Kalaya Gaeng Pae
Serves 1
Directions
- 1Pound dry red chili, fresh red chili, turmeric, garlic, shallot, galangal, lemongrass, kaffir lime peel, black peppercorns, coriander, shrimp paste, and salt together in a mortar and pestle to create a curry paste.
- 2Bring coconut milk to a boil in a large pot.
- 3Stir in the curry paste.
- 4Season with fish sauce, tamarind, palm sugar, and lime leaves.
- 5Add lamb to the mixture.
- 6Simmer the curry for 3 to 4 hours.
Ingredients
- dry red thai chili
- fresh red thai chili
- fresh turmeric
- garlic
- shallot
- galangal
- lemongrass
- kaffir lime peel
- black peppercorns
- coriander
- shrimp paste
- salt
- coconut milk
- fish sauce
- tamarind
- palm sugar
- lime leaf
- lamb
Equipment
mortar and pestlepotspatula
Tips
- Pounding the curry paste by hand is a traditional method, though a blender could also be used.
- The creator notes they may have used too little turmeric, resulting in a darker paste than the original.
- The sauce can be left to reduce more or less depending on desired consistency, noting the original is saucier than their version.
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