Authentic thai curry with coconut milk

Recipe from: 17 September 2015
recipe, curry, thai

Ingredients 23
Servings 4
Time 00:20

Ingredients

  • 1
    can
    coconut milk
  • 150
    g
    shiitake mushrooms, quartered or sliced
  • 3-4
    chicken breast fillets, cut into pieces
  • 150
    g
    tenderstem broccoli
  • Thai fragrant rice, to serve
  • fresh coriander, to serve
  • YELLOW CURRY PASTE:
  • 1
    stalk of lemongrass, chopped
  • 2-3
    red chillies, seeded and chopped
  • 1
    small onion, chopped
  • 5
    cm
    piece ginger, peeled and chopped
  • 3
    of garlic, chopped
  • 5
    ml
    ground coriander
  • 5
    ml
    ground cumin
  • 2.5
    cumin seeds
  • 1.5
    cinnamon
  • 15
    ml
    fish sauce
  • 2.5
    ml
    shrimp paste (or fish sauce)
  • 5
    ml
    turmeric or 3cm piece fresh turmeric, peeled and chopped
  • 1.5
    ml
    white pepper
  • 15
    ml
    palm or brown sugar
  • 45
    ml
    lime or lemon juice
  • 10
    ml
    tomato paste
 

Method

00:15
 
Make the yellow curry paste by blending all the ingredients together in a small food processor or pestle and mortar. Add a little coconut milk until the mixture forms a smooth paste.

Heat a wok over high heat and add 20-30ml of the curry paste and about 30ml of the remaining coconut milk. Fry until fragrant.

Add the mushrooms and remaining coconut milk and stir-fry for 4-5 minutes. Add the chicken and broccoli and stir-fry for another 4-5 minutes, or until cooked. Serve on a bed of rice, garnished with fresh coriander.

Text and image:
Ideas magazine

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Read more on: thai  |  recipe  |  curry
 

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