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  
Salt 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

Chef’s Suggestions

·        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.