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Ingredients
US|METRIC
6 SERVINGS
- 6 snapper fillets (baby, scaled and pin boned, ask your fishmonger to do this)
- 3 Tbsp. red curry paste (recipe below*)
- 1 banana leaf (or use baking paper and foil)
- coconut cream
- 1/4 bunch fresh dill (for garnishing, optional)
- 2 sticks lemongrass (white part only, finely sliced)
- 10 lime leaves (finely sliced)
- 4 cms tumeric (peeled and sliced, or use dry tumeric, to taste)
- 5 shallots (peeled and sliced)
- 10 garlic cloves (peeled and sliced)
- 10 chilli (birdseye)
- 4 krachai (* fingers, or use about 2cm normal ginger peeled and sliced)
- 2 Tbsp. roasted rice powder
- 1 Tbsp. fish sauce
- 1/2 Tbsp. sugar (castor)
- 1 pinch white pepper (and salt)
- 100 mL tamarind water
- 30 mL sauce (Asian seasoning, similar to soy sauce - Karen uses Green Label brand check gluten-free if required)
- 45 mL fish sauce
- 100 grams sugar (castor)
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