Ingredients
- 5 large red dried chilies
- 1/2 teaspoon sea salt (or kosher)
- 1/2 cup shallots, chopped
- 5 cloves garlic, chopped
- 1-inch piece of galangal, finely chopped
- 1 lemongrass stalk, the bottom 7 inches thinly sliced
- 1-inch slice of kaffir lime peel, finely chopped
- 3 tablespoon cilantro roots, or 10 cilantro stalks
- 1/2 teaspoon ground white pepper
- 1 teaspoon coriander
- 1/2 teaspoon cumin
- 2 tablespoons roasted peanuts, or 3 tablespoons peanut butter
- 1 tablespoon shrimp paste
- 7 large red dried chilies
- 1/2 teaspoon white peppercorns
- 1/2 teaspoon whole cumin seeds
- 1 teaspoon whole coriander seeds
- 1-inch piece of cinnamon
- 1 cup shallots, choppped
- 5 garlic cloves, chopped
- 1-inch piece of ginger, peeled and chopped
- 1 tablespoon fresh lemongrass, thinly sliced
- 1 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1 tablespoon shrimp paste
- 14-ounce can of coconut milk, left undisturbed for several hours
- 2 tablespoons vegetable oil
- 5 to 6 tablespoons Penang curry paste
- 8 fresh kaffir lime leaves, cut into fine slivers (optional)
- 1 pound pork shoulder, cut into 1 1/2 inch cubes with the fat and skin left intact
- 2 tablespoons fish sauce, or to taste
- 1 teaspoon brown sugar, or to taste
- 14-ounce can of coconut milk, left undisturbed for several hours
- 2 tablespoons vegetable oil
- 5 to 6 tablespoons Mussaman curry paste
- 1 bay leaf
- 1 pound of shrimp, preferably unshelled
- 2 tablespoons fish sauce, or to taste
- 1 teaspoon brown sugar, or to taste
- 1 egg
- 1 1/2 cups cake flour or all-purpose flour
- 1/4 cup water plus one ice cube
- 1 or 2 zucchinis, cut into 1/4 inch slices
- 1 or 2 eggplants, depending on size, cut into 1/4 inch slices
- 1/2 teaspoon salt
- A dozen or so button mushrooms, halved
- 4 tablespoons curry paste
- 2 cups vegetable oil, for frying
- additional flour, about 1/2 cup, for dredging
Description
Serious Eats
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