Best Thai Curry from Chantaburi!! (Sub Eng)

Gaeng Cha Muang (แกงชะมวง)
Gaeng Cha Muang is a traditional curry from eastern Thailand, particularly from the provinces of Trat and Chanthaburi. This dish is known for its unique flavor that combines the acidity of cha muang leaves (Garcinia cowa) with the richness and spices typical of Thai cuisine.
Description:
Gaeng Cha Muang is characterized by its balance of sour, sweet, and salty flavors. The cha muang leaves, which are the main ingredient, give the curry its distinctive sour taste. The dish can be made with various proteins such as pork, chicken, or fish, depending on preference.
Ingredients:
1kg) Pork (belly or shoulder),
50gr) Cha Muang Leaves:** Fresh or dried, they are the key ingredient for the sourness.
4) Shallots:** Sliced.
50gr) Galangal:** Adds an aromatic flavor.
4) Kaffir Lime Leaves:** For a citrusy fragrance.
150gr) Lemongrass:** Chopped for a fresh flavor.
4) Dried Chilies:** For spiciness.
20gr)Palm Sugar:** To balance the sourness with sweetness.
20gr) Fish Sauce:** To add umami and saltiness.
20gr) Tamarind Paste:** Increases sourness and adds depth of flavor.
1kg) Broth:** Chicken or vegetable broth as the base of the curry.
- *Vegetable Oil:* For sautéing.
Procedure:
1. *Prepare the Ingredients:*
- Cut the chosen protein into uniform pieces.
- Chop the garlic, slice the shallots and lemongrass, and prepare the galangal and kaffir lime leaves.
2. *Prepare the Curry Base:*
- In a pot, heat the vegetable oil.
- Add the garlic, shallots, galangal, lemongrass, and dried chilies, and sauté until fragrant.
3. *Cook the Protein:*
- Add the chosen meat to the pot and cook until it begins to brown.
4. *Add the Liquids:*
- Pour in the broth, tamarind paste, palm sugar, and fish sauce. Bring to a boil.
- Reduce the heat and let it simmer.
5. *Incorporate the Cha Muang Leaves:*
- Add the cha muang leaves and kaffir lime leaves. Continue to simmer until the protein is tender and the flavors are well combined.
6. *Adjust the Seasoning:*
- Taste the curry and adjust the flavor with additional fish sauce or palm sugar if needed.
7. *Serve:*
- Serve hot, accompanied by steamed rice to balance the intense flavors of the curry.
Tips:
- If cha muang leaves are unavailable, a small amount of lemon or lime juice can be used to replicate the sourness, though the flavor won't be exactly the same.
- Adding coconut milk at the end of the cooking process can mellow the sourness and make the curry creamier, if preferred.

[@nadircarollo]

Sembra buono ! Un po lungo da preparare

[@Avventure_asiatiche_Gustose]

Sembra ma non é !!😉 Se hai tutti gli ingredienti che servono !!

[@nichas.k.s7998]

Vorrei consigliare di utilizzare il latte di cocco al posto dell'acqua, aumenterà la bontà.

[@Avventure_asiatiche_Gustose]

Questa ricetta é originale, e non lo fanno con il latte di cocco, ma si puo aggiungere se vi piace il latte di cocco.

[@elvirafolin8761]

Dove si trovano gli ingredienti?

[@Avventure_asiatiche_Gustose]

Nella descrizione del Video, ci sono I link per gli ingredienti, la citronella, galangal si trovano nei shop asiatici, ma potete usare anche la pasta di curry rosso, link in descrizione!! Se non trovi I link scrivimi su Instagram e li mando la,