Nam Ya Pla 
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| Serpent head fish |
500 g. |
| Coconut milk |
1,000 g. |
| Dried chilli |
50 g. |
| Krachai |
220 g. |
| Shallot |
56 g. |
| Garlic |
75 g. |
| Lemon grass |
10 g. |
| Galangal |
10 g. |
| Shrimp paste |
18 g. |
| Palm sugar |
25 g. |
| Salt |
8 g. |
| Salted fish |
50 g. |
| Fish sauce |
10 g. |
* 30 grams = 1oz. , 1kilogram = 2.24 lbs. |
- Pound dried chilli, salt, garlic, galangal, lemon grass, shallot, krachai until ground, add shrimp paste and salted fish
- Boil the fish until done, remove the fish meat and add with chilli paste
- Boil an amount of coconut milk, add the chilli paste, stir, softly add the less coconut milk, stir together and season with fish sauce and palm sugar
- To be served with Thai noodles and vegetables
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Energy
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Protein
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Fat
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Carbohydrate
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Fiber
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Calcium
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Iron
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High fat and calories. Fibers from chilli paste and krachai. | |
Cooking Method
