Kaeng som phak bung phrik sod kab pla
4 Servings
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Finely sliced prik ki nu daeng (red Birdeye or Dynamite chilis) |
| 3 | tablespoons | Finely sliced shallots (purple onions) |
| 3 | tablespoons | Crushed garlic |
| 1 | tablespoon | Kapi (fermented shrimp paste) |
| 1 | dash | Fish sauce |
| 1 | pounds | Fish; diced |
| 2 | pounds | Vegetables |
| 10 | smalls | Tomatoes; skinned, seeded; and diced |
| 3 | tablespoons | Lime juice |
| 3 | tablespoons | Fish sauce |
| 3 | tablespoons | Tamarind juice (or rice vinegar if unavailable) |
| 3 | Prik chi fa (green Jalapenos) thinly sliced | |
| 1 | tablespoon | Sour hot sauce (such as Tabasco) |
FOR CHILI PASTE
FOR SOUP
Date: Wed, 03 Apr 1996 13:53:27 -0700 From: "Colonel I. F. K. Philpott" <colonel@...>
Related recipes
- Kab el ghazl
- Kaeng phak (vegetable curry) pt 1/2
- Kaeng phak (vegetable curry) pt 2/2
- Kaeng som phak bung phrik sod kab pla, sour f
- Kaeng som phak bung phrik sod kab pla~ sour f
- Khao pad phak (fried rice and vegetables)
- Pad phak ruam mitr (stir fried vegetables)
- Pad phak taohu (stir fried vegetables and
- Phak tom kati (vegetables in a coconut sauce)