Kaeng pa (spicy coconut-free "jungle" curry)

Time: 35 min4 servingsapprox. 350 kcal / serving (estimated)approx. 30 g protein / serving

A northern Thai forest curry without coconut milk: thin, very spicy, with fresh vegetables and herbs. Lighter than coconut curries, eaten with rice.

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Method

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Heat the oil in a pot, and fry the curry paste over medium heat for 2 minutes until very fragrant.
Add the meat and toss for 2-3 minutes in the paste.
Pour in the water, add the krachai and the torn-in-half lime leaves, bring to the boil, and cook for 5 minutes.
Add the aubergine, carrot and green peppercorns, and cook for 5 minutes.
Add the green beans and courgette, and cook for a further 4-5 minutes until the vegetables are crisp-tender.
Season with fish sauce and sugar, take off the heat, and stir in the basil. Serve hot with jasmine rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Without coconut milk, the heat really comes through: use less paste if you want to go easier on yourself.
Any seasonal vegetable works: snow peas, corn, mushrooms.