Thai Jungle Seafood Curry

Jungle curry (kaeng paa moo) is unlike most added Thai curries as it does not contain coconut milk. The reason for this is because coconuts accomplish not be credited with 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 utterly entirely hot curry, in the manner of the paste often including a considerable dose of young peppercorns.

The ingredient of Thai Jungle Seafood Curry

• 1 tbsp peanut oil
• 2 about 500g salmon fillets cut into 3cm pieces
• 800g green prawns peeled leaving behind rejection tails intact deveined
• 1 cup 250ml fish addition
• 2 tbsp fish sauce
• 1 tsp caster sugar
• coriander leaves to serve
• steamed jasmine rice to support
• 10 open green birdseye chillies chopped seeds optional see note
• 1 tbsp finely chopped galangal see note
• 1 stalk lemongrass white ration only finely chopped
• 2 well ventilated light coriander roots and stems finely chopped
• 1 tsp finely grated kaffir lime rind see note
• 2 pale purple mauve asian shallots finely chopped
• 1 tsp shrimp bonding agent
• 4 garlic cloves finely chopped

The Instruction of thai jungle seafood curry

• to make the curry paste place the chilli galangal lemongrass coriander lime rind shallots shrimp glue gum and garlic in a mortar and pound behind a pestle until a cement forms season competently taking into account bearing in mind salt
• heat the oil in a wok more than high heat mount up the salmon and cook gently tossing occasionally for 2 minutes or until lighthearted brown transfer to a bowl amass the prawns to the wok and stir fry for 2 minutes or until prawns amend colour and curl transfer to the bowl
• increase be credited with the curry epoxy resin to the wok higher than high heat and cook stirring for 2 minutes or until aromatic amass the salmon prawns and fish addition and bring to a simmer amass the fish sauce and caster sugar and season to taste like sugar and fish sauce
• place in serving bowls and sprinkle subsequently coriander leaves relief tersely following steamed rice if desired

Nutritions of Thai Jungle Seafood Curry

calories: 444 062 calories
calories: 20 grams fat
calories: 5 grams saturated fat
calories: 4 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 61 grams protein
calories: 284 milligrams cholesterol
calories: 1787 27 milligrams sodium
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calories: nutritioninformation