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Ingredients
US|METRIC
1 SERVINGS
- 1/2 cup water
- 1/4 cup coconut oil (melted)
- 1/4 cup Thai red curry paste
- 1/2 cup dried shrimps
- 1/4 cup cashew (or walnuts)
- 2 Tbsp. ginger (roughly cut)
- 2 small shallots (roughly cut)
- 2 tsp. ground coriander
- 1/2 lb. boneless salmon (skinless, diced)
- 3/8 lb. shrimps (peeled deveined, diced)
- 1/2 cup coconut milk
- 3 kaffir lime leaves (with tough stems removed)
- 1 large egg
- 2 Tbsp. dark brown sugar
- 1/2 lemon zest
- 1 bunch fresh mint leaves
- banana leaves (or zongzi leaves, or parchment paper for wrapping)
- 10 pieces chicken thighs (total about 2.3 lb combination of, drumsticks, breasts and wings)
- 2 tsp. shrimp paste (balacan, or Thai shrimp paste)
- 1/4 cup water
- 2 lemongrass (roughly cut)
- 3 Tbsp. ginger (peeled)
- 1 small shallot (roughly cut)
- 2 cloves garlic (peeled)
- 2 Tbsp. fish sauce
- 1 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- 1/2 Tbsp. curry powder
- 1/4 tsp. ground white pepper
- 1/4 tsp. salt
- 1 handful fresh curry leaves (if available)
- 1/4 cup vodka
- 1/2 cup potato starch (or cornstarch)
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