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Fern Curry Recipe
September 03, 2022
Ingredients Fern vegetables, noon the leaves - 2 bunches Shrimp - 5 tails Ebi - 1 tbsp Lemongrass, bruised - 1 stick Galangal, bruised - 2 cm Kandis acid - 1 piece Bay leaf - 2 pieces Citrus leaves, remove bone leaves - 1 sheet Turmeric leaves, bunch - 1 sheet Instant coconut milk - 60 ml (1 pack) Salt - 1 tsp Pepper - 1/2 tsp Water - 300 ml Oil, for frying - to taste Ground spices: Garlic - 3 cloves Shallots - 5 grains Candlenut - 2 grains Turmeric - 4 cm Ginger - 2 cm Red chilies - 2 pieces See Mother's Recipe Version Plans Heat the oil. Saute ground spices, shrimp, ebi, lemongrass, galangal, kandis acid, bay leaf, turmeric leaf, and lime leaf until fragrant. Pour water. Stir and cook until boiling. Add coconut milk. Keep stirring until it boils again. Add the fern vegetables. Season with salt and pepper. Cook until done and adjust the taste. Lift. Ready to be served. The dose of red chili can be adjusted according to spicy taste, or you can add whole cayenne pepper to the dish.
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