Cockles and Betel Leaves Curry, Southern food menu, Southern food recipes It is a signature dish of the southern rice and curry restaurant. Coconut milk concentration and the spiciness of southern curry paste roasted curry paste The intense spiciness paired with fried food, boiled eggs, and fresh vegetables makes for a perfect meal. Most importantly, it must be eaten with hot steamed rice.

 

Chaplu leaves contain a relatively high amount of beta-carotene. Beta-carotene is converted to vitamin A in the body. But the body will not be able to absorb beta-carotene if it is not carried by fat. Therefore, ancient people used Chaplu leaves to make cockle curry. or curry with coconut milk In order for coconut milk to be a carrier for beta-carotene to be used in the body. It is considered very clever Thai wisdom.

 

- 300 grams of boiled cockle meat

- 1 cup of Chaplu leaves

- Southern roasted curry paste 50 grams

- 3 tablespoons fish sauce

- ½ tablespoon palm sugar

- Coconut milk 500 ml

 

1. Roast the curry paste. Heat a pan, add a little oil, wait for the pan to heat, then add the southern curry paste and roast. When the aroma is released, add the coconut milk and mix well. Bring to a simmer.

 

2. Then season with fish sauce. and palm sugar Stir well until the ingredients are completely dissolved.

 

3. Add the boiled cockle meat and stir until combined. Wait for it to boil, then add coconut milk. Turn the fire up to a boil.

 

4. The last step is to add the washed and cut Chaplu leaves, then stir well.