WILLIAM’S THAI CURRY
(SERVES: 6) You don’t have to travel all the way to Thailand to enjoy this type of curry.
1 tin coconut milk 1 tablespoon red Thai curry paste 4 cloves garlic, cut in strips Handful green beans, cut in half length-wise 2 leeks, cut in rings 2 onions, roughly chopped 1 tin coconut cream 800 grams meat (chicken, beef or venison), cut into thin strips Fish sauce 1 bowl baby tomatoes, cut in half, Fresh coriander for garnishing
Cook half of the coconut cream over a high heat until it thickens and a layer of coconut oil forms on top. Lower the heat a bit and stir in the curry paste. Simmer for two minutes and increase the heat to very warm. Cook the garlic, green beans, leaks and onions in the coconut mixture and add half of the coconut milk. Keep stirring until the vegetables are almost done – it still needs to be nice and crunchy. Then add the meat and a touch of fish sauce. You only need a few minutes for the meat to be done. Lastly, add the rest of the cream and milk and when it’s warm, the curry is done. Serve with the tomatoes and fresh coriander leaves on basmati rice.