Recipe

Kaeng Paa Moo (jungle Curry) Recipe

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Ingredients

2 tb Takrai --
1 ts Kapi
2 tb Kratiem -- sliced
Bruised, & thinly
Julienned
1/2 c Makhua pro
3 tb Shallots -- coarsely
4 c Chicken -- cut in 1" pieces
1/2 c Bai maenglak -- shredded 1 ts Lime zest
Sliced
1 ts Green peppercorns
8 Prik chee fa daegn haeng
Curry----
3 c Chicken stock or water
4 Coconut
1/4 c Nam pla
sliced
Quarter c kachai -- peeled and
sliced
Curry paste---
1/4 c Prik che fa
Dash of fish sauce

Directions

Step #1 FOR THE CURRY method First prepare the curry paste by grinding the ingredients to a fine paste in a mortar & pestle or food processor/blender.
Step #2 Pierce the coconuts and drain the juice into a picher.
Step #3 Then using a machete chop off the top of each coconut, just above the mid-point, to leave four serving bowls.
Step #4 Using a spoon scoop out the coconut 'meat' in leaf shaped pieces with a spoon (or use a melon baller).
Step #5 Add about half a c of coconut to the juice for every two c of juice, & put in the fridge.
Step #6 Reserve half a c of coconut meat, & reserve the rest to make coconut milk for other recipes.
Step #7 Heat a wok or large sautee pan over medium high heat, & then add a little oil & stir fry the curry paste until aromatic.
Step #8 add the chicken, & stir fry briefly & then add the remaining ingredients, except the lime leaves & the chicken stock, & stir fry until the chicken begins to change colour.
Step #9 Add the stock, & cover, simmering until the chicken & the eggplant is cooked through.
Step #10 Now serve the curry in the four large coconut shell bowls, dried ground chilis, & don't forget the usual condiments (nam pla prik (chilis in fish sauce), garnished with the lime leaves, bring the chilled coconut nectar to the table as a refreshing cool drink, & accompanied by rice in the tops of the coconut shells, & sugar).
Step #11 -- Colonel Ian F.
Step #12 Khuntilanont-Philpott colonel@korat1.
Step #13 vu-korat.
Step #14 ac.
Step #15 th Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand A recent trip to Bangkok resulted in our eating at a nice little restaurant in a back alley near the airport.
Step #16 This dish is quite common, but both my wife & I were taken by the presentation described hear (the rest of the recipe is however my wife's).
Step #17 Of course before you rush out to try this, I have to say that you need a heavy, & very sharp knife - a machete or a survivalist's Bowie might be suitable - & a degree of skill in its use if you are not to have a messy accident - spilling the contents of the coconuts all over the kitchen may well be the least of your problems.
Step #18 So of course I point out that you can open the coconuts some other way, & serve the dish in more conventional tableware! kachai is a relative of ginger, known as Lesser Ginger in some parts of the world (though I am reminded that in other places this appelation is used for galangal).
Step #19 For those of a botanical bent its latin name is Kaempferia Panduratum.
Step #20 The prik chee fa are a mild chili, about 6 centimetres long & 1 cm thick.
Step #21 They are known as Thai jalapenas, & if unavailable the Mexican variety could be substituted.
Step #22 If dried red jalapenas are not available, & devein fresh jalapenas, deseed, & use them instead.
Step #23 Makheua pro are a Thai variety of eggplant, about the size & shape of a green golfball.
Step #24 If unavailable you can use normal aubergine, but will need to adjust the cooking time.
Step #25 bai maenglak is a sweet Thai basil.
Step #26 If unavailable normal european basil may be used.
Step #27 --.
Enjoy the KAENG PAA MOO (JUNGLE CURRY) recipe

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Kaeng Paa Moo (jungle Curry) Recipe

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Kaeng Paa Moo (jungle Curry) Recipe

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