.
Ingredients:
- Coconutmilk: 1/2 kg (Freshly squeezed, with the thick coconut cream and thin coconut milk separated).
- Fingerroot (Krachai): 10 Baht worth (Blended/grounded).
- Dried shrimp: 1 handful (Adjust to taste; add more if you prefer).
- Kaffir lime leaves: 2-3 leaves.
- Shrimp paste (Kapi): 2-3 tablespoons (Reduce the amount if you want it less salty).
- Thai curry paste: 5 Baht worth (Use less if you prefer a milder spice level).
- Palm sugar: 3 tablespoons.
- Yellow chili peppers: 2-3 peppers.
Cooking Instructions:
- Heat the oil: Pour vegetable oil into a pan and set it over medium heat.
- Fry the curry paste: Add the curry paste and stir-fry continuously until fragrant. Slowly drizzle in a little bit of the thick coconut cream to keep the paste from burning.
- Add fingerroot: Stir in the blended fingerroot. Keep stir-frying, and whenever the mixture starts to look dry, add a little more coconut cream.
- Add shrimp paste: Add the shrimp paste, continuing to stir-fry and adding coconut cream whenever it dries up.
- Add dried shrimp: Add the dried shrimp and keep stir-frying. Continue adding the remaining coconut cream at this stage until it is all used up.
- Season and simmer: Add the palm sugar. Keep stir-frying while gradually adding the thin coconut milk. Simmer until the dip thickens into a rich consistency. (Note: You don't need to use all the thin coconut milk, as too much will make the dip too watery).
- Final touch: Once the dip has dried down to your desired thick consistency, toss in the torn kaffir lime leaves and the sliced yellow chili peppers.
