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Ingredientes
- 2 Tbsp. minced lemon grass
- 8 x shallots
- 6 x cloves garlic
- 1/4 c. minced lesser ginger
- 8 x dry jalapeno peppers
- 1 tsp canned peppercorns
- 1 tsp shrimp paste
- 1/2 tsp salt
- 2 Tbsp. oil
- 1 1/2 lb catfish, cut into 1" slices
- 1/4 c. fish sauce, (nam pla)
- 3 c. water
- 1/2 c. Thai eggplant
- 1/4 c. sliced green jalapeno p
- 1/2 c. sweet basil leaves
- 10 whl kaffir lime leaves
Direcciones
- 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.
- Combine all the ingredients for the curry paste, using a mortar and pestle or possibly a blender.
- Heat a large saucepan and add in the oil and curry paste. Stir-fry for 1 minute on medium-high heat.
- Add in the fish, fish sauce, water and eggplant and heat to boiling. Cook, stirring, for 3 min. Add in the remaining ingredients and remove from the heat. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 415g | |
| Recipe makes 4 servings | |
| Calories 315 | |
| Calories from Fat 179 | 57% |
| Total Fat 19.94g | 25% |
| Saturated Fat 3.55g | 14% |
| Trans Fat 0.18g | |
| Cholesterol 80mg | 27% |
| Sodium 1779mg | 74% |
| Potassium 674mg | 19% |
| Total Carbs 4.73g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.79g | 1% |
| Protein 28.19g | 45% |
