Shrimp Paste
I made a delicious thai curry (technically a "lam") with coconut cream, lemongrass, ginger, brown sugar, garlic, fish sauce and this funky shrimp paste. I also simmered some bok choy in coconut milk. Surpisingly, the sweet yummy goodness in curry comes more from the ginger and lemon grass. Coconut milk by itself has texture and a sort of taste I can only describe as "corny", but it isn't as sweet as I thought it was.
Does anyone know anything about these southeast asian shrimp pastes, and what else I might be able to make with this pungent stuff?
Does anyone know anything about these southeast asian shrimp pastes, and what else I might be able to make with this pungent stuff?