Thai Yellow Curry (แกง เหลือง)
The few common Thai curries include the red, yellow, green, massaman and Phanaeng or Penang curries. I love all of them, and it depends on what mood I am into.
The yellow curry or Kaeng Som is a sour and spicy fish or prawn curry with vegetables popular in central Thailand. The curry is sour which comes from tamarind, and sugar is used to sweeten the curry.
As in all curries of the world, you can use any kind of meat or sensible vegetables into it. Today, I used just cabbage, mushrooms and prawns.
It is flavourful and appetizing.
食谱
Thai Yellow Curry
- 准备
- 0 分钟
- 烹饪
- 0 分钟
- 总计
- 0 分钟
- 份量
- 0
材料
- 1/2a cabbage, cut into 3cm x 3cm square pieces
- 1/2can straw mushrooms
- Handful of carrots, peas, sweet potatoes etc (optional)
- 200 gprawns
- 1/2 cupcoconut creme
Curry spice
- 1 tsptumeric powder
- 1 tspcoriander seed powder
- 1 tspcumin powder
- 1large onion
- 5 clovesgarlic
- 1lemon grass
- 5coriander roots
做法
- 01Grind all the spice mixtures.
- 02Fry the spice mixture in a medium fire until fragrant.
- 03Put vegetables in and stir through
- 04Add some water if required, and continue to do this until vegetables are almost done
- 05Add in the prawns.
- 06when prawns are cooked, add the coconut creme.
- 07When it comes to a boil, remove from heat and serve with rice.