Spicy Thai Jungle Curry with Vegetables
Ingredients
Curry paste
- 15 birds eye chillies
- 1 long green chilli, chopped
- pinch of salt
- 3 tablespoons chopped garlic
- 4 tablespoons chopped shallot
- 1 tablespoon fingerroot or ginger
- 2 tablespoons chopped lemongrass
- 1 tablespoon chopped galangal
- 1 teaspoon shrimp paste or substitute (white miso, yellow bean sauce, or Tua nao)
Garlic paste
- 1 garlic clove
- pinch of salt
- 2 tablespoons chopped fingerroot or ginger
- 3 birds eye chillies
Stock and add-ins
- 2 cups vegetable stock
- 2 tablespoons light soy sauce
- 2 cups vegetables of choice, chopped
- 3 tablespoons julienned fingerroot or ginger
- 3 kaffir lime leaves, torn
- 2 long green chillies, finely sliced
- handful of Thai basil
Preparation
Make the curry paste by pounding the ingredients in a mortar and pestle or blending in a blender.
Prepare the garlic paste in the same way.
Heat a pot and add 1 tablespoon oil.
Fry the garlic paste for 1 minute.
Add 3 tablespoons of the curry paste and fry for 2 minutes.
Add light soy sauce.
Add vegetable stock and bring to a boil.
Add 2 cups of chopped vegetables and simmer for 3 minutes.
Finish by adding julienned fingerroot or ginger, sliced green chillies, and Thai basil.
Tips
Fingerroot can be substituted with ginger. It has a unique pungent flavor and may be hard to find; consider ordering online if interested in exploring Northern Thai recipes.