Ingredients with Measurements:
- 1 pound of Som Moo (fermented pork)
- 2 cups of coconut milk
- 2 tablespoons of red curry paste
- 1 tablespoon of fish sauce
- 1 tablespoon of palm sugar
- 1 cup of water
- 1 cup of sliced eggplants
- 1 cup of sliced bamboo shoots
- 1 cup of Thai basil leaves
- 2 red chili peppers, sliced
- 2 kaffir lime leaves
- 1 tablespoon of vegetable oil
Special equipment needed:
- Large pot or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the Som Moo with water and cut into bite-sized pieces.
2. Heat the vegetable oil in a large pot or wok over medium heat.
3. Add the red curry paste and stir until fragrant.
4. Add the coconut milk and stir until well combined.
5. Add the Som Moo, fish sauce, palm sugar, and water. Stir well and bring to a boil.
6. Add the sliced eggplants, bamboo shoots, kaffir lime leaves, and sliced chili peppers. Stir well and let simmer for 10 minutes.
7. Add the Thai basil leaves and stir well.
8. Remove from heat and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 420
- Fat: 32g
- Carbohydrates: 12g
- Protein: 22g
Substitutions for ingredients:
- Pork or chicken can be used instead of Som Moo.
- Green curry paste can be used instead of red curry paste.
- Brown sugar can be used instead of palm sugar.
- Green beans or zucchini can be used instead of eggplants.
- Canned bamboo shoots can be used instead of fresh bamboo shoots.
Variations:
- Add sliced bell peppers or onions for extra flavor.
- Use shrimp or tofu instead of pork.
- Add a tablespoon of tamarind paste for a tangy flavor.
Tips and tricks:
- Rinse the Som Moo well before using to remove excess salt.
- Use fresh ingredients for best results.
- Adjust the amount of chili peppers to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot or microwave until heated through.
Presentation ideas:
- Serve in a large bowl with a side of rice.
Garnishes:
- Garnish with fresh Thai basil leaves and sliced chili peppers.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables
- Steamed rice
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the pork or chicken thoroughly before adding to the curry.
Food history:
- Som Moo Curry is a traditional Thai dish that originated in the northern region of Thailand.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with a side of rice and vegetables.
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Region: Thai