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.
The vegetables of choice are pea eggplants, apple eggplants and yellow bitter eggplants. This trait of bitterness can be further explored by adding other ingredients with solid woody-earthy and bitter properties such as climbing wattle leaves (cha-om) (ชะอม), bitter gourd (มะระขี้นก) or Chinese bitter gourd (มะระจีน).
[Add]
[Omit]
Holy basil flowers
Coriander root
Fermented fish paste (gabpi maawn)
Shallots
Summary of the curry paste differences from a regular gaaeng khuaa paste
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.
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.
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 fish and continue to cook on medium heat.
Add the eggplants; cook until the fish and 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, kaffir lime leaves and holy basil leaves.
Serve:
Place the curry into a serving bowl.
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Typically, in Central-style curries, different types of basil are not used together. In higher cuisine, it is an unstated – but understood – practice to avoid blending the definitive scents of various basils. A curry’s final herbal identity is intended to remain definitively with its basil: the citrus notes of holy basil; the spicy-woody and pungent flavor of tree basil; the tart fragrance of lemon basil; or the cooling anise sensation of Thai basil.
Bitter gourds have long been prized in Asia for a trait considered a defect in cucumbers: bitterness. We tend to believe that anything bitter is medicinal and, in this case, we could be correct. The bitter gourd is said to cure a wide range of ailments – from gastrointestinal conditions to cancers, and from diabetes to HIV.
Salty leading and sour-sweet to follow, this coconut-based gaaeng phet spicy curry might be made of chilies, but it is fruitier than it is spicy, and lighter than it is dense. Originally cooked with the meat of game birds, it retains a surprisingly light body that opens space for the birds to fly. The curry is tinted golden orange from a paste imbued with fresh yellow chilies and turmeric; it is perfumed with lemongrass and lemon basil leaves.
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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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