Kaeng paa moo hot Thai Jungle Curry Recipe
- For the curry paste:
- 4 Thai red chili Peppers
- 4 cloves of garlic
- 2 thinly sliced (white part only) stalks lemongrass
- 2 inches peeled and chopped Galangal or Ginger
- 1 Coarsely chopped Onion
- Salt to taste
- 2 tsp Ground Coriander
- Little water
- For the Curry
- 4 tbsp Olive oil
- 1 cup Baby corn, split lengthwise
- 1 cup half straw Mushroom
- ½ cup Bamboo shoot
- 2 thinly sliced red bell Peppers
- 2 small Broccoli Florets
- 1 pound thinly sliced Pork
- 8-10 halved Green Beans
- 15 Basil leaves
- 4 thinly sliced Kaffir lime leaves
- 1cup Water
- 2 tbsp Fish Sauce and dark Soya Sauce
- 1 cup Vegetable Stock
- 1 tsp Palm sugar
- Salt to taste
- Chopped Cilantro for garnish
- Steamed rice or cooked noodles
- Make curry paste by adding Curry paste ingredients in blender
- Heat up a wok and then add curry paste and galangal or ginger and mix well until it combines or boiling.
- Add pork, Bamboo Shot, Mushroom, Baby Corn, Red bell Peppers, Broccoli florets, Green Beans and Kaffir lime leaves.
- Stir to mix well for coating carefully with curry paste.
- Now add the Vegetable stock, Fish sauce and Soya sauce with Sugar and Salt.
- Cover the wok and bring to boil until vegetables are cooked according to your taste.
- After that, add Basil leaves.
- Serve hot with garnishing of Cilantro and with Steamed Rice or Noodles.
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