Crab Curry with Cha-Kram Leaves, with Crab Eggs, intense, fragrant, delicious

 Crab Curry with Cha-Kram Leaves, with Crab Eggs, intense, fragrant, delicious

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This roasted curry is not like red curry. Even though the caste colors are similar Khon Rim Lae also made roasted curry that roasted curry paste in coconut milk to 'break it' first, so it was a 'Khao' curry, not a red curry._Kaeng Daeng Now, whether with dried scallops, fresh crabs, or skins, they will add the smooth and sour taste of the raw materials. You can say that the tamarind is wet. It's good to use a lot of pineapple. When the coconut milk is simmered, the chili oil will float on the face. When you scoop it into your mouth, the flavors will be perfectly balanced. Both the flavor of the sea, the flavor of the chili pepper, the roasted coconut milk flavor and the soft and refreshing taste Incidentally, the secret is that when you put any thing like pineapple_santhon in that curry Must squeeze some of the water out of the pot first. then put the meat in the pot The space in the fruit slices will allow the soup to taste evenly.

raw material ingredients
  • Crab Legs 200 g.
  • 100 g crab eggs
  • 1 cup blanched acacia leaves
  • 300 grams of coconut milk
  • 1-2 tbsp. roasted curry paste
  • 2 tablespoons of palm sugar
  • 2 tbsp fish sauce
  • 1/4 teaspoon salt
  • 2 tbsp tamarind juice
  • 2-3 kaffir lime leaves
The process of making curry with crab leaves cha-Kram

  1. Stir fry curry paste with coconut milk until it breaks. Add the coconut milk regularly
  2. season with fish sauce Tamarind juice, salt and palm sugar
  3. Add the rest of the coconut milk until it's gone. (If it feels too thick, you can find it faded with water.) Put aloe vera leaves, tear the kaffir lime leaves into it, and stir to combine.
  4. Got it. Put the crab backing and crab eggs down. Wait for it to boil. Stir together again.
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