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Barbecued pork salad Thai style |
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Soft crab Curry |
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Ingredients |
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Chu Chi Poo Nim
400 grams soft crab meat
2 tbsp. red curry paste
3 cups coconut milk
2 shredded kaffir lime leaves
1/2 cups sweet basil leaves (horapa)
| Seasoning |
3 tablespoons Squidbrand fish sauce
2 tbsp.palm sugar
3 spur chillies, sliced |
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1. Wash and clean the soft crab.
2. Heat 1 cup coconut milk in a wok until some of the oil surfaces, add the curry paste and cook with stirring until dispersed and fragrant; then add the rest of the coconut milk and, when it comes to a boil, add the crab. Simmer for 15 minutes until the crab is done.
3. Season to taste with fish sauce and palm sugar.
4. Dip onto a serving platter and garnish with shreds of kaffir lime leaves, sweet basil leaves and chillies.
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cooking by @ Sea
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