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Title: Kaeng Paa Kai (Jungle Curry with Chicken)
Categories: Curry Thai Colonel
Yield: 1 Servings
| : | curry paste--- | |
| 2 T | B takrai (lemon grass) -- | |
| : | bruised, and thinly | |
| : | sliced | |
| 3 T | B shallots -- coarsely | |
| : | chopped | |
| 2 T | B kratiem (garlic) -- chopped | |
| : | quarter cup kachai (lesser | |
| : | ginger) -- peeled and | |
| : | chopped | |
| 8 | prik chee fa daegn haeng | |
| : | (dried red Thai -- crushed | |
| : | jalapenas) | |
| 1 t | s green peppercorns | |
| 1 t | s kapi (fermented shrimp | |
| : | paste) | |
| : | dash of fish sauce | |
| : | curry---- | |
| 4 c | chicken -- cut in 1" pieces | |
| 1 | /4 c | nam pla(fish sauce) |
| 3 c | chicken stock or water | |
| 1 | /2 c | makhua pro(thai eggplant) |
| 1 | /4 c | prik che fa(Thai jalaenas) |
| : | julienned | |
| 1 | /2 c | bai maenglak(kaffir lime |
| : | leaves) -- shredded or | |
| 1 t | s lime zest | |
| 4 | coconut |
for the curry method First prepare the curry paste by grinding the
ingredients to a fine paste in a mortar and pestle or food processor.
Pierce the coconuts and drain the juice into a picher. Then using a machete
chop off the top of each coconut, just above the mid-point, to leave four
serving bowls. Using a spoon scoop out the coconut 'meat' in leaf shaped
pieces with a spoon (or use a melon baller). Add about half a cup of
coconut to the juice for every two cups of juice, and refrigerate. Reserve
half a cup of coconut meat, and reserve the rest to make coconut milk for
other recipes. Heat a wok or large sautee pan over medium high heat, and
then add a little oil and stir fry the curry paste until aromatic. add the
chicken, and stir fry briefly and then add the remaining ingredients,
except the lime leaves and the chicken stock, and stir fry until the
chicken begins to change colour. Add the stock, and cover, simmering until
the chicken and the eggplant is cooked through. Now serve the curry in the
four large coconut shell bowls, garnished with the lime leaves, and
accompanied by rice in the tops of the coconut shells, bring the chilled
coconut nectar to the table as a refreshing cool drink, and don't forget
the usual condiments (nam pla prik (chilis in fish sauce), dried ground
chilis, and sugar). ~- Colonel Ian F. Khuntilanont-Philpott
A recent trip to Bangkok resulted in our eating at a nice little restaurant
in a back alley near the airport. This dish is quite common, but both my
wife and I were taken by the presentation described hear (the rest of the
recipe is however my wife's).
Of course before you rush out to try this, I have to say that you need a
heavy, and very sharp knife - a machete or a survivalist's Bowie might be
suitable - and a degree of skill in its use if you are not to have a messy
accident - spilling the contents of the coconuts all over the kitchen may
well be the least of your problems. So of course I point out that you can
open the coconuts some other way, and serve the dish in more conventional
tableware!
kachai is a relative of ginger, known as Lesser Ginger in some parts of the
world (though I am reminded that in other places this appelation is used
for galangal). For those of a botanical bent its latin name is Kaempferia
Panduratum.
The prik chee fa are a mild chili, about 6 centimetres long and 1 cm thick.
They are known as Thai jalapenas, and if unavailable the Mexican variety
could be substituted. If dried red jalapenas are not available, deseed, and
devein fresh jalapenas, and use them instead.
Makheua pro are a Thai variety of eggplant, about the size and shape of a
green golfball. If unavailable you can use normal aubergine, but will need
to adjust the cooking time.
bai maenglak is a sweet Thai basil. If unavailable normal european basil
may be used.
Recipe By : Colonel I.F.K. Philpott
Date: Wed, 28 Aug 1996 12:51:34 -0400
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