Had always thought the colorful Thai curries were impossible to make.
After a visit to the Bangkok Market in Hollywood, I was convinced by the friendly Thai lady clerk the otherwise.
First off, the ingredients:
Holy Basil, Bamboo Shoots, Potatoes, Shallots, Ginger & Orange Bell Peppers.
Kara Coconut Cream (200ml), Mae Anong Brand Red Curry Paste (1.5 tablespoons) & 1 cup of water.
Raw Shell-less Shrimp coated with corn starch and white pepper.
Saute the shallots and ginger then add potatoes, bell peppers, curry paste, water & coconut cream bring to boil.
(5-10 minutes)
While waiting for the curry simmering for another 10 minutes, pan fried the shrimp with medium high heat. Crispy.
Add the holy basil and serve with rice of any kind. Serves two.
Judge’s table:
the curry did not taste bad but it was a bit bland. Later I realized that I have forgotten to add the fish sauce.
One tablespoon should do the job. Next time.
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I might try this one. The only catch is the fish sauce is the one we bought to cook Japanese curry five years ago. I should throw that out.
ReplyDeleteとってもきれいに撮れてるね！
ReplyDeletelooks good...but you should leave the potato out next time.
ReplyDeletechido eats, don't think the fish sauce is meant to be kept that long. never heard of anyone putting the nam pla in the Japanese curry either.
ReplyDelete