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Cooking and Recipes

Connoisseur Magazine Recipe: Gapi Kua

Gapi Kua
Written by Aksel Ritenis

Gapi KuaCOCONUT CURRY SHRIMP PASTE WITH SMOKED DRIED FISH


INGREDIENTS


110 g coconut cream
300 g coconut milk
80 g palm sugar
70 g tamarind water
60 g fish sauce
50 g lesser galangal root
12 g galangal root
12 g lemongrass
12 g garlic

18 g shallot
12 g dried big red chilli
37 g smoked dry fish meat
24 g toasted shrimp paste
85 g water

Total weight = 420 g


COOKING METHOD


1) In a mortar, pound the lemongrass, galangal root, toasted shrimp paste and garlic together until they become a smooth paste
2) Then add the smoked dry fish meat until fine keep aside
3) Pound shallot and lesser galangal until fine, then add a little smoked dry fish
4) Cut dried big red chilli (w/o seed) and pound in mortar
5) Well mix all to paste
6) Simmer the coconut cream until the oil come up to the surface and evaporate
7) Then add curry paste, stir until well mixed and fragrant add coconut milk and let them boil, season with fish sauce, palm sugar and tamarind water
8) Let them boil again, remove from the heat

Recipe from The Oriental Baan Rim Naam

About the author

Aksel Ritenis

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