Gaeng Tay Poe
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This delicious recipe is unique because it uses the whole kaffir lime fruit, which is uncommon in Thai curry. It's one of our family favorites. Gaeng Tay Po has wonderful crossover appeal for people who might come from a European-American background. The citrusy flavor, combined with the gentle and sharp flavor of kaeng kua, and the emphasis on using healthy crispy greens, all create a very satisfying meal. This should be a best seller at most Thai restaurants, perhaps it just hasn't yet caught on. Try to use the real morning glory (see photo and comment below, called Pak Boong in Thai).
Tay Po refers to the fish that was used in the past for this recipe, pangasius lamaudii (black-ear catfish), but the fish has such a strong smell that nowadays people use belly pork.
Ingredients
For 4 Person(s)
Ingredients
- 1 Can Savoy Coconut Cream
- 3 Cups Coconut Milk
- 3 Tablespoons Kaeng Kua Curry Paste
- 1 Pound Pork Bellies, Cut Into Cubes
- 3 Tablespoons Palm Sugar (a bit more if you like)
- 3 Tablespoons Fish Sauce
- 2 Tablespoons Tamarind Concentrate
- 1/4 Teaspoon Salt
- 2 1/2 Cups Pak Boong (or seasonal greens) 1.5 in
- 2 Whole Kaffir Limes, washed and cut in half
Method for Gaeng Tay Poe
Heat a wok over medium heat add about 3/4 coconut cream from the can. Let it cook until oil comes up to the surface (about 7-8 minutes). Add kaeng kua curry paste, and stir fry until fuly incorporated and fragrant about 5 minutes. Oil will start to show up on top of the liquid. Add pork, and stir fry until well blended into the curry paste. About 7 minutes. The pork will appear coated in a thick curry paste, as shown in photo.
Gradually, pour in 3 cups of coconut milk, and season with palm sugar, fish sauce, tamarind juice and salt, then turn the heat up to high. Bring it to a strong boil then reduce heat a bit, and add the morning glory. Let cook about 5 minutes. Add Kaffir limes, kaffir lime leaves and the rest of the coconut cream. Stir until incorporated. Remove from heat. Serve with steamed Thai jasmine rice. Enjoy!
The delicious result
Ingredients ready
Morning glory
Add kaeng kua to boiling coconut milk
Mix well and fully incorporate
Add pork and cook down
Add more coconut milk
Add morning glory
Whole kaffir lime and leaves
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Reviews
Comments (11)
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Seth
PermalinkYou use the word Pak Boong or Chinese Water Morning Glory in your recipe for Gaeng Tay Po. I believe the vegetable you are referring to is On Choy or Ong Choy in cantonese and mandarin. The english name for the vegetable is water spinach. The spinach part of this name is a misnomer since the vegetable is not in the spinach family but in the morning glory family. I believe this may help customers since they are most likely to find this vegetable in chinese supermarkets, though it is also sold in vietnamese markets as well.
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Emm C
PermalinkThank you for the very helpful link to a shot of the vegetable used -- what it supposed to look like is the critical detail missing from so many sources. Seth's comments are helpful too. I really appreciate the effort!
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Chris
PermalinkHi, I love your Thai recipes and am an ambitious woman to cook Thai food. Now, you mentioned above that one can make the Kaeng Kua curry paste but I cannot find the recipe for that. Would you be so kind and print the ingredients and methode? I would love to do it myself and try this delicious dish. Your recipes are great! Thanking you
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Cynthia
Permalinkis there a way we can sub something else for coconut milk- it's too much in fat content and I would like something more healthy. thanks-
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Anonymous
PermalinkIs the rind of the kaffir lime grated into the mix? Regular limes turn bitter..since I have grown kaffir limes I'd love to try using those
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Anonymous
PermalinkCynthia, try the low fat coconut oil. I also like the Tom Yum soups if you are looking for a lower fat content-that recipe eliminates the coconut milk and still tastes great!
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Kate WMCA
PermalinkA friend of mine uses almond milk instead of coconut milk in her Tom Kha Gai (chicken coconut soup) and it turns out perfectly. But for this dish since it's not a soup, it's a curry, I'm not sure how it will turn out. The first process when you cook pork, it's best to use coconut milk/cream as this dish is a little fatty (healthy fat from coconut milk). The second part might be good if you want to add almond milk instead of coconut milk. Again, it doesn't hurt to try. As I had an authentic version of Gaeng Tay Po, it is a little thick before you put in vegetable.
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