This is the 3rd of our daily recipes that we’ve eaten for lunch and dinner in the studio today. Try it out, and lets us know what you think!
Thai Carrot Curry
Fragrant, creamy, nice!
2 tbsp groundnut or vegetable oil
1 large spring onion
1 stalk of lemongrass
1 tbsp yellow curry paste
2 x 400ml tins of coconut milk
150ml thai chicken stock (or plain chicken or vegetable stock)
4 kaffir lime leaves
1 small punnet of cherry tomatoes
6 large carrots
2 tbsp palm sugar (or brown or white sugar)
2 tsp fish sauce
Juice from 1 whole lime (or lemon)
Salt and pepper.
Cooked rice to serve with? Optional.
1. Finely chop the spring onion and lemon grass, then slice the shallots.
2. Peel and chop the carrots (see picture below). Fold the lime leaves along the stalk, hold, and pulling the stalk tip, rip away from the leaf. (not so necessary, but I just like doing it.)
3. Heat a wok or large pan, then add the oil (you will burn the oil if you heat it for too long).
4. First fry the spring onion, shallot and lemon grass, then add the curry paste, coconut milk and chicken stock.
5. Tear the lime leaves in half, add them to the pan, and bring to the boil. Season to taste.
6. Add the tomatoes, carrots and sugar, and cook until the carrots are just tender. Add the fish sauce, then remove from the heat and add the lime juice.
7. Check for sesoning, adding more salt and pepper, fish sauce, sugar or lime juice to taste.
A little bit naff but quite sweet too. I was shown how to cut the carrots at a cooking class I went to on Ko Samui at Sitca, (Samui Institute of Thai Culinary Arts) by our teacher, Vim. (You can be instructed in fruit carving too.) Cut like this they give a little bit of joy to the dish.……and then again for dinner with some corn kernels added to the pot. yum.