Turmeric red curry
COOK LIKE A THAI,
THE HARD WORK'S DONE:
· Green curry sauce (already cooked and seasoned) 200g
· Green chilli heat booster 15g
· Thai curry noodles 100g
· Thai essentials: sweet basil 1g,
chilli 1g , kaffir lime leaves 1g
WHAT YOU NEED:
· Your favourite meat, seafood or veg
With heat booster and Thai curry noodles
Our Thai name for a green curry, kaew wan, means 'sweet green' because green chillies are less spicy than red ones. Although green curries can be fiery, I've chosen one that's mild enough to please just about everyone – and goes great with chicken. For spice lovers I've added a green chilli heat booster. Stir in as much as you can manage then serve with our fermented rice noodles – the only noodles that we Thais eat with curry.
EFFORTLESS THAI COOKING – SERVES 2
1.Prepare noodles: Boil noodles in a saucepan of boiling water for 5 mins.
When cooked, drain noodles through a strainer, drop them into cold water, strain again and set aside.
2. Cook meat: Place a wok with a tablespoon of oil on medium heat.
Add 200g of chicken (or other meat, seafood or veg). Cook and stir till bubbling.
Add a cup of water and a handful of sliced aubergine.
Keep stirring on medium heat till meat and veg are cooked through.
3. Add sauce and essentials: Pour in the Grab Thai Go curry sauce and stir
in the Thai essentials. For more heat and spiciness, add some (or all)
of the Grab Thai Go heat booster. Serve Thai-style with room-temperature noodles,
or with noodles warmed through in a microwave.