Friday, 12 February 2016

Turmeric And Pepper Curry Sauce

 A very simple curry in the Thai style. Easy to make providing you have the ingredients on hand. I manage this by having kaffir lime leaves, fresh tumeric and green ginger in the freezer, both can be grated frozen.  I have not made this with powdered tumeric but it could be, start with tablespoon. I make the base sauce and if using chicken cook that in with the sauce. It is also good as a vegetarian option, add vegetables of choice and simmer until just cooked. For some added protein top with a fried egg.

For this chicken version I used homemade chicken stock instead of water and served the chicken (drumsticks) and sauce on a bed of thinly shredded zucchini that had been microwaved for a minute or two to warm through.

Tumeric and Pepper Curry Sauce

Base Sauce
2 tablespoons grated fresh tumeric
1 tablespoon freshly ground black pepper
1 tablespoon grated green ginger
4 - 6 cloves garlic, crushed
1 can coconut cream
1 can water 
6  kaffir lime leaves
2-3 red chillies, left whole
Finely chopped stems of half bunch of coriander, reserve leaves for garnish.

Combine these ingredients in a large saucepan an simmer for twenty minutes or longer.
To finish the sauce
1 tablespoon raw / brown sugar
1 - 2 tablespoons fish sauce
Juice of 2 limes

Add these ingredients to the base sauce, taste and adjust flavour with fish sauce or lime juice.

To serve

Remove lime leaves and garnish with chopped coriander leaves.

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