cilantro leaves.

Enjoy ka!

Thai Yellow Curry Paste

Thai yellow curry paste ingredients!

Thai Yellow Curry Paste!

In Thai cuisine, the curry is called from the color of the paste. Thai fresh herbs are added into the paste such as lemongrass, galangal, garlic, and shallot. I already posted Thai red, green, and yellow curry paste recipes.

For example, Thai red curry paste is included fingerroot or krachai, coriander seeds, and turmeric. This curry paste is created when cooking with fish. These are my favorite dishes: Thai Fish Curry with Noodles , Thai Steamed Fish Curry or Hor Mok Pla, and Thai Fish Cakes.

Here is the Red Curry Paste Recipe: https://ladaskitchen.wordpress.com/2017/08/21/red-curry-paste-krueng-gaeng-phed/

Today I will talk about “Thai Yellow Curry Paste” which is made with dried spices such as coriander seeds, cumin seeds, curry powder, and turmeric powder. These warm spices are related to Indian cuisine. However, Thai yellow curry paste is added the fresh, aromatic herbs, including lemongrass, galangal, turmeric, and ginger.

Chicken Curry is one of the most popular dishes and can be made in the different versions. Thai Chicken Curry is made with potatoes, carrot, and onion.

Are you hungry?…

Here is my Thai Yellow Curry with Chicken and Potatoes Recipe for you: https://ladaskitchen.wordpress.com/2020/05/20/thai-yellow-curry-with-chicken-and-potatoes/

• Servings: 4
• Prep Time: 20 mins
• Cook Time: 20 mins
• Difficulty: intermediate
• Rating: ★★★★★
• Print

A homemade yellow curry paste is freshly made with aromatic herbs and can be made in advance.

Ingredients

2 Tablespoons (3 Dried) New Mexico Peppers, seeded, powder

2-3 Dried Thai Chilies, seeded, powder

2 Tablespoon( 1 stalk) Lemongrass, white part only, finely sliced, chopped

1 Tablespoon (3 slices) Galangal, chopped

4 Garlic cloves, sliced

1 Shallot, sliced

1 Tablespoon (3 slices) Ginger, chopped

1 Tablespoon( 1″ piece) of turmeric, sliced

1 teaspoon Turmeric powder, for color

3 teaspoons Curry powder

2 teaspoons Coriander seeds

1 teaspoon Cumin seeds

4 Cardamons

4 Cloves

1/2 teaspoon Whole white peppercorns

1/2 teaspoon Salt

1 teaspoon Shrimp paste (Kapi)

Directions

1. Cut dried chilies with a scissors. Discard the seeds and grind them by using a coffee grinder or a spice grinder into a powder. I like this method which is the time-saving. Traditionally, I have to soak the dried chilies into the warm water until soften. Then pound them in a mortar and pestle until become a smooth paste.
2. Toast all of the dried spices, coriander, cumin, cardamons, cloves, and white peppercorns in a dry pan and stir them until they’re fragrant. Shake the pan frequently to prevent from burning. Set aside.
3. In the same pan, add fresh herbs, lemongrass, galangal, ginger, turmeric, shallot, and garlic. Then stirring until they’re fragrant and dried. Set aside.
4. In a mortar and pestle, add toasted spices and pound into a powder.
5. Add roasted herbs and pound into a fine paste.
6. Add chili powder and salt.
7. Add shrimp paste and pound into a smooth paste.
8. You can use a food processor or a blender to blend all of the ingredients until they’re smooth and become a fine paste. Add coconut milk or a vegetable oil to help with the blending process.
9. The curry paste can be made in advance. Keep the paste in a dry jar, an airtight container, or a plastic bag in a refrigerator for a week or store in the freezer up to a month.

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A Homemade Yellow Curry Paste!

Thai Green Curry with Chicken and Chinese Eggplants

Last Sunday, it was a Mother’s Day. I love my mom and miss her so much. We always talk to each other over the phone. Right now I couldn’t traveling to visit my family. So I keep myself busy with the things I love, including cooking. I can’t wait to cook for my mom, whenever we get a chance to see each other again:).

Let’s talk about the Green Curry, traditionally is made with chicken, beef, or fish balls. Here is my recipe for you: https://ladaskitchen.wordpress.com/2017/08/25/thai-green-curry-with-fish-balls/

There are a variety of vegetables to add into the green curry, including Chinese eggplants, Thai eggplants, bamboo shoots, and Thai basil leaves. You can add zucchini or green beans into it. I’m sure, it will be delicious.

Thai Basil or Thai Sweet Basil – Bai Horapa (ใบโหระพา) has a stronger aroma and flavor than the regular basil. Thai Basil leaves are dark green in color and the plant gets pink-purple flowers. Normally, this herb is used for making Thai Green Curry.

I have also made Chicken Green Curry Recipe last year, https://ladaskitchen.wordpress.com/2019/09/20/thai-chicken-green-curry-gaeng-kiew-waan-kai/

Enjoy ka!

• Servings: 4
• Prep Time: 20 mins
• Cook Time: 30 mins
• Difficulty: intermediate
• Rating: ★★★★★
• Print

This is a delicious curry dish and perfect for lunch or dinner.

Ingredients

• 5 Chicken Thighs, boneless, skinless, sliced
• 2 Chinese eggplants, sliced
• 6 Thai eggplants, cut into quarters
• 1 cup Red bell pepper, sliced
• 7 Kaffir lime leaves, hand torn in half
• 1 can, 13.5 oz. coconut milk
• 1 can, 10 oz. sliced bamboo shoot, drained, rained
• 2 Tablespoons Fish sauce
• 1/2-1 teaspoon Salt
• 1/2 teaspoon Palm sugar or brown sugar
• 2-2.5 cups Water
• a handful of Thai basil leaves
• Jasmin rice or rice vermicelli noodles for serving
• Prik Nam Pla – fish sauce, lime juice, and sliced chilies for a condiment
• 1 recipe Green curry paste, here is the recipe https://ladaskitchen.wordpress.com/2017/08/25/thai-green-curry-paste/

Directions

• In a pan, add 1/2 cup of coconut milk and simmer over a medium heat until bubbles. Add green curry paste, stirring until combined and fragrant.
• Stir in chicken until its cooked. Add the remaining coconut milk.
• Transfer the chicken mixture into a pot. Add 1 Tbsp fish sauce and about 2 cups of water. When chicken is cooked, then add eggplants. Bring to a boil.
• After the eggplants are cooked, then add red pepper and bamboo shoots.
• Add fish sauce and palm sugar. As this point, add more water if needed.
• When the curry boils, taste and adjust the seasoning. Add salt if necessary. Sprinkle Thai basil leaves and kaffir lime leaves.
• Ladle into a serving bowl and garnish with basil sprig. Serve with Jasmin rice or rice vermicelli noodles. Prik Nam Pla – fish sauce, lime juice, and sliced chilies is served as a condiment.

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Thai Chicken Green Curry – Gaeng Kiew Waan Kai

Hi all,

Hope you had a wonderful summer ka!

I am preparing for my cooking class next month so that I did remake my green curry again. Here is the green curry paste recipe: https://ladaskitchen.wordpress.com/2017/08/25/thai-green-curry-paste/

There are so many curry dishes in Thai cuisine. But this green curry is one of the most popular and spiciest dishes. If you like the spicy flavor from fresh green bird’s eye chilies, I recommend you to try. You can make this curry with beef, pork, or tofu. Here is the vegan recipe for you: https://ladaskitchen.wordpress.com/2019/06/22/vegan-thai-green-curry/

Authentic Thai green curry is commonly made with chicken, Thai pea eggplants, Thai eggplants, and sweet basil. I also made the green curry paste from scratch which was not too spicy.

If you like to watch how I made Thai Green Curry on Youtube: https://www.youtube.com/watch?v=FKzKQTpTu-4

You can also watch how I made Thai Green Curry Paste: https://www.youtube.com/watch?v=tBtOVlrsT_g

Let’s get cooking ka!

Serves 4-5

Ingredients

Green Curry Paste:

3 Green Thai chilies, seeded, chopped

1 Serrano pepper, seeded, chopped

1/4 cup Lemongrass, thinly sliced, use only white parts, keep the green parts for the stock

1 Tbsp galangal, finely chopped

3 garlic cloves, finely chopped

2 shallots, finely chopped

3 cilantro roots or 1/4 cup cilantro stems with leaves, chopped

1 tsp kaffir lime zest, finely chopped

2 tsp coriander seeds, toasted

1 tsp cumin seeds, toasted

1/2 tsp salt

1 tsp shrimp paste

Chicken Green Curry:

1/2 cup green curry paste

3 lb chicken thighs, bones in, sliced

1 can, 13.5 oz coconut milk

1 1/2 cup chicken stock

5 cups Thai eggplants or aubergines, cut into quarters, soak in salt water to prevent from browning

1/3 cup Thai pea eggplants

1 can, 8 oz sliced bamboo shoots, drain and rinse

8 kaffir lime leaves, hand-torn into chunks

a handful of Thai sweet basil leaves

3 Tbsp fish sauce

salt to taste

1 onion, cut into quarters for stock

red chilies for garnish

jasmine rice or rice vermicelli noodles for serving

boiled eggs for serving if desired

Instructions

To make green curry paste: toast coriander and cumin seeds in the pan over medium heat until aromatic. Let it cool and pound in the mortar and pestle. Set aside.

Cut green chilies in half horizontally with a paring knife and scrape off and discard the seeds and pith, then finely chop. Note: the seeds are removed from chilies to tone down the heat. And when you cut the chilies, just be carful and don’t touch your eyes with your hand.

Using a mortar and pestle and adding chopped chilies and a pinch of salt and pound into a fine paste. Add sliced lemongrass, galangal, kaffir lime zest and pound into a fine paste. If the mixture is too wet, add some of the ground spices to absorb the liquid. Add chopped cilantro stems and pound into a fine paste. Then add chopped garlic and shallots and any remaining spices, pound into a fine paste. Finally add shrimp paste and pound to mix. If your hands are tired in pounding the paste, you can use the mini food processor too:).

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To make chicken curry:

• First, making the chicken stock: pour water and add chicken bones into a pot over medium heat. Add onion and lemongrass. Sprinkle some salt. Boil and simmer about 20 minutes.
• Add 1 cup of coconut milk in a large pan or pot and simmer over medium heat until bubbles. Add the green curry paste, stirring until fragrant.
• Add 4 cups sliced chicken thighs, 1 Tbsp fish sauce, and stirring until chicken is cooked. Add chicken stock and the remaining coconut milk.
• Then add Thai eggplants, pea eggplants, kaffir lime leaves, and bamboo shoots. Occasionally stirring until eggplants are cooked. Taste and add more fish sauce. Turn off the heat. Add sliced red chilies and sweet basil leaves.
• Ladle the curry soup into a serving bowl and serve with vermicelli noodles or jasmine rice and boiled eggs if you like.

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  Enjoy ka! xoxo

Lentil and Eggplant Curry

When it comes to cook a healthy dish I prefer to make a meatless meal. I love to cook and try to make a simple but delicious dish that I already have all of these ingredients on hand.

เมื่อพูดถึงการทำอาหารที่มีประโยชน์ ฉันเสนอที่จะทำอาหารที่ไม่ใส่เนื้อสัตว์ ฉันชอบทำอาหารและพยายามทำที่สิ่งที่ง่ายๆแต่อร่อย และมีเครื่องปรุงที่จะประกอบอาหารอยู่แล้ว

Sometimes I feel really bad if I make something that add too much sugar or butter. “We are what we eat.” Definitely we should educate ourselves about food. It is an important topic and scientifically proven fact that our food choices affect our heath.

บางครั้งฉันรู้สึกเป็นสิ่งที่เลวร้ายถ้าฉันทำอาหารแล้วใส่น้ำตาลหรือเนยเยอะๆ เราต้องให้ความสำคัญกับสิ่งที่เราทานเข้าไป แน่นอนที่สุดเราควรศึกษาเกี่ยวกับเรื่องอาหารต่างๆ และให้ความสำคัญซึ่งมีหลักทางหลักวิทยาศาสตร์พิสูจย์ว่าการเลือกทานอาหารมีผลโดยตรงกับสุขภาพของเรา

The good news is it is still summertime so we can enjoy all kinds of delicious summer produce available. Yesterday I made this eggplant curry with hearty lentils and would like to share my recipe with you ka.

ข่าวดีก็คือเรายังอยู่ในช่วงฤดูร้อนซึ่งสามารถเพลิดเพลินกับผัก ผลไม้ที่มีหลากหลาย เมื่อวานนี้ฉันทำ แกงมะเขือกับพืชตระกูลถั่ว และอยากแชร์สูตรอาหารให้กับทุกคนค่ะ

Ingredients:

1 eggplant, cut into 1/2 inch cubes

1/2 cup dried lentils

1/2 cup chickpeas or garbanzo beans

1 onion, diced

3 tomatoes, diced

3 garlic cloves, minced

1 tsp freshly grated ginger

2 tsp curry powder

1/2 tsp turmeric

1 tsp cumin powder

salt and ground pepper to taste

2 tsp maple syrup (optional)

4 cups water

good olive oil

toasted and chopped almond for garnish

cilantro leaves for garnish

cooked basmati rice for serving

Instructions :

1. Place lentils into a saucepan and pour in 2 cups of water. Place over high heat and bring to a boil. Lower heat and simmer until the lentils are tender about 30 minutes. Add more water during cooking if it gets low. When the lentils are done and reserve the water
2. Coat the bottom of a large pot with olive oil over medium heat. Add onion, garlic, and ginger. Sauté until soft and translucent. Season with curry powder, turmeric powder, and cumin and stirring until fragrant.
3. Add eggplant and sauté until soft. Then add tomatoes and about 4 cups of water from boiling lentils. Season with salt, pepper, and maple syrup. Allow to simmer until eggplant and tomatoes are tender about 10-15 minutes. Stir in cooked lentils and chickpeas and simmer about 5-10 minutes. Taste the curry and adjust seasonings if desired.
4. Serve with basmati rice and garnish with chopped almond and cilantro. Enjoy ka! 

 

 

 

 

Vegetable Curry

Hi guys, today I made vegetable curry, which was a simple but scrumptious dish. I also did not add coconut milk or use a pestle and mortar instead of making a curry past in a saucepan. My both trips from Osaka and Moosewood, a well-known vegetarian restaurant in Ithaca inspired me to make this dish. While I was visiting a ski resort in Takayama and tried a popular Chicken Curry for lunch, but it was too salty.

Last weekend I went to Ithaca in New York for the first time and had a chance to visit one of the famous restaurants “Moosewood” that is serving vegetarian and vegan foods. I ordered Thai vegetable curry and pepper mushroom masala. Both dishes were under-seasoned.

I usually cook Thai food at home and also like to order in restaurants that they have Thai menus.  They added a lot of potatoes without peeling skin and the curry was not spicy or creamy at all.  I also tried watermelon – strawberry vinaigrette over salad that was bland.  One of the missing ingredients was salt. I had better make it myself and share my recipe with you. If you like to try Thai version, here is Vegetable Massaman Curry.

Ingredients 

2 sweet potatoes, peeled, cut into bite size pieces

2 Yukon gold potatoes, peeled, cut into bite size pieces

2-3 small carrots, peeled, sliced

1 onion, cut into wedges

1 apple, peeled, grated

1 Tbsp chopped ginger

4 cloves garlic, chopped

1 shallot, sliced

1 Tbsp honey

2 Tbsp ketchup

1 Tbsp brown sugar

2 Tbsp olive oil

soy sauce to taste

salt and pepper to taste

5 cups water or vegetable stock

To make a curry paste

2 Tbsp unsalted butter or vegetable oil

4 Tbsp flour

2 Tbsp curry powder

2 Tbsp garam masala

1 Tbsp turmeric powder

1/2 tsp cayenne pepper

1/2 cup water or vegetable stock

Instructions 

1. To make a curry paste, in a saucepan, add butter and melt over medium heat. Then add flour and stir to combine. Stir in spices and stock and mix until well combined and thickened.
2. Prepare all ingredients and a tip to prevent potatoes from browning by keeping in salt water.
3. Heat olive oil in a large pot over medium heat and stir in onion until translucent.
4. Add ginger , shallot, garlic, and stir until fragrant.
5. Stir in a curry paste and vegetable stock.
6. Add all vegetables , including  potatoes and carrots. Bring to a boil and skim bubbles from the surface.
7. Add grated apple and season with salt, pepper, soy sauce, ketchup, honey, and sugar.
8. Simmer until veggies are cooked and the curry becomes thick.
9. Serve with steamed yellow or jasmine rice. I add a pinch of salt, turmeric, and curry powder into my rice. I like to serve my curry with soft boiled eggs by boiling eggs in a hot water for 7 minutes. Enjoy ka!

Vegetable Massaman Curry

Vegetarian Massaman Curry is a rich, sweet, and spicy flavor and has Indian influences. Thai curry is traditionally made with beef, chicken Massaman Chicken Curry, or lamb. This sumptuous dish is a perfect to serve on a chilly fall or winter nigh with plain jasmine rice. Hope you give it a try ka.

Ingredients 

2 medium potatoes, cut into even chunks

2 medium sweet potatoes, cut into chunks

1 carrot, sliced

1 onion, cut into wedges

1 can coconut milk

1 can coconut cream

1 cup water or vegetable stock

soy sauce and salt to taste

1-2 tablespoons palm or brown sugar

3-4 tablespoons turmeric juice

5 cardamom pods

1 cinnamon stick

1 can of chickpeas or garbanzo beans

1/4 cup roasted peanuts or chopped cashew nuts

1/3 cup Massaman Curry Paste : you can make a homemade Massaman Curry Paste or buy from Asian supermarkets or online. However, the vegetarian version cannot used shrimp paste and fish sauce. Note: if you use store – bought curry paste, you may use about 3 tablespoons because it is spicy.

Preparation 

1. Pour 1 cup coconut cream into a large heavy pan and cook over a medium heat, stirring constantly for about 5 minutes or until it separates. Stir in the Massaman curry paste until fragrant and thoroughly blended.
2. Add coconut milk, potatoes, and carrot about 10 minutes.
3. Then add onion and season with soy, salt, sugar, tamarind juice, cardamon pods, and cinnamon stick. Continue to simmer for 15-20 minutes or until the potato is cooked and tender.
4. Add chickpeas and roasted peanuts into the pan and mix well to combine. Cook for about 5 minutes. Taste and adjust seasoning. Ladle to individual serving bowls and serve with jasmine rice. For this recipe, I did not take lots of photos because I was short in time. Enjoy ka!

 

Thai Green Curry Paste

Thai Green Curry Paste, the name ” green” curry derives from the color of the paste, which comes from green chilies that create both fresh, mature, with shades of bitter flavors. The green curry paste uses mainly the same standard ingredients as Red Curry Paste – Krueng Gaeng Phed. There is one exception that the dry red chili peppers are replaced with fresh green chilies. There are some green leaves that can be used in order to create the green color in the curry such as fresh chili pepper, coriander, or Thai basil leaves.

When I was living in Bangkok and did not have time to make a curry paste myself, so I bought the paste from the local market. It was too spicy and not as fresh as a homemade one. Let’s me tell you, making the curry paste at home is like a labor of love, from sourcing the ingredients to pounding out the paste, but in the end it is rewarding!

This is my Chicken Green Curry Recipe:  https://ladaskitchen.wordpress.com/2019/09/20/thai-chicken-green-curry-gaeng-kiew-waan-kai/Thai chicken green curry It can be served with jasmine rice or rice vermicelli noodles. I also have Thai Green Curry with Fish Balls. recipe. Hope you give it a try ka!

• Prep Time: 20 mins
• Cook Time: 30 mins
• Difficulty: intermediate
• Rating: ★★★★★
• Print

A homemade curry paste can be made in advance and will make your curry taste great.

Ingredients

• 5 Thai green chilies, seeded and chopped,
• 1 Green Serrano pepper, seeded, chopped
• 2 lemongrass stalks, white part only, finely sliced, chopped
• 1 inch piece of galangal or kha, finely chopped
• 1 shallot, sliced, chopped
• 4 garlic cloves, chopped
• 3 cilantro roots or a handful of cilantro stems, finely chopped
• 1 teaspoon kaffir lime zest or use lime zest
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon white peppercorns
• 1/2 teaspoon salt
• 1 teaspoon fermented shrimp paste (Kapi)
• 2 Tablespoons Thai basil leaves, julienned for the green color
• 2 Tablespoons cilantro leaves, julienned for the green color 

Directions

1. Dry-roast the coriander seeds, cumin seeds, and white peppercorns in a small pan until fragrance. Then pound into a powder. Set aside.
2. Use a pestle and mortar, add green chilies, pinch of salt, and pound until fine.
3. Add lemongrass, galangal, and pound together.
4. Then add garlic, shallots, and pound until smooth. Add coriander roots or stems, and the remaining ingredients including dry-roasted spices, salt, and add Kapi at the end. You can add dry-roasted spices one at a time to absorb excess moisture.
5. Pound until the mixture forms a smooth paste. Add julienned Thai basil and cilantro leaves to create more green color.
6. Alternatively, you can use a food processor or a hand blender to blend all the ingredients into a smooth paste.
7. It can be made in advance and store in an airtight jar or a container. Keep the paste in a refrigerator for a week or in a freezer up to a month.

Beautiful!

“Labor of love!” 

Jungle Curry – แกงป่า (Kaeng Pa)

In Thailand, on August 12th is celebrated as the birthday of her Majesty Queen Sirikit and Thai people also take this day as an opportunity to thank our dear mother for her unconditional love. “Thank you so much, Mom for all your love.”  This Jungle Curry is one of my favorite childhood dishes that my mother always makes for me.  My mom’s recipe usually includes chicken, Thai eggplants, green peppercorns, pumpkin, snake beans, and bamboo shoots. You can also use summer vegetables what you have on hand such as zucchini.

Jungle Curry is unlike many of Thai curries that contain coconut milk. Why it called Jungle Curry or Kaeng Pa in Thai language? Because this is a country curry that was originally prepared from wild boar or any game, but these days it is mainly prepared from chicken, pork, or fish. It is a highly spicy and watery curry that has a distinctive flavor.

Serves 5

Ingredients: 

To make the curry paste

8 bird’s eye chilies for spiciness, cut, seeded

5 California dried chili peppers, they are very mild , cut, seeded

3 shallots, chopped

5-7 garlic cloves, sliced

1 teaspoon shrimp paste

1 lemongrass stalk, white part, finely chopped

3 slices galangal, finely chopped

1 tablespoon chopped Finger root or Krachai

2 teaspoons coriander seeds, toasted, pounded

1 tablespoon chopped kaffir lime skin or ผิวมะกรูด (optional)

To make the curry soup

1 pound chicken thighs, cut into bite size pieces

10 Thai eggplants, cut into quarters and keep in a bowl with water and salt to prevent from browning.

2 Chinese eggplants, cut into bite size pieces

1 cup, cut 1″ long green or yellow beans

1 cup sliced pumpkin

1 can baby sweet corn, cut into bite size pieces

1 carrot, sliced (optional)

2 green or red peppers, seeded, sliced

3-5 kaffir lime leaves, torn (optional)

fresh or pickled green peppercorns (optional)

1/3 cup julienned Kachi or Finger root, I bought the pickled Kachi from Asian supermarket.

a handful of holy basil

2 tablespoons fish sauce

salt and sugar to taste

1 tablespoon vegetable oil

4 cups water or chicken stock

1/3 cup jungle curry paste, and freeze the rest of the curry paste

Instructions 

1. Remove the stems from the dried chilies and discard the seeds. Cut into pieces and sock chilies in warm water until soften.
2. To make a curry past, pound chilies, chopped lemongrass, galangal, and add pinch of salt in a pestle and mortar. Add the remaining ingredients and pound them until smooth paste.
3. Heat oil in a skillet or a wok and add 1/3 cup curry paste or more if desired.
4. Stir-fry over a medium heat until the paste gives off its aroma.
5. Add chicken and pour in water and bring to a boil.
6. Add the vegetables, return to a simmer and cook gently about 3 minutes until cooked and tender.
7. Season with fish sauce, salt, and sugar and adjust the seasoning if necessary.
8. Sprinkle holy basil leaves and serve warm with cooked jasmine rice and boiled eggs. Enjoy ka!

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Thai Red Curry Paste

Thai red curry paste is easy to make from scratch, and its tastier and healthier too! Once you try this recipe so you will never buy packaged curry pastes again.

The basic red curry paste or prik gang kua is the main curry paste, which from all the other curry pastes must have evolved such as yellow curry paste, green, panang, namya, choo-chee, and massaman curry paste.

The main basic ingredients are commonly used Thai herbs and spices such as lemongrass, dried chili peppers, galangal, garlic, shallot, kaffir lime zest, and shrimp paste.

Ingredients: 

5 large and 5 small dried chili peppers or more if you like spicy

2 stalks lemongrass, use white parts only, thinly sliced

8 cloves garlic, chopped

5 shallots, chopped

2 sliced galangal, chopped

a handful of cilantro stems or 2 roots, chopped

1 teaspoon white and black peppercorns

1 teaspoon shrimp paste

1/2 teaspoon kaffir lime zest or makrut is a citrus fruit native to tropical Asia.

pinch of salt

Instructions 

Remove seeds from dried chili peppers, cut into chunks and sock in warm water until softened. Drain and dry on the paper towel. Add to the mortar and pestle with some salt and pound until smooth. Add chopped lemongrass, galangal, cilantro stems, and pound until fine paste. Add peppercorns, I use both white and black and pound them together. Finally, add shrimp paste and continue to pound until becomes smooth paste. Unfortunately, I could not find the kaffir lime or markrut around my area. But don’t worry, all of my curry dishes are still delicious. Enjoy ka!

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