© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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In the days when travel through various parts of Thailand required journeying through areas of jungle, the people had to make do with what was available there. This recipe is so named because the ingredients and cooking method made it a suitable dish for the jungle. Best eaten in the presence of monkeys, tigers and snakes to keep it more authentic.
For the curry paste:
2 tablespoons chopped lemon grass
6 cloves garlic
¼ cup chopped lesser ginger
8 dried jalapeño peppers
1 teaspoon canned green peppercorns
1 teaspoon shrimp paste
½ teaspoon Salt
2 tablespoons oil
1 ½ pound catfish, cut into 1 inch slices
¼ cup nam pal
3 cups sater
½ cup thai eggplant
¼ cup sliced green jalapeño pepper
½ cup sweet basil leaves
10 whole kaffir lime leaves
Combine all the ingredients for the curry paste, using a mortar and pestle or a blender. Heat a large saucepan and add the oil and curry paste. Stir-fry for 1
minute on medium-high heat.
Add the fish, fish sauce, water and eggplant and heat to boiling. Cook, stirring, for 3 minutes. Add the remaining ingredients and remove from the heat. Serve.