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Home Page » Thai Recipes » Curries and Soups » Hot and Sour Curry with Water Spinach & Prawns
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Hot and Sour Curry with Water Spinach & Prawns Print Version

Curries and Soups - Another style of Thai curry that hot and sour called

Another style of Thai curry that hot and sour called "Kaeng Som Phak Bung Kung Sod"
Last Modified On: Wednesday, 14/December/2011 16:21:57pm

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Hot and Sour Curry with Water Spinach & Prawns Ingredients: Water Spinach, prawns, hot and sour curry paste, tuna, tamirind paste, sugar, fish sauce  Ingredients
250 g. water spinach (Phak Bung)
8-10 prawns
2 Tbsp hot and sour curry paste
1 can (170 g.) flaked light tuna in water
2 tsp tamarind paste
½ tsp sugar
1 Tbsp fish sauce
2 ½ cup water 

Preparation
1. Clean prawns, peel shell and vein the prawns. Cut water spinach into short pieces, wash, and then pat dry.
Preparation for Hot and Sour Curry: No.1 Peel shell and vein prawns, cut water spinach into short pieces, wash and pat dry

2. Drain water from tuna can and pound tuna with hot and sour curry paste until well blend.
Preparation for Hot and Sour Curry: No.2 Pound tuna with hot and sour curry paste until well blend

3. Put paste into a pot, add water, stir well and bring to boil on medium-high heat.
Preparation for Hot and Sour Curry: No.3 Put paste into a pot, add water and bring to boil on medium-high heat

4. When boil, season with fish sauce, tamarind paste, and sugar, stir well, then add water spinach.
Preparation for Hot and Sour Curry: No.4 When boil, season, stir well, then add water spinach

5. When water spinach is getting cook, add prawns, wait until the prawns are cooked, stir thoroughly, and then remove from heat.
Preparation for Hot and Sour Curry: No.5 Add prawns, stir thoroughly, then remove from heat

6. Put in a bowl and serve immediately.

Put in a bowl and serve immediately


Note: Water spinach can be subsituted with Chinese cabbage, long bean, or green papaya.

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