Sunday, 24 June 2012

Yellow Curry


Ingredients

Yellow curry on right
  • 500g any white meat cubed (chicken thigh, pork or fish)
  • 1 inch (30mm) ginger grated
  • 2 tablespoons yellow curry paste
  • 1 teaspoon Robbie’s chili paste
  • 1 teaspoon coriander powder
  • 400ml coconut milk
  • 2 tablespoons fish sauce
  • 2 teaspoons brown sugar
  • ½ cup chopped basil
  • 1 or 2 shallots sliced
  • 1 teaspoon galangal powder
  • 2 cloves garlic chopped
  • 2 kaffir lime leaves snipped into small slivers
  • Chili powder to taste
  • Lime or lemon juice to taste
  • 1 tablespoon Tamarind paste
  • 2 green cardamom pods
  • Handful chopped tomato

Preparation

Brown meat, fry garlic and shallots. Cook the curry paste. Once golden brown ass other ingredients and simmer. Garnish with spring onion, coriander and sliced chili. In the photo served with cucumber salad, sticky rice and washed down with home made ginger beer.

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