This
southern Thai variety of dry curry combines spicy curry paste and it
ingredients. The fragrant paste adds depth to the dish, no
liquid is added to the curry dish, allowing the meat or vegetables to be thoroughly coated in the curry paste and producing an almost dry version
of a curry stir-fry. The
cooking technique is to stir-fry until it is dried out or roasting the mixture
on a pan until dried The dish is usually made with Pork, Chicken or Beef.
Ingredients: Red Chili, Garlic, Lemongrass, Shallot,
Turmeric, Salt, Finger root, Galangal
Product of Thailand
