Sawadee Ka! Good morning and welcome to World of Thai Food season 2 and today I am going to make Shrimp stir-fried in curry paste with "stinky beans" (Pakria) I am now here at Hat Plai Thon, or Plai Thon beach Sichon District, Nakhon Si Thammarat to look for the fresh ingredients which is our big prawns I hope today we're gonna have a very good beginning of Season 2 by showing you the fresh ingredients, and a really nice prawn recipe
[Cat Meowing] His name is Goldie [Amy speaking Thai] Did you get any shrimps? [Lady speaking Thai] No shrimps They don't get shrimp The first fisherman just told me that there are gonna be some more boats coming in to dock here So I still have hope looking for fresh shrimp Actually it's gonna be easier for me to just go to the market and pick the ready ones but here it's challenging [Amy speaking Thai] This time you have Shrimp? [Lady speaking Thai] Yes We've got fresh shrimps! Let's go and cook Shrimp stir fried in curry with "stinky beans" We are now back at our set and here's some shrimps we got from the fisherman's boat this morning and I'm gonna present to you how to make the Southern curry stir-fried with this shrimp so let's take a look at the ingredients
400-500 grams of peeled and deveined shrimp Red Spur chili Green peppercorn 1 cup of coconut milk 3/4 cup of the Pakria 1/2 tbsp of palm sugar Kaffir lime leaves, Fish sauce Cooking oil 1 tablespoon of Yellow curry paste and a 1/2 tbsp of Red curry paste OK let's get started Light the fire up! We heat the wok at the medium heat and then we use cooking oil Something like 1 tbsp Not too much And then we just fry these curry pastes together Keep frying it until it's fragrant
A bit more Or until your neighbor sneeze And add a little bit of coconut milk If you can eat spicy food actually you can also add 1/2 tbsp of Yellow curry paste So I'm gonna just put the shrimps in here now the paste start to sizzle and you add a little bit of coconut milk again OK
Now you put the Pakria you have in the pan follow with the green pepper corn like 2-inch each go in there Now you can start seasoning them 1/2 tbsp of Palm sugar Fish sauce 1/2 tbsp as well So I guess it's something like that
I will add the coconut milk a little bit more because I personally like it a bit creamy I don't like too much spicy I think it's ready and it smell so good so let's plate it There we go I cut Spur chili diagonally Okay and Kaffir lime leaves Roll it and cut it So now you know how to make southern curry stir-fried with shrimps and pakria Or, Phad Phed Sator Goong In my hometown we eat it with side vegetables like this edible flower or cashew nut leaves If you don't find it at your hometown then you can also go with aubergine or normal cucumber
It's really delicious I really recommend you to try this And for the ingredients find it below or visit our website wwwworldofthaifoodcom and don't forget to subscribe to our youtube channel Share some comments and please like our Instagram pictures
For today, have a spicy day Bye!