Roasted shrimp, an ancient Thai dish

Steps for making roasted paste

Step 1: Prepare the curry.

Bring lemongrass (thin alley), freckles (cut into small pieces), shallots, garlic and dried chili peppers to pounce or churn together until they become curried chili meat.

Step 2: Mix the paste.

When you get a fine curry machine, put a good paste on it and mix it well with the curry machine until it is homogeneous.

Step 3: Simmer coconut milk.

Set the pan or pot with a medium fire, add the coconut milk to it, simmer it until the coconut milk starts to boil and break it a little (notice the oil floats on the face

Step 4: Stir the seasoning

Put the pounded curry, mix the coconut milk and then (from step 2) into the coconut milk pot.

Stir or simmer continuously with a light to moderate fire until it has a rich aroma and ripe curry.

Seasoned with coconut sugar. Taste to taste salty brought from the pan and sweet. Mellow.

Continue until the mixture is reduced and thickened as needed.

Scoop the roasted pan into a cup, garnish with sliced peppers or ripped bergamot leaves for aesthetic purposes (if available). Serve paired with:

Various fresh vegetables: e.g. cucumber, lentils, brittle eggplant, white turmeric

Boiled egg: The quince rubber boiled egg will go together very well.

Fried fish: fried mackerel or single sunfish fried

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