Green Thai chili pepper

Thai food recipes with Chilies – Green Thai chili pepper

Fish fermentation consists of a simple salt-curing process: mixing or coating a whole fish, sliced fish or minced fish meat with salt and rice husks (or ground roasted rice). The mixture is then allowed to rest and ferment for few months. This fermentation process creates deep, intense umami flavor agents accompanied by a strong stench. It is only with culinary sagacity and skill that cooks are able to harness and direct these powerful flavors within the context of an appetizing dish, and to constrain the odor to an agreeable intensity.

This eel curry includes a greater-than-usual quantity of aromatics used over three stages. First, the eel is cleaned and sliced into segments; then it is fried with a generous amount of lemongrass, galangal, kaffir lime leaves and shallots. These help to counter its muddy and somewhat iron-like odor, which disappears along with the liquids and the aromatics.

This eel curry recipe is adapted from the vintage book: “Gap Khaao O:H Chaa Roht” by Ging Ga Nohk) (กับข้าวโอชารส โดย กิ่งกนก – กาญจนาภา พ.ศ. 2485). This rare book was written in 1942 during WWII, a period of global turmoil in which Thailand was invaded by the Japanese. That same year marked a decade from the ending of absolute monarchy rule in 1932, and one generation away from the peak of the Siamese culinary renaissance that flourished in the court of King Rama V (1868-1910): a nostalgic era for its children who are still with us to remember and reflect on those times.

If we could strip away the spices, the seasonings, the vegetables and the herbs from savory dishes we could uncover their naked flavor profile core. There, we would encounter a strong savory-umami, sometimes coupled with other basic elements of smoke and fat. This flavor core is, for us humans, the sought-after taste of protein; our first sip of mother’s milk, and the primal experience of burned game meat on the fire.

Today we would like to highlight a powerhouse for umami creation: the fermentation process. We will focus on fermented fish innards from southern Thailand (dtai bpla ไตปลา), one of about a dozen fermented products used in the country. We will show you how chefs for the capital’s elite, as early as or, before the reign of King Phra Phutthaloetla Naphalai (Rama II, 1767-1824), harnessed its wild nature and created a dish similar to what we present today - a salad with infused fermented fish innards dressing.

Thai red curry is a broad term describing any curry that is red in color, although variations exist among the dish’s ingredients or their ratios. Today’s menu features a Thai red curry paste to which we add higher quantities of coriander root and kaffir lime zest; this creates a more aromatic character that will enhance the smokiness of the grilled pork meat and the mild sweetness of the unripe green bananas.

Gai dtai naam, which means “under water chicken” in Thai, consists of braised chicken in a coarse, aromatic paste made from lemongrass, galangal, garlic, chilies, kaffir lime leaves, holy basil, coriander and spring onions. In the home-cooked dish popular among the Thai working class, the entire chicken - including the bones - is chopped into bite-size pieces, and served with a bottle of rice wine accompanied by local country-style music (luktung) at high volume.