How to Make Thai Southern Style Curry - How to Make the Curry Paste, and How to Use It
Author: Whats4Chow
Recipe type: Curry
Cuisine: Thai
Serves: 2
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.
Ingredients
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
Instructions
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.
Recipe by Whats4Chow at https://whats4chow.com/2016/12/17/how-to-make-thai-southern-style-curry-how-to-make-the-curry-paste-and-how-to-use-it/