Kaeng Liang

Kaeng Liang

Recipe from Mr. Pukhake Semaru         

It’s hard to find a delicious and satisfying curry menu. If you cook it yourself, it’s guaranteed to be more satisfying. Add a variety of vegetables for health. Comes with a method for making Kaeng Liang curry paste. What is indispensable is basil leaves.

Ingredients for Kaeng Liang curry

• Black pepper 1+1/2 teaspoon
• 1-2 stalks of galangal
• 3-4 shallots
• 1 teaspoon shrimp paste
• 1/3 cup finely ground dried shrimp
• 3 cups chicken broth
• Zucchini, cut into bite-sized pieces, 150 grams
• Pumpkin, cut into bite-sized pieces, 200 grams
• Zucchini, cut into bite-sized pieces, 150 grams
• Baby corn, sliced ​​150 grams
• Button mushrooms 150 grams
• 200 grams of fresh shrimp
• Basil leaves 80 grams
• Fish sauce (seasoned)

How to make Kaeng Liang

     1. Prepare the curry paste first. By pounding the pepper and galangal, then adding the shallots and pounding until fine, followed by the shrimp paste, pounding together. Then add the ground dried shrimp and pound together again until fine.     2. Put the chicken broth in the pot. Bring to a boil and then add the curry paste     . 3. When the curry boils, add the vegetables that are difficult to cook first. Bring to a boil again, then add the remaining vegetables (it really depends on the cutting. For example, pumpkin cut into small pieces will cook quickly.) As soon as the water boils, add in gourd, young pumpkin, zucchini, and mushrooms.     4. When the curry boils again, add fresh shrimp. Season with fish sauce as desired. Taste.     5. When the mixture boils again, add in the charm of Kaeng Liang curry, namely basil leaves. Serve hot with a splash of water to refresh your throat. I’m fine from my cold.