Casper’s Yellow Curry
[cmr_ratings no_title=1 no_table=1 hide_if_no_rating=1]
Ingredients Curry Paste
4 servings
4
1 tea sp
1 tea sp
1 tea sp
1 tea sp
1/2 tea sp
1/2 tea sp
1/2 tea sp
1 tea sp
1/2 tea sp
1 TBL sp
1
1 clove
Dried thai chillies
Lemongrass
Laos
Coriander root
Kaffir lime peel (only green part)
Coriander seed (whole)
Cumin seed (whole)
Pepper seed (whole)
Fresh turmeric
Trassie
Curry powder
Shallot
Garlic
Ingredients Curry
4 servings
400 g
400 g
200 g
1
1
250 g
400 ml
1 TBL sp
to taste
1
to taste
Sticky rice
Green beans
Soy beans
Cauliflower or broccoli
Sweet potato
Tomatoes
Coconut milk
Sugar
Lime
Red onion
Fresh coriander or parsley
Prep
- Mince garlic
- Dice red onion
- Cut cauliflower or broccoli into small florets
- Cut green beans
- Cut tomatoes into cubes
- Cut coriander or parsley
Cook
Boil water
Add rice in a towel in a steaming basket
in a steamer basket, put all the rice in a towel, put it on the boiling water pan until rice is soft and sticky ~40 min
Heat the whole seeds
medium heat, until smell comes
Transfer seeds to mortar and crush to powder
Add rest of the curry paste ingredients (except trassie and curry powder) to the mortar and crush them to paste
Add trassie and a bit of salt to the mortar and crush
Add curry powder to the mortar
mix well
Sauté curry paste and red onion in oil
medium heat, until smell comes
Add green beans, broccoli, sweet potato and 250 ml water
taste and add salt if needed, simmer ~10 min
Add soy beans, tomatoes and coconut milk
simmer ~5 min
Crush peanuts in mortar
until almost powder form
Add crushed peanuts and sugar
let it boil until fluid thickens
Add lime to taste
~1 min
Serve the sticky rice with curry and garnish with coriander or parsley
