Ranjuan Curry
Thailand is a country with a unique culinary culture that stands out among nations. Thai cuisine possesses its own distinct characteristics, where each dish is not only delicious but also reflects a long-standing cultural heritage. Today, we will take you on a journey to trace the history of Gaeng Ran Juan.
Origins in the Royal Palace: Two Legends of Ranjuan Curry
Ranjuan Curry is an authentic royal Thai dish with a somewhat ambiguous history. There are two main theories widely recounted:
Theory 1: Mom Chao Ying Yaem Yeuan Singhara (During King Rama V's Reign)
It is said that Ranjuan Curry was invented by Mom Chao Ying Yaem Yeuan Singhara during the reign of King Chulalongkorn (Rama V). This recipe originated in Suan Sunandha Palace from leftover food of various royal members. Legend has it that in ancient times, royalty often consumed only small portions of food, leading to a significant amount of food waste, especially meat. At that time, there were no refrigerators to store leftovers.
Thus, Mom Chao Ying Yaem Yeuan instructed the kitchen staff to re-cook these leftovers, using shrimp paste chili paste (nahm prik krapi) and beef with tendons, simmered with herbs like lemongrass, shallots, basil, kaffir lime leaves, and red chilies. It was seasoned with fish sauce, palm sugar, and lime juice, resulting in the royal dish known as Ranjuan Curry. (This information is from Suan Sunandha Rajabhat University).
Theory 2: Mom Chao Sabai Nilrat (Head of the Savory Kitchen)
Another theory states that the inventor of Ranjuan Curry was Mom Chao Sabai Nilrat, the head of the savory kitchen at the office of Phra Wimada Thoe in Suan Sunandha Palace. This came about from leftover stir-fried beef with mild chilies and basil from feeding the royal ladies-in-waiting who were helping with flower arrangements. Mom Chao Sabai selected the leftover beef and simmered it in a pot. Then, she dissolved shrimp paste chili paste into it and seasoned it like a tom yum soup. Before serving, basil leaves and bird's eye chilies were added, resulting in Gaeng Ran Juan. (This information is from the book Life in the Palace Volume 2, at the end of chapter 21, page 73, 8th edition, September 1998, by Mom Luang Nuang Nilrat).
Ran Juan: Signifying Fusion and Distinctive Flavors
The word Ran Juan is believed to originate from the Pali language, meaning to mix thoroughly. This name describes the cooking method of re-seasoning leftover food and the perfect blend of herbs, spices, and other ingredients.
Ranjuan Curry is unique due to its fragrant blend of spices and herbs. Modern people might perceive it as difficult to make, but in reality, the steps for making Ranjuan Curry are not complicated. One simply needs to pound a flavorful shrimp paste chili paste, emphasizing a complete taste profile of spicy, sour, and salty. Then, beef is boiled until tender. Once cooked, the chili paste is added, and the dish is seasoned to taste. Before serving, basil leaves and sliced red chilies are added.
Evolution and Health Benefits
Over time, Gaeng Ran Juan has evolved into various forms, each reflecting the unique preferences and ingredients available in different regions of Thailand, such as pork, chicken, pork ribs, and mackerel.
Beyond its culinary charm, Gaeng Ran Juan also offers health benefits. It is said that many of the herbs in Gaeng Ran Juan help relieve bloating and flatulence, expel gas, and boost the body's immune system.
Despite its somewhat obscure history, Gaeng Ran Juan remains a renowned and highly distinctive Thai dish. It also serves as an excellent approach to utilizing leftover food, as reducing food wastefood that is uneaten or discarded for other reasonsis a significant global concern today.
