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Gaeng pa hed

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Categories: Asian, Entrees, Ethnic, Seafood, Thai
Yield: 4
Rating: no rating.
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Ingredients:
8 medDried chilies, *
1 tspSalt
1 tspKaempfer, (Grachai), minced
1 tspGarlic, minced
1/2 tspShrimp paste
3 tbspRed onions, chopped
1 tspGround coriander seeds
1/4 cupPowdered dried fish, **
3 tbspOil
2 1/2 cupWater
-sliced
1 tspKaffir lime leaves, cut into
-thin strips
1/4 cupBasil leaves
Procedures:
1((thai shrimp and straw mushroom curry) * soak the dried chilies (prik hang) in warm water until soft and drain.
2** powdered dried fish (pla yang pone) are available in jars.
3In a blender, combine soften dried chilies, salt, kaempfer, garlic, shrimp paste, onions, coriander seeds, powdered fish and blend until smooth to make curry paste.
4Add a little water if necessary.
5In a saucepan, cook curry paste in oil over medium heat until fragrant and add water.
6Stir and bring to a boil over high heat.
7Add mushrooms and fish sauce and bring to a boil again.
8Stir in shrimps and cook just until the shrimps are done.
9Sprinkle sliced chilies, kaffir lime leaves and basils.
10Stir briefly and remove from heat.
11Serve with cooked rice.
12Makes about 3 cups of curry.
13Serves 3-5
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