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Written by yorky
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Tuesday, 02 October 2007 |
 Ingredients
Curry paste
- 5 Large red chillies
- 10 Red prik kee noo chillies
- 5 Shallots, finely chopped
- 10 Garlic cloves, finely chopped
- 1 tblsp Shrimp paste
- Pinch of salt
Gang Som
- 450 gm Prawns, shelled and deveined (reserve the shells)
- 1 Medium cauliflower, cut into small flowerettes*
- 4 Chinese radishes, cut into 20 mm rounds*
- 450 gm Chinese cabbage, coarsely chopped*
- 1 Large handful of white dok kae
- 1 ltr Water
- 4 tblsp Curry paste (above)
- 7 tblsp Tamarind paste
- 10 tblsp Fish sauce
- 3 tblsp Palm sugar
Method
Pound all the ingredients of the curry paste together in a mortar and set aside
In a large pot, boil the water with the shrimp shells for 15 minutes, remove the shells from the pot. Add the curry paste and bring back to a boil.
Add the tamarind paste, fish sauce, and palm sugar, and bring back to a boil. Add the radish and cook for 5 minutes. Add the cauliflower and cook until almost tender.
Check the broth and add more tamarind paste, fish sauce, or palm sugar as necessary. Add the cabbage and cook for a further 5 minutes.
Turn off the heat, add the dok kae and mix.
*Gang Som works well with just about any vegetable but cooking times must be amended accordingly
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