Gaeng Pa Hed Recipe

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Gaeng Pa Hed Ingredients

8 medium dried chilies, *
1 tsp salt
1 tsp kaempfer, (grachai); minced
1 tsp garlic, minced
1/2 tsp shrimp paste
3 tbsp red onions, chopped
1 tsp ground coriander seeds
1/4 cup powdered dried fish, **
3 tbsp oil
2 1/2 cup water sliced
1 tsp kaffir lime leaves, cut into thin strips
1/4 cup basil leaves

A Recipe for
Gaeng Pa Hed

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Gaeng Pa Hed

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Gaeng Pa Hed Directions

((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.

Serves: 4

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