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Name: Gaeng Pa Hed
Prep time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Asian
Ingredients: 3 tb Vegetable oil; 2 1/2 c Water; 1 ts Salt; 1/4 c Powdered dried fish; **; 1/2 ts Shrimp paste; 1 ts Kaempfer; (Grachai); minced; 1 ts Garlic; minced; 3 tb Red onions; chopped; 1 ts Ground coriander seeds; 1/4 c Basil leaves; 8 md Dried chilies; *; 1 ts Kaffir lime leaves; cut into

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INGREDIENTS

3 tb Vegetable oil
2 1/2 c Water
1 ts Salt
1/4 c Powdered dried fish; **
1/2 ts Shrimp paste
1 ts Kaempfer; (Grachai); minced
1 ts Garlic; minced
3 tb Red onions; chopped
1 ts Ground coriander seeds
1/4 c Basil leaves
8 md Dried chilies; *
1 ts Kaffir lime leaves; cut into

Servings

INSTRUCTIONS

((Thai Shrimp and Straw Mushroom Curry) * Soak the dried chilies (Prik Hang) in warm water until soft and drain. ** Powdered dried fish (Pla Yang Pone) are available in jars. In a blender, combine soften dried chilies, salt, Kaempfer, garlic, shrimp paste, onions, coriander seeds, powdered fish and blend until smooth to make curry paste. Add a little water if necessary. In a saucepan, cook curry paste in oil over medium heat until fragrant and add water. Stir and bring to a boil over high heat. Add mushrooms and fish sauce and bring to a boil again. Stir in shrimps and cook just until the shrimps are done. Sprinkle sliced chilies, Kaffir lime leaves and basils. Stir briefly and remove from heat. Serve with cooked rice. Makes about 3 cups of curry. Serves 3-5. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Gaeng Pa Hed

3 tb Vegetable oil 
2 1/2 c Water 
1 ts Salt 
1/4 c Powdered dried fish; ** 
1/2 ts Shrimp paste 
1 ts Kaempfer; (Grachai); minced 
1 ts Garlic; minced 
3 tb Red onions; chopped 
1 ts Ground coriander seeds 
1/4 c Basil leaves 
8 md Dried chilies; * 
1 ts Kaffir lime leaves; cut into

((Thai Shrimp and Straw Mushroom Curry)    * Soak the dried chilies (Prik Hang) in warm water until soft and drain.   ** Powdered dried fish (Pla Yang Pone) are available in jars.    In a blender, combine soften dried chilies, salt, Kaempfer, garlic, shrimp  paste, onions, coriander seeds, powdered fish and blend until smooth to  make curry paste. Add a little water if necessary.   In a saucepan, cook curry paste in oil over medium heat until fragrant and  add water. Stir and bring to a boil over high heat. Add mushrooms and fish  sauce and bring to a boil again. Stir in shrimps and cook just until the  shrimps are done. Sprinkle sliced chilies, Kaffir lime leaves and basils.  Stir briefly and remove from heat. Serve with cooked rice. Makes about 3  cups of curry. Serves 3-5.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (85g)
Recipe Makes: 4 Servings

Calories: 67
Calories from Fat: 63 (94%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 3.2mg		0 %
Potassium 32.6mg		1 %
Total Carbohydrate 1.5g		0 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 0.9g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 67

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