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Preparation :
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1.
Cut up your meet in to thin slides. |
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2. Cut up all the vegetables. |
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3. Open the curry paste can and divide into 4
sections as per the photo to the left. |
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4. Open the coconut can and remember do not
shake the can as we need to use the thick cream at
the top of the can. |
Instruction
:
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1.
Heat up your pot with a little bit of oil in it in
on low heat |
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2. Use one quarter of curry paste
that we divided up (one quarter for 4 serves). If
you like it spicy you can put more in |
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3. Stir the curry paste for 30 seconds.
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4. Add all the meat in and give it a stir
until it’s half cooked. This way you will get the taste of
the meat and the curry paste blends together making your
dish extra yummy.
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5. Add in some coconut milk and make sure you
use the thick cream at the top. This gives the curry that
rich thick creamy texture and this is why I don't like to
shake the can. Stir it through until consistent.
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6. Add the rest of the vegetables and turn
the heat up high. Stir through until the vegetables cook out
then add some fish sauce and chicken stock. Taste the curry
and add more if you like. Add some water in if it's too
spicy or if you need more sauce.
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7. Turn the gas off and add basil leaves in and
serve. Put in the basil leaves last so they won't
go black.
Serve with hot steamed rice. |
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Product Brand Suggestion :
These are the products I like to use in my cooking and they
are readily available from all good Asian grocery stores.
curry paste :
Measri brand
(this brand gives a perfect taste - not too
strong and not too soft)
Fish sauce :
Squid brand
(this is a good fish sauce to use – as it’s
not too strong or too salty)
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