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Categories:
Red Chili Peppers stalk shallots onions galangal root candlenuts shrimp paste vegetable oil turmeric - ground Coriander Ground shrimp coconut milk Chinese fish salt
Viewed: 21 - Published at: 7 months agoIngredients
- 6 small red chili peppers soaked
- 1 each lemongrass stalk
- 8 each shallots
- 1 medium onions
- 4 slices galangal root
- 4 each candlenuts
- 1/2 teaspoon shrimp paste
- 1/4 cup vegetable oil
- 1 teaspoon turmeric ground
- 2 teaspoons coriander ground
- 2 tablespoons shrimp pounded
- 2 cans coconut milk
- 1/2 pound chinese fish balls
- 1 teaspoon salt
Method
- Pound together chiles, lemon grass, shallots, galangal, candlenuts and shrimp paste or grind in food processor or blender, adding 1 1/2 tablespoons oil.
- Stir in turmeric and coriander.
- Heat remaining oil in large saucepan.
- Add ground ingredients and fry gently, stirring frequently, 4 to 5 minutes.
- Add dried shrimp and fry 2 minutes.
- Remove thick coconut milk from top of unshaken can with ladle.
- Combine remaining milks.
- There should be 3 cups thinner coconut milk.
- Add thin coconut milk and reserved shrimp stock to fried mixture and bring to boil, stirring constantly.
- Add fish balls and simmer 5 minutes.
- Add thick coconut milk and salt and simmer until gravy thickens.
