Combining cilantro and kaffir-lime leaves with seafood essence to make Siam N.32 is my way of capturing Thai green-curry in a dry form. Just a teaspoon mixed into any kind of stock produces a wonderfully fragrant broth, seafood stew, or braising liquid.
- Ingredients: lime leaves, cilantro, seafood essence and spices
- Contains garlic
- 1.5 oz. by weight
Simmer coconut milk with Siam and use to braise shrimp. Garnish with chopped cilantro.
Recipe from Zak Pelaccio, Fatty Crab and Fatty 'Cue, New York City.
As appears in the book, The Art of Blending.
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