Ingredients 1/2 cup of fish entrails
2-3 cups of water for approximately
3 Orange slice squeezed tamarind water or wet
1/4 cup ...
300 grams (10 ounces) shrimp and grilled fish or a fish frame for 100 g sugar 1 tbsp stack
4 Kaffir lime leaves a thin glasses or 10
-1 tbsp sliced
.6 tbsp sliced Lemongrass.
1 tbsp of turmeric, Kaffir lime skin fresh, sliced 2 inches long and about 1 tbsp 2 tbsp shrimp paste
sweet seasoning paprika, dry 40 mg
paprika 1 tbsp fresh Thai Chili Garlic granules 10
1/2 cup shredded raw onion
.Salt 1 tbsp vegetable Curry required
same
pumpkin curry paste, bamboo shoots, fish entrails pounded way
1. dried paprika. Soak in water for soft song, drain insert mortar along with the paprika, fresh Thai chilies, Kaffir lime, lemon grass galangal, pounded the skin
2.Place onion, garlic, turmeric, shrimp paste and pounded until it enters the details until a good lap together pounded up
how to do: 1. put the fish entrails in the pot with the water. About 2 cups set fire to melt filters remove waste from leaching into the curry paste pot holders Curry. Bring to boil until the fire area
2 g.Enter the chopped shrimp and raw fish, grilled fish, such as mackerel, fish or sheep fence sikun removal, but meat
3. Put the wet tamarind, sugar, or orange cakes. If this light flavor, salt. When good taste and then put the vegetables and cooked spinach Kaffir lime leaves, except down.
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