Ingredients:6-8 servings 1 spotted featherback or spotted mackerels fish, 750 g scraped flesh 2 tablespoons red curry paste 1 large egg 1 teaspoon salt 1 ½ palm sugar ½ cup finely sliced wing beans or yard-long green beans 4 finely sliced kaffir lime leaves Crisp-fried holy basil leaves, to garnish Vegetable oil for deep-frying For
Ingredients: 500 grams fish fillet, any kind 500 grams fish balls 250 ml thick coconut milk 1500 ml thin coconut milk ½ cup red curry paste ½ cup finger roots ginger 2 stalks lemongrass, bottom half only, cut into chunks 10 fresh red chilies 5 gloves of garlic 5 small shallots 4-5 kaffir lime leaves
Ingredients: For the Fish: 1 sea bass, about 450 grams, guts and gills already removed 2 stalks lemongrass, bottom half only, smashed and cut into chunks For the sauce / soup: 10-15 hot green-red chilies, chopped 6 cloves peeled garlic, chopped 2-3 coriander roots, finely chopped 3 tablespoons. lime juice 2 tablespoons fish sauce ¼
Cook time:Ingredients: 30 minutes Dried rice crackers (can be substituted with any kind of thin unseasoned cracker) 1 cup vegetable oil, for deep fry rice crackers Method: In a deep frying pan, put 1 cup of vegetable oil and heat it up into medium heat. Deep fry all rice crackers until golden brown on both
Ingredients: 5 dried red spur chilies, seeded and soaked in water 5 shallots, sliced 10 cloves garlic 1 tsp. galangal, thinly sliced 1 tbsp. lemongrass, thinly sliced 1 tsp. kaffir lime rind, finely chopped 2 tsp. chopped coriander root 5 peppercorns 1 tbsp. ground roasted coriander seeds 1 tsp. roasted cumin 1 tsp. salt 1
