Bamboo shoot curry

 Bamboo shoot curry

history

Kaeng Pee or Tom Pee is the name that Thai people in the central region use to refer to a type of curry in the northeastern region. This is a curry that has a dull color because the water is mixed with Yanang leaves in the curry. with various vegetables The key is bamboo shoots. Isan people call this kind of curry as bamboo shoot curry. The curry paste consists of dried red chilli, lemongrass, galingale, shallots. Add rice to help thicken the curry paste. Vegetables that are commonly used besides bamboo shoots are pumpkin, spinach, and acacia.

nutritional value

Nutritional value, curry contains calories, energy and nutrients. In 1 cup of curry, there is a total energy of 149 kilocalories, 12 g of protein, 23 g of carbohydrates, 1 g of fat and contains sodium salt, cholesterol, vitamins, saturated fat, unsaturated fat, sugar, dietary fiber, etc.

raw material

• 1 cup chopped bamboo shoots
• 2 heads of lemongrass
• 5 shallots
• 50 g red pepper
• ¼ cup rice
• 5 cups of Yanang leaf juice
• 2 tbsp fish sauce
• ¼ cup boiled fermented fish sauce
• Basil leaves 1 handful
• Cha-Om, 1 handful
• 1 handful of shiitake mushrooms
• 1 cup sliced pumpkin
• 1 cup straw mushrooms
• 1 cup fairy mushrooms
• 1 cup sliced zucchini

how to do

• Pound sliced lemongrass, shallots and red peppers until finely.
• Bring the pot to medium heat. Pour the Yanang leaf juice into it and wait until it boils.
• Add the curry paste Season with boiled fermented fish sauce and fish sauce.
• Add bamboo shoots, sliced ​​pumpkin, ear
• mushrooms, straw mushrooms, angel
• mushrooms and sliced ​​zucchini. Then boil
• until the vegetables are cooked. Then add the rice and stir to combine.
• Add basil and acacia leaves, stir to combine, then remove from the heat.
• Ladle into bowls and ready to serve.

image source

https://www.iproong.com/

content source

https://www.wongnai.com/