← Nouns Cooking · Thai

Ingredients

• 4 tbsp Thai fermented soybean paste (tao jiew), drained and lightly mashed
• 250 ml Coconut milk
• 100 g Minced pork
• 100 g peeled prawns, finely chopped
• 3 Shallot, thinly sliced
• 2 tsp Palm sugar
• 2 tbsp tamarind paste or lime juice
• 1 tsp Fish sauce
• 2 long red chillies, sliced
• 1 cucumber, long beans, cabbage wedges and blanched aubergine, to serve

Method

1. Warm the coconut milk in a small saucepan over medium heat until steaming.
2. Add the mashed soybeans and the pork and stir for 3 minutes, breaking the pork up, until it is cooked.
3. Add the prawns, shallots, palm sugar, tamarind and fish sauce and simmer gently for 3–4 minutes, until the prawns are cooked and the relish is creamy and thick.
4. Taste: it should be salty, sweet and sour in equal measure. Stir in the chillies.
5. Serve warm or at room temperature with a big platter of vegetables and jasmine rice.

Tips

• Fermented soybean pastes vary in saltiness; add the fish sauce only after tasting.
• Some soybean pastes contain wheat; check the label.

Sources

Written in our own words after cross-checking these recipes:

ImportFood Hot Thai Kitchen