This is a print preview of "Gaeng Pa Hed" recipe.

Gaeng Pa Hed Recipe
by Global Cookbook

Gaeng Pa Hed
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  Servings: 4

Ingredients

  • 8 med Dry chilies, *
  • 1 tsp Salt
  • 1 tsp Kaempfer, (Grachai), chopped
  • 1 tsp Garlic, chopped
  • 1/2 tsp Shrimp paste
  • 3 Tbsp. Red onions, minced
  • 1 tsp Grnd coriander seeds
  • 1/4 c. Powdered dry fish, **
  • 3 Tbsp. Oil
  • 2 1/2 c. Water sliced
  • 1 tsp Kaffir lime leaves, cut into thin strips
  • 1/4 c. Basil leaves

Directions

  1. ((Thai Shrimp and Straw Mushroom Curry)
  2. Soak the dry chilies (Prik Hang) in hot water till soft and drain.
  3. Powdered dry fish (Pla Yang Pone) are available in jars.
  4. In a blender, combine soften dry chilies, salt, Kaempfer, garlic, shrimp paste, onions, coriander seeds, powdered fish and blend till smooth to make curry paste. Add in a little water if necessary.
  5. In a saucepan, cook curry paste in oil over medium heat till fragrant and add in water. Stir and bring to a boil over high heat. Add in mushrooms and fish sauce and bring to a boil again. Stir in shrimps and cook just till the shrimps are done. Sprinkle sliced chilies, Kaffir lime leaves and basils.
  6. Stir briefly and remove from heat. Serve with cooked rice.
  7. Makes about 3cups of curry.
  8. Serves 3-5.