Kut Curry

Kut Curry, Thai traditional food northern food Local vegetables that the northern people like to cook. Phak Kut is a vegetable in the fern family. Likes to live in the cool, humid places in the forest. propagate by budding Young shoots can be eaten. Northern villagers like to make orange curry with fish and kaffir lime juice. In addition to being able to make food It's also an herb. Phak Kut tends to grow along the water's edge or in wetlands rather than in the forest. And they are often found during the rainy season because it is the best growth period. The most popular vegetables are the leaves and young shoots. It is a popular northern food in Chiang Mai.

 

1. 1 cup coarsely chopped cabbage leaves.

2. Any fish such as catfish, tilapia, mackerel, cut into pieces 1 piece.

3. Bergamot juice.

4. Tomatoes.

 

1. 5 fresh chili peppers, the amount you like, spicy.

2. Lemongrass 1 head.

3. 5 cloves of garlic.

4. 3/4 tbsp pickled fish.

 

1. Prepare 1 cup of water, wait for it to boil, add curry paste, wait for it to boil.

2. Put the catfish down. Do not stir. It will make the fish fishy. Wait for boiling.

3. Add vegetables, tomatoes, wait until cooked, season with kaffir lime juice, fish sauce, turn off the heat, add kaffir lime juice and basil leaves to add aroma to the curry. 

 

Ancient people had the ability to eat vegetables for medicinal purposes. And treatment is so perfect that many people in the present may have to accept each other ever. Which can bring vegetables, vegetables, vegetables, local vegetables that have many properties to use in cooking Get a lot of herbal food that is beneficial to the body.

 

Kut is a vegetable that is high in iron, beta-carotene, phosphorus, vitamin A, vitamin C and vitamin E. Therefore, it is a healthy vegetable that provides quite a variety of important nutrients to the body. Therefore, it should be eaten frequently, alternating with other fruits and vegetables. so that the body receives complete nutrients.

 

 

A: Gaeng Pak Good is a Northern Thai curry made from young edible fern cooked with fish, herbs, and a slightly sour broth.

 

A: Pak Good is a type of edible fern that grows in moist environments such as forests and near streams, especially during the rainy season.

 

A: It has a light sour and savory taste, with a refreshing herbal aroma and a slightly crisp texture from the fern.

 

A: Common choices include catfish, tilapia, or mackerel, depending on availability and preference.

 

A: Yes, it is rich in vitamins, minerals, and dietary fiber, making it a nutritious traditional dish.

 

A: No, it should always be cooked before eating due to its natural oxalate content.

 

A: The best time is during the rainy season when the plant grows abundantly.

 

A: It is served hot and commonly eaten with sticky rice or steamed rice.

 

A: It reflects Northern Thai traditions of using seasonal wild vegetables, simple cooking methods, and natural herbal ingredients.