|
Tamerind Shrimp (Goong Pad Makam)
500gm Shrimp (can be made with boneless chicken breasts too, cut bite-size)
Fried Shallots for topping (slice thin and sloooowly deep fry until golden brown. Drain)
Make paste with:
Garlic - 4 cloves
Thai Prik Chilies - 2
Cilantro roots - 3
Shallots - 1/2 cup
Chicken Broth - 1 cup
Tamarind Paste - 3 or 4 TBSP
Nam Pla (fish sauce) - 1.5 TBSP
Palm sugar - 3 TBSP (Use dark brown sugar if you can't find palm sugar. Do NOT use white sugar.)
Peel and devein shrimp (or cut up chicken)
Mash together paste ingredients (Mortar and pestle is best but food processor works)
Fry shrimp lightly in oil. Remove shrimp. Add paste to cooled oil and fry until fragrant. Add chicken broth, Tamarind paste, nam pla, and sugar. Boil to reduce until thick, stirring often. Add shrimp back in and cook two minutes. Serve over rice with fried shallots as topping.
Stitchawl
|