Thai Yellow Curry (Spicy)

 
IMG_1701.jpg

Hey guys!

for my Thai series I wanted to explore three different takes on a curry base, there are literally thousands of different kinds of Thai curries and they’re all regional and based on what is sourced from that particular area. I did some research and saw that normally yellow curries are moderate in heat, but I wanted to make a mega fruity, super spicy version and here it is.

Ingredients

  • Coconut Oil

  • Palm Sugar

  • Pineapple

  • Red chillis

  • Shallots

  • Turmeric

  • Ginger

  • Salt

  • Scallions

  • Olive Oil

  • Peppers

  • Paprika

  • Dried Lemongrass

  • Garlic

  • Ginger

  • Coconut Milk

  • Coconut Yogurt

  • Coriander Stems

  • Coriander Leaves

  • Basil Leaves

So the base for the sauce is my favourite one I’ve tried because it’s full of flavour, it’s sweetened with fruit and is majorly chilli spicy. I threw in a sliced up shallot, two small red peppers, they’re like the miniature red peppers. Two red chillis, about 10 sprigs of coriander, stems included. 3 garlic gloves minced, small ginger root minced. I didn’t use lime but you can add that if you want, 3tsp of turmeric to give the colour. 4 tsp of coconut oil, salt, pepper, and a splash of coconut milk. Save the rest of the can for later on, and add a tsp of palm sugar. About 5 chunks of pineapple, 2 small scallions chopped up, a tsp of paprika, a tsp of crushed lemongrass. That’s the base, blitz that until it’s in a paste, and you don’t wanna go super over the top just smooth enough so that it looks golden and intense and melts when heated up in a bit.

In a pan, start chopping up 2 shallots and fry in a tsp of coconut oil. Add up 3 small red peppers, and cook until they are soft and transparent. It took about 15 minutes. Then add a bag of chicken substitute, I go to the vegan quorn options because they are easy and cook fine from frozen. I wanted some fat chunky bits of pineapple, and I got some pre-chopped up bits in a salsa box at my grocery store, and added the remainder and cooked for about 5 minutes.

Then add the paste and stir into the pan until it cooked beautifully and the aromas are insane. Next, add 3 large tbsp of coconut yogurt, mine was by Alpro but go with what your favourite is. Then the remainder of the can of coconut milk and bring to a simmer. You can then cook for about 20 minutes on a low heat, and the whole dish will start to concentrate and the texture should be that insanely yummy Thai curry you would expect. Scrunch up a handful of Thai Basil or regular Basil if you’re missing that, and serve with some rice.

I chose to have it rice free because I wanted it to be a bit of a mega soup, it was just so yummy though you can’t go wrong.

Let me know if you try this one at home!

IMG_1713.jpg
 
Joseph Harwood