© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
According to my sister-in-law, this is a Karen (hill-tribe) recipe. Like many Northern recipes it is generally eaten fiendishly hot, but I have toned it down a little, mainly because the high heat is to mask the strong taste of the local "game", to which the obvious answer is that it is best not to ask! It can be made with pheasant, venison, wild boar or alligator meat (close to one local ingredient). The sweet jackfruit and coconut shoots make this less hot than it might seem, but I still advise caution. The original recipe called for plumping the raisins and sultanas in a local "white spirit" made from fermented rice — substitute Thai whiskey, sake or bourbon to taste.
2 bai makrut (kaffir lime leaves), shredded
1 cup jackfruit or lychees
1 cup coconut or bamboo shoots
1 cup "game" meat, cut into bite sized pieces,
½ cup [blonde] sultanas
½ cup [dark] raisins
½ cup coconut cream (thick milk)
3 tablespoon red curry paste
3 tablespoon prik chi fa daeng (red Thai jalapeños), julienned
2 tablespoon kratiem (garlic), finely chopped.
2 tablespoon fish sauce
2 tablespoon bai kaprao (holy basil), finely chopped
1 cup nam sup (chicken stock)
Blanch the jackfruit for about a minute in boiling water, then immediately cool, peel, pit, and cut into bite sized pieces. Soak the sultanas and raisins in whiskey for about an hour. The meat is sprinkled with fish sauce and freshly ground black pepper and left to marinade for an hour.
The whiskey or sake is then discarded (or drunk). Heat a little oil and sauté the garlic, remove it, and reserve. Sauté the red curry paste until the aroma is brought out, then add the coconut cream and stir to combine and warm until the oil just separates. Skim off any excess oil, then add the meat and stir fry until it just begins to change colour, then stir in all the other ingredients except the jack fruit, cover and simmer for about 5 minutes or until the meat is tender. Remove the lid, stir in the fruit and stir until the fruit is heated through, and the meat and coconut shoots are fully cooked.