Phak Kood, or vegetable fern, is a member of the Athyriaceae family and grows well in the rainy season. Its young leaves are popular in cooking. When it is cooked with coconut milk and prawns, it creates an impressive dish with a creamy sweet taste.
Nutrition
Phak Kood is high in beta carotene, iron and vitamin A. Oyster sauce helps the body absorb vitamins. Having the dish maintains eyesight, increases immunity and hemoglobin and reduces high blood pressure. Prawns have Omega 3 which helps nourish the brain and nervous system.Ingredient
2 cups Phak Kood (edible vegetable fern)
6 each medium size prawns, de-veined
1 ½ cups coconut cream
3 each red shallots
6 each ground garlic cloves
1 tsp. good shrimp paste
How-to
1. Boil the coconut cream in a sauce pan over medium heat.2. Add the shrimp paste, red shallots and garlic, and stir until well mixed.
3. Add the prawns, stir-fry until cooked. Add Phak Kood and stir-fry for a few minutes. Serve in a bowl.
