Surprise, surprise..not only did it turn out tastier, with a more pronounced coco-nutty favour, it looked way richer than my earlier curries did. Although, for this method to work well, it is critical to use good quality coconut milk, which separates easily on frying, poor quality coconut milk sometimes curdles with this method. Some recipes that also use this method are here and here.
- 1 cup of mixed veggies+tofu/chicken
- 1.5 tbsp curry paste
- 2 tbsp coconut cream
- 1 cup coconut milk/water ( For a richer curry, use coconut milk)
- 5 kaffir lime leaves
- 2 tbsp light soya sauce
3. On a low flame stir for a few minutes till it breaks.You will notice specks of oil when this happens. Have patience-this can take a few minutes. You want to avoid oil now, don't you ?
4. Add curry paste ( I used readymade paste picked up from thailand this time-which also explains the otherwordly orange colour! but the recipe I use to make it from scratch is very close to the one from this book)
5. Mix it well and stir intermittently till it starts looking like this- it will take only a minute or so
6. Add water/coconut milk-I used water, but coconut milk gives it a more mellow flavour & colour and not the bright red you see here.
7. Let it come to a boil and add the veggies only. ( I add tofu later, but if you are using chicken/meat which needs longer cooking, I believe it needs to be added now).8. When the veggies are almost cooked, add tofu, soya/fish sauce & lime leaves and let it simmer for another minute.
9. Take it off the flame. You can drizzle some coconut milk on top like the restaurants tend to- I invariably skip this. Also add some some fresh basil leaves-I ran out of it, but it adds a wonderful aroma.