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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Kaeng Paa Kai (Jungle Curry w/Chicken)   
    Categories: Oriental, Chilies, Poultry, Herbs, Curry   
         Yield: 4 Servings   
       
   MMMMM------------------------CURRY PASTE-----------------------------   
         2 tb Takrai (lemon grass);   
              - bruised, thin sliced   
         3 tb Shallots; coarse chopped   
         2 tb Kratiem (garlic); chopped   
       1/4 c  Kachai (lesser ginger);   
              - peeled, chopped   
         8    Prik chee fa daegn haeng   
              - (dried red Thai crushed   
              - jalapenos)   
         1 ts Green peppercorns   
         1 ts Kapi (fermented shrimp   
              - paste)   
           ds Fish sauce   
      
   MMMMM---------------------------CURRY--------------------------------   
         4 c  Chicken; in 1" pieces   
       1/4 c  Nam pla (fish sauce)   
         3 c  Chicken stock or water   
       1/2 c  Makhua pro (Thai eggplant)   
       1/4 c  Prik che fa (Thai jalaenos);   
              - julienned   
       1/2 c  Bai maenglak (kaffir lime   
              - leaves); shredded   
              +=OR=+   
         1 ts Lime zest   
       
     A recent trip to Bangkok resulted in our eating at a nice   
     little restaurant in a back alley near the airport. This   
     dish is quite common, but both my wife and I were taken by   
     the presentation described here (the rest of the recipe is   
     however my wife's).   
        
     Of course before you rush out to try this, I have to say   
     that you need a heavy, and very sharp knife - a machete or a   
     survivalist’s Bowie might be suitable - and a degree of   
     skill in its use if you are not to have a messy accident -   
     spilling the contents of the coconuts all over the kitchen   
     may well be the least of your problems. So of course I point   
     out that you can open the coconuts some other way, and serve   
     the dish in more conventional tableware!   
        
     Preparation:   
        
     First prepare the curry paste by grinding the ingredients to   
     a fine paste in a mortar and pestle or food processor.   
        
     Pierce the coconuts and drain the juice into a picher. Then   
     using a machete chop off the top of each coconut, just above   
     the mid-point, to leave four serving bowls.   
        
     Using a spoon scoop out the coconut 'meat' in leaf shaped   
     pieces with a spoon (or use a melon baller). Add about half   
     a cup of coconut to the juice for every two cups of juice,   
     and refrigerate.   
        
     Reserve half a cup of coconut meat, and reserve the rest to   
     make coconut milk for other recipes.   
        
     Heat a wok or large sautee pan over medium high heat, and   
     then add a little oil and stir fry the curry paste until   
     aromatic. add the chicken, and stir fry briefly and then add   
     the remaining ingredients, except the lime leaves and the   
     chicken stock, and stir fry until the chicken begins to   
     change colour. Add the stock, and cover, simmering until the   
     chicken and the eggplant is cooked through.   
        
     Now serve the curry in the four large coconut shell bowls,   
     garnished with the lime leaves, and accompanied by rice in   
     the tops of the coconut shells, bring the chilled coconut   
     nectar to the table as a refreshing cool drink, and don't   
     forget the usual condiments (nam pla prik (chilies in fish   
     sauce), dried ground chilies, and sugar).   
        
     Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,   
     Vongchavalitkul University, Korat 30000, Thailand   
        
     NOTES:   
        
     Kachai is a relative of ginger, known as Lesser Ginger in   
     some parts of the world (though I am reminded that in other   
     places this appelation is used for galangal). For those of a   
     botanical bent its latin name is Kaempferia Panduratum.   
        
     The prik chee fa are a mild chile, about 6 centimetres long   
     and 1 cm thick. They are known as Thai jalapenos, and if   
     unavailable the Mexican variety could be substituted. If   
     dried red jalapenas are not available, deseed, and devein   
     fresh jalapenos, and use them instead.   
        
     Makheua pro are a Thai variety of eggplant, about the size   
     and shape of a green golfball. If unavailable you can use   
     normal aubergine, but will need to adjust the cooking time.   
        
     Bai maenglak is a sweet Thai basil. If unavailable normal   
     European basil may be used.   
        
     Recipe By: Colonel I.F.K. Philpott   
        
     From: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
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