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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Thai Food to The World
Servings: 6
This curry is used to make Khanom Chim.
500 grams serpent head fish
1 kilogram coconut milk
50 grams dried chile
220 grams krachai
56 grams shallot
75 grams garlic
10 gras lemon grass
10 grams galangal
18 grams shrimp paste
25 grams palm sugar
8 grams salt
50 grams salted fish
10 grams fish sauce
Pound dried chile, salt, garlic, galangal, lemon grass, shallot, krachai until ground, add shrimp paste and salted fish. Boil the fish until done, remove the fish meat and add with chilli paste. Boil an amount of coconut milk, add the chilli paste, stir, softly add the less coconut milk, stir together and season with fish sauce and palm sugar. To be served with Thai noodles and vegetables.