This popular curry originates within the Muslim community in the southern islands of Thailand.
It has a rich texture and distinct aroma, normally eaten late afternoon or as an evening meal.
I am just giving you a basic sauce recipe. It is up to you what you want to put in it, chicken, seafood, or vegetables. For me, it has got to be chicken thighs, red pepper, courgettes, and potatoes.
Such a simple curry will warm you up on a day like today. So get to it and get cooking, Enjoy
What You Need:
1 Tablespoon Thai Yellow curry paste
3 Sliced Shallots
1 Can Thai Coconut Milk
1 spoon Thai Palm Sugar
1 teaspoon garlic puree
1 red chilli sliced
1 teaspoon minced ginger
1 Thai Lemongrass stalk
1 teaspoon Curry Powder
1 teaspoon Ground Cumin
1 teaspoon fresh turmeric
3 lime leaves shredded
LET US GET COOKING
Stir fry the Yellow Curry paste (I use the thick creamy part that you find when you open the can of coconut milk) in a pan for 1-2 minutes, and then add half a can of coconut milk and stir together.
Add shallots, curry powder, lemongrass, and cumin, stir with the curry paste mix until the colour changes. (If using chicken, add it at this point)
Add remaining coconut milk and heat until boiling.
Add the potato, courgettes, and peppers, followed by the water, and cook until the vegetables soften with the curry, stirring occasionally, so the sauce becomes creamy and thick. Toss in the lime leaves and give it a final mix
Add the palm sugar according to taste and stir in. Serve with sticky coconut rice or some simple steamed basmati rice.