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 KAENG KA-REE KUNG
( Prawn yellow curry ) INGREDIENTS 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) PREPARATION 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 ) INGREDIENTS 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 PREPARATION 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.
( Sour tamarind soup with fried serpent-head fish ) INGREDIENTS 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) PREPARATION 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 |
