Stir-fried Neem with Shrimp Paste (Pad Bai Maekhuea Gung Sod) is a surprisingly delicious and unique Thai dish that showcases the potent, slightly bitter flavor of neem leaves. Often overlooked in Western cuisine, neem leaves possess a distinctive aroma and taste that, when balanced correctly, creates an unforgettable culinary experience. This traditional Southern Thai recipe is not for the faint of heart, as the bitterness of the neem is a defining characteristic; however, the skillful use of shrimp paste, garlic, chilies, and other aromatics transforms this humble ingredient into a truly captivating dish. The pungent shrimp paste provides a salty, umami depth that perfectly complements the bitter neem.
This recipe offers a flavorful and authentic Thai experience, bringing the bold flavors of Southern Thailand to your kitchen. Ready to unlock the secrets to this intriguing dish? Let's dive into the step-by-step instructions below to create your own unforgettable Stir-fried Neem with Shrimp Paste.
Tools Needed
- knife
- mortar and pestle
- wok or frying pan
- pot
Ingredients
- Neem leaves
- Lemongrass
- Kaffir lime leaves
- Seasoning powder
- Shrimp paste: 1/2 tablespoon
- White granulated sugar
- Red garlic
- Chili: 2 types (red Jinna chili and another chili type)
- Pork belly
- Shallots
- Salt
- Soy sauce
- Water
Step-by-Step Instructions
Step 1. Prepare Ingredients and Aromatics
- Cut the pork belly into bite-sized pieces. Remove the skin.
- Dissolve half a tablespoon of shrimp paste in water.
- Pound together the chili, lemongrass, shallots, and seasoning powder to make a curry paste.
- Boil the neem leaves until slightly tender and less bitter; add salt before removing.
Step 2. Stir-fry the Paste and Pork
- Stir-fry the curry paste with oil until fragrant.
- Add the pork belly to the curry paste and stir-fry until slightly cooked.
- Add water to the pork and stir-fry until cooked through.
Step 3. Season and Incorporate Shrimp Paste
- Add the dissolved shrimp paste, sugar, salt, and soy sauce.
- Stir-fry all ingredients together, seasoning to taste.
Step 4. Finish and Serve
- Add the torn kaffir lime leaves and the boiled neem.
- Mix well and serve.
Read more: Thai Basil Pork: A Quick & Easy Recipe (with Fried Egg!)
Tips
- For less bitter neem, boil for a longer time.
- Use good quality shrimp paste for the best flavor.
- Dissolving the shrimp paste in water prevents clumping.
Nutrition
- Calories: approximately 250-350
- Fat: 15-25g
- Carbs: 10-15g
- Protein: 10-15g
FAQs
1. Where can I find fresh neem leaves?
Neem trees are common in tropical and subtropical regions. You might find them at Asian grocery stores, specialty markets, or even online. If you can't find fresh leaves, you can sometimes substitute with dried neem leaves, but the flavor will be slightly different.
2. Can I adjust the spiciness of the dish?
Absolutely! Adjust the amount of chilies according to your spice preference. Start with less and add more gradually to your liking. You can also use milder chilies or remove the seeds for a less intense heat.
This Stir-fried Neem with Shrimp Paste recipe is a testament to the adventurous spirit of Thai cuisine. Its unique blend of bitter and savory flavors offers a rewarding culinary journey, perfect for those seeking exciting new tastes. Now that you've mastered this dish, explore other bold Thai recipes and continue expanding your culinary horizons!