If you like vegetable curries, this little known dish from Northern Thailand is for you. The recipe is very easy !
5 spur dried red chilies, seeds removed
2 garlic cloves
1 lemongrass stalk, finely chopped
1 tablespoon finely chopped galangal
1 tablespoon hungley powder
1 teaspoon salted soy beans
Rehydrate chilies in hot water for about 5-10 minutes. Then drain and chop roughly. Add little by little chilies and other ingredients into a stone mortar (it's easier to pound if you add the ingredients little by little). Pound until smooth.
Vegan curry sauce
Curry paste prepared according to the above recipe
135 g taro root, peeled and cut in 6 equal pieces
135 g sweet potato, peeled and cut in 6 equal pieces
15 g ginger, cut in fine julienne
20 g pickled garlic
0.5 liter vegetable stock
1 tablespoon coconut sugar
1 tablespoon tamarind juice
1 teaspoon salt
20 g peanuts, unsalted, roasted
Boil taro root and sweet potato in vegetable stock for about 8 minutes. Then add curry paste and boil gently 5 more minutes. Add the rest of the ingredients and cook 5 more minutes. Taste to adjust the seasoning. Serve with rice noodles.