Keang Chu-Chi Goong

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

15 dried de arbol or Japones chiles, softened in warm water

6 cloves garlic, minced

10 kaffir lime leaves, sliced into thin strands, or 1/4 cup finely chopped cilantro leaves

1/2 teaspoon caraway seeds, dry-roasted and ground

2 cups vegetable oil

2 tablespoons palm sugar or light brown sugar

1 tablespoon fresh grated coconut flakes

1 teaspoon sea salt

1 1/2 pounds large shrimp, shelled and deveined

1 stalk lemongrass, green parts and hard outer layers removed, minced

6 to 7 fresh red bird chiles or serrano chiles, 1/2 seeded, 1/2 not, and slivered

1 teaspoon fermented shrimp paste or 1 tablespoon red miso

1 teaspoon minced galangal or 1 tablespoon minced fresh ginger

1 teaspoon grated kaffir lime zest or 1 tablespoon grated regular lime zest

15 fresh mint leaves, sliced into thin strands

Sea salt

1 tablespoon dried shrimp, softened in warm water and pureed (optional)

2 tablespoons fish sauce (namm pla)

1 dried New Mexico (or California) chile, softened in warm water and seeded

1/2 cup Chu-Chi Chile Paste, recipe follows

1/2 teaspoon Thai white peppercorns, dry roasted and ground

1 tablespoon minced cilantro roots and stems

2 shallots, minced

2 cups plus 2 tablespoons Fresh Unsweetened Coconut Cream, procedure follows

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