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21 December 2012,04:12 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To make curry paste: In a mortar, thoroughly pound garlic, shallots and southern red curry paste.
  • Add vegetarian shrimp paste or dark fermented soybean and pound well. Put aside.
  • Place a pan over medium heat and put in oil. When thee oil is hot, sauté curry paste until fragrant.
  • Add water and season to taste with seasoning sauce, light soy sauce and palm sugar.
  • Toss to mix well. Add stinky bean and toss again.
  • Add sweet basil leaves, kaffir lime leaves, green peppercorn and spur chilies stir to combine. Turn off the heat.
  • Dip out in a serving bowl, garnish with kaffir lime leaves and green peppercorn sprigs before serving.


  • 3 tablespoons Cooking oil
  • 8 straw mushrooms, quartered
  • 75 grams abalone mushrooms, torn
  • 75 grams angel mushrooms, torn
  • 75 ml water
  • 1½ tablespoons seasoning sauce
  • 1½ tablespoons palm sugar
  • 250 grams stinky bean
  • 150 grams sweet basil leaves
  • 4 kaffir lime leaves, torn
  • 3 sprigs green peppercorn, cut into sections
  • 1 green spur chili, diagonally sliced
  • 1 red spur chili, diagonally sliced 
  • kaffir lime leaves and green peppercorn sprigs for garnish

Curry paste

  • 15 cloves Thai garlic, peeled
  • 3 shallots, sliced
  • 75 grams southern red curry paste
  • 1 teaspoon vegetarian shrimp paste or dark fermented soybean

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