If you like vegetable curries, this little-known dish from northern Thailand is for you. The recipe is very simple!
5 dried cayenne peppers, stems and seeds removed
10 g lemongrass, chopped
10 g galanga, chopped
5 g garlic
10 g shallot
2 teaspoons of Hungley curry powder (or Indian curry powder)
2 teaspoons salted soybeans
Rehydrate the peppers in hot water for about 5 minutes. Then drain and pound in a mortar. Gradually add the lemongrass, galanga, garlic, shallot, Hungley powder and finally the soybeans. Pound until smooth.
Curry paste prepared according to the above recipe.
125 g taro, peeled and cut into 6 equal pieces
125 g sweet potato, peeled and cut into 6 equal pieces
500 ml vegetable stock
1 teaspoon coconut sugar
1 tablespoon tamarind juice
½ teaspoon salt
15 g g ginger, cut into thin julienne strips
20 g pickled garlic
20 g peanuts, unsalted, dry roasted
Bring the stock to the boil. Add the taro, sweet potato, curry paste and seasoning (sugar, tamarind juice and salt) and cook for about 10 minutes or until the taro and sweet potato are 70% cooked. Stir in the ginger and garlic and cook for about 5 minutes more.
Taste to adjust seasoning and check if vegetables are cooked through. Transfer to a serving bowl and garnish with peanuts.
What is Hungley powder? It is a blend of spices, originally from Burma, sold in vintage-looking bags. If you don't have any, simply substitute Indian curry powder, the smell and taste are quite similar.