Recipes: curry

1. Quarter the thigh fillets and peeled potatoes 

2. Roast dried bayleaf on medium low heat for 2-3 minutes 

3. Heat up oil in a wok or a big pit. On medium low heat stir fry the curry paste* until fragrant (approximately 5 minutes)

4. Sprinkle in the curry powder and mix well.  

5. Add in the chicken and stir to combine. 

6. Pour the coconut milk* into the pot 

7. Add water 

8. Add the potatoes and bring everything to a boil. 

9. Season with fish sauce, roasted bay leaves and palm sugar. 

10. Simmer and stir occassionally until the potatoes are soft (approx 15 minutes). 

Serve over a bed of warm rice or with a baguette. 

*We always use Mae sri in our Thai curry recipes

Serves 4-6 as a side

1. Mix all the ingredients together.

2. Pour oil into a deep fry pan, enough to coat the base with 1cm of oil.

3. When the oil is hot enough, dollop corn mix into rounds into the pan, leaving room between each fritter. Fry until the bottom is golden then flip. Continue to fry the other side until golden. Remove and drain on kitchen paper.

Serve immediately.

Soup

1. Heat up 3 tablespoons of oil and on low heat pour the curry paste and fry until fragrant (Approx 5 Mins)
2. Add in coconut cream and stir till smooth (make sure there are no lumps in the curry paste)
3. Add in chicken (traditional recipe uses drumsticks, but for ease, we use thigh)
4. Season with fish sauce and palm sugar
5. Leave to boil until chicken is cooked through (approx 10 mins)

Fried Garlic 

1. Add garlic into cold oil and turn on heat to medium 
2. Constantly stir and once it starts bubbling, you need to check constantly to make sure it doesn’t burn 
3. Turn down heat at around 3 minutes 
4. Stir for another 2 minutes. Should be slightly golden. It will continue to cook in residue heat 

*We used fresh garlic, but if you are time poor, feel free to purchase already fried garlic and skip this step completely. 

Fried Chilli 

1. Add dried chillies into oil 
2. Fry for approx 3-4 minutes 
3. Combine chillies and garlic into a pestle and mortar and pound until everything is broken down. 
4. Set aside 

Pickled green mustard

1. Boil for 10 minutes 
2. Set aside 

Noodles 

1. Boil ¾ of egg noodles according to instructions 
2. With the remainder, heat up oil and deep fry for approx 2-3 minutes. Flip it halfway.

Assemble:

1. Add boiled egg noodles to a bowl 
2. Pour the chicken curry over the noodles 
3. Garnish with pickled green mustard, eschallot, coriander, garlic & chilli paste and lime. 
4. Top it off with the best part: the fried egg noodles

Enjoy!

Serves 10

To make you own curry paste, add the ingredients below into a food processor and blend until you get a smooth paste

• 5 Thai bird’s eye chillies 
• 5 medium eschalots 
• 15 gloves of garlic
• 7cm piece ginger (peeled and sliced)
• 115g coriander (stems and leaves)
• 1 Zest of lime
• 5tsp ground turmeric
• 5tsp ground coriander
• 2.5Tbsp curry powder
• 5Tbsp shrimp paste (Thai or Vietnamese will work)

1. Blitz lemongrass, garlic and shallots in a food processor until fine (or bash into a paste using a mortar and pestle).

2. Heat oil in a large pot. Add in lemongrass, garlic and shallot paste and fry off until fragrant. Add in red curry paste and continue to fry off (about 3-5mins). Be careful not to burn this paste.

3. Add pumpkin pieces and stir to coat.

4. Add water/stock and vegetable stock powder. Stir to mix through and bring to the boil.

5. Reduce heat and let simmer for 15-20minutes or until pumpkin is cooked through (very soft). The smaller/thinner your pumpkin pieces, the faster they will cook.

6. Remove the pot off the stove. Use a stick blender (or blender) to puree the contents of the pot until you arrive at a thick, smooth liquid soup.

7. Return the pot to the stove and add in coconut milk. Stir to mix through completely. Taste and season if necessary.

You can garnish your soup with a dollop of coconut milk, a few pieces of roasted pumpkin (optional) and fresh coriander. I served this soup with lots of crusty sourdough on the side.