# Curry pour poe salted fish😋

🛒 raw materials

Main ingredient

Salted fish (popularly used with dimfish or salted eagle fish) 1-2 pcs

Thai Morning Glory 2 cups slice

3 cups coconut milk (1 cup coconut milk + 2 cups coconut milk tail)

2 tablespoons wet tamarind (juicer)

1-2 tablespoons fish sauce (adjusted according to fish salinity)

1 tablespoon beep sugar

3-4 ripped bergamot leaves

Oblique sliced red sky pepper (for sprinkles)

Pepper curry tepo

Large granules of dried chili peppers soaked in water 5-7 granules

Kha 3-4 Glasses

Lemongrass 1 tree

¼ teaspoon bergamot skin

3 heads of shallots

4 cloves garlic

1 teaspoon

A little salt.

(You can use about 2 tablespoons of spicy curry peppers and add a little paste instead.)

👩‍🍳 How to do

Prepare salted fish.

Wash the salted fish, dry it, and fry it when it's cooked yellow, cut it into pieces, set aside.

Stir fried chili curry

Set the pot, add the coconut milk, simmer it a little, add the curry pepper to the sauté until fragrant.

Add coconut milk and season.

Add the coconut milk tail to the salted fish.

Seasoned with wet tamarind water, beep sugar, and tasted before adding fish sauce (because salted fish are already salty).

Put on vegetables.

Add the morning glory and bergamot leaves. Continue boiling until the vegetables are cooked but still fresh green.

Serving

Sprinkle red pepper. Serve hot, couple steamed rice.

🌶. Trick.

If you like dark taste, add a little elite at the end.

Be careful of salinity. Should be tasted before cooking more.

Some recipes add pork belly to the joint to increase the sebum.