My sister lived in Thailand a few years back and raved about this curry. On her return she cooked it for me and my love for this hot, yet creamy, crunchy taste sensation was born. I’ve tried a a few different shop bought pastes, but none of them compared to the one we got from from the only Thai restaurant in our town… Until now.
Don’t get me wrong, I’m all for making pastes from scratch, but there’s a time and place for this, and Friday evening, with an over tired toddler, a stressed out husband who’s trying to prepare for Sunday’s service as well as write his final assignment for this year’s uni deadline in six days time, and a mummy, who for one reason or another, is feeling more frazzled than usual, is not the time to be lovingly grinding and chopping and whizzing to make a homemade paste. Cue the new tub I discovered at the supermarket.
I love the fact I can’t read half the info on the packaging. It’s more authentic, and lures me into thinking it’s going to taste better than the British versions. In this case it was true. I fried off the paste in the Thai and wild garlic infused coconut oil I made the other day, then added in a couple of tablespoons of fish sauce, some tamarind paste and a tablespoon of soft dark sugar (in liu of palm sugar), a can of coconut milk some chicken (although traditionally beef or lamb is used, I just didn’t have any to hand), and then some chunky chopped peppers and onions. I added them in half way through so they retained a bit of crunch.
Just before serving I threw in a handful of chopped coriander retaining a bit for a garnish. Serve with steamed basmati rice, a sprinkling of coriander and a small handful of peanuts.
It was delicious, and certainly rivaled the one our Thai restaurant makes.