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Kapi Kua – Salted Fish and Coconut Dip Recipe

Kapi Kua - Salted Fish and Coconut Dip Recipe

Kapi Kua – Salted Fish and Coconut Dip Recipe

Ingredients :

  • 2 dried chilies, cut open, deseeded and soaked
  • 5 shallots, sliced
  • 3 stems lemongrass (inside of thickest part of stem only), finely sliced
  • 3 slices galangal
  • 1 teaspoon minced krachai
  • 3 tablespoons dried shrimp paste, roasted
  • 1/cup (90 g) salted fish, soaked in water for 15 minutes and coarsely chopped
  • 4 cups (1 liter) coconut milk
  • 1/2 tablespoon palm sugar
  • 1/2 tablespoon fish sauce
  • 1-3 red chilies

Method :

Grind together the dried chilies, shallots, lemongrass, galangal, krachai and shrimp paste with half the fish until well mixed. Heat the coconut milk and simmer until oil comes to the surface and the quantity has reduced. Add the paste and continue cooking until fragrant. Add the rest of the fish, sugar, fish sauce and chilies and cook over low heat, stirring frequently, until the sauce has thickened and reduced. Yields 11/4 cup.

Preparation time : 25 mins
Cooking time : 15 mins

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Source :
Authentic Recipes from Thailand
by Sven Krauss, Laurent Ganguillet and Vira Sanguanwong
photo by Luca Invernizzi Tettoni
introduction by William Warren

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See also Thailand Cooking “Sweet and Sour Chili Sauce Recipe”