Foodists

Kevin’s Northern Thai Curry

CURRY SAUCE:
1.5 tbsp dark miso paste
1.5 tbsp curry powder
1 can coconut milk

CURRY PASTE:
5-7 peppercorns
2 cloves
1 clove garlic
Piece of ginger (twice as much as the garlic)
1-2 dried chillies
1.5 tbsp lemongrass
.5 tbsp sesame oil
Juice of half a lime
2 tbsp fish sauce

CONTENTS: (YOUR CALL REALLY)
Onion
Cauliflower
Green beans
Baby Corns
Mushrooms
Prawns
Peanut oil
Sesame oil
Chinese Chicken stock
Chopped fresh basil

1. Combine curry sauce ingredients in sauce pan and bring to simmer.
2. Combine curry paste ingredients in mortar and mash with pestle.
3. Put oil in large frying pan. Add the paste. Cook for 3 minutes until soft.
4. Add onions followed by other vegetables. Cook as though it were a stir fry.
5. Transfer vegetables into large pot. Add the chicken stock and curry sauce.
6 Let ‘er stew. Mix in fresh basil just before serving.