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20 December 2012,22:55 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • To make curry paste: pound shallots and yellow curry paste together well.
  • Add fermented soybean and pound to obtain a fine paste, put aside.
  • Wash shiitake mushrooms, soak in a bowl of water until tender, squeeze and cut away hard stems. Fry in hot oil until golden and fragrant.
  • Wash stinky bean, cut into sections, cut away the edges and lightly scrape off green pod, wash again and drain.
  • Wash pickled bamboo shoot and put into a pot. Pour water to cover and boil over medium heat for 10 - 15 minutes (to reduce the sourness), turn off the heat. Wash again and drain
  • Stir the curry paste in a pot of water and place over medium heat. When it boils, add bamboo shoot, stinky bean and garcenia.
  • Cook for a moment or until the soup tastes sour, add both mushrooms.
  • Season with salt, light soy sauce, seasoning sauce, tamarind juice and palm sugar.
  • Stir to mix well, add bean curd skin. When everything is done, remove from the heat.
  • Stir in lime juice, taste and adjust to your liking.
  • The curry should taste sour, salty and spicy.


  • 10 dried shiitake mushrooms
  • 500 ml Cooking oil
  • 4 pods stinky bean
  • 500 grams pickled bamboo shoot
  • 1 liter water
  • 8 pieces garcenia
  • 12 straw mushrooms, quartered
  • 2 teaspoons sea salt
  • 2 tablespoons light soy sauce
  • 2 tablespoons seasoning sauce
  • 5 tablespoons tamarind sauce
  • 4 tablespoons palm sugar
  • 15 pieces dried bean curd skin, tied and soaked until tender
  • 2 tablespoons lime juice

Curry paste

  • 4 shallots, sliced
  • 100 grams southern yellow curry paste
  • 4 tablespoons dark fermented soybean

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