ผัดเปรี้ยวหวานกุ้งหมู
Background Local people usually plant homegrown vegetables like chili, galangal, lemongrass and kaffir lime. The ripe stalk of galangal can reduce fishy while young galangal and young stalk of galangal is popular among many Thai recipes such as “ KaengSom” and “ KaengPed ” Nutrition facts Young galangal has medium spicy taste. Eating galangal helps relieve the discomfort caused in stomach and abdomen due to inflammation, reduce against cold and cough by improving blood circulatory. In addition, the rootstock of galangal has benefit in lower cholesterols in blood and its fiber is good for digestive system. Young stalk of galangal 100 G contains energy 20 Kcal, phosphorus 27 ml, vitamin C 23 ml, so it becomes rich in protein and fat when combined with coconut milk, pork and red curry paste. Ingredients 300 grams pork, sliced 100 grams galangal, sliced ¼ cup curry paste 1 cup coconut cream 2 cups coconut milk 2 tablespoons fish sauce 2 teaspoons coconut sugar Curry paste ingredients 20-30 bird’s eye chilies 1 teaspoon pepper powder 2 tablespoons garlic, chopped 2 tablespoons shallot, chopped 3 tablespoons lemongrass, chopped 2 teaspoons galangal, chopped 1 tablespoon turmeric, chopped 2 tablespoons shrimp paste 1 teaspoon salt Pound all ingredients together until blended.
