Jungle Curry (Gaeng Pa)
Ingredients
- curry paste—
- 15 birds eye chillies
- 1 long green chilli, chopped
- pinch of salt
- 3 tbs chopped garlic
- 4 tbs chopped shallot
- 1 tbs fingerroot (or ginger)
- 2 tbs chopped lmenograss
- 1 tbs chopped galangal
- garlic paste—
- 1 garlic clove
- pinch of salt
- 2 tbs chopped fingeroot (or ginger)
- 3 birds eye chillies
- 2 cups of vegetable stock (homemade recipe in highlights)
- 2 tbs light soy sauce
- 2 cups of vegetables of choice, chopped
- 3 tbs julienned fingerroot (or ginger)
- 3 kaffir lime leaves, torn
- 2 long green chillies, finely sliced
- handful of thai basil
Preparation
Make curry paste by pounding ingredients in a mortar and pestle, or blending in a blender. Do the same thing for garlic paste.
Heat a pot and add 1 tbs oil. Fry garlic paste for 1 min. Add 3 tbs of curry paste, fry for 2 mins. Add light soy sauce. Add stock and bring to boil, then add 2 cups of vegetables and simmer for 3 mins. Finish by adding fingerroot (or ginger), fresh green chilli and Thai basil