Whilst shopping for the upcoming winter storm, I visited a “European-Style” grocery store. The fresh vegetable selection was interesting, the rest of the store was less so.
As such, I have a wealth of fresh veggies to create a vegetable-based meal. The request from a higher power was for a curry. My first thought was a Thai Jungle Curry. Lots of veggies, a nice gravy, and maybe serve over rice.
Traditionally a Jungle curry does not include coconut milk, but I will include that for the extra richness and mouthfeel. To keep this as a more wet curry, I’ll add in some broth to stretch.
As a protein, I’ll use a block of tofu, pressed, cubed, and fried crisp, adding texture to the overall dish.
Kaeng pa (Thai: แกงป่า, pronounced [kɛ̄ːŋ pàː], lit. ‘forest curry’ or ‘jungle curry’) is a variety of Thai curry from the forested areas of Thailand. Unlike many other Thai curries, traditional kaeng pa usually contains no coconut milk, as coconuts are not naturally found in the rainforests in the northern part of the country. This quality makes it more suitable for people on low saturated fat diets. There are, however, variants that do include coconut.
Kaeng pa is a highly spicy and watery curry that has a distinctive full taste. Ingredients usually include: kaffir lime peel and leaves, lemongrass, green pepper corns, galangal, garlic, pea eggplant and chilli. It was originally prepared with wild boar, but is now more commonly prepared with pork or chicken.
- 2-3 tbsp Thai Red Curry paste Yeah, store bought
- 2 small Zucchnini diced to 1/2″
- 1 medium Sweet Onion Peeled, diced
- 1 block Tofu Pressed, cubed, crisped in skillet
- 8 oz Mixed Mushrooms or Button Washed, dice to 1/2″
- 4 oz Carrots Washed, dice to 1/2″
- 1 cup Frozen Peas
- 1 tbsp Vegetable oil
- 1 tbsp Minced Garlic
- 6 ea Red Finger Chili Peppers These are HOT!.. Adjust to taste, Wash and Dice
- 1 can Coconut Milk
- 1 inch ginger root Peeled / Grated
- 1 ea Bell Pepper Wash, diced 1/2, strip rest to 1/4″ x 2″ strips
- 1 tbsp Dark Soy Sauce Good Stuff
- 1 Carton Broth Veggie, Mushroom, Chicken, Low Sodium
- In a large skillet over medium high heat, add oil, mushrooms, onions. Saute until onions are translucent, and mushrooms are taking color, ~5-6 minutes
- Add Eggplant, Peppers and Cauliflower, saute until tender, ~5-6 minutes
- Add peas and sauce and stir to combine / heat through ~2 min
- In a medium skillet over medium high heat, add curry paste and saute until the oil start to separate
- Add minced garlic, ginger root and saute until fragrant, ~ 60-90 sec
- Shake coconut milk, and add to curry paste mixture, along with broth, Soy Sauce, simmer to thicken, ~3-5 minutes
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