Turmeric and coconut clam curry
Turmeric and coconut clam curry
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 20 minutes | Serves 4
Ingredients
About 3 tablespoons shrimp paste Part of 1 banana leaf, optional
Preparation

Step 1 Heat the oven to 275 degrees. Spread a very thin layer of the paste onto a banana leaf or sheet of aluminum foil and roast until the paste is crisp and hardened, 30 to 40 minutes. Cool, then crush before using.

Step 2 Alternatively, toast the paste in a dry nonstick skillet. Spread the shrimp paste over the base of a good-quality nonstick skillet. Heat the paste over medium-low heat, scraping and stirring the paste occasionally using a firm heatproof rubber spatula. Continue to heat the paste until it is dry and crumbly, 12 to 15 minutes. Set aside to cool, then crush to a powder before using.

Description
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