| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Noodles and pasta | crab | 40 minutes | 3 places |
ingredient
- 300 ml. Amphawa coconut milk
- 100 grams of snakehead fish
- 80 grams of southern curry paste
- 1 piece Garcinia
- 1 teaspoon shrimp paste
- 2 tablespoons fish sauce
- 1 teaspoon palm sugar
- 2 kaffir lime leaves
- 1 stalk of crushed lemongrass
- 400 ml stock
- 300 grams of rice vermicelli
- 100 grams of bean sprouts ((side dish))
- 50 grams of pickled cabbage ((side dish))
- 50 grams of stink beans ((side dish))
- 50 grams of longan ((side dish))
- 100 grams of cucumber ((side dish))
- 50 grams of basil leaves ((side dish))
- 3 boiled duck eggs ((side dish))
Preparation
- Bring a pot of water to a boil, add crushed lemongrass and torn kaffir lime leaves.
- Put the fish into the boiling water (no need to stir). Wait until cooked. Remove the fish from the water.
- Take the removed fish and pound it until the fish is fluffy.
- Add shrimp paste to the mortar used to pound the fish, followed by southern curry paste. Pound until well blended.
- Put the coconut milk in a pot and bring to a boil. Add the fish stock from the previous boiling of the snakehead fish, followed by the curry paste that was pounded. Mix well.
- Add garcinia cambogia, fish sauce, palm sugar, and bring to a slight boil to allow the coconut milk to separate.
- Served with rice noodles and side dishes.
