nine-ingredient curry

Ingredients

• 6 dried hot peppers (approximately 20 grams)
• 6 portions of rice noodles (approximately 20 grams each)
• 7 aromatic flavourings (approximately 21 grams)
• Allium sativum (garlic), 7 baht (approximately 21 grams)
• 1 sachet of “lái mái” leaves (approximately 3 grams)
• Dried fish, 3 baht (45 grams)
• 6 pieces of breaded and grilled fish fillets (18 grams each)
• 8 baht per 120 grams of pork
• Fresh shrimp, 9 baht (135 grams)
• Green beans, 5 baht 2 seli (80 grams)
• 6 baht for a piece of Cucumis melo (90 grams)
• Cucumber, 10 baht and 2 selis (160 grams)
• Fish oil paint (nuoc mam) at 6 baht and 3 seli (100 grams)
• 1 baht (15 grams) of fresh lime juice
• Powdered sugar, 4 baht (approximately 17 grams)

Use dried chili peppers, finely chopped garlic, salt, and water.

Bring the water to a boil, then add the measured meat, seafood, and vegetables.

Let it simmer.

Once the water has come to a boil, add the vegetables (such as green beans) to the pot.

Add vegetable juice, concentrated mango juice, and ginger syrup prepared according to the instructions.

When the water is boiling, taste it to check if it is too salty or not salty enough.

Adjust the seasoning to your liking.