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ThaiMalay Coconut Curry Recipe

Ingredients

How to make it

  • Combine all the ingredients excluding the coconut milk, cream and basil leaved in a food processor/belnder
  • Process well till it is faily homogenous with the help of the coconut milk (all of which will go into the processor slowly to bring the mixture together. It will be a loose mixture.
  • Once done, your paste is ready (feel free to taste it raw just to get a sense of the flavor but be warned, it will be very hot)
  • Take very little cooking oil (regular) in a wok and heat. Your heat should be medium)
  • The amount of past made can easily be divided into two helpings and will refrigirate well but only for a day o two.
  • Add the paste to the oil and cook gently for a few minuted. The indication that your mix is cooking is the combination of smells you will get from it. It will be dominated by tumeric and cumin (surprisingly!)
  • Once it has cooked for a few minuted, add your choice of meat/poultry/fish/seafood/veg. Remember that the cooking times for each will be different. I added deboned chicken, but in retrospect I recommend adding chicken on the bone. It will give even more flavor.
  • Leave to cook for another few minutes (5-7) and then add the coconut cream. The sauce should go a bright yellow orange. Leave to cook till it comes to a boil, stirring occasionally. The main aroma now will be of coconut cream.
  • Add veg of choice. I added winter green beans and zucchini. Add at the very end so that they soften butdo not become soggy/soft. They should retain their crunch. Also remember, zucchini will let water as it cooks.
  • Your curry should be garnished with the basil leaves. For best 'impact' serve in a white dish. The contrast is beautiful.
  • Serve with steamed rice.

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bilalmasood1971 Dubai, UAE

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