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Keo's Evil Jungle Prince


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#1 _RC

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Posted 19 February 2014 - 04:28 PM

Does anyone know if this dish is renamed from a more traditional dish? This is very good as it is but if there is a more traditional recipe I'd like to try it. As in the coconut powder thread, I find the Chaokoh coconut milk to have the best flavor.

 

http://thai.food.com...-chicken-312991

Evil Jungle Prince With Chicken star50.png5 Reviews
  • timer.png
  • Prep Time: 30 mins
  • Total Time: 40 mins
  • Servings: 4
About This Recipe

"This recipe was created and named by Keo Sananikone, for his Thai restaurant, Mekong, located in Hawaii. Keo's recipes are some of my favorite ones in Thai cuisine. This dish has graced the pages of Bon Appetit, Food and Wine, Bazaar, and both the Los Angeles and New York Times. I can't wait to give it a whirl!"

Ingredients
  • 1/2 lb boneless chicken breast
  • 2 -6 small red chili peppers
  • 1/2 stalk fresh lemongrass
  • 2 kaffir lime leaves
  • 2 tablespoons vegetable oil
  • 1/2 cup coconut milk
  • 1/2 teaspoon salt
  • 1 -3 tablespoon fish sauce
  • 10 -15 sweet basil
  • 1 cup chopped cabbage
Directions
  1. Cut chicken in to thin strips (approximately 2 inches long).
  2. Grind together peppers, lemongrass and kaffir lime leaves in a mortar or food processor.
  3. Heat oil to medium-high in a medium saucepan and add peppers, lemongrass and kaffir lime leaves mixture, sautéing for 3 minutes.
  4. Add coconut milk to the pan and stir well, continue cooking for 2 minutes.
  5. Add chicken to the pan and continue cooking for 5 more minutes.
  6. Reduce heat to medium-low, stir in fish sauce and basil and simmer for 1 last minute.
  7. Serve atop the bed of cabbage and enjoy.

Keo's: http://www.keosthaicuisine.com/



#2 ExtraMSG

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Posted 19 February 2014 - 06:05 PM

I think usually jungle curries are without coconut milk, though obviously this recipe has one, and are typical to the Northeast, such as Issan.  Looks like kaeng (or gang) pa is the name for these:

 

http://en.wikipedia....g/wiki/Kaeng_pa

 

Not sure if Pok Pok cookbook has any, but Thompson's Thai food appears to have two.  You can see both in the Google book listing.  According to Thompson, jungle curries don't have coconut milk or dried spices, using all fresh ingredients:

 

http://books.google....e curry&f=false


The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin

Nick Zukin, Mi Mero Mole

Co-Author, Artisan Jewish Deli at Home

Formerly, Kenny & Zuke's


#3 _RC

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Posted 19 February 2014 - 07:19 PM

Thanks Nick, that's exactly what I was looking for. I limit myself on the coconut curries because of the calories, so the Kaeng Pa is a great find. 



#4 jennifer

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Posted 20 February 2014 - 08:35 AM

I looked in the Pok Pok book for you and don't see Kaeng Pa in there.  Many soups though that do not contain coconut milk are in the book.  

 

His intro/forward to this chapter explains how there is great confusion and crossover between what is considered a curry and a soup.  Although there are "rules" to each, there are also so many exceptions that the lines are not clearly defined.



#5 ExtraMSG

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Posted 20 February 2014 - 12:52 PM

btw, it looks like Maesri has a jungle curry paste. They do a lot of the lesser-known curry pastes that you don't find from Mae Ploy.  You can usually get the full Maesri line at Lily Thai Market.

 

http://www.amazon.co...y/dp/B000EUTMQY


The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin

Nick Zukin, Mi Mero Mole

Co-Author, Artisan Jewish Deli at Home

Formerly, Kenny & Zuke's


#6 _RC

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Posted 20 February 2014 - 08:23 PM

btw, it looks like Maesri has a jungle curry paste. They do a lot of the lesser-known curry pastes that you don't find from Mae Ploy.  You can usually get the full Maesri line at Lily Thai Market.

 

http://www.amazon.co...y/dp/B000EUTMQY

 

I like the review for the curry. :)  "But be warned, this one is HOT! (It made my girlfriend cry)"

 

Thanks again. 



#7 _RC

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Posted 21 February 2014 - 03:49 PM

Checked H Mart today. They have 13 Maesri curry pastes (all priced at $1.29) but no Kaeng Par. I bought a Kaeng Kua to try first. What would YOU (anyone?) have chosen? 

 

sg7u.jpg

 

#8 ExtraMSG

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Posted 21 February 2014 - 10:02 PM

Sour curry, or kaeng som, is a good one and also a non-coconut milk curry.  Not sure what the difference is between the yellow and other.  I love prik khing for stir frying vegetables.  And chu chee is a great coconut milk curry paste often used for fish.

 

Kaeng kua is a type of red curry.  Not sure what the difference is between it and the one just titled "red curry".

 

So this has a little more info:

 

http://highheelgourm...ed-curry-paste/

 

Apparently kaeng kua is a simpler and brighter red curry without dried spices like cumin and coriander seed.


The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. ~Brillat-Savarin

Nick Zukin, Mi Mero Mole

Co-Author, Artisan Jewish Deli at Home

Formerly, Kenny & Zuke's


#9 Jill-O

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Posted 24 February 2014 - 08:22 AM

"Apparently kaeng kua is a simpler and brighter red curry without dried spices like cumin and coriander seed."

Well then, kaeng kua FTW! ;o)
Never give up! Never surrender!

#10 bwolff

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Posted 01 March 2014 - 04:50 PM

Pulsing together the lemongrass, kafir lime leaves, and bird chiles makes a flavorful and pungent component/relish.