Gaeng Kiau Wan Gung Gave Prik Thai on

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Attention, the dish is really Thai hot. Therefore possibly add the remaining coconut milk or use less curry paste!