Lucciardi is a space engineer from France with a passion for food , so he came to do a cooking class with us here at Pakinnaka Cooking School Khao Lak. He was interested in learning how to cook Thai Food from Scratch.
‘Homok Maprao On’ Steamed pan-fried curry in green coconut. He selected the prawn for this curry. The journey of his curry from scratch was starting from adding 2 spur dried chili and 6 dried bird eyes chili into the mortar together with finely chopped lemongrass, galangal, kaffir lime skin, garlic, red onion and 3 spices including coriander seed, cumin seed and black pepper then add a pinch of salt then using pestle to pound until is really fine. Then add some shrimp paste. The curry paste itself needs around 20 mins to pound.
After the curry paste has been prepared. Heat up the wok, add the soy oil until hot. Then pan fried curry paste until cooked, add fresh coconut milk , coconut sugar , fish sauce , a pinch of salt ,oyster sauce and sea prawn and fresh egg stir until it cooks. Add finely chopped fresh spur chili and kaffir lime leaf as well as sweet basil.
Pour into the fresh coconut that has already been emptied, its juice and the coconut meat has been grated and mixed with the curry. Steam for 15-20 mins.
The tips of this dish are oyster sauce and egg make it more fatty but healthy. We don’t usually add these two in another type of curry. If the curry makers prefer more concentrate and real fatty please feel free to add evaporated milk or bakery cooking milk. To steam the coconut, make the curry aromatic and taste better.
Lucciardi said he loves how authentic this Thai curry is and he will definitely cook for his parents and share this recipe with his friends.
