Thai Moringa curry with shrimp
| Thai Moringa curry with shrimp | |
|---|---|
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| Traditional kaeng som with drumstick pods | |
| Servings: | Serves 10 |
| Ready in: | 35 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 20 minutes |
| Difficulty: | 
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Kaeng Som Puk Marum or Thai Moringa curry with shrimp has a spicy and sour shrimp curry taste or soup with moringa popular in central of Thailand.
A paste that Thais call [http://www.recipesource.com/ethnic/asia/thai/02/rec0250.html nam phrik kaeng som is prepared as a base for the curry, then water and the other ingredients are added ,but the main ingredient is moringa. For the preparation of Thai moringa curry the shrimp and shallots and all of the ingredients are pound with a mortar and pestle.
Shrimp or fish may be used as the basic ingredient. Thai moringa curry with shrimp is usually served with steamed rice.
The curry has sour taste, which comes from ripe tamarind and uses palm sugar for sweeten the curry taste.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Moringa - 800 grams
- Shrimp or fish - 4 grams
- Nam Phrik Kaeng Som - 1 gram
- Ripe tamarind - ¼
- Palm sugar - 1 teaspoon
- Fish sauce - 2 tablespoon
Method
- Peel the moringa, and clean them then cut into the pieces , of about three inches length
- Bring water to a rapid boil, add shrimp and boil until cooked, then remove the shrimps and cool down. Keep the stock for the soup base.
- In the mortar, take 2-3 whole shrimps, and pounded together with Nam Phrik Kaeng Som until thoroughly mixed.
- Bring the Nam Phrik Kaeng Som that was pounded with shrimp to the boil and simmer over a high heat for 5 minutes.
- Add the moringa and season with palm sugar, fish sauce, and concentrated tamarind juice and bring to the boil. Add the rest of shrimps and, when it boils again turn off the heat.
- Serve.
Recipe source
- Recipe text by User:Nutcha Waropashpimarn