This is a coconut-based jungle curry of catfish featuring fresh green chilies, sand ginger and an upcountry herbal charm.
While the term ‘jungle’ is widely used nowadays, it remains poorly defined. It is commonly understood that jungle curries are water-based curries with a proper curry paste. Jungle curries are spicy and share a similar evolutionary path with gaaeng khuaa (แกงคั่ว) and gaaeng phet (แกงเผ็ด), coconut-based curries with which they share an identical phrik khing paste.
เนื้อหานี้ถูกล็อค
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Conversely, the first-ever printed recipe for jungle curry was documented by Lady Plean Passakornrawong as a coconut-based catfish curry, in her 1908 book Maae Khruaa Huaa Bpaa (MKHP). Obviously, it is not the water versus coconut base that made it a jungle dish; it could be posited that Lady Plean uses “jungle curry” to emphasize the vast difference in the dish’s culinary codes compared to those she was accustomed to.
Lady Plean’s culinary approach celebrates complexity and, often, aristocratic eel and catfish dishes were extremely detailed. Higher cuisine called for specific varieties of dried long red chilies, with an attractive color, a pleasant aroma and only mildly spicy. Furthermore, the paste was reinforced with medicinal rhizomes such as sand ginger (เปราะหอม), bitter ginger (กระทือ) and fingerroot (krachai) (กระชาย), a combination designed to mellow down the muddy taste of these freshwater animal meats.
In Lady Plean’s coconut-based jungle curry of catfish, simplicity prevails. She uses a phrik khing based paste made with seasonal, fresh long green chilies (phrik chee fa) (พริกชี้ฟ้าเขียว), which gives the curry a light greenish hue and herbaceous notes – very different from the fruitiness of the red chilies to which she was accustomed.
Furthermore, Lady Plean omits from the paste the fermented shrimp paste (kapi) and the coriander roots but adds fingerroot (krachai) (กระชาย) and sand ginger (เปราะหอม) – almost as if she couldn’t resist. In addition, rather than relying on basils to dominate the curry’s herbal identity, Lady Plean completely changes the herbal profile of the dish, evoking the village ambiance with a handful of sawtooth coriander (ผักชีฝรั่ง). Finally, she seasons the curry to a monotone, spicy-salty flavor profile without the soft, sweet cushioning common in the higher cuisine.
Lady Plean begins by pounding the paste using fresh long green chilies (phrik chee fa) (พริกชี้ฟ้าเขียว). She omits from the paste the fermented shrimp paste (kapi) and the coriander roots but adds fingerroot (krachai) (กระชาย) and sand ginger (เปราะหอม). She notes that the paste does not have to be extremely smooth. Once the paste is ready, Lady Plean continues to grate coconut and squeezes coconut cream, which she uses to fry the paste. When the paste is cooked, she adds the catfish, which she has cleaned beforehand. She then adds roughly sliced sawtooth coriander and seasons the dish with fish sauce only.
She finishes the dish with crispy fried Thai garlic and crispy fried shallots (หอมแดง และ กระเทียมไทยเจียว).
[Add] | [Omit] |
---|---|
Fingerroot | Coriander root |
Sand ginger | Fermented shrimp paste (kapi) |
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Ingredients
- 400 g catfish (ปลาดุก)
- 1 cup coconut cream (หัวกะทิ)
- chicken stock (น้ำสต๊อกไก่)
- 1 cup sawtooth coriander (ผักชีฝรั่ง)
For the paste:
- 8 pieces fresh green long chili (phrik chee fa) (พริกชี้ฟ้าเขียว)
- 1 teaspoon sea salt (เกลือทะเล)
- 2 1/2 tablespoons lemongrass (ตะไคร้)
- 1 1/2 tablespoons galangal (ข่า)
- 1 tablespoon fresh sand ginger (เปราะหอมสด)
- 4 pieces fingerroot (krachai) (กระชาย)
- 1 teaspoon kaffir lime zest (ผิวมะกรูด)
- 1 tablespoon Thai garlic (กระเทียมไทย)
- 2 tablespoons shallots (หอมแดง)
Season with:
- fish sauce (น้ำปลา) as needed
Instructions
- Clean the fish and remove the internal organs.
- Scrape the slime off the catfish skin with a knife. Rub the catfish with coarse salt, then wash it thoroughly.
- Using a sharp knife, slice the fish into 1″ (2.5 cm) thick steak cuts. Set aside.
Prepare the curry paste:
- An overview of the curry paste ingredients.
- Slice the fresh chilies into small pieces and discard the seeds.
- In a pestle and mortar, pound the curry paste; start with the chilies and gradually add the other ingredients, from the driest to the wet. Pound the paste to a semi- fine consistency. Set aside.
Cook the curry:
- In a brass wok, heat the coconut cream until it thickens and oil appears. Scoop out a small portion to drizzle on top of the finished curry.
- Add the curry paste.
- Fry the paste until it loses its rawness.
- Stop the frying with liquids collected from cleaning the pestle and mortar, and plain water. Important: this is to separate the oil particles created during the paste-frying process from the rest of the broth. At this stage, mix gently to avoid re-emulsification of the oil.
Diluting the curry
- Dilute the curry with water or chicken stock to your liking.
- Add the catfish and mix gently.
- Add the sawtooth coriander and allow it to wilt into the curry broth.
Kanchanaburi-Style Snakehead Fish Jungle Curry with Bitter Yellow Eggplants (แกงป่าปลา ; gaaeng bpaa bplaa)
This recipe is adapted from a recipe I obtained from a jungle food restaurant in Kanchanaburi province. The paste is a downgrade of a phrik khing paste – it omits the coriander roots and shallots. In addition, the recipe substitutes the fermented shrimp paste (kapi) with maawn fermented fish paste (กะปิมอญ; gabpi maawn), which is a popular ingredient among the Mon-Burmese population of the western province. The lack of shallots eliminates any sweetness that might impair the sharpness and heat of the dish. Furthermore, a double hit of citrus notes from holy basil are infused into the dish: from the holy basil flowers added to the paste and the holy basil leaves added to the curry.
Saen Tung-Style Jungle Curry with Beef and Bamboo Shoots (แกงป่าเนื้อใส่หน่อไม้ แบบแสนตุ้ง; gaaeng bpaa neuua sai naaw mai baaep saaen dtoong)
This is my take on the famous jungle curry from the Saen Tung district in Trat province. In Trat it is usually cooked with game meat and thinly sliced pineapple shoots (แขนงสับปะรด).
Rice Seasoned with Young Tamarind Relish, Sweetened Fish and Pickled Morning Glory (ข้าวคลุกน้ำพริกมะขามอ่อน ผักบุ้งดอง ปลาแห้งผัดหวาน และ ปลาดุกย่าง; Khaao Khlook Naam Phrik Makhaam Aawn Phakboong Daawng Bplaa Haaeng Phat Waan Lae Bplaa Dook Yaang)
Seasoned rice dishes have been a staple of rice-consuming societies almost since the first grains were cultivated. Adapted according to local resources, traditions and individual preferences, seasoned rice dishes are relished and savored across all walks of life. Within Siamese society, these dishes offer insight into the flavor instincts and eating habits across all demographics, revealing which food items were locally available and valued.
In this delicious seasoned rice recipe from the kitchens of the daughter of King Chulalongkorn, Princess Yaovabha Bongsanid (พระเจ้าบรมวงศ์เธอ พระองค์เจ้าเยาวภาพงศ์สนิท) (1884-1934), the Princess uses a variety of common preserved and inexpensive ingredients, clearly drawing inspiration from the cuisine of the Central Plains with nods to the rural and coastal living atmosphere.
This fermented rice noodle dish is served with a slow-cooked, chili-less broth made from pounded fish meat and aromatics cooked in coconut cream. Creamy in color and velvety in texture, the broth is seasoned either with fish sauce, fermented fish or salted fish according to one’s preferences. The broth is allowed to slow-cook, achieving its full richness over a couple of hours. Once ready, the broth is poured over the noodles, which are then topped with a glossy-orangey layer of minced shrimp meat fried with their tomalley in pork lard. Complementing this richness are crunchy yellowish bean sprouts blanched in turmeric-tinted water, a sprinkle of sweet, golden crispy-fried shallots and, finally, green lemon basil leaves that endow the dish with a unique, rustic herbal persona.
Gaaeng Jao Dtao – An Aristocratic Sour Curry of Catfish with Young Tamarind Leaves, Fingerroot and Lemon Basil, with a Rustic Flare (แกงเจ้าเต่า)
In the world of Siamese watery dishes, soups and curries are typically named in a straightforward manner that indicates the type of curry and the main ingredients. Some dishes, however, bore distinctive or poetic names conferred by their creators; this was particularly applicable during the Siamese neoclassical culinary period extending from the 1930s to the 1950s (ยุคหลังเปลี่ยนแปลงการปกครอง). In this era, cooks were encouraged to use local ingredients and were free to think and conceive beyond the Court’s boundaries and code of manners. This creative freedom was often expressed by bestowing vivid names on both new and existing dishes.
Thaifoodmaster is excited to present a distinctive curry recipe called gaaeng jao dtao (แกงเจ้าเต่า), a curry with a rustic flair, a neoclassical period dish originating in the kitchen of a noble family. Gaaeng jao dtao (แกงเจ้าเต่า), a sour curry of catfish featuring young tamarind leaves, fingerroot and lemon basil, was created by Lady Gleep Mahithaawn (ท่านผู้หญิงกลีบ มหิธาวรรณ) (1876-1961) and appeared in her 1949 book Recipes for Teaching Children and Grandchildren (หนังสือกับข้าวสอนลูกหลาน).
Gaaeng jao dtao (แกงเจ้าเต่า) is a dish that showcases Lady Gleep’s appreciation for vernacular cuisine while highlighting her classical training. Unlike other aristocratic cooks, Lady Gleep was able to combine two staple dishes into one: gaaeng jao dtao (แกงเจ้าเต่า) is a unique merger of a sour curry and a water-based gaaeng aawm curry (แกงอ่อม).
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