Vegetarian Jungle Curry : Gaeng Ba

Jungle Curry
(in Thai calls Gaeng Ba หรือ แกงป่า)
(Serves 4-6)

Ingredients: 

• 5 cups water or soup stock or vegetable stock 
• 1/3 cup vegetarian jungle curry paste
• 1/4 cup straw mushroom, finely chopped
• 150 grams hard white tofu, boiled and cut into pieces
• 100 grams bamboo shoot, sliced
• 5 pods yard-long bean, cut into 1 and a half inch-l|ong pieces
• 4 sprigs green peppercorn, cut into short sections
• 3-4 Thai eggplants, quartered
• 1/2 cup pea eggplant
• 1/4 cup light soy sauce
• 2 teaspoons sea salt
• 1/2 teaspoon sugar
• 1/2 cup shredded wild ginger
• 1/2 cup holy basil leaves
• sliced red spur chili and kaffir lime leaves for garnish

(Serves 4-6)

Vegetarian Jungle Curry ( Gaeng Ba)
แกงป่าเจ 

Preparation:

1. In a pot of water (or stock soup, if used), stir in the curry paste.
Add chopped straw mushroom, stir well.   Place the pot over medium heat and bring to
the boil.
Add tofu, bamboo shoot, yard-long bean, green peppercorn and eggplant.
When done, season with light soy sauce, salt and sugar.  The curry should have a perfect combination of salty and spicy.
When it boils again, add wild ginger and holy basil leaves.  Stir lightly and turn off the
heat

2. Dip out into a serving bowl. Garnish nicely with spur chili and kaffir lime
leaves.   Best when serve hot.
(Serves 4-6)