Shrimp and Cucumber Curry

Name: Shrimp and Cucumber Curry (Gaeng Ped Taet)
Yield: 4 to 6 Servings
Cuisine: Thai
Ingredients: ground black pepper; dried red chillies; ground cumin; ground coriander; lemon grass; powdered laos (ka); garlic; ground turmeric; coconut milk; coconut “cream”; raw shrimp; cucumbers; shallots; shrimp paste (kapee); ground nutmeg; ground cinnamon; (nam pla); sugar; green serrano chillies; tamarind concentrate; water; fish sauce

Gaeng Ped Taet

Preparation info

4 to 6
Servings

Difficulty
Easy

Appears in

The Original Thai Cookbook

By Jennifer Brennan

Published 1981

About

The slightly sour taste of the sauce complements seafood beautifully in this unusual curry. The tamarind flavor contributes a sour tang to the sauce. (For Tamarind, see Fundamentals, Chapter 3.)

Ingredients

Paste

1 teaspoon	powdered Laos (Ka)

Asia
Thailand
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Paste

In a food processor or mortar, grind or pound the Paste ingredients to a smooth mixture.

Curry

In a wok or heavy saucepan, bring the coconut “Cream” to a boil, stirring constantly until it reduces, becomes thick and oil forms around the edges. Add the curry Paste and fry until the color and odor ch