Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Coriander powder |
| 1 | Piece of galangal about 4 ins long |
| 12 | Dried red chilies or less to taste (substitute chili powder 1 tsp or more to taste) a piece of shrimp paste (1x1x1/4 in) |
| 1 tablespoon | Tumeric powder |
| 1 cup | Shallots -or- |
| 1 large | Onion, ground with: |
| 3 | Stalks of lemon grass |
| 7 cups | Diluted coconut milk (up to 8) |
| Shrimps, cooked | |
| Bean sprouts, boiled for 2-3 mins | |
| Shredded cucumber strips |
GARNISHINGS
Method: Put some oil in a pan. Fry the ground ingredients and spices. Add the coconut milk and salt to taste. Let the gravy boil for a few mins. To serve: Place some boiled noodles- rice noodles or spaghetti in a bowl with some bean sprouts. Add the gravy; Garnish with shrimps and cucumber strips.
You may use shredded chicken in place of shrimps. The spices, etc. are available from oriental grocery stores.
Posted to FOODWINE Digest 7 November 96 Date: Fri, 8 Nov 1996 01:55:06 +0600 From: Serene Ong <sereneo@...>