Thai curry

For our simple slideshow on how to make Thai curry, click the link: Thai curry slideshow

Don’t shake the tin of coconut milk before opening so as not to disturb the layer of rich cream on the top. Spoon the cream into a medium saucepan and heat over a medium to high heat. Reduce cream until smooth and bubbly.

Add 2 tablespoons curry paste to the cream. Stir well to combine and fry for a few minutes until fragrant. Stir cream if it starts to brown around the edges.

Pour in the remaining coconut milk. Mix well until smooth. Bring to a boil.

Add 125g baby aubergines, cut in halves or quarters or 1 long Asian aubergine, cut into bite-size chunks, and simmer for about 5 minutes until tender. Add 250g – 300g of the selected main ingredient, such as:

• bite-size strips of chicken, pork or steak
• small cubes of fish or shelled prawns
• thinly sliced pan-fried duck breast or chopped roast duck
• prepared vegetables (any mix of sliced baby corn, small cauliflower florets, sliced, trimmed green beans, shredded Chinese cabbage, baby spinach leaves).

Simmer for a few minutes or until cooked. Stir in 1/2 cup shelled peas and 2 Thai lime leaves, torn or crumbled, 1 tablespoon fish sauce and 1 teaspoon palm or brown sugar. Taste to check that it is slightly sweet and salty.

Lastly stir in a handful of shredded fresh basil leaves. Sprinkle with thinly sliced fresh chilli. Serve with plain steamed jasmine rice.

Cook's note: Thai sweet basil has a strong aniseed or liquorice flavour and fragrance. It’s very different to the sweet basil in our supermarkets. Substitute dried Thai lime leaves for fresh ones. Simply crumble into the sauce.

Discover more curry recipes here