Kang Som Gong
sour curry with prawns (2pp)

4 tbsp sour curry paste (see recipe)
800 ml water
4 tbsp asem (tamarind)
8 prawns
50 gr long beans / kouseband
50 gr pak kra chate / paksoy
5 oyster mushrooms
4 tbsp nam pla (fish sauce)
2 tbsp palmsugar

Clean the prawns and peel them. Heat in a wok the water and mix in the asem. Then add the curyy paste and let in boil. Cut the oyster mushrooms, the pak kra chate in pieces and the long beans in 3 cm pieces. Add the fish sauce and the sugar to the water. Add the remaining
ingredients and cook it for 2-3 minutes until its done.

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