About: Gaeng Ki Lek

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About: Gaeng Ki Lek Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

For the curry paste, pound together, using a heavy pestle and mortar, the garlic, krachai, kha, lemongrass, and dried chilies. Add the chilies and pound lightly just to bruise them, not to incorporate fully into the paste. (Alternatively grind the ingredients together in a powerful blender or a food processor, adding *just* enough water to get them blended. Then pound the fresh chilies with the handle of a heavy knife and chuck them into the paste.) Add the Pork and stir until it is cooked through. Add the ki lek leaves and buds and cook until they are heated through.

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rdfs:label	Gaeng Ki Lek
rdfs:comment	For the curry paste, pound together, using a heavy pestle and mortar, the garlic, krachai, kha, lemongrass, and dried chilies. Add the chilies and pound lightly just to bruise them, not to incorporate fully into the paste. (Alternatively grind the ingredients together in a powerful blender or a food processor, adding just enough water to get them blended. Then pound the fresh chilies with the handle of a heavy knife and chuck them into the paste.) Add the Pork and stir until it is cooked through. Add the ki lek leaves and buds and cook until they are heated through.
dcterms:subject	Recipes that need photos Curry Recipes Coconut milk Recipes Pork Recipes Lemongrass Recipes Coconut cream Recipes Bhutani Recipes Galangal Recipes Bhutani Appetizers Fingerroot Recipes
abstract	For the curry paste, pound together, using a heavy pestle and mortar, the garlic, krachai, kha, lemongrass, and dried chilies. Add the chilies and pound lightly just to bruise them, not to incorporate fully into the paste. (Alternatively grind the ingredients together in a powerful blender or a food processor, adding just enough water to get them blended. Then pound the fresh chilies with the handle of a heavy knife and chuck them into the paste.) Bring the coconut milk to a boil, in a wok or heavy-duty fry pan, over medium heat. Lower heat to a gentle simmer. The milk should thicken and eventually (within 10 minutes) give up its oil (globules of fat will appear on the surface). At this point stir in the curry paste. Simmer gently and continue to stir. After about 4–5 minutes, until the paste ingredients are sufficiently heated and the mixture becomes aromatic. Continue to stir another couple of minutes and then add fish sauce, a tablespoon at a time, until the salt balance of the curry is to your liking. The curry should nap a spoon, but not too heavily—add some water if necessary. Add the Pork and stir until it is cooked through. Add the ki lek leaves and buds and cook until they are heated through.

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