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    Pork curry, taro stems and acacia leaves

    Pork curry, taro stems and acacia leaves

    This Isan curry will seduce you with its simplicity of execution and intense flavors. An authentic and balanced recipe! Serves 2. Curry paste 5 dry, seeded and rehydrated spur chilies (5 to 10 minutes in hot water) 2 fingers of fingerroot 1 lemongrass stem, chopped 4 shallots 4 garlic cloves 1 tablespoon dry shrimps 4 g galangal Sauce 200 g pork loin 100 g coconut cream 400 ml chicken stock 200 g taro stems, peeled, cut into 4 cm x 2 cm lengths 1 kaffir leaf, crumpled Seasoni
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    Taro root in peanut coconut sauce

    Taro root in peanut coconut sauce

    Give a try to this little-known vegan recipe, you'll be amazed by its intense flavours ! Serves 2. 1 taro root, peeled and cut in 8 slices 2 tablespoons vegetable oil Peanut-coconut sauce 1 tablespoon red curry paste 200 ml coconut cream 100 ml vegetable stock 1 tablespoon coconut sugar 1 tablespoon light soy sauce 2 tablespoons mushroom sauce 1 pinch salt 2 tablespoons tamarind juice 100 g ground roasted peanuts Marinate the taro slices in red curry paste mixed with half of
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    Opening time:
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    Soi Khao Phra, Bophut, Koh Samui

    +669 37 84 89 76

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