My own creative cooking
Ingredients
- A handful of crayfish – can be replaced with chicken or green lipped mussels
- 1 package of Thai Green Curry paste – available in supermarket
- 1/2 package of coconut milk, fresh one is better if available
- 2 pcs of medium green chilies, seeded and sliced
- Generous amount of kaffir lime leaves, thinly sliced
- Fresh coriander leaves *optional*
- sugar, salt, pepper, fish sauce and 1 cube of vegetable stock to taste
Preparation
- Clean & devein crayfish by pulling the middle tail off
- Prepare boiling water in a pot, boil them in a pot for 5-7 minutes
- Saute green curry paste in oil over medium heat until fragrant
- Add green chilies, stir in coconut milk bit by bit
- Mix in the freshly steamed crayfish into the pan and cover the pan
- Stir in occasionally, cook until the sauce thickens slightly
- Sprinkle with kaffir lime leaves or coriander leaves in the last minute
- Serve in a medium deep bowl
