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20 December 2012,02:12 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To prepare curry paste: combine all curry paste, shallots, garlic, kaffir lime rind, wild ginger and coconut cream in a blender and blend well.
  • Pour blended curry paste into a pot, add coconut cream and place over medium heat, stir and cook to boiling.
  • Add pounded straw mushrooms and angel mushrooms and cook until done.
  • Season with salt, seasoning sauce and palm sugar, stir well. When it returns to boiling, turn the heat up to high.
  • Slice banana blossom directly into the sauce pot and press with a ladle to completely immerse in the liquid.
  • When everything is done. Tear kaffir lime leaves and add to the curry sauce. Turn off the heat.
  • Arrange fermented rice vermicelli on a serving dish, spoon generous amount of the curry sauce and banana blossom over.
  • Garnish with hairy basil sprig and fried dried hot chilies.
  • Serve with condiments.


  • 500 grams coconut cream
  • 10 straw mushrooms, sliced and pounded
  • 50 grams angel mushrooms, torn and pounded
  • 1 tablespoons sea salt
  • 1 tablespoon seasoning sauce
  • 1 tablespoon palm sugar
  • 1 head banana blossom, discarded purple outer leaves and reserved only white part 
  • 5 kaffir lime leaves
  • ½ kilogram fermented plain or brown rice vermicelli
  • 5 fried dried hot chilies
  • Condiments: sliced pickled mustard green, fresh bean sprouts, sliced yard- long bean and hairy basil leave 
  • Hairy basil sprigs for garnish

Curry paste

  • 50 grams red curry paste
  • 25 grams southern red curry paste
  • 25 grams green curry paste
  • 3 shallots, sliced
  • 10 cloves Thai garlic, peeled and sliced
  • ½ teaspoon kaffir lime rind, finely sliced
  • 2 wild ginger roots, sliced
  • 50 grams coconut cream

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