👨‍🍳 作り方

1. 1

   Heat vegetable oil in a pot or wok over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.

   💡 プロのコツ: Frying the curry paste helps to release its aromatic oils and deepen the flavor.
2. 2

   Pour in about half of the coconut milk and bring to a simmer. Cook for about 5 minutes, stirring occasionally, until the oil starts to separate from the coconut milk.

   💡 プロのコツ: This process, known as 'cracking' the coconut milk, intensifies the curry flavor.
3. 3

   Add the remaining coconut milk, fish sauce, palm sugar, and bruised kaffir lime leaves. Stir well and bring to a gentle simmer.

   💡 プロのコツ: Adjust seasoning with fish sauce and palm sugar to achieve a balance of salty and sweet.
4. 4

   Add the pak wan leaves to the simmering curry. Cook for 2-3 minutes until the leaves are wilted and tender.

   💡 プロのコツ: Pak wan cooks quickly; avoid overcooking to maintain its delicate texture and flavor.
5. 5

   Add the shrimp to the curry. Cook for another 2-3 minutes, or until the shrimp turn pink and are just cooked through.

   💡 プロのコツ: Shrimp cook very fast. Overcooked shrimp will become tough.
6. 6

   Stir in the sliced Thai chilies if using. Taste and adjust seasoning if necessary.

   💡 プロのコツ: Add chilies at the end to preserve their fresh heat.
7. 7

   Serve the Gaeng Kua Pak Pak Wan Goong hot, typically with steamed jasmine rice.

   💡 プロのコツ: This curry is best enjoyed fresh.