Sunday, 17 July 2011

Thai Curry


2-4 Cloves of Garlic (depending on size)
8-10 Shallots
2 tbsp Cumin seeds
1-2 tbsp Red Curry Paste
1 tbsp Shrimp Paste
Tin of Coconut Milk (400g)
2 tbsp Fish Sauce
2 tbsp Brown Sugar
Kaffir Lime leaves
Prawns/ Chicken
Thai Rice



- Start cooking rice and frying chicken
- Halve/ quarter shallots and chop garlic
- Fry with cumin seeds for approximately 5 minutes
- Add curry paste and fry for 2 minutes
- Add coconut milk, sugar, fish sauce, shrimp paste and lime leaves and leace to simmer
- Once simmering, add cooked chicken (or add prawns) and leave for 3 minutes
- Serve over sticky rice

[Timings are approximate, as are ingredient amounts]

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