Jungle Curry of Guinea Fowl

Name: Jungle Curry of Guinea Fowl (Gaeng Ba Gai Dor)
Cuisine: Thailand
Ingredients: 15 mL (1 tablespoon) safflower oil; 1 tablespoon of the curry paste; 15 mL (1 tablespoon) fish sauce; 100 g (4 oz) guinea fowl meat, finely sliced; 300 mL (½ pt) chicken stock; 1 tablespoon Mekhong whisky; 2 tablespoons pea eggplants (aubergines); 2 tablespoons pea eggplants (aubergines); 50 g (2 oz) snake (long green) beans, cut into 2 cm (1 in) lengths; 50 g (2 oz) bamboo shoots, shredded; 10-12 fresh holy basil leaves; 4 krachai stalks, scraped and julienned; 1 tablespoon fresh green peppercorns; 3 kaffir lime leaves, torn; 1½ tablespoons small fresh green chillies, chopped; 4 red shallots, chopped; 4 cloves garlic, chopped; 1 stalk lemongrass, finely sliced; 1 tablespoon galangal, peeled and finely sliced; 2 small coriander (cilantro) roots, sliced; ½ tablespoon kaffir lime zest; 3 krachai roots, peeled and sliced; 10 white peppercorns, ground; 1 tablespoon kapi (shrimp paste), roasted; 1 tablespoon kapi (shrimp paste), roasted; 1 teaspoon salt

Gaeng Ba Gai Dor

Preparation info

Difficulty
Easy

Appears in

Classic Thai Cuisine

By David Thompson

Published 1993

About

IT WAS AT the beautiful ruins of Sukothai during the festival of Loy Krathong that I had my first jungle curry. Sukothai, on the northern central plains, is considered to be the first truly Thai kingdom.

It flourished from the mid thirteenth to the early fifteenth century and was the birthplace of the charming Loy Krathong festival, in which, under a bright moon, people go to their nearest river or klong and there launch candlelit rafts, usually made from banana leaves, to celebrate

Ingredients

Asia
Thailand
Main course
Gluten-free
Loy Krathong
South East Asia

Ingredients

Method