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Ingredientes
- 10 x Prik thai (black pepper corns)
- 1 Tbsp. Kapi (fermented shrimp paste)
- 3 Tbsp. Of nam pla (fish sauce)
- 10 x Hom daeng (shallots - purple onions)
- 1/2 c. Dry shrimp
- 1 Tbsp. Red curry paste
- 2 Tbsp. Nam prik pao (chilis paste in oil)
- 1 Tbsp. Fish sauce
- 5 c. Vegetables
- 5 x Stems bai horapha (sweet Thai basil)
- 4 c. Vegetable stock
Direcciones
- 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 vegtables 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 possibly from phak wan (a forest tree, latin name melientha suavis - the leaves and flowers are used, and are slightly sweet) or possibly banana flowers.
- If one of the gourds is used it is cut into bite sized chunks first.
- Method: in a mortar and pestle or possibly food processor, grind the spice mix ingredients to a smooth paste. Bring the stock to a boil and add in the spice mix, curry paste, and prik nam pao, and stire till thoroughly mixed.
- When it is again boiling, and mixed, stir in the fish sauce. add in the vegetables and basil, stir till cooked.
- The vegetables should be minimally cooked - especially gourd, that will become soft and unpallatable if overcooked.
- Taste and adjust the saltiness by adding more fish sauce if required.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 568g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 19 | 8% |
| Total Fat 2.07g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 1503mg | 63% |
| Potassium 736mg | 21% |
| Total Carbs 44.02g | 12% |
| Dietary Fiber 12.0g | 40% |
| Sugars 2.66g | 2% |
| Protein 16.26g | 26% |
