© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Colonel Ian F. Khuntilanont-Philpott
As opposed to tom jabchai, this is a vegetarian dish. Though normally included in Thailand, the curry paste and chili beans in oil can be considered optional for those who are looking for something with a little less heat. You can use any vegetables available, but typically in Thailand it would be made from one of the gourds (buap liam (sponge gourd), phak dumleung (gord gourd), phak nam tao (bottle gourd)) or from phak wan (a forest tree, latin name melientha suavis - the leaves and flowers are used, and are slightly sweet) or banana flowers. If one of the gourds is used it is cut into bite sized chunks first..
10 prik Thai (black pepper corns)
10 hom daeng (shallots - purple onions)
1 tablespoon kapi (fermented shrimp paste)
3 tablespoon nam pla (fish sauce)
½ cup dried shrimp
5 stems of bai horapha (sweet Thai basil)
1 tablespoon red curry paste
2 tablespoon nam prik pao (chilis paste in oil)
1 tablespoon fish sauce
5 cups vegetables
4 cups vegetable stock
In a mortar and pestle or food processor, grind the spice mixture ingredients to a smooth paste. Bring the stock to a boil and add the spice mixture, curry paste, and prik nam pao, and stir until thoroughly mixed. When it is again boiling, and mixed, stir in the fish sauce. add the vegetables and basil, stir until cooked. The vegetables should be minimally cooked - especially gourd, which will become soft and unpalatable if overcooked. Taste and adjust the saltiness by adding more fish sauce if required.