Thai jungle seafood curry

title="Thai jungle seafood curry"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Thai-jungle-seafood-curry.jpg" srcset="https://img.taste.com.au/TxYoZ5nL/w720-h480-cfill-q80/taste/2016/11/thai-jungle-seafood-curry-45612-1.jpeg 720w, https://img.taste.com.au/2VpC-Z2G/w643-h428-cfill-q90/taste/2016/11/thai-jungle-seafood-curry-45612-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Thai jungle seafood curry"
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• 0:55 Prep


• 0:12 Cook


• 
  4 Servings


• Advanced

Jungle curry (kaeng paa moo) is unlike most other Thai curries as it does not contain coconut milk. The reason for this is because coconuts do not grow 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 - it's traditionally an extremely hot curry, with the paste often including a considerable dose of young peppercorns.

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Nutrition information, Main recipes

Ingredients

• 1 tablespoon peanut oil


• 2 (about 500g) salmon fillets, cut into 3cm pieces


• 800g green prawns, peeled, leaving tails intact, deveined


• 1 cup (250ml) fish stock


• 2 tablespoons fish sauce


• 1 teaspoon caster sugar


• Coriander leaves, to serve


• Steamed jasmine rice, to serve

Curry paste

• 10 fresh green birdseye chillies, chopped (seeds optional, see note)


• 1 tablespoon finely chopped galangal (see note)


• 1 stalk lemongrass, white part only, finely chopped


• 2 fresh coriander roots and stems, finely chopped


• 1 teaspoon finely grated kaffir lime rind (see note)


• 2 purple Asian shallots, finely chopped


• 1 teaspoon shrimp paste


• 4 garlic cloves, finely chopped

Method

• 
  
  
  Step 1
  
  
  
  
  To make the curry paste, place the chilli, galangal, lemongrass, coriander, lime rind, shallots, shrimp paste and garlic in a mortar and pound with a pestle until a paste forms. Season well with salt.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Heat the oil in a wok over high heat. Add the salmon and cook, gently tossing occasionally, for 2 minutes or until light brown. Transfer to a bowl. Add the prawns to the wok and stir-fry for 2 minutes or until prawns change colour and curl. Transfer to the bowl.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Add the curry paste to the wok over high heat and cook, stirring, for 2 minutes or until aromatic. Add the salmon, prawns and fish stock and bring to a simmer. Add the fish sauce and caster sugar and season to taste with sugar and fish sauce.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Place in serving bowls and sprinkle with coriander leaves. Serve immediately with steamed rice, if desired.
  
  
  

• High protein


• Low carb


• Low kilojoule


• Low sugar

Nutrition

• 1858 kj

  Energy




• 20g

  Fat Total




• 5g

  Saturated Fat




• 2g

  Fibre




• 61g

  Protein




• 284mg

  Cholesterol




• 1787.27mg

  Sodium




• 3g

  Carbs (sugar)




• 4g

  Carbs (total)

All nutrition values are per serve

Notes

Most of the heat in a chilli comes from its seeds and membrane. Add a portion of the seeds from the chillies for an even spicier curry. Galangal is a member of the ginger family and is available from supermarkets or Asian grocers. If kaffir limes are not available, replace with Tahitian lime rind (regular limes).

• Author: Sarah Hobbs


• Image credit: Ben Dearnley


• Publication: Notebook:

Source: taste.com.au