Mod Daeng Curry with Fragrant Jasmine Rice

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30g) red curry paste 2 tablespoons (30g) red curry paste
• 400ml (13.5oz) coconut milk 400ml (13.5oz) coconut milk
• 500g (1.1lb) chicken or beef, thinly sliced 500g (1.1lb) chicken or beef, thinly sliced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup (150g) bamboo shoots 1 cup (150g) bamboo shoots
• 1 cup (150g) Thai eggplants 1 cup (150g) Thai eggplants
• 2 kaffir lime leaves 2 kaffir lime leaves
• 2 tablespoons (30ml) fish sauce 2 tablespoons (30ml) fish sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15g) palm sugar 1 tablespoon (15g) palm sugar
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Cooked jasmine rice, for serving Cooked jasmine rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the red curry paste and cook for 1-2 minutes until fragrant.
3. 3.
   Pour in half of the coconut milk and stir until the oil starts to separate.
4. 4.
   Add the chicken or beef and cook until browned on all sides.
5. 5.
   Stir in the remaining coconut milk, bell peppers, bamboo shoots, Thai eggplants, and kaffir lime leaves.
6. 6.
   Simmer for 10-15 minutes until the meat is cooked through and the vegetables are tender.
7. 7.
   Stir in the fish sauce, lime juice, and palm sugar. Adjust the seasoning according to taste.
8. 8.
   Remove from heat and garnish with fresh cilantro.
9. 9.
   Serve the Mod Daeng Curry hot with fragrant jasmine rice.

Treat your ingredients with care...

• Red curry paste — If you prefer a milder curry, reduce the amount of red curry paste used. Adjust according to your spice tolerance.
• Thai eggplants — If Thai eggplants are not available, you can substitute them with regular eggplants cut into small cubes.
• Kaffir lime leaves — Gently bruise the kaffir lime leaves before adding them to the curry to release their aromatic oils.

Tips & Tricks

• For an extra burst of flavor, add a tablespoon of shrimp paste to the red curry paste.
• If you prefer a thicker curry, let it simmer uncovered for a few extra minutes to allow the sauce to reduce.
• Feel free to customize the vegetables in the curry based on your preferences or what's in season.
• To make the curry vegetarian, substitute the meat with tofu or a variety of vegetables like mushrooms and baby corn.
• Leftover curry can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Mod Daeng Curry in individual bowls alongside a generous portion of fragrant jasmine rice. Garnish with fresh cilantro for a pop of color and added freshness. Accompany the meal with a side of Thai condiments such as sliced red chilies, fish sauce, and lime wedges for guests to adjust the flavors according to their preference.

Presentation advice

To elevate the presentation of the Mod Daeng Curry, serve it in a traditional Thai-style bowl with intricate patterns. Place a lime wedge on the side of each bowl and sprinkle some chopped cilantro on top of the curry for an appealing visual contrast. Serve the fragrant jasmine rice in a separate bowl or on a plate to keep the colors distinct.