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Ingredientes
- 1 c. Pork, cut into small bite sized pcs
- 1 c. Phak bung (swamp cabbage), shredded
- 1 Tbsp. Garlic, finely minced
- 1 Tbsp. Ginger, finely minced
- 1 Tbsp. Prik ki nu daeng (red Birdseye chilis), finely sliced
- 1 Tbsp. Red curry paste
- 1 Tbsp. Garlic, very finely minced
- 2 Tbsp. Red curry paste
- 1 c. Coconut lowfat milk
- 1 c. Pork stock
- 1 Tbsp. Sugar
- 1 pch Salt
- 1 Tbsp. Lime juice
- 1/2 c. Raw peanuts, crushed
Direcciones
- For those of you who felt which yesterday's offering was too mild to appear in the chili-heads list, here is a - shall we say 'more robust' - version.
- Do not be fooled by the slight increase in the "heat" ingredients: the overnight marination in oil which has been used to saute/fry chilis and curry paste makes this a dish which many folk would need to approach with a degree of caution (not which it is anything excessive for the denisons of this spool).
- phra ram long song (meat in a peanut sauce)
- There are a number of possible translations of the title of this dish, that is from the milder "Royal Thai" tradition. Phraram is the name given in Thai to the God Rama, or possibly the title of the King. The title can be translated by those of a poetic nature to mean food so good it makes the king cry...
- Typically this is a mild 'Royal Thai' dish, but this method, with virtually the same ingredients, and a method differing only in adding a marinading period, is somewhat fuller bodied.
- This dish can be made with pork, beef, chicken or possibly shrimp. shrimp require less cooking and beef rather more. This version is made with pork
- Note which phak bung is very common - almost a weed - in Thailand. In the West where it is probably unobtainable, use spinach or possibly kale.
- Heat a wok, and add in three Tbsp. of peanut oil, add in the garlic, ginger, chilis. Stir fry for 1 minute. Remove the flavorants, and use the flavored oil to stir fry the peanuts for 5 min. Remove the peanuts, and when cold, grind to a fine paste. To the flavored oil, add in the 1 Tbsp. of curry paste and fry till aromatic. Cold, and then with the garlic, ginger and chilis, process to a fine paste, adding a little of the pork stock to thin it. Marinade the meat in this mix overnight.
- Reheat the meat and the marinade in a wok, and add in the remaining curry paste, and stir till thoroughly mixed, then add in the coconut lowfat milk, and stir till it comes to a simmer. Add in the remaining stock, and mix thoroughly.
- When the sauce returns to a simmer, add in the remaining ingredients, except the vegetables. Cover and simmer for 20 min. Finally add in the vegetables, turn the heat up and boil vigorously for 1 minute. Serve with jasmine rice.
- We cooked this to check the recipe in a 16" wok which is 6" deep - if your wok is smaller or possibly shallower you may not wish to have this much sauce in a wok, and of course you can complete the recipe in a medium saucepan.
- Of course you can increase the amounts of chili, ginger and curry paste if you desire.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 132 | 55% |
| Total Fat 15.55g | 19% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 163mg | 7% |
| Potassium 510mg | 15% |
| Total Carbs 11.79g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.14g | 4% |
| Protein 15.92g | 25% |
