2 cups shrimps (shelled)
1 cup thick coconut milk
4 cups second milk
25 chilies (green chili paddy)
1 stalk lemon grass (sliced)
1 tbsp lime rind (chopped)
1 tbsp coriander root (chopped)
3 pips garlic
8 thin slices galangal
1 tbsp coriander seeds, dry roasted
2 tbsp cumin 2 tsp shrimp paste
1 cup basil leaves
12 lime leaves shredded
12 green chilies finely sliced
4 tbsp fish sauce
3 tbsp peppercorns
2 tsp sugar
Pound chili paddy, lemon grass, lime
rind, galangal, coriander root, garlic, shallots, coriander seeds,
cumin and turmeric. Mix in the shrimp paste. Bring 1 cup of thick
coconut milk to a boil. Keep boiling until it has an oily surface.
Then add the fine paste and keep frying until fragrant and thick.
Remember to keep stirring so that the mixture does not burn. Add
shrimps and keep turning lightly and gradually add more coconut milk.
Bring to boil and add fish sauce. Add sugar to taste. Add the basil
leaves, shredded lime leaves, green chilies and peppercorns. Remove
and serve hot.