Ruth_
Tasty Apprentice
Hey food explorers! 
Dive into the rich, aromatic world of Northern Thai cuisine with this traditional Gaeng Om recipe. This herbal curry is a fragrant and hearty dish, perfect for those who appreciate bold flavors and wholesome ingredients. Ready to cook up something extraordinary?
**Gaeng Om (Northern Thai Herbal Curry)**
**Ingredients:**
- 500g pork shoulder, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 2 lemongrass stalks, finely chopped
- 1 tbsp galangal, grated
- 1 tsp turmeric powder
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp shrimp paste
- 1-2 tbsp red curry paste (adjust to taste)
- 4 cups water or chicken broth
- 2 cups mixed vegetables (eggplant, green beans, bamboo shoots, etc.)
- 1 cup Thai eggplants, halved
- 1 cup fresh dill, chopped
- 1/2 cup kaffir lime leaves, torn
- Fresh Thai basil leaves for garnish
- Cooked sticky rice for serving
**Instructions:**
1. **Prepare the Aromatics:** In a large pot, heat vegetable oil over medium heat. Add minced garlic, sliced shallots, lemongrass, and grated galangal. Sauté until fragrant.
2. **Brown the Pork:** Add the pork shoulder to the pot and cook until browned on all sides.
3. **Add Spices and Paste:** Stir in turmeric powder, fish sauce, soy sauce, shrimp paste, and red curry paste. Mix well to coat the pork and aromatics.
4. **Simmer:** Pour in water or chicken broth and bring to a boil. Reduce heat and let it simmer for about 30 minutes, allowing the flavors to meld and the pork to become tender.
5. **Add Vegetables:** Add mixed vegetables and Thai eggplants to the pot. Continue to simmer until the vegetables are cooked through.
6. **Finish with Herbs:** Stir in the chopped dill and torn kaffir lime leaves. Simmer for an additional 5 minutes.
7. **Serve:** Ladle the curry into bowls and garnish with fresh Thai basil leaves. Serve hot with cooked sticky rice.
Experience the vibrant and earthy flavors of Northern Thailand with this delightful herbal curry. Let us know how it turned out in the comments below!
Dive into the rich, aromatic world of Northern Thai cuisine with this traditional Gaeng Om recipe. This herbal curry is a fragrant and hearty dish, perfect for those who appreciate bold flavors and wholesome ingredients. Ready to cook up something extraordinary?**Gaeng Om (Northern Thai Herbal Curry)**
**Ingredients:**- 500g pork shoulder, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 2 lemongrass stalks, finely chopped
- 1 tbsp galangal, grated
- 1 tsp turmeric powder
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp shrimp paste
- 1-2 tbsp red curry paste (adjust to taste)
- 4 cups water or chicken broth
- 2 cups mixed vegetables (eggplant, green beans, bamboo shoots, etc.)
- 1 cup Thai eggplants, halved
- 1 cup fresh dill, chopped
- 1/2 cup kaffir lime leaves, torn
- Fresh Thai basil leaves for garnish
- Cooked sticky rice for serving
**Instructions:**1. **Prepare the Aromatics:** In a large pot, heat vegetable oil over medium heat. Add minced garlic, sliced shallots, lemongrass, and grated galangal. Sauté until fragrant.
2. **Brown the Pork:** Add the pork shoulder to the pot and cook until browned on all sides.
3. **Add Spices and Paste:** Stir in turmeric powder, fish sauce, soy sauce, shrimp paste, and red curry paste. Mix well to coat the pork and aromatics.
4. **Simmer:** Pour in water or chicken broth and bring to a boil. Reduce heat and let it simmer for about 30 minutes, allowing the flavors to meld and the pork to become tender.
5. **Add Vegetables:** Add mixed vegetables and Thai eggplants to the pot. Continue to simmer until the vegetables are cooked through.
6. **Finish with Herbs:** Stir in the chopped dill and torn kaffir lime leaves. Simmer for an additional 5 minutes.
7. **Serve:** Ladle the curry into bowls and garnish with fresh Thai basil leaves. Serve hot with cooked sticky rice.
Experience the vibrant and earthy flavors of Northern Thailand with this delightful herbal curry. Let us know how it turned out in the comments below!
Excited to cook it. Thanks for sharing! 
