Thai Gold

Name: Thai Gold
Total time: 3600 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 stalk lemongrass; 6 new potatoes, scraped and cut in half; 2 fresh kafir lime leaves; 250 g cherry tomatoes; few sprigs of Thai or Holy Basil leaves; 500 g chicken chopped, 400g thinly sliced beef or vegetables of choice such as carrots, courgettes; 1 tsp sea salt; Paste:; 2 shallots; 2 red chillies; thumb-sized piece of galangal; 4 cloves garlic; 4 fresh kafir lime leaves, central stem removed; 3 tbps fish sauce (or fish sauce alternative); 1 tbsp jaggery; 1 tbsp tomato paste; finger-sized piece of turmeric or 1 tsp dried; 1 tsp ground coriander; 1 tsp ground cumin; juice from half a fresh lime; 1/4 tsp nutmeg; 1 can coconut milk mixed with 1 can water

Laura @FeelBetter

Milton Keynes, England

Thai food is a gorgeous melange of flavours from transnational interactions dating back to the time of the Dvaravati Kingdom in the 7th century. In the 15th century, Khmer cooks introduced Indian food patterns and in the 16th century, the Portuguese introduced chillies to traditional curry paste. Combined with nam pla, galangal and kaffir lime, a distinctive aromatic taste developed.

Kaeng lueang is a yellow soup-like traditional spicy curry from Thailand and is velvety, rich and fragrant. Generally, the ingredients used in the paste are turmeric rhizome, garlic and chilli; however in some areas galangal rhizome may also be added.

According to research by Seah, the combination of herbs and spices used in yellow curry paste shows significant antioxidant and antibacterial potential as a natural preservative. Combined with luscious coconut milk, this is a super healthy dish.

Homemade paste is a whole new level to the stuff found in jars and it’s quick and easy to make. This base yellow ‘gravy’ suits most dietary requirements and it’s a great quick dish when unexpected guests arrive. The ‘gravy’ can be made in a minute then thrown in the oven and left to cook for an hour. Eat as it is as a potato curry or add some meat or swap the fish sauce for a vegetarian option and throw in some bok choy or other seasonal vege. #ChristmasGift

Laura @FeelBetter

Milton Keynes, England

Saved

Ingredients

1 hour

4 servings

1 stalklemongrass
6new potatoes, scraped and cut in half
2fresh kafir lime leaves
250 gcherry tomatoes
few sprigs of Thai or Holy Basil leaves
500 gchicken chopped, 400g thinly sliced beef or vegetables of choice such as carrots, courgettes
1 tspsea salt
Paste:
2shallots
2red chillies
thumb-sized piece of galangal
4 clovesgarlic
4fresh kafir lime leaves, central stem removed
3tbps fish sauce (or fish sauce alternative)
1 tbspjaggery
1 tbsptomato paste
finger-sized piece of turmeric or 1 tsp dried
1 tspground coriander
1 tspground cumin
juice from half a fresh lime
1/4 tspnutmeg
1 cancoconut milk mixed with 1 can water

Saved

Steps

1 hour

1

Paste: finely shred the lime leaves and add all the other ingredients except the coconut milk to a pestle and mortar and pound into a paste. Alternatively blitz in a food processor if short of time. Add the coconut milk and blitz again.
2

Remove the outer leaves of the lemongrass, cut into 3 pieces and bruise with a rolling pin. Add the curry sauce to a large pot with the whole lime leaves, tomatoes, lemon grass, potatoes and salt. If adding chicken, add it at this stage. Stir and cook at 190 degrees C or 170 degrees C fan for 45 minutes.
3

Remove dish from the oven, add any vegetables and the Thai/Holy basil, stir well and return to the oven for an additional 15-20 minutes.