WILLIAM’S THAI CURRY

Go! Camp & Drive - - Boskos | Curry -

(SERVES: 6) You don’t have to travel all the way to Thai­land to en­joy this type of curry.

IN­GRE­DI­ENTS:

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

HERE’S HOW:

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.

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