Thai Yellow Curry (Kaeng Kari)
Ingredients
- curry paste—
- 2 long chilli (yellow orange or red)
- 5 shallots
- 4 inch turmeric
- 1 tsp turmeric powder
- 4 inch galangal
- 2 stalk lemongrass
- 2 tbs coriander stalk
- 5 kaffir lime leaves (stems removes)
- 1/4 tsp clove
- 1/2 tbs ground cumin
- 1 tsp ground coriander seed
- 1/2 tsp ground cinnamon
- 1 tsp paprika
- 1/2 crushed dry chilli (can use chilli flakes or powder)
- 2 tsp palm sugar
- 2 tsp light soy sauce
- curry—
- 3 tbs curry paste
- 1/2 cup snake beans (1 inch lengths)
- 1/4 cup bamboo shoots
- 120ml water
- 1/2 yellow onion, thinly sliced
- 10-12 small white mushrooms, quartered
- light soy sauce to taste
- 2 tsp palm sugar, add more or less based on taste
Preparation
Chop all paste ingredients roughly so they are easier to pound or blitz.
Use mortar & pestle to pound ingredients into a paste. Best to do each ingredient one by one, rather than adding them all at once.
Heat a pot and add some veg oil, sauté 3 tbs curry paste 30 seconds
Add half of your coconut milk, stir in with the paste, then add tofu and mix well
Add mushrooms, bamboo shoots, snake beans, onion, water then soy sauce/palm sugar to taste
Simmer for 15 mins (Do not) - serve w/ rice
