Thai jungle seafood curry

Thai jungle seafood curry

By

Jungle curry (kaeng paa moo) is unlike most other Thai curries as it does not contain coconut milk. The reason for this is because coconuts do not grow in the jungles of northern Thailand, which is where the recipe originated. Hence, a jungle curry is meant to have a watery, rather than creamy, consistency. This type of curry is not for the faint-hearted - its traditionally an extremely hot curry, with the paste often including a considerable dose of young peppercorns.

The ingredient of Thai jungle seafood curry

  1. 1 tablespoon peanut oil
  2. 2 (about 500g) salmon fillets, cut into 3cm pieces
  3. 800g green prawns, peeled, leaving tails intact, deveined
  4. 1 cup (250ml) fish stock
  5. 2 tablespoons fish sauce
  6. 1 teaspoon caster sugar
  7. Coriander leaves, to serve
  8. Steamed jasmine rice, to serve
  9. 10 fresh green birdseye chillies, chopped (seeds optional, see note)
  10. 1 tablespoon finely chopped galangal (see note)
  11. 1 stalk lemongrass, white part only, finely chopped
  12. 2 fresh coriander roots and stems, finely chopped
  13. 1 teaspoon finely grated kaffir lime rind (see note)
  14. 2 purple Asian shallots, finely chopped
  15. 1 teaspoon shrimp paste
  16. 4 garlic cloves, finely chopped

The instruction how to make Thai jungle seafood curry

  1. To make the curry paste, place the chilli, galangal, lemongrass, coriander, lime rind, shallots, shrimp paste and garlic in a mortar and pound with a pestle until a paste forms. Season well with salt.
  2. Heat the oil in a wok over high heat. Add the salmon and cook, gently tossing occasionally, for 2 minutes or until light brown. Transfer to a bowl. Add the prawns to the wok and stir-fry for 2 minutes or until prawns change colour and curl. Transfer to the bowl.
  3. Add the curry paste to the wok over high heat and cook, stirring, for 2 minutes or until aromatic. Add the salmon, prawns and fish stock and bring to a simmer. Add the fish sauce and caster sugar and season to taste with sugar and fish sauce.
  4. Place in serving bowls and sprinkle with coriander leaves. Serve immediately with steamed rice, if desired.

Nutritions of Thai jungle seafood curry

fatContent: 444.062 calories
saturatedFatContent: 20 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 4 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 61 grams protein
sodiumContent: 284 milligrams cholesterol

You may also like