Bitter scallop curry, rich flavored curry with sweet clam meat.

Bitter scallop curry, rich flavored curry with sweet clam meat.
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Menu Kaeng Kua Hoi Khom, one of the delicious shellfish dishes that is quite difficult to find nowadays. Curry Kaeng Hoi Hoi Khom is a Thai curry that is difficult to make and the process of making it is different in each area. Some curry is used. boiled fresh bamboo shoots Some are curry with betel leaves and cha-om, but the taste is the same, sweet, salty, slightly spicy. To bring periwinkle to eat, you should grab the clams during the moonrise because you will get fat and egg-bearing clams.

The benefits and properties of shellfish
  • There are scallops that can cure various wasting diseases, relieve aches and pains.
  • Solve the soil elemental disabilities
  • Strengthen bones
  • gallbladder maintenance
  • intestinal
  • Cure hemorrhoids
  • urinary tract disease, such as gallstones
  • fix headache
  • Relieve dizzy, palpitations, numbness in hands and feet
  • Plus, it's high in protein and low in fat.
Oyster Curry Ingredients
  • elite
  • coconut milk
  • Roasted Chili Paste
  • Scallop bottoms cut and cleaned
  • Grilled Snakehead Fish Remove only the meat and pound it to pieces.
  • Cha-om pickled in short pieces.
  • Shredded lettuce leaves
  • coconut sugar
  • salt
  • fish sauce
Roasted Red Curry Paste Ingredients
  • 3 tbsp shallots
  • 1 tbsp Thai garlic
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon shrimp paste
  • Coriander root 2g
  • 10 peppercorns
  • 5 dried chili peppers
  • Lemongrass 2g.
  • 4 grams of galangal
  • 1/2 teaspoon kaffir lime skin
  • Crispy fish 6 g
How to make curry with bitter snails
  1. Start by boiling periwinkle first, then remove only the shellfish meat on a plate and wait for it to be cooked.
  2. Then prepare roasted red curry paste by pounding, shallots, Thai garlic, salt, shrimp paste, coriander root, pepper, dried capsicum, lemongrass, galangal, kaffir lime skin and crispy prague to thicken with grilled snakehead fish fillets. Pound all the ingredients until smooth and homogeneous.
  3. Bring the pan to heat, add the coconut milk and stir until the coconut milk is cracked, followed by the pounded roasted curry paste, then stir fry the fragrant curry paste, then add the coconut milk to the boil, season with coconut sugar, fish sauce, enough to get the desired flavor, then add Carved periwinkle meat followed by acacia and betel leaves is finished.
Tips
  • The caught clams should be soaked in a mixture of dried chili overnight to allow the clams to spit out the mud.
  • Do not take too long to boil the clams, it will make the clams in the curry become sticky and not tasty.
  • When curry, stir fry the coconut milk to break it up before stir-frying the roasted curry paste because it will get a good thick curry paste.

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