Friday, 4 May 2012

TRADITIONAL AROMATIC THAI YELLOW CURRY with FRESH GINGER



Cooking Time – 20 minutes
Preparation Time – 5 minutes

Ingredients:

            500g Shin of Veal / Beef Steak (Fillet) – Cut 1½ inches thick with marrow bone
1 tsp Turmeric
2 tsp Black Soya Sauce
1 tsp Northern Yellow Curry Powder / Paste (Hung-le)
3 tsp Red Curry Paste
½ cup Ginger – cut into thin long strips
1 cup Pickled Garlic
4 tsp Fish Sauce
3 tsp Vegetable Oil
3 cups Water
1 Lime – Juice           
400 ml Coconut water
½ tsp Chopped Fresh Coriander (to garnish)

Method:

1.     Marinate the veal / beef in all ingredients except the oil, water and lime juice for 1 hour. Ensure that the meat is coated well with the ingredients.

2.     Heat the oil in large saucepan, and fry the marinated veal /beef until fragrant and brown on the both side.

3.     Add the coconut milk to the saucepan with the meat and curry paste.

4.     Add the water and boil.

5.     Bring to the boil then reduce the heat and simmer for approximately 15 minutes or until the meat is tender.

6.     Add the fish sauce and squeeze of half a lime and stir well to combine. Turn off the heat.

7.     Serve with steamed rice and a garnish of coriander.

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