Kaeng Kari

Everyone loves a Thai curry -  the distinctive sweet salty aromatic flavours are just stunning. This yellow curry recipe is delicious. 


Ingredients

for the Yellow Curry Paste
1 red onion, chopped
8 garlic cloves, chopped
6 coriander roots, scraped and cleaned 
(alternatively 4 tsp ground coriander) 
4cm piece of fresh turmeric, peeled and chopped 
(alternatively 4 tsp ground turmeric) 4cm piece of fresh root ginger, peeled and chopped
8-12 red chiliies, soaked in warm water, then finely chopped
1 tsp cumin seeds
1 tbsp coriander seeds
1 tsp fennel seeds
1/2 tsp white peppercorns
2 tbsp sea salt

for the curry
60ml coconut oil
60g palm sugar
400ml coconut milk
2 large aubergines
300g potatoes, (waxy) cut into bite-sized pieces
60ml light soya sauce (this is to replace the fish sauce - not quite the same but ...)

240g long grain rice

Method

Firstly, make the paste. Dry-roast the onion, garlic, coriander, turmeric and ginger in a small saucepan, over a medium heat, stirring frequently until soft, adding a little water if it looks like it's catching and burning. Place in a bowl, add the chillies and set aside to cool.

Moisten the cumin seeds, coriander seeds and fennel seeds in some cold water and then drain. Dry-roast the seeds on a medium heat for about 5 minutes. Also set aside to cool.
Place the seeds into a grinder and add the sea salt and white peppercorn and grind down into a fine powder.

Add the spice mix to the curry paste and blend in a food processor. 

Heat the coconut oil in a large saucepan or wok. Add the yellow curry paste and fry, stirring continuously for about 8 minutes.  Add the aubergine and fry, stirring occasionaly for about a further 10 minutes. Add the palm sugar and soya sauce, stirring continuously until the sugar is dissolved, for about 5 minutes. 

Pour over the coconut milk and bring to the boil, then reduce the heat and simmer for 15 minutes.  Add the potatoes and simmer until cooked, about 15 minutes. Turn off the heat and leave to rest on the stove for the flavours develop.

For the sticky rice place the rice in a steamer and steam for at least 20 minutes.

Check the seasoning before serving.