Jungle curry
North Thailand traditionally puts lots of herbs, spices and chilli in yellow curry paste but no coconut milk, so it's really hot!
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr + 45 mins
- To make the curry paste, take a large frying pan and heat until really hot, turn off the heat and add all the dried spices. Shake and roast until fragrant, grind in a spice blender or pound in a mortar and pestle.
- Now pound all the rest of the ingredients with a tsp salt and the spices to a paste, keeping all the seeds in the chilli, preferably in a mortar and pestle (or whizz together in a small food processor). The paste will keep for 2-3 weeks in the fridge.
- Heat the oven to 190C/fan 170C/gas 5.
- Fry 3 tbsp of the yellow curry paste in 2 tbsp oil in a casserole with a tight-fitting lid until fragrant. Add the guinea fowl and fry until the skin starts to colour. Once coloured, add the fish sauce, palm sugar, Shaoxing wine and stock, and bring to a simmer gently. Add the lemon grass, lime leaves and galangal and put the lid on. Transfer to the oven for 30 minutes. Remove from the oven and take off the lid, add the beans and bamboo shoots then return to the oven without the lid for a further 20 minutes.
- Take from the oven and scoop out and discard the lemon grass and galangal. Spoon off any excess fat.
- Scatter with the basil and coriander and pop in the middle of the table for
PER SERVING
630 kcalories, protein 86.8g, carbohydrate 4.3g, fat 25.8 g, saturated fat 6.6g, fibre 2.7g, salt 3.3 g
Recipe from olive magazine, October 2012.
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Ingredients
- 3 tbsp yellow curry paste (see recipe below)
- 2 tbsp vegetable oil
- 2 x 1kg guinea fowl , each jointed into 6
- 50ml fish sauce
- 1 tsp palm sugar
- 100ml Shaoxing wine or sherry
- 1l chicken stock
- 2 lemongrass sticks, bashed
- 6 lime leaves , crumpled
- 1 thumb-sized piece galangal or ginger, bruised
- 200g green beans
- 200g bamboo shoots
YELLOW CURRY PASTE
- 1 tsp white peppercorns
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric
- 2 small shallots , peeled and roughly chopped
- 3 garlic cloves , peeled and roughly chopped
- a small chunk ginger , peeled and roughly chopped
- 30g dried shrimps , soaked in hot water, or use 2 tsp shrimp paste
- 2-4 long yellow or red chilli , roughly chopped
- coriander root from a small bunch
TO SERVE
- a handful Thai basil leaves
- a handful coriander leaves
- steamed jasmine rice
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 1 hr + 45 mins
Ingredients
- 3 tbsp yellow curry paste (see recipe below)
- 2 tbsp vegetable oil
- 2 x 1kg guinea fowl , each jointed into 6
- 50ml fish sauce
- 1 tsp palm sugar
- 100ml Shaoxing wine or sherry
- 1l chicken stock
- 2 lemongrass sticks, bashed
- 6 lime leaves , crumpled
- 1 thumb-sized piece galangal or ginger, bruised
- 200g green beans
- 200g bamboo shoots
YELLOW CURRY PASTE
- 1 tsp white peppercorns
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp turmeric
- 2 small shallots , peeled and roughly chopped
- 3 garlic cloves , peeled and roughly chopped
- a small chunk ginger , peeled and roughly chopped
- 30g dried shrimps , soaked in hot water, or use 2 tsp shrimp paste
- 2-4 long yellow or red chilli , roughly chopped
- coriander root from a small bunch
TO SERVE
- a handful Thai basil leaves
- a handful coriander leaves
- steamed jasmine rice
PER SERVING
630 kcalories, protein 86.8g, carbohydrate 4.3g, fat 25.8 g, saturated fat 6.6g, fibre 2.7g, salt 3.3 g
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04 April 2013
fishman rated and commented on this recipe
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