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Kaeng Sai Mai Rong Hai (shrimp)
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Kaeng Sai Mai Rong Hai
fish curry


6 cloves garlic
1 shallot
4 tbsp red curry paste
225 ml coconut milk
9 red rawits (small chilies)
7 cm ginger
2 tbsp nam pla (fish sauce)
sugar to taste
450 ml fish stock
240 gr shrimp
225 ml mushrooms
2 tbsp oil

Cut the garlic and the shallot thinly. Grate the ginger and slice the rawits and the lime leaves fine. Clean the shrimps and cut the mushrooms into thin slices. Heat in a wok 2 tbsp oil and fry the garlic and the shallots for 5 minutes. Then add the pasta and fry it for 3 minutes. Add the coconut milk and stir until the paste is dissolved. Add the rawits, the sugar and the nam pla and let it simmer for 1 minute. Add the stock, the shrimp and the mushroom and cook until the shrimps are pink and done.
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