Gaeng Kiau Wan Gung Gave Prik Thai on
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 chilli pepper (s), red, dried, soaked
- 1 teaspoon coriander seeds
- 1 teaspoon cumin
- 1 large chilli pepper (s), red, pitted, sliced
- 2 shallot (s), Thai
- 2 cloves garlic)
- 1 stalk lemongrass, the thick end thinly sliced
- 2 cm galangal, peeled, cut
- 2 kaffir lime leaves
- 3 stalks coriander, with roots
- 1 teaspoon shrimp paste
- 0.5 teaspoon ½ salt
- 60 ml water
- 500 g shrimp (s), without shell or casin
- 250 ml coconut milk, only the top thick layer
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar, grated on the vegetable grater
- 70 g pepper - rains, reen
- 3 tablespoon ginger (krachai), thinly sliced
- 5 kaffir lime leaves
Print Recipe
Pin Recipe Instructions
- Dry the soaked chilies, remove the seeds and roast them with the coriander and cumin seeds over medium heat, about 3 minutes, until it smells good. Then let it cool down.
- Then process with the red chilli pepper, shallots, garlic, lemongrass, galangal, lime leaves, coriander, shrimp paste, salt and water into a soft paste in a lightning chopper.
- Heat half of the coconut cream in the wok until it has small bubbles. Then add the curry paste and simmer for 2 minutes while stirring. Add krachai and prawns, cook for 3 minutes.
- Then add the remaining coconut milk, fish sauce, green peppercorns and cook for another 5 minutes. Place in a bowl and garnish with the remaining lime leaves. Season to taste with the palm sugar.
- Attention, the dish is really Thai hot. Therefore possibly add the remaining coconut milk or use less curry paste!
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