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Recipe: The Ultimate go-to Yellow Thai Curry

Posted on August 17, 2012 | 0 comments

So ‘cos I’m working for my mother part-time, I am finding I have less and less time for…everything! Especially since we have to work with the time difference between NYC and Eersel, The Netherlands. So right now, my life is all about making things easy. Finding new, more efficient ways to still come out on top of my day - feeling like I actually accomplished something!

Enter, dinner. For those of you who cook almost every night like I do, you’ll know that if you haven’t already planned what to defrost in the morning, when 4pm rolls ‘round you might be panicked. So I will share my easy Thai curry sauce recipe with you, so quick and effortless and you can pair it up with anything you like:

3 tsp curry powder

1tsp cayenne pepper

2 tsp tumeric

1 chicken stock cube (you can use vegetable too, or liquid stock of your choice)

1 onion

2 cardamon seeds

2 star anise

1 stick cinnamon

2 tbsp ginger & garlic paste

boiling water

1 can coconut milk

veggies/meat - your choice

Braise the onions in a little olive oil, with the cinnamon stick, cardamon seeds and star anise. Once the onions are soft and translucent, add the paste and then your spices. Stir. Boil some water, and pour over the stock cube (skip this if you have liquid stock) and stir until it dissolves. Add meat to the pot and brown - if you’re adding meat. Add hard veggies (potatoes, carrots etc) to the pot and stir, also add frozen veggies now if you want as they need to defrost properly. (Yes there is nothing wrong with using frozen veg.)

Add stock to pot and stir. Cover and allow to come to a boil. Once hard veggies are half-way soft, add veggie meat(if you’re using this). If you are using meat, allow to come to a boil and then add coconut milk. Stir, and reduce heat to low to simmer. Leave to simmer, stirring occasionally, until meat is cooked and sauce has thickened. If you used veggie meat, add coconut milk about 5 mins after adding veggie meat. Reduce heat to medium, stirring occasionally, until sauce thickens. Taste and add salt if necessary.

Serve with Basmati rice and enjoy. For those interested, I used Mixed frozen veg, sweet potatoes and Morning Star brand Chicken Tenders as the meat today.

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