THAI YELLOW CURRY

This dish will never leave our menu. It’s beautifully balanced, and it tastes so so fresh. This recipe is lifted straight out of our kitchen , and makes 75 serves. Calculators out.

We usually serve this curry with either roast pumpkin and steamed greens, or with seared chicken thigh and greens. Whatever which way you go, just be sure to finish off your veg and/or meat in a shallow pan with a coating of sauce. Let it thicken slightly over high heat, so that it covers your ingredients in a glossy film.

You can also add fish sauce, extra chilli, a touch of water, perhaps sesame oil, peanuts, fresh veg, and turn this into a laksa.

Saute in a hot pot with canola oil until fragrant:

2.5 kg brown onions (8 large), diced

70 g garlic minced

60 g galangal grated

60 g ginger grated

50 g long red chillis (4 chillis) finely chopped

2 sticks lemongrass chopped, blitzed in spice grinder, or smushed with a mortar and pestle if you prefer cave style

15 g kaffir lime leaves chopped, blitzed in spice grinder, or smushed

40 g tumeric

60 g salt

Pour in the liquids, bring to a boil, and immediately take off the heat:

5 limes juiced (yields 100ml)

2.5L coconut cream

Let the curry steap in its flavours for half an hour or so, but don’t put it back on the heat until you’re ready to serve. This will keep the freshness of all those beautiful vibrant flavours. Also, because we’re using coconut cream straight without water, it’s a lot thicker, and it catches the base of the pot even if boils for just a few minutes.

Serve with your choice of veg and meat, some fresh lime, Thai basil, or any fresh zesty herb really – do whatever feels right. You do you.

Almost forgot… rice! Serve this with rice. Cooking instructions on the packet. Or noodles if doing laksa. Or even if you’re not. You do you remember.