Thai Yellow Curry
This recipe is by Chef Suriya Phusirimongkhonchai who heads Spices, a South-East Asian restaurant at the JW Mariott, Mumbai. This dish packs in all the typical Thai flavours and was served by him at the Thai Street Food festival, where we interviewed him about the lesser known aspects of Thai cuisine. Watch the video here.
Chef Suriya, who actually specialises in Thai desserts, has shared two other recipes - the quintessential Thai Yellow Curry and the delicate crunchy Tako, a dessert made with water chestnut, coconut milk and rice flour.
Image courtesy: JW Mariott, Mumbai
|Serves||4||Published||Wednesday, 15 January 2014|
|Recipe type||Main Course , Thai , Vegetarian||Author||Chef Suriya Phusirimongkhonchai|
For 4 people ()
For the Curry
- oil, to cook
- 1 teaspoon(s) shrimp paste
- salt, to taste
- 1 teaspoon(s) black pepper, whole
- kafir lime leaves
- 1 tablespoon(s) whole turmeric
- 1 tablespoon(s) coconut milk
- 1 teaspoon(s) sugar
- 1 sweet basil leaf
- 100 grams yellow pumpkin
For the Paste
- 1 onion, large
- 1 BUNCH(es) lemongrass
- 1 BUNCH(es) coriander root
- 2 teaspoon(s) galangal
- ginger root
- 1 teaspoon(s) red chili, whole
- 1 teaspoon(s) kafir lime fruit skin
- 2 cloves garlic
- Grind onion, ginger root, coriander root, kafir lime fruit skin, garlic, lemongrass, galangal and red chilly together to make a fine paste.
- Heat oil in a wok.
- Add shrimp paste and sauté well (this step is optional).
- Add freshly ground curry paste, salt, pepper and sauté till the oil floats.
- Add fresh coconut milk and sugar.
- Then add the vegetables/boiled chicken/prawn.
- Add kafir lime leaves, sweet basil and boiled yellow pumpkin cubes and cook well.
- Garnish with a sweet basil leaf and serve hot with jasmine steamed rice.