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Categories:Viewed: 29 - Published at: a year ago
Ingredients
- 300 g fresh small shrimp, peeled and deveined
- 250 ml coconut milk (thick)
- 300 g minced chicken
- 2 teaspoons Thai fish sauce
- 1 teaspoon sugar
- salt (to taste)
- 1 tablespoon fresh coriander, chopped
- 1 red chile, sliced (opt for chilli padi if you like it hot!)
Method
- Heat coconut milk in saucepan, stirring constantly to prevent curdling.
- Add chicken, followed by prawns. Lower heat to simmer once it's almost boiling. Keep stirring until mixture is cooked. Add fish sauce, sugar and salt.
- Transfer to bowl and cool at room temperature. Garnish with coriander leaves and sliced chilli.
- Serve with rice crackers.
