Gaeng Kui Hoi-Khom (Freshwater Snail in Red Curry)

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Freshwater Snail in Red Curry is a local dish which is found only in the South. The meat and shells of freshwater snails are cooked. The snail shells hold the curry inside which people eat by sucking the meat and curry out.


Freshwater snail is a source of protein and collagen which relieves body pain and aches, strengthens bones and teeth and eliminates toxins in the body. Having the dish is good for the urinary system and relieves headaches.


400 grams freshwater snail meat
1 cup coconut milk
½ cup young cha-om leaves
½ cup sliced cha-plu leaves
Pounded black peppers

Ingredients for curry paste
10 each dried bird eye chilies
15 each fresh bird eye chilies
3 stalks sliced lemongrass, tender portions, coarsely chopped
10 each garlic cloves
2 each red shallots
¼ cup thinly sliced galangal
1 piece turmeric 2-inch long
2 tsp. sliced kaffir lime zest
2 tsp. salt
1 tsp. black peppers
1 tsp. shrimp paste


1. Pound the peppers and salt into fine powder in a mortar. Add the rest of ingredients for the curry paste and pound thoroughly until well-blended.
2. Warm a pan over the moderate heat. Add a small amount of the coconut milk, stir until its aromatic. Add the remaining coconut milk. Stir until well-blended. Add the snail meat, and stir for a few minutes.
3. Add the young cha-om leaves and cha-plu leaves. Remove from the heat.
4. Season with peppercorn powder to taste.