Orange Curry with Crab Tails and Cress

I N F O A sour orange curry is a cooked curry with easy to obtain ingredients and proven, simple and practical cooking technique.

While I tend to use a light chicken soup, you can likewise make a shrimp broth from the shells: Simply make it with a few seasoning ingredients, such as leftover galangal root and lemongrass, and salt, in water until it turns a reddish color – add one or two tomatoes to the clear soup to reinforce. Beforehand, remove the corail from the shrimp heads and use it for a paste to flavor this curry or other dishes.

P a g e First cook the paste.

Scoop out crab tails, remove intestines, tails intact. bubble up clear soup, add paste, bubble repeatedly, then season with most of the fish sauce, tamarind water, and perhaps sugar. Add vegetables and crab tails. Bring to a simmer.

Finish with another tbsp of tamarind water and a little more fish sauce if needed. Taste: it should taste salty, sour and spicy.

Selection of kreuang kiamfuer this curry:

– raw vegetables, especially cabbage and white turmeric

– pickled cucumber

– pickled red shallots

– omelet

– steamed salted duck eggs

– sweet pork

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