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|KAENG KA-REE KUNG
( Prawn yellow curry )
500 grams of white prawns, 2 tbsp. of yellow curry paste, 2 cups of coconut milk, 2
thinly sliced red spur chillies, 1 tsp. of salt, 2 tsp. of sugar, 2 tbsp. of fish sauce, 6
small tomatoes (If you like potato then you also can put in)
Wash, shell the prawns, remove the shells and the heads but leave the tail fins in
place. Heat a skillet and add 1 cup of coconut milk together with yellow curry paste.
Stir-fry until oil appears on top then add prawns and stir-fry until done. Add one more
cup of coconut milk. Boil it and add the small tomatoes, salt, sugar and fish sauce. Boil
it about three more minutes and add sliced red spur chillies then remove from the heat.
Serve hot with cooked rice.
Ps. this dish you can change prawn to beef , pork or chicken.
( Beef matsaman curry )
1 kg. of beef, 3 cups of coconut milk, 100 grams of matsaman curry paste, 2 tbsp. of
pen-roasted peanuts, 3 onions-cut thick, 3 boiled potatoes-cut thick, 3 bay leaf, 2 tbsp.
of palm sugar, 3 tbsp. of fish sauce, 3-4 tbsp. of tamarind juice
Wash the beef and cut it into 1 inch thick (and 1 inch wide) slices. Pour 1 cup of
coconut milk into a skillet and heat it. When it is hot add matsaman curry paste and
stir-fry until oil appears on top. Then add beef and 1 more cup of coconut milk, stir-fry
until done. Next add sugar, fish sauce, tamarind juice, bay leaf, onions and potatoes.
Then boil it about two minutes and add 1 cup of coconut milk and the peanuts. Boil it
again and when done remove from heat, pour into a serving bowl and serve hot with cooked
rice and salad or pickle ginger.
Ps. you can change the beef to pork or chicken.
SOM PLA KROB
( Sour tamarind soup with fried serpent-head fish )
100 grams of serpent-head fish meat (with out scale), 50 grams of boiled serpent-head
fish meat (with out scale and skin), 1/2 cup pieces of Chinese radish-carved to look like
flowers, 1/4 cup pieces of carrot-carved to look like flowers, 1 cup of slices cauliflower
florets, 1/2 cup lengths of yard-long bean, 2 tbsp. of sour soup curry paste, 1 tbsp. of
sugar, 3 tbsp. of fish sauce, 3 tbsp. of tamarind juice, 4 cups of water, 1 cup of oil
(for deep frying)
Wash the serpent-head fish meat and cut thick slices. Pour the oil into a skillet
and place on medium heat. When it is hot, add the fish and fry it until golden brown. Then
remove from the oil and set aside. Spin curry paste together with boiled serpent-head fish
meat until done. Put the water in a pot and heat it. When it boils, add the curry paste
(already spin with fish) and stir to disperse it. Then add the radish, carrot and
cauliflower and boil until done. Season with the fish sauce, tamarind juice and sugar and
wait until it boils again then put in the yard-long bean and the fry fish. Leave it
boiling for two more minutes then remove from the heat. Serve hot.
Ps. you can change the fish to prawn.
Ps. tsp. = tea spoon
tbsp. = table spoon
19-12-2000 / Nammi