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Ingredientes
- 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
Direcciones
- ((Thai Shrimp and Straw Mushroom Curry)
- * Soak the dry chilies (Prik Hang) in hot water till soft and drain.
- ** Powdered dry fish (Pla Yang Pone) are available in jars.
- 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.
- 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.
- Stir briefly and remove from heat. Serve with cooked rice.
- Makes about 3cups of curry.
- Serves 3-5.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 4 servings | |
| Calories 137 | |
| Calories from Fat 95 | 69% |
| Total Fat 10.78g | 13% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.26g | |
| Cholesterol 9mg | 3% |
| Sodium 605mg | 25% |
| Potassium 296mg | 8% |
| Total Carbs 7.39g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.83g | 3% |
| Protein 4.18g | 7% |
