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17 November 2010
Thai Yellow Curry
The Rye Pub, 31 Peckham Rye,
Peckham, SE15 3NX
020 7639 5397
3 medium green chillies
3 cloves of garlic
1 teaspoon of Turmeric
1 and a half pieces of lemongrass
One inch piece of galagal/ thai root ginger
Small handful of lime leaves
Half dessert spoon of shrimp paste
One can of coconut milk
50 grams of pan sugar
Handful of coriander
A few kaffir lime leaves
Handful of sweet basil
Method for curry
Chop everything small, put all ingredients for the paste in a pestle and mortar – a lot of elbow grease is required until you reach a smooth thick paste.
Fry the paste in a little vegetable oil to cook out and activate the spices
Add the pan sugar and coconut milk, stir to ensure pan sugar has dissolved.
Leave to simmer with the lid on for 20 – 30 minutes, once done take off the heat and add the kaffir lime leaves, sweet basil and coriander
The flavours of the leaves are delicate, so do not overcook or you will cook out the flavour.
Add chicken, beef prawn or vegetables to the sauce to create the curry of your choice…
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