Ingredient 

                 Serves 4 Person

Prawn - washed, peeling and divined. Keep the peeling.                       1 cup

Water or chicken or prawn stock                                                         3  Cups

Garlic - crushed or thinly sliced                                                           6  Cloves

Shallot - crushed or thinly sliced                                                          6  Heads

Lemongrass - sliced into 1 inch                                                           2  Stalks

Ginza - removed skin, thinly sliced                                                     10  Slices

Stew mushroom - cut lengthwise into bite size pieces                           200  g.

Tomatoes - cut into bite size pieces                                                     1   tomatoes

Small green chillies - crushed or cut in half lengthwise or chopped          20  chillies

Fish sauce                                                                                        3   tablespoons

Kaffir lime leaves - discarded the stem and torn into pieces                    5  leaves

Lime juice                                                                                         2  tablespoons

Coriander - chopped                                                                         1/2  cups

METHOD

1. Boiled the prawn peeling and head in the boiling water for  2  minutes then drian for prawn stock

2. Put  3  cups of prawn stock in a wok over high heat until it is boiling.

3. Add garlic, shallot, lemongrass , ginza and mushroom boil for  2  minutes.

4. Add kaffir lime leaves and tomatoes then cook gently for  1  minutes.

5. Add prawn and cook   for  1  minutes.

6. Turn off the heat, add lime juice and well combine.

7. Serve and  garnish with coriander.

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