Thai Khow Suey Curry Paste

A deep rich paste with a base flavor of turmeric married with the natural sweetness of onions and spice of red chilis. This paste has a lot of room for play. It can seamlessly be converted into beautiful yellow curry by play of a few additional ingredients.

Thai Khow Suey Curry Bowl Recipe:

Serves 4-6

Ingredients:

1. 20g each: Carrots, Zucchini, Baby Corn, Button Mushrooms

2. 100g Tofu (pan sear for added texture)

3. 1 Birds Eye Chili (optional)

4. 2-4 Garlic Cloves (optional)

5. 3-5 Stems of Fresh Coriander

6. 400ml Coconut Milk

7. 100ml Water or Veg Stock (optional)

8. ½ Tbsp Neutral Cooking Oil

9. 1-2 Tbsp Light Soy Sauce

10. 1-2 Tbsp Veg Oyster Mushroom Sauce (optional)

11. ¼ Tsp Jaggery

12. ¼ Tsp Cinnamon Powder

Method:

1. Pound garlic, chili and coriander stem and set aside. Sauté the curry paste along with the pounded garlic, chili & coriander stem. 

2. Once fragrant add all the vegetables & tofu. Coat well with the paste.

3. Season with sugar, cinnamon powder & soy sauces mentioned above.

4. Add water or veg stock & coconut milk and simmer for 10 minutes on medium low heat. 

5. Laddle over boiled noodles & serve with condiments such as: spring onions, celery leaves, coriander leaves, chili oil, fried garlic, fried onion, lime juice and peanuts.

Pan India Delivery.