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Thai
Spicy Yellow Curry in Coconut Milk
Our Yellow Curry leans on fish sauce and patience: the kind of plate you make on a quiet evening, then finished in Coconut Milk.
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Fragrant Tom Yum in Coconut Milk
Our Tom Yum leans on fish sauce and patience: deeply savory and worth the wait, then finished in Coconut Milk.
Ingredients
What you'll need
- 1 lb tom yum
- 3 cloves fish sauce
- 1 tsp lime
- 1/2 cup garlic
- 1 tbsp Thai chiles
- 2 tsp palm sugar
- 1 medium fresh cilantro
- to taste a squeeze of citrus
Method
Step by step
- Sweat the aromatics in a little fat until soft, with no rush and no color.
- Add the base ingredients and toast them briefly to build flavor.
- Pour in the stock, bring to a bare simmer, and let it cook until everything is tender.
- Adjust the seasoning, finish with herbs, and serve with something crusty alongside.
Keep cooking
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