Kaeng Liang Recipe

step 1

• STEP 1.For the curry paste grind the dried shrimp, peppercorns, grachai and thai chilies, shallots and pound till fine. Add this shrimp paste to the remaining dried shrimp and combine well.

step 6

• STEP 1.In a medium pot, bring the stock to a boil, then add the curry paste and simmer for 2-3 minutes. Add a pair of tbsp of fish sauce, then add kabocha squash and simmer for another two minutes.

step 8

• STEP 1.Add all remaining vegetables and simmer for 3-4 additional minutes or till the kabocha squash is often punctured simply with a fork. (timing depends on the thickness of your kabocha.)

step 9

• STEP 1.Add shrimp or chicken and cook simply till they’re nicely cooked and done. Turn off the flame and stir in the thai lemon basil.