Thai yellow curry
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- 3 to 5 garlic cloves - finely chopped
- 25g fresh ginger - finely chopped
- 25g cashew nuts or almond- grounded to paste (add 1 tsp honey to make)
- 1 tsp ginger powder
- 2 tsp garlic powder
- 50g or more thai yellow curry paste
- 1 carrot - cut into matchsticks
- 1 onion or red onion - cut into matchsticks
- 1 red bell pepper - cut into matchsticks
- 400g pork (or chicken ) - cut into bite sizes
- 1 can coconut milk - about 400g
- 150g water
- 1/2 tsp chicken powder
- 1 tsp thai fish sauce
- 1 tbsp brown sugar
- a dash of salt to taste
Instructions
- 1. In a cooking pot, add 1 tbsp vegetable oil and stir-fry ginger and garlic until aromatic. Add cashew nuts paste, ginger powder, garlic powder and yellow curry paste and stir fry until fragrant.
- 2. Add onion, carrot and pork, stir fry until wilted.
- 3. Pour the coconut milk and water and add chicken powder, fish sauce. Bring to a boil and then simmer for about 5 mins over medium-low heat.
- 4. Add red bell pepper and bring to a boil again, simmer for about 1 to 2 mins over medium-low heat. Add a dash of salt to taste. Remove from the heat.
- Serve with hot steamed rice!
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