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Add a photoServings: 1
Ingredients
- 10 x black pepper corns
- 1 Tbsp. shrimp paste
- 3 Tbsp. fish sauce
- 10 x shallots or possibly small red or possibly purple onions
- 1/2 c. dry shrimp
- 1 Tbsp. red curry paste
- 2 Tbsp. chili paste in oil
- 1 Tbsp. fish sauce
- 5 c. vegetables
- 5 x fresh basil sprigs
- 4 c. vegetable stock
Directions
- In a mortar and pestle or possibly food processor, grind the spice mix ingredients to a smooth paste. Bring the stock to a boil and add in the spice mix, curry paste, and chili paste in oil, and stir till thoroughly mixed.
- When it is again boiling, and mixed, stir in the fish sauce. Add in the vegetables and basil, stir till cooked. The vegetables should be minimally cooked.
- Taste and adjust the saltiness by adding more fish sauce if required.
- Comments: As opposed to tom jabchai, this*is* a vegetarian dish. Though normally included in Thailand, the curry paste and chili beans in oil can be considered optional for those who are looking for something with a little less heat. You can use any vegtables available, but typically in Thailand it would be made from a gourd. If one of the gourds is used it is cut into bite-sized chunks first.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2363g | |
| Calories 995 | |
| Calories from Fat 76 | 8% |
| Total Fat 8.45g | 11% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 10438mg | 435% |
| Potassium 3437mg | 98% |
| Total Carbs 184.29g | 49% |
| Dietary Fiber 49.4g | 165% |
| Sugars 16.6g | 11% |
| Protein 69.23g | 111% |
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