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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Cooking Thai by Chalie Amatyakul
4 cups coconut milk
2 cups dried fish meat, cut into small pieces and deep-fried
3 dried large chiles, cut into small pieces, ribs and seeds removed, deep-fried
7 shallots, roasted
5 cloves garlic, roasted
3 slices galangal
½ cup lemongrass
1 tablespoon paste of cilantro root and peppercorns
3 to 4 tablespoons nam pla
3 to 4 tablespoons lime juice
2 to 3 tablespoons tamarind water
2 tablespoons finely shredded kaffir lime leaves
7 crushed phrik ki nu
Bring one cup of coconut milk to a boil and add chopped large chiles, shallots, lemongrass and cilantro root/peppercorn paste. Season with nam pla, lime juice and tamarind water. Add dried fish and three more cups of coconut milk. Bring to a boil. Sprinkle with kaffir lime leaves and chile before serving.