Kanun Aon Curry

Kanun Aon Curry North food, Jackfruit curry or Kaeng Ba Nun is considered a very auspicious curry. Some people like to eat curry at weddings. as a trick that married couples have support for each other and on the day of the new year That is, after the end of the year (Wan Phaya Wan) one day, some places prefer to put galangal, smashed lemongrass and may have chak khan (Sakan) and shoulder (elimination result) pounded into the curry as well.

 

1. Young jackfruit 350 g.

2. Minced pork ribs 200 g.

3. 6 small tomatoes

4. Cha-Om, 1 cup

5. 1/2 cup coarsely chopped cabbage

6. Curry paste

 

1. Pound the spices together such as dried chilies, garlic cloves, shallots and salt.

 

2. After that, boil the water. and dissolve the spices in boiling water Add the prepared pork ribs, jackfruit, and boil until soft, then add tomatoes, acacia, and cha-Plu leaves and stir to combine. let the vegetables cook.

 

Tips: Choose a young jackfruit that is not yet mature. This will make the meat firm, easy to rot, and will make the curry taste more intense. And when the curry is cooked, do not immediately cover the pot. to make Chaplu leaves and the acacia is not overcooked will make it taste even better.

 

North food Contains glutinous rice as a staple food. There are different types of chili pastes such as Nam Prik Num, Nam Prik Ong. There are many types of curry such as Kaeng Ho, Kaeng Khae. There are also Nham, Sai Oua, pork loin, and various vegetables. The weather also plays an important role that makes the northern food different from other regions, that is. The cold weather is the reason most foods are high in fat, such as Nam Prik Ong, Hung Lay Curry, and Sai Oua to help keep the body warm. In addition, living in the valleys and highlands near the forest, therefore popularly used plants in the forest to cook, such as vegetables, bon bons, banana stalks, sweet vegetables, resulting in local dishes with various names. This menu is guaranteed to be delicious, not allergic to famous dishes and other of the North.

 

 

A: It is a traditional Northern Thai curry made from young jackfruit cooked with pork and herbal curry paste.

 

A: The word “jackfruit” in Thai sounds like “support,” symbolizing encouragement and prosperity, especially for newlyweds.

 

A: Young, unripe jackfruit is used because it has a firm texture and absorbs flavors well.

 

A: Yes, chicken or beef can be used as alternatives, although pork ribs are the traditional choice.

 

A: Galangal, lemongrass, sakhan, and makhwaen add depth, aroma, and mild spiciness.

 

A: The curry has a savory, mildly spicy, and herbal flavor with subtle sweetness.

 

A: It is best served with sticky rice and traditional Northern Thai side dishes.

 

A: Covering the pot traps heat and may overcook delicate herbs, reducing their aroma and texture.

 

A: It highlights the use of local herbs, simple cooking methods, and the importance of symbolic meanings in traditional cuisine.