• 2 tbspred curry paste
• 2 stalkslemongrass, finely sliced
• 2 cmround turmeric, peeled and diced
• 1 piecesmall shallot, sliced
• 1,5 tbspgrilled shrimp paste
• 10 gsalted mackerel
• 1 tbspfrying oil
• 20 clcoconut milk
• 2 tbsppalm sugar or brown sugar
• 1 tspfish sauce
• 1 tbsptamarind purée
• 7 piecesgreen bird’s-eye chillies, crushed
• 4 piecesmakrut lime leaves, torn
• 1 assortmentraw or steamed vegetables, to serve
• 1 piecegreen chilli, for garnish
• 1 sprigcoriander, for garnish
• 1 piecered bird’s-eye chilli, seeded and sliced

Préparation

1. 1In a mortar, pound the curry paste with the lemongrass, turmeric, shallot, shrimp paste and salted mackerel until smooth.
2. 2Heat the oil over low heat in a wok. Add the prepared paste and fry for about 3 minutes to release the aromas.
3. 3Add the coconut milk and stir until thickened. Add the sugar, fish sauce and tamarind, then mix gently.
4. 4Stir in the crushed chillies and torn makrut lime leaves. Remove from the heat and transfer to a bowl.
5. 5Garnish with green chilli, coriander and sliced red chilli. Serve with raw or steamed vegetables.