What Does “Very Thai” Taste Like? Here’s My Pick

De Pailin's Kitchen · 20 min

Ingredientes

Preparación

1. Pound the garlic, shallots, cilantro roots and Thai chilies in a mortar into a rough paste, or blitz them to a rough paste in a small food processor.
2. Heat 2 tablespoons vegetable oil in a wok or sauté pan over medium-high heat. When hot, sear the shrimp until browned, flip and sear the other side, then turn off the heat, remove the shrimp and set aside.
3. If the oil has darkened, use a fresh wok and fresh oil for the sauce; otherwise reuse the wok. Over medium-low heat, fry the herb paste until fragrant and slightly browned.
4. Add the chicken stock, palm sugar, tamarind juice and fish sauce. Raise to medium-high and stir constantly until the sugar dissolves, then simmer until the sauce is thick enough to coat the shrimp.
5. Return the shrimp to the pan and toss to coat. If they are not fully cooked, continue cooking until done.
6. Add the sliced red and green chilies, then turn off the heat.
7. Optionally, plate the sauce first and arrange the shrimp on top. Spoon generously with fried shallots and garnish with cilantro and fried chilies if using. Serve with jasmine rice.

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