Gaeng Lueang Gung – Gelbes Thai Curry mit Garnelen - ConFusion – Asiatisch kochen
Das Fett der Kokosmilch, das sich in der Dose oben absetzt, in einem Topf erhitzen und die Gelbe Thai Currypaste darin erhitzen. Die Paste bei mittlerer Hitze
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Cooking tools:
- Kitchen scale
- Stove
- Pan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Can opener
Ingredients
- 70 g Gelbe Thai Currypaste
- 800 ml Kokosmilch
- Fischsauce (oder Salz)
- 0,5 EL Palmzucker
- 12 Riesengarnelen
- 12 Kirschtomaten
- Koriander (frisch)
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