If you're a fan of Jungle Curry - this video is for you. You will get a full tutorial on how to make both the paste and the curry as well as a unique insight into the actual origin of Gaeng Pa or jungle curry.Mainstream internet content suggest that the name Jungle Curry stem from it being made from ingredients you can find in the jungle, that it is simply a curry that Thai people make in the jungle, or even that all the greens in it bring to mind a jungle hence the name - but nothing could be further from the actual origin of its name.In this video I'd like to bring the Thai perspective on the history of this dish, which is very different from what you may have been exposed to through English speaking media and content creators.Please watch the video to find out! | | | Gaeng Pa or Jungle curry (serve 4)List of ingredients: Paste3/4 cup of lemongrass1/2 cup of thai shallot1 tbsp of finger root 1 tbsp of galangal1 tbsp of curcuma1 tbsp of kaffir lime rind1 tbsp of garlic8 large dried chilies (boiled and deseeded) 5 small bird eye chilies1 tsp of black pepper 1/2 tbsp of sea salt1 1/2 tbsp of shrimp paste Curry500 g Chicken thighs (deboned) or fatty cut of pork, wild boar, catfish, frog etc. 500 ml chicken stock1 tbsp cooking oil40 g eggplant40 g pea-eggplant40 g long/ string bean40 g stink bean (Parkia speciosa) can be replace by bamboo shoot if not available A handful of holly basil GarnishKaffir Lime leavesFresh chiliesFinger roots Fresh Thai pepper cornLink to my Thai chicken stock recipe:https://youtu.be/qMU9kbaPTf0Music and sound FX on license from Epidmicsound.
