Vegetarian’s Spicy Eel
|Green bananas||8-9 fruits|
|Chao Koh Coconut Cream||2 cups|
|Mae Ploy Country Style Red Curry Paste||1 packet|
|Julienned kaempfer||1/3 cup|
|Finely shredded curcumas||1/3 cup|
|Wedged round eggplant||1 ½ cups|
|Shredded kaffir lime leaves||2 tablespoons|
|Green peppercorn||10 clusters|
|Green,yellow,red cut into strips||5-6 chillies|
|Holy basil leaves (ka-prow)||½ cup|
|Sweet basil leaves||1/3 cup|
|Shredded kaempfer leave (optional)||¼ cup|
|Palm sugar||1 tablespoon|
|Monosodium glutamate||¼ teaspoon|
Steam green banan until well cooked. Peel and slice crosscut at ¼ inch thick. Trim each slice with a round mold to resemble eel pieces.
1. Bring 1 cup Coconut Cream to a boil until an oily sheen appears, add curry paste and stir-fry medium heat to rich aroma before adding the remaining Coconut Cream. Bring to a boil.
2. Add banana slices, shredded kaempfer, curcuma and eggplant pieces. Let it cook until done. Add palm sugar and monosodium glutamate, and season to taste.
3. Add water if the soup is too thick, bring to a boil.
4. Add kaffir lime leaves, green peppercorn, holy basil leaves, sweet basil, kaempfer leaves and chillies. Remove from heat.
Serve in bowl or as rice topping
· This dish taste best when the soup is barely thick.
· Use medium heat for stir-frying the curry paste with spice blend, allow time for its special aroma to develop.
· For non-vegetarians, crosscut piece of eel or catfish may be used in place of banana for an equally delightful meal.