5-Pepper Curry Paste With Shrimp

Here’s another interpretive doozy thanks to faded ink and water damage. We’ll do our best, but encourage feedback!

5-Pepper Curry Paste with Shrimp

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Course: Main Course
Cuisine: Five Spice, Thai
Year: 2005
Servings: 1 serving

Ingredients

  • onion
  • scallions (inchers)
  • shrimp
  • bok choy
  • pea pods
  • 1 fork garlic
  • 1 fork ginger
  • 2 Tablespoons fish sauce
  • rice noodles
  • ¼ cup 5-Pepper Curry Paste (see below)
  • ¼ cup coconut milk
  • bean sprouts
  • cilantro

Instructions

  • Oil in wok. Add onions, scallions, shrimp, bok choy, pea pods, ginger, garlic.
  • Add fish sauce and rice noodles.
  • Add 5-Pepper Paste and coconut milk. Add bean sprouts.
  • Serve in pasta bowl, garnish with cilantro and more bean sprouts.

5-Pepper Curry Paste

Print Pin Rate
Course: Sauce
Cuisine: Five Spice, Thai
Year: 2005
Servings: 5.5 cups (approx)

Ingredients

(Mostly) Pepper Mix

  • 10 Thai Bird chilies
  • 3 Tablespoons coriander (whole)
  • 2 Tablespoons black pepper (whole)
  • 1 Tablespoon white pepper (whole)
  • 1 Tablespoon Sichuan pepper (whole)

The Rest

  • 2 Tablespoons paprika
  • 1 Tablespoon cumin
  • 2 Tablespoons jalapeños
  • 3 Tablespoons brown sugar
  • 5 Tablespoons crab paste
  • ½ cup galangal (dried, pureed fine)
  • 2 Tablespoons salt (kosher)
  • cups onion (unclear ingredient!)
  • ½ cup fish sauce
  • ½ cup garlic
  • 1 cup oil

Instructions

  • Toast (Mostly) Pepper mix in saute pan until smoke appears. Cool and grind in coffee grinder. [The transcriber recommends doing this with someone else's coffee grinder.]
  • Combine all remaining ingredients except oil. When spices come together, add oil slowly and emulsify.

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