Gaeng Pah (Jungle Curry) Recipe

ingredients

1 pound frog (legs are preferred by some but you can use the whole edible part)
3 tablespoons oil
5 cups chicken or pork broth
4 tablespoons fish sauce
2 tablespoons date palm sugar
1/4 cup pea eggplants
OR
6 Thai round eggplants, sliced in half
1/2 cup thinly sliced bamboo shoots
3 large kaffir lime leaves, torn into small pieces
2 tablespoons grachai (rhizome)
3 wax peppers or jalapenos, finely slivered
1 medium firm green tomato, cut into small wedges or 1" cubes
1/2 cup baby corn
1/2 cup Thai basil leaves

Paste
8 dried red peppers (Thai, Japanese, hot ones)
1 teaspoon white peppercorns ground
1 teaspoon coriander seeds, roasted and ground
6 fresh Thai chilies, chopped
1 teaspoon finely chopped Thai galanga
1 stalk lemongrass, thinly sliced, then chopped
1 teaspoon finely chopped kaffir lime peel
1 tablespoon finely chopped Grachai root
1 head garlic, chopped (HEAD, not clove)
1 teaspoon Kapi, roasted
1/2 teaspoon salt

directions

Place prepared paste ingredients into mortar. Using pestle pound like crazy and make paste. This will take some time and muscle.

Heat oil in medium pot and fry the paste until flavors and aromas are released. Add broth and bring to a boil. Season with fish sauce and sugar, and add the pea or Thai eggplants, Kaffir lime leaves, cut Grachai, bamboo shoots, and frog (or other meat you are using).

Cook a minute or two and add the green tomatoes, baby corn, slivered peppers and basil. Cook a few more minutes or until frog has been cooked through.

Serve with steamed jasmine rice.

NOTE: If you really don't want to use frog, could use alligator, firm fish fillets, or any kind of fowl.

nutrition data

537 calories, 19 grams fat, 65 grams carbohydrates, 35 grams protein per serving.

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