Chinese okra (luffa) 1 medium size peeled and sliced
Dill and green onions 1 handful, roughly chopped
Bamboo shoots 1 cup
Pai Yamaha leaves (or use bottled yanang juice if available)
Fresh chili 5-10
fish sauce 2 tablespoons (or use soy sauce for a vegetarian/vegan version)
Lemon grass 2 stalks bruised and cut into 2 inch pieces
9 shallot 5-5 slices
Water 2 cups
Instructions
Prepare the ingredients: Clean and slice the mushrooms, Chinese okra, and bamboo shoots, chop the dill and green onions. Pound the pai yanang leaves to extract the juice.
Heat the pot add water and pai yanang juice over medium heat. Add the sliced shallots and chili , lemon grass, cooked for 2 minutes until fragrant.
Add bamboo shoots, mushrooms and Chinese okra reduce the heat and let simmer for 10 minutes until vegetables are cooked.
Add fish sauce or soy sauce and finish with green onions and dill stirring well and let it cook for another 2-3 minutes
Remove from the heat and serve hot with steamed jasmine rice or sticky rice.
This tradition Isan curry is full of robust flavors and fresh ingredients, typically of the region's cuisine. Enjoy the unique combination of herbs and vegetables that make this dish perfect. Thank you for your time♥️❤️
