| How To Cook: |
|
|
1. Shell the shrimp. Then devein them by making a shallow incision down the backs with a small, sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp under cold running water and pat them completely dry with paper towels. Set them aside.
|
2. Prepare the coconut milk and let it rest at room temperature or in the refrigerator for an hour or so, until the rich top milk rises to the surface. With a large spoon, skim 1 cup off the top and transfer it to a heavy 3- to 4-quart saucepan. Set the remaining coconut milk aside.
|
3. Stirring frequently, bring the top milk to a boil over high heat. Reduce the heat to low and, stirring occasionally, simmer uncovered until coconut oil begins to bubble to the surface and the liquid has been reduced to about ¼ cup.
|
4. Add the green curry paste and the pulverized kachai, and cook briskly, still stirring from time to time, until most of the liquid in the pan has evaporated.
|
5. Add the shrimp and turn them about with a spoon for 3 or 4 minutes, or until they are firm and pink. Stir in the remaining coconut milk and the fish's gravy and, stirring occasionally, simmer uncovered for 10 minutes.
|
6. Taste for seasoning and garnish with the chili strips and fresh basil leaves. Serve at Once from a deep heated platter or large bowl. Kaeng keao wan kung is traditionally accompanied by hot boiled rice.
|
