Cassia curry

 Cassia curry

history

Cassia curry is an ancient food. that the people of Nakhon Chum have been eating for a long time Because cassia is a type of herb. Ancient people used young leaves and flowers to cook for food. Especially on the full moon day of the 15th waxing moon of the 12th lunar month, the people of Nakhon Chum will make cassia curry in every household. because it is the belief of the people of Nakhon Chum Which has been believed since ancient times that the drug that cures all diseases will gather at the top of cassia. The villagers have continued their beliefs. But have to collect at dawn and finish the curry by that day. cannot be collected in advance Otherwise, the properties will not be magical. At present, the curry cassia that is eaten on the full moon day of the 12th lunar month is only for those who know about this culture. In the textbooks of Thai traditional medicine, cassia is useful in curing constipation, insomnia, nourishing bile, nourishing blood and improving appetite.

nutritional value

Cassia curry helps easy digestion and comfort in young shoots and leaves. Cassia contains beta-carotene, dietary fiber, calcium, phosphorus, iron, protein, carbohydrates in higher amounts than other vegetables. Eating Cassia Curry So it's like taking medicine as well.

raw material

• Cassia leaves that are boiled and poured with water Squeezed out 500 g of water
• Grilled pork cut into pieces 500g.
• 3 cups of Yanang leaf juice
• ¼ cup chopped spring onions
• 4 - 5 bunches of basil leaves
• 2 lemongrass, cut into 2-inch long pieces
• 4 tablespoons fermented fish sauce
• 2 tbsp fish sauce

curry paste ingredients

• 15 dried or fresh chili peppers
• 10 shallots
• 7-8 sliced lemongrass
• 2 teaspoons of salt

how to do

• Pound curry ingredients, lemongrass, dried chili or fresh chili, red onion coarsely, add salt.
• Bring water from Yanang leaves. Put cassia leaves in a saucepan, stir well, add chopped lemongrass and roast pork.
• When it boils, season with fermented fish sauce, fish sauce, and bring to a boil again. Taste, add flavored vegetables, spring onions, basil leaves and serve.

Image source

https://food.mthai.com/

content source

http://www.thaifoodheritage.com/