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Curry with Periwinkle and Cha-plu Leaves
Curry with periwinkle and cha-plu leaves Southern food menu. Food recipe. Local curry using periwinkle. Or oysters that live in natural water sources are curryed with Cha Phlu leaves that are easily found as well. Curry with coconut milk that has a sweet and creamy taste. Intense spicy flavor and aroma from fresh herbs in roasted curry paste. Resulting in a surprising harmony in this local curry dish.
Nutritional value Periwinkle in Thai traditional medicine textbooks is stated as the whole shell. And shellfish meat has properties that help relieve various ailments, such as relieving aches and pains, nourishing strength, and nourishing the gallbladder. and urinary tract diseases such as gallstones And when curryed with betel leaves, which contain oxalates that can cause urinary tract diseases like gallstones if eaten in large amounts. It is considered the wisdom of the ancestors who brought these two ingredients together to balance each other, making this a balanced dish that you can eat without any problems.
Southern curry paste ingredients
- 30 small dried chilies
- 8 fresh red chilies
- 20 grams of lemongrass
- 10 grams of galangal
- 5 grams of kaffir lime skin
- 10 grams of garlic
- 10 grams of turmeric
- 10 grams of ground pepper
- 1 tablespoon of real shrimp paste
How to make Southern curry paste
1. Set up a mortar and add dried chilies. Pound it thoroughly then add fresh red chilies. Pound thoroughly again. Then add lemongrass, galangal, kaffir lime skin, garlic and turmeric, then pound them together again.
2. When combined, add peppercorns. Then pound together again until fine.
3. Add shrimp paste, then pound well again.
Ingredients (Recipe)
- 500 grams of periwinkle
- Chaplu leaves 100 grams
- Coconut milk 400 ml.
- Coconut milk 300 ml.
- Southern curry paste 30 grams
- 1 1/2 tablespoons palm sugar
- 3 1/2 tablespoons fish sauce
How to make it (southern food menu)
1. Select chaplu leaves that are soft and can be chewed, then cut them into pieces.
2. Heat a pan and put the coconut milk into it. Stir-fry until the coconut milk breaks down. Use medium heat to stir-fry until fragrant. Then add the southern curry paste. Then stir fry the curry paste until cooked and fragrant. Then add coconut milk in moderation. Then turn up the heat and stir until the coconut milk and curry paste boil again.
3. Then add the periwinkle and stir well. Then add coconut milk. and a little bit of coconut milk Turn the fire up to a boil. Then add the chaplu leaves. Stir to combine, use high heat and frequently add coconut milk. Then add palm sugar and fish sauce (salt can be added instead of fish sauce). Wait for the fire to boil, then use medium heat to stir together again. Finished.
Category: Travel Articles, Recipes
Group: Southern Food Menu, Southern Food Recipes
Last Update : 1 YearAgo
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