How to Make Thai Southern Style Curry - How to Make the Curry Paste, and How to Use It
Recipe type: Curry
Thai cuisine has many different curry pastes, green, red, yellow, Mussaman and orange to name just a few. One of the least known, but in my opinion, the tastiest is southern curry paste. Displaying the trademark sweet, sour, salty and hot, this is a sure winner with any meat.
For the Paste
- 15-30ml Dried chilli flakes (more if you want fire)
- 1.25ml Salt
- Whites of 6 spring onions
- 45ml Ginger, finely chopped
- 45ml Garlic, finely chopped
- 30ml Lemongrass, chopped
- 15ml Ground coriander seed
- 7.5ml Ground cumin seed
- 15ml White vinegar
For the Rest
- 400g Protein of your choice
- 50g Butter or oil
- 100ml Chicken stock
- 15ml Fish sauce (if not using seafood as your protein)
- 15ml Sugar
- 2.5ml Salt
- 30ml White vinegar
- Fresh coriander to garnish
- Starting with the paste, measure out the chilli flakes, salt, spring onion whites, chopped garlic, chopped ginger, chopped lemongrass, ground coriander, ground cumin and white wine vinegar.
- Place all of these in tall jug and zap them with your stick blender until you have a thick paste.
- There we have the paste... now how to use it....
- Here I have 400g of fresh oysters, however you can use any protein of your choice... anything from prawns to chicken livers.
- Measure out the butter, salt, sugar, white wine vinegar and chicken stock.
- Heat a large pan over high heat and add the butter.
- When the butter is bubbling add the curry paste.
- Stir this in until the butter is totally incorporated into the paste.
- Pour in the vinegar, sugar and salt and stir to combine (and fish sauce if you're not using seafood as your protein)
- Add the protein of your choice and stir this into the sauce.
- Reduce the heat to medium and allow this to simmer for 4 to 5 minutes until the protein is cooked through.
- Serve the curry on top of noodles or Thai fragrant rice garnished with fresh coriander.
- In closing, traditionally oil would be used in place of the butter, however, the butter version really is much better.