Thai Jungle Curry - Kaeng pa

I am sure you have seen this curry in the menu at the Thai restaurant, never had it? then you are in a loss. We used to order this along with the usual thai curries, pad Thai and other dishes. But this is not your as usual creamy curry like other Thai Curries because it does not have  coconut milk in it so its spicy (very). So don't make this during summer, Fall and winter is best time to enjoy this curry. I have added what ever vegetables I had it that time in my fridge, you can add your choice of vegetables, proteins and make a dish. Because of no coconut milk, the spices you can really taste it which is the way at least I like it. Without any thickener, this will be very thin gravy.  As per wiki, this dish is originated in Northern Thailand, where coconut are not that much, hence no coconut milk in this dish.

Ingredients :

4 Tbsp. Red curry paste
1 cup water
1 onion chopped
1 carrot chopped
half Zucchini chopped
half red and green capsicum chopped
few button mushroom chopped
few water chestnuts and bamboo shoots
few string beans chopped
As per taste soya sauce
1 tsp. rice vinegar or plain vinegar

Method:

Heat up the wok, add water and red curry paste and let it boil.
Add vegetables, soya sauce and vinegar.
cover the wok and bring to boil.
Let it cook for on medium flame for 5-6 minutes.
If you have Thai basil and kaffir lime leaves, add it in the end.
serve hot with white rice or fried rice.

 Add curry paste as per your taste.

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