Yield: 4 Servings
|8 mediums||Dried chilies; *|
|1 teaspoon||Kaempfer; (Grachai); minced|
|1 teaspoon||Garlic; minced|
|½ teaspoon||Shrimp paste|
|3 tablespoons||Red onions; chopped|
|1 teaspoon||Ground coriander seeds|
|¼ cup||Powdered dried fish; **|
|2½ cup||Water sliced|
|1 teaspoon||Kaffir lime leaves; cut into thin strips|
|¼ cup||Basil leaves|
((Thai Shrimp and Straw Mushroom Curry) * Soak the dried chilies (Prik Hang) in warm water until soft and drain.
** Powdered dried fish (Pla Yang Pone) are available in jars.
In a blender, combine soften dried chilies, salt, Kaempfer, garlic, shrimp paste, onions, coriander seeds, powdered fish and blend until smooth to make curry paste. Add a little water if necessary.
In a saucepan, cook curry paste in oil over medium heat until fragrant and add water. Stir and bring to a boil over high heat. Add mushrooms and fish sauce and bring to a boil again. Stir in shrimps and cook just until the shrimps are done. Sprinkle sliced chilies, Kaffir lime leaves and basils. Stir briefly and remove from heat.
Serve with cooked rice. Makes about 3 cups of curry. Serves 3-5.