inthekitchen
Pad Po Pak
Green curry is the spiciest of Thai curries . This creamy coconut-spiked one is balanced out by thick morsels of squid , mussels , prawns and salmon .
INGREDIENTS : 1 / 4 cup minced green chilies 1 / 4 cup minced garlic cloves , 1 / 4 cup minced lemongrass stalks 1 Tbsp galangal root , minced 2 cup coconut milk 1 / 2 tsp salt 1 tsp palm sugar 1 kaffir lime leaf 1 tsp fish sauce 1 / 4 cup squid 1 / 4 cup prawns 2-3 green shell mussels 1 / 4 cup red and green pepper 1 / 4 cup peas a few thai basil sprigs
METHOD : 1 . To prepare green curry paste , combine minced green chilies , garlic , lemongrass and galangal root . This can be done by hand , or in the food processor . 2 . Pour coconut milk into a wok , cooking at high heat . Add green curry paste , lime leaf and some lemongrass stalks . 3 . Bring to rapid boil , for approximately 5 mins . Add water to maintain liquid level . 4 . Add in peppers and peas . 5 . Add in salt , palm sugar and fish sauce .
6 . While continuing to cook on high heat , add seafood after a couple of minutes . 7 . When seafood turns opaque , it is cooked through . Remove from heat .
TO GARNISH : 1 . Garnish with fresh basil leaves . 2 . Serve with rice . Yield 2 servings .
18 ciao ! / feb / mar / two thousand fourteen