Thai Fried Curry

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Ken Hodges

Ken Hodges of Church Street collected this genuine Thai recipe while on a trip to the far east in early 2001. Having tasted the dish, cooked by Ken himself, I can confirm it is well worth making yourself.

The recipe serves four.

Ingredients

    4 portions of chicken, beef, pork or crab, cut into strips
    1 tbs oil
    12 string beans, sliced
    Large onion, chopped
    5 Lime leaves (Kaffir)
    Sweet corn
    1 tsp salt
    1 tsp brown sugar
    2 tbs coconut cream
    1/2 pt chicken stock

For the Paste

    3 cloves of garlic
    1 inch of galangal (you can use ginger)
    1/2 tsp turmeric
    Pinch of salt
    2 spikes of lemon grass, chopped
    2 hot chillies, chopped
Method

Blend the ingredients for the paste and fry in the oil for 30 seconds.

Add the meat, salt, brown sugar and coconut cream and fry for 2 minutes.

Add the beans, onions, lime leaves, sweet corn and stock.

Bring to the boil and simmer untill the meat is tender.

Serve with rice.


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