The paste includes an unusual mass of dried spices in relation to the other ingredients – a couple of roasted shallots should balance this excess weight. It is a dark, heavy and fragrant curry that is likewise great cooked with game – venison, young pigeon or likewise hare.
P a g e First, cook the paste.
Bone out the legs and cut the meat into 1 cm cubes.
Rinse bones, then chop and lightly wallow in coconut milk for half an hour. Strain, add coconut cream to coconut milk form, bubble and add meat. Gently bubble until the meat is tender and the cream is oily – 10 min (provided that it is necessary to add a little water so that it is not too oily), then remove from the heat.
Pour about 1 tbsp of coconut cream and oil from this saucepan into another saucepan.
Saute 3 tbsp paste in it until fragrant, moistening often with more coconut cream from the other cooking pot. Season with palm sugar and fish sauce. Add contents of the other pot and simmer on low heat for 2 to 3 min. Add chilies, lime and basil leaves. Taste-, This rather heavy, oily and spicy curry should taste salty, hot and sweet.
As add-ons:
– pickled ginger
– steamed salted duck eggs
– fried dried fish such as pla salit, pla grop, or dried smoked trout fillet, respectively
Tip: Put on a row of high value
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