*Hot and Sour Curry
INGREDIENTS
½ cup shelled cleaned shrimp
1 package or 2 tablespoons of Kang Som paste
2 tablespoons tamarind juice (or lemon juice)
2 tablespoons nampla (fish sauce)
1 tablespoon sugar
2 cups squash sliced (may use cauliflower, cabbage etc.)
1½ cups water
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METHOD
Cook the shrimp in 1½ cups water until done (approximately 10 minutes).
Remove shrimp, saving the broth.
Pound the shrimp in a mortar together with the Kang Som paste, and add to the broth.
Cook over medium heat Season with nampla, sugar, tamarind or lemon juice.
Add the squash.
Cover for 5 minutes and simmer.
Remove from heat.
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dESigned
By SsWeBoNlInE.CoM
