Turmeric Yellow Curry
COOK LIKE A THAI,
THE HARD WORK'S DONE:
· Yellow curry sauce
(already cooked and seasoned) 200g
· Kao soi yellow noodles 100g
· Thai essentials: pickled cabbage 20g ,
chilli flakes 1g, fried red onions 3g
WHAT YOU NEED:
· Your favourite meat, seafood or veg
· Oil, garlic, onion
With turmeric for depth of flavour
This Chiang-Mai-style curry, known as kao soi, is from the north of Thailand where the mix of Chinese and Thai cultures produces a distinctive regional cuisine. The coconut milk gives it a light, soup-like consistency, but it's the turmeric and the Thai herbs and spices that provide the complexity of flavour: fragrant, savoury, sweet and creamy with a little bit of fire.
Good with chicken.
EFFORTLESS THAI COOKING – SERVES 2
1.Prepare noodles: Boil noodles in a saucepan of boiling
water for 7 mins. When cooked, drain noodles through
a strainer, drop them into cold water, strain again
and set aside.
2.Cook meat: 1. Place a wok with a tablespoon of oil on
medium heat. Add 200g of chicken (or other meat, seafood or veg)
and a cup of water. Cook and stir till bubbling.
Keep stirring on medium heat till meat is cooked through.
3.Add sauce and essentials: 1. Pour in the Grab Thai Go curry sauce
and bring back to temperature. Serve Thai-style with room-temperature
noodles, or with noodles warmed through in a microwave.
To finish, scatter over the Thai essentials.