Kaeng Tay Poe
Today's recipe is Kaeng Tay Poe (แกงเทโพ), a fantastic Thai curry with citrusy and mild chili favor. Kaeng Tay Poe is a tasty curry commonly found all over sidewalk pre made curry shops in Bangkok. This curry sauce is usually made with tamarind concentrate, coconut milk and red curry paste-- the combination that will make your taste buds sing. I really like this sauce because it 's creamy, spicy yet tangy -- full of favors and tastes distinctively Thai. I usually made this curry with pork belly but if you don't like pork belly, you can try pork butt.
Making this curry is pretty simple with the instant red curry paste from the trusted brand like Mae Ploy or Mae Pranom which are easily obtainable in Asian supermarkets. Now go and get yourself a bottle of fish sauce, palm sugar (or sugar as a replacement), coconut milk, water morning glory and you will most certainly have a decent bowl of this Thai curry.
We are all enjoyed this Kaeng Tay Poe very much and I hope you enjoy making and having this curry at your home with your love ones.
Below is my Kaeng Tay Poe recipe.
Ingredients
Yields 2-3 serving
Cooking Time 30 minutes
200 grams pork belly, cut into bite size pieces
1.5 tablespoon Mae Ploy red curry paste
1 (60 grams) pack Chao Thai (ชาวไทย)Coconut powder
2 teaspoon palm sugar 3 tablespoon tamarind concentrate 1/2 teaspoon sugar 1 teaspoon fish sauce 1/4 teaspoon salt 4-5 kaffir lime leaves(ใบมะกรูด) 100 grams water morning glory(ผักบุ้ง) , cut into bite size pieces. 250 ml. water Preparation
1. Mix coconut milk powder with water according to package direction. This will yield 200 ml. coconut milk. Set aside.
2. Place the pork belly in a pot, add in half of coconut milk and red curry paste, stir to combine. Cook until the pork is done. Then add in water, cook for 15-20 minutes. 3. Add in the rest of coconut milk, water morning glory. Season with palm sugar, sugar, fish sauce,salt, tamarind concentrate, simmer for 15-20 minutes. When the oil starts to show up at the surface, it is done. Tear in kaffir lime leaves, remove from heat. 4. Serve hot with a plate of steamed white rice.  |
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