smokey chilli

Casper’s Yellow Curry

Ingredients Curry Paste

4 servings

4
1 tea sp
1 tea sp
1 tea sp
1 tea sp
1/2 tea sp
1/2 tea sp
1/2 tea sp
1 tea sp
1/2 tea sp
1 TBL sp
1
1 clove

Dried thai chillies
Lemongrass
Laos
Coriander root
Kaffir lime peel (only green part)
Coriander seed (whole)
Cumin seed (whole)
Pepper seed (whole)
Fresh turmeric
Trassie
Curry powder
Shallot
Garlic

Ingredients Curry

4 servings

400 g
400 g
200 g
1
1
250 g
400 ml
1 TBL sp
to taste
1
to taste

Sticky rice
Green beans
Soy beans
Cauliflower or broccoli
Sweet potato
Tomatoes
Coconut milk
Sugar
Lime
Red onion
Fresh coriander or parsley

Prep

  1. Mince garlic
  2. Dice red onion
  3. Cut cauliflower or broccoli into small florets
  4. Cut green beans
  5. Cut tomatoes into cubes
  6. Cut coriander or parsley

Cook

pan 2

Boil water

pan 2

Add rice in a towel in a steaming basket

in a steamer basket, put all the rice in a towel, put it on the boiling water pan until rice is soft and sticky ~40 min

pan 1b

Heat the whole seeds

medium heat, until smell comes

Transfer seeds to mortar and crush to powder

Add rest of the curry paste ingredients (except trassie and curry powder) to the mortar and crush them to paste

Add trassie and a bit of salt to the mortar and crush

Add curry powder to the mortar

mix well

pan 1b

Sauté curry paste and red onion in oil

medium heat, until smell comes

Add green beans, broccoli, sweet potato and 250 ml water

taste and add salt if needed, simmer ~10 min

Add soy beans, tomatoes and coconut milk

simmer ~5 min

Crush peanuts in mortar

until almost powder form

pan 1b

Add crushed peanuts and sugar

let it boil until fluid thickens

Add lime to taste

~1 min

Serve the sticky rice with curry and garnish with coriander or parsley

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