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Recipe from: Colonel Ian F. Khuntilanont-Philpott
1 ½ cups coconut milk
1 cup crabmeat, shredded
4 tablespoon hom daeng (shallots), thinly sliced
2 tablespoon nam makham piak (tamarind juice)
1 tablespoon prink chi fa daeng (red Thai jalapenas), sliced
1 teaspoon nam som paep (palm sugar)
salt and pepper to taste
bai chi (cilantro leaves), for garnish
In a saucepan, bring the coconut milk to a simmer, and add the crabmeat, stirring occasionally for about 5 minutes. Add the remaining ingredients except the sugar, salt and pepper, and continue to simmer until it thickens to a sauce-like consistency. Taste and add the sugar, salt and pepper to taste.
Serve in individual small bowls, garnished with cilantro leaves. Will keep 2 or 3 days in the refrigerator.