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).
Optional: Uncooked rice soaked in water overnight (khaao beuua) (ข้าวเบือ)
Summary of the curry paste differences from a regular gaaeng khuaa paste
The curry paste is based on the standard phrik khing paste into which three medicinal roots and the flowers of two basils are generously added, resulting in a hot, pungent, astringent and slightly bitter dish.
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).
Slice the beef into relatively large and equal-sized pieces.
Fill a pot with water.
Add the aromatics – the lemongrass, galangal and shallots.
Braise the beef over low heat, starting from cold. Keep braising until the beef is tender; add water if needed. The cooking time will vary depending on the age, quality and cut of the beef.
Pre-cook the bamboo shoots:
In a pot with water and salt, bring the bamboo shoots to a boil. When the water turns yellowish, strain and change the water. Repeat two or three times until the bitterness of the bamboo shoots has mellowed down.
Prepare the curry paste:
An overview of the curry paste ingredients.
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 pot, dilute the paste with chicken stock to the desired consistency.
Bring the stock to a boil and cook it until the paste loses its rawness.
Add the braised beef and continue to cook on medium heat.
Add the bamboo shoots and cook them thoroughly.
Add all the other ingredients and cook until the eggplants are fully cooked.
Seasoning:
Season to a salty flavor profile using fish sauce.
Add the herbs:
Turn off the heat and add the fresh chilies.
Serve:
Place the curry into a serving bowl.
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This water-based, spicy chicken curry is made with corn-yellow rendered chicken fat instead of coconut cream. Dark reddish-brown in color, this full-bodied and fatty beak-to-tail curry presents the chicken identity and personality in both a corporeal and tasty manner. Spices such as cardamom, nutmeg, mace and clove are added into the curry paste to temper the gamey-irony flavor of the offal and deodorize the meat, resulting in a luscious dish that is beautifully layered with textures and flavors.
This is a classical Siamese spicy curry that displays a spicy, salty and sweet flavor profile, and uses common curry ingredients such as pea eggplants and young green chilies with an interesting dry spice profile.
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When you design or build a new menu for an event or restaurant or even prepare for dinner with friends.
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