THAI YELLOW CURRY

THAI YELLOW CURRY image

Categories Lamb

Number Of Ingredients 20

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Yellow Curry Paste:
2 - 3 shallots or 1 onion
4 cloves of garlic
1 thumb size piece of ginger
1 red chilli
4 medjool dates
Juice of 1 lime
4 tablespoons of fish sauce
1 tablespoon of tumeric
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1 tablespoon of tomato paste
Put all ingredients in a food processor and process until well combined. Set paste aside.
Yellow Curry:
1 can of full fat coconut cream/milk
4-6 kaffir lime leaves
1 stalk of lemongrass
1 kilo of lamb/beef
any vegetables of your choice
fresh coriander to finish

Steps:

Open can of coconut milk without shaking it first. Remove the cream/thick part of the milk that has separated from the watery part. Heat the cream in a saucepan until the oil has started to separate from the milk. Add kaffir lime leave, the lemon grass stalk (which I bashed a few times with the handle of a knife to release it's oils), the curry paste from the food processor and heat until fragrant, about five minutes. Add the meat of your choice, my favourite is chicken yellow curry, but I still have a lot of grass-fed beef so I used that tonight. Cook until meat is tender. Add vegetables of choice and cook to your liking. Serve on cauliflower rice and garnish with coriander to serve. Enjoy!