Easiest Way to Prepare Tasty Seabass Thai jungle curry

Easiest Way to Prepare Tasty Seabass Thai jungle curry Delicious, fresh and tasty.

Seabass Thai jungle curry. Jungle Curry - a popular Thai curry, jungle curry is spicy and made with no coconut milk. You can make pork or chicken jungle curry with this easy recipe. The dish in this video is Thai jungle curry (Gaeng pa, แกงป่า ), a very popular and tasty dish that you can find in Thai restaurants and homes across Thailand.

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Palisa Anderson from Sydney's Boon Cafe calls it her 'kitchen sink' curry.

You can have Seabass Thai jungle curry using 12 ingredients and 4 steps. Here is how you cook it.

Ingredients of Seabass Thai jungle curry

1. You need 2 pieces of sea bass fillets.

2. It’s 1-2 tbsp of vegetable oil.

3. Prepare 1-2 tbsp of fishsauce.

4. It’s 1 of tap palm sugar or brown sugar.

5. Prepare 2-3 of thin slice lady fingers or kra-chai (or if you cannot find it you can use about 2 tbsp thin slice ginger).

6. It’s 2-3 of Thai egg plants or you can use baby aubergines instead (chopped in 6.

7. Prepare 1 handful of thai basil leaves.

8. Prepare 1 of big red chilli.

9. You need 1 pinch of Salt and pepper.

10. It’s 2-3 bunch of baby peppercorn (optional).

11. Prepare 2-3 of kaffir lime leaves.

12. It’s 2 tbsp of jungle curry paste (you can buy a ready made one at a big local Asian grocery store or can use just normal red curry) Or you can make your own jungle curry. Check out my ‘Jungle curry paste’.

So we get the lowdown on a northern Thai favourite.

Thai jungle curry is a famous dish from the mountain city of Chiang Mai.

It is made with ingredients found in the jungles of Thailand.

While jungle curry is usually made with wild meats (which most Westerners would have trouble obtaining. . . and stomaching), chicken is used in this version, but.

Seabass Thai jungle curry instructions

1. Thin cut just about cut through your sea bass on the skin side. Seasoning with salt and pepper. Have your pan on high heat, add some cooking oil in and pan fry your fish upside down for 2-3 min then turn over and fry the other side for a min or 2.Take the fish out and leave it aside..

2. On the same pan with medium high heat, add jungle curry paste in, stir well. Add eggplant in follow by fish sauce, palm sugar.

3. Add some baby peppercorns and kaffir lime leaves in. Taste your curry it should be spicy, salty and then just a hint of sweetness..

4. Serve with Thai jasmine rice.

This curry from central Thailand gets it name due to the diversity of herbs, ingredients and flavors that are used to make it.

Most commonly you get a seafood version from mackerel, seabass, sardines or shrimp.

How to cook with ready-made pastes.

Jungle curry hails from central-Northern Thailand, where cooks have no access to coconut trees.

For this reason, jungle curry doesn't contain coconut milk and… Add basil leaves, kaffir lime leaves and red chillies before removing from heat.