Standard yellow curry with a twist; no oil. In fact besides the coconut milk, no fat at all and it could easily be done hot and sour style with tamarind paste instead of coconut milk.
Ingredients:
broccolli
carrots
baby corn
baby white/green eggplants
4 or 5 whole cherry tomatos(som tam tomatos are small and tough enough to withstand the heat but its nice when the tomatos go goey and mix in as well)
fresh or frozen prawns
1 - 2 century eggs
spinach(handful)
fresh thai basil(cant get enough of this leaf)
GRAVY:
white pepper powder
fresh green peppercorns on twig
cheap chinese yellow curry powder
fresh tumeric
fresh ginger
onions (big chunky pieces)
3 cloves of garlic
4 or 5 red chillies fresh chopped
splash of fish sauce
3 squeezed limes
splash of soy sauce
thai shrimp paste
small tin of mackeral in tomato sauce
couple of dried prawns
Simmer in the minimum amount of water all above ingredients, adding water to the boil as the paste begins to come together. Add as much water as you like for extra gravy, I put a lot in as it will slow cook for a long time.
While its boiling, steam your vegetables in the steamer and bung them whenever your gravy looks good.
Boil gravy and veg together on low for about 5 - 10 mins then add chopped greens (basil or spinach) along with your century eggs and frozen prawns.
After you mix in the greens and its looking like a nice jambalaya with a somewhat watery, hot and sour gravy you can whack in your coconut milk stir and let sit on lowest heat for another 5 - 10 mins.
If you wanted to do a low low fat option you could stir in a half a cup of water mixed with spoonful of tamarind paste or some tomato paste instead of coconut milk.
Waite till you get a bite of century egg, prawn and eggplant its too good.
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