Thai Recipes Without Peanuts Or Coconut?
I used to go to this little Thai restaurant and they had what they called “Jungle Curry”. That was just their name for it but they said it was a very common dish in Thailand as a different name that I can’t pronounce. It was a delightful, spicy, red curry served with rice that did not have any peanuts or coconut in it. No matter where I look all I can find are recipes with coconut. Why is it that everyone thinks to be Thai it has to have peanuts or coconut??
Anyways, does anyone happen to have a recipe for this red curry with no coconut? It was made with shrimp but of course you can put anything in it. Or other recipes for Thai food that do not contain peanuts or coconut. PLEASE, I’m desperate. I moved away from that restaurant and haven’t been able to find another authentic Thai restaurant since!
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Kang som :http://www.khiewchanta.com/archives/curr…
Kang liang :http://www.allthaifood.com/index.asp?con…
It could be แกงป่า (kang pa–pa is jungle), but people here don’t use shrimp in kang pa. Kang pa is made of beef, chicken or pork. To cook kang pa is easy, look for red curry paste and use chicken stock instead of coconut milk.http://images.google.co.th/images?hl=th&…
Hi! I found a good Thai recipe for Ajar, a salad, that has no peanuts and no coconut. You can get it here:
http://www.recipelion.com/Asian-Recipes/Ajar-Thai-Salad
Enjoy! I’ll let you know if I find more…
Nina
Plain rice.
Barbeque Pork on Rice
2 Servings
2 tablespoons vinegar
1 tablespoon sesame seeds, toasted and ground
2 tablespoons all purpose flour
1 cucumber, sliced
1 green onion Optional
1 egg Optional
Medium hard boil the egg.
In a small sauce pot or pan, heat up any left over marinade from the barbequed pork (or, if you have purchased moo dang from a store, make 1/2 cup of the marinade). Peel the egg and drop it in the sauce to give the color to the egg. Add 2 tablespoons of flour to 2 cups of water and mix well. Add the flour water to the sauce to thicken the sauce. Turn the egg over to coat it in the sauce until the white part turns brownish red (like the sauce). Bring the sauce to a boil, remove the egg and set it aside. Add the vinegar and the toasted sesame seeds. Taste the sauce. It should be a little salty and sweet. Add more soy sauce or sugar if needed.
Put the cooked rice on a plate. In Thailand, the cook often compresses the rice in a small bowl first and then flips the bowl onto the plate so that rice is neatly formed. Slice barbeque pork into very thin slices. Arrange the pork on the dish. Garnish with sliced cucumber, green onion, and sliced egg. The onion should be about 6 inches long from the white part to the green leaves. Spoon a couple of spoons of sauce on top. It is ready to serve.