Thai Yellow Curry
Option 1 (if time and space allows) make curry paste from scratch
Fine chop and fry the following in 2 good glugs of olive oil until caramelized
1inch block ginger
1 larger onion
4 cloves garlic
1-inch block turmeric
3 chilies (more or less pending your penchant for horsepower)
Once aromatic add;
2 whole star anise
1tsp cumin powder
Half cup water
2 large tablespoons tomato paste
Curry paste in the can!
Quick, easy, space-effective, and just as delicious!
When using curry paste from a jar, we recommend adding in some chili and extra lemongrass to enhance flavours but not required.
Right, now you’ve got your paste, lets get cooking!
Fry off your curry paste with 1 large chopped onion.
Once browned, add half a cup of water to deglaze the pan then add one can of coconut cream, bring to simmer.
Add desired protien – we added prawns and fresh fish (Hapuka).
Service over rice with salad on the side if you feel so inclined.
and for dessert…
this beautiful 3 ingredient fig coffee pudding
Take some figs cover and soak them in coffee for a minimum of 2 hours (for less dishes, just put the figs in the coffee plunger).
Once they are plump and swollen, cut them in halve and plate on small dishes.
Mix 200gm mascarpone with half a cup of the coffee mix, spoon this mix over the figs.
For this dish, we also added slivered almonds and a chopped peanut slab for added calories 🙂