![]Hello ♥️ Hello, today we will talk about Khanom Jeen and Khanom Jeen Namya. Khanom Jeen has been with Thai people since ancient times. However, nowadays, modernity has come a lot, so we can modify our curry in many forms. It will be in each region. For example, Khanom Jeen in the North will have Nam Ngiao. In the South, there will be Khanom Jeen Namya Kati. In the Northeast, there will be Khanom Jeen Namya Pa or a curry mixed with fish sauce. In the Central region, there will be Khanom Jeen eaten with chili paste. Today, I have made a chili paste to eat with Khanom Jeen and Namya Pa. I will tell you the ingredients of the chili paste to eat with Khanom Jeen in the Central region of Thailand. Let's see the ingredients. Coconut milk Fresh shrimp Roasted peanuts Fried shallots Fried garlic Large dried chili peppers 5 shallots 5 cloves of garlic 2 sprigs of coriander roots These are the ingredients of our chili paste. And there is tamarind juice Coconut sugar Let's see how to make it. How to make shrimp water: Boil until cooked and set aside. Take the water from boiling the shrimp and roast 5 cloves of shallots and garlic with coriander root until fragrant, then pound until fine. Then peel the shrimp and pound until the shrimp meat is fluffy, then set aside. Roast the peanuts until fragrant and blend until fine. Set aside. Next is the stir-frying of the ingredients. We take our fried red chili and blend until fine. Set aside. We heat up a pan with 3 tablespoons of oil. Put the sliced shallots, about 2 tablespoons, in and fry until fragrant and yellow and crispy. Set aside to drain the oil. Then add the garlic and fry for about 2 Tablespoon, fry until the garlic turns yellow, scoop it up and drain the oil, then add the finely ground chili and stir-fry in the oil that we fried the shallots and garlic to get the aroma of our chili paste. When the chili we fried is ready, strain it to get only the oil, then set aside. Heat a pan, add half a bottle of coconut milk, stir until the oil separates, then add the shrimp and shallots that we pounded and stir-fry until fragrant. Meanwhile, slowly add the water that we boiled the shrimp, until there is enough water, then season with fish sauce, salt, 1 and a half tablespoons of palm sugar, 2 tablespoons of fish sauce, 2 tablespoons of tamarind juice, and stir continuously. Taste to get 3 flavors: sour, sweet, salty, then when it is ready, add the ground peanuts that we ground finely and mix well, then add the remaining coconut milk because the pot boils again, add the oil that we filtered from the chili, then add it, then wash the kaffir lime and cut it into 3 Put the glasses in and then turn off the heat. Sprinkle with fried shallots, fried garlic and fried dried chili. It's ready to serve. This is a chili paste to eat with rice vermicelli. I hope that everyone who wants to make chili paste can do it because I told you how to do it in detail and have detailed ingredients. For this post, I would like to thank you very much for coming to see this post. Thank you very much. Goodbye.
