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Hi Martin,

quote:

แกงเนื้อ

I think that's what it's called if the curry is red. But in Thailand the red paste beef curry is quite more spicy than here because of the paste they use is different, more fresh more spicy.

I've been trying 4-5 Thai restuarants and all of them nowhere near the original taste in Thailand. They don't use that tiny egg plants because they said Farang cannot eat them.

But if you know how to cook it you can do it yourself, buy red paste curry (I suggest Mae Ploy)and add more chilli to make it hot like in Thailand and you can buy that tiny egg plants from the Thai or some oriental ingredient shops. Don't forget karfir leave and sweet basils, without those 2 things you will find the different taste as well.

Cheers,
Nana

Nana

Thanks for your reply. Like I said, the curry is not red at all. The sauce is very dark brown. The only place I've ever found this curry was in Bangkok, although I think it is a Southern dish because the people who served it were Southern Thais.

I agree with you that the Thai food served in most Thai restaurants in the UK tastes nothing like the food in Thailand. I prefer to make my own curry paste rather than buy off the shelf. I shall experiment with the ingredients, and maybe fry the paste a little longer to get the sauce darker.

Thanks for your help.

Martin

Nana

In fact, it's just occurred to me that the curry is quite similar to the Rendang curry of Indonesia except that there is more sauce. I'll try making it that way but add more liquid. I'll let you know how it turns out!

Martin

Hi Martin,

If the one who served you is a southern Thai it's more likely to be a Southern food plus you said dark brown and very hot. But I have very poor knowledge about Southern food because it's too hot for me.

I am very surprised you can make your own paste, I kept asking my mom everytime I phone her may be more than 10 times already I still can't remember what do I have to mix with But once I go back to Thailand I always buy about a kilo back and seperate in a frozen bag the amount I want to use each time and put in a freezer it keep me to go for awhile.

But if you do really wanna know about that curry I know 2 members here who likes cooking.

Chibasixty
Chaca (she is a southern girl)

may be you can ask them

Nana

Is this Masaman curry?

Gordie, no it isn't Masaman. It's much spicier, darker and has little pea aubergines in it, not potatoes or peanuts. Delicious curry though.

Sawasdee Kha Khun Martin,

I think it call "Country Style Curry" แกงป่า

Country Style Red Curry Paste น้ำพริกแกงป่า

INGREDIENTS:

1 tablespoon chopped lemon glass
7-10 dry red chilli
1 teaspoon salt
1 tablespoon choped shallot
1 tablespoon chopped garlic
1 tablespoon chopped galingale (กระชาย)
1 tablespoon chopped galangal (ข่า)
1 tablespoon shrimp paste (กะปิ)
1/2 teaspoon kaffir lime peel (ผิวมะกรูด)

METHOD

Remove seeds from the chillies. Soak the pod in cold water,then pound fine with salt. Add other ingredients in order. pound very find.

Hope this help but becarefull because this curry is very hot (เผ็ดมากๆค่ะ)

Hi Martin,

Does that curry look like this?





They are แกงป่าเนื้อ as Jenny mentioned above.

When we serve this, Jenny usually puts a couple of rolls of toilet paper in the freezer should we have gusts guests round for dinner

Good idea, Tobias. Never thought of that. Now I know why Thais put little hosepipes next to their toilets!

Baitoong, alas, I don't think it is แกงป่า I've eaten that a few times, usually with pork. The curry I'm thinking of had coconut milk in it, and, correct me if I'm wrong, but I can't remember แกงป่า having coconut milk in it. By the way, that picture looks like the hottest curry on Earth. I've never seen so many พริกขี้หนู in one dish!

A long shot, but is it Panaeng? Quite spicy, reddish-brown colour, made with coconut milk, Malaysian origins, southern Thai dish. Sometimes transliterated 'Panang'. VERY nice

แกงพะแนง - gaaeng pha naaeng

The recipe below doesn't include pea aubergines but recipes are flexible and I've seen Panaeng served with them in some restaurants. Panaeng is cooked longer, hence thicker, than most other Thai curries, giving it a darker colour.

Thai Food Recipe - Panaeng Nua

Regards

I reckon you're right Paul given rich describes it as like a Redang from Indonesia.
I think the pea aubergines can be added to anything ie add fresh vegetables.

Might it be a Jungle Curry?

Rendang isnt usually that hot as the beef is usually left to cook for ages in coconut cream, its usually quite dry and the beef is usually served on its own with no veggies.

Bloody nice though !!!

Hi Martin, mywife(Tee)she's said, maybe gaeng kûa(แกงคั่ว)???