From our Kitchen: Chef William’s Thai Curry
Tuesday, May 5, 2020
Curry has a way to warm the heart! It is a comforting combination of flavours that takes just minutes to make, and can bring joy to any meal. Chef William is sharing his very own paste, available to order though our delivery partners or with your grocery kit. Here’s a recipe that will bring a taste of Bangkok Garden to your home, until we welcome you to our dining room once again.
INGREDIENTS:
1 container of Chef William’s famous curry paste (available via our takeout and grocery pick up menus)
2 tbsp of vegetable oil
12 oz Protein (chicken, beef, pork, or tofu)
3/4 cup coconut milk
1/4 cup water
Fresh seasonal herbs (cilantro, mint etc.)
2 tbsp of vegetable oil
12 oz Protein (chicken, beef, pork, or tofu)
3/4 cup coconut milk
1/4 cup water
Fresh seasonal herbs (cilantro, mint etc.)
INSTRUCTIONS:
1. Heat 2 tablespoons of vegetable oil on medium-high heat in a 2 litre pot.
2. When the oil starts to glisten, add your preferred protein (chicken, beef, pork, tofu) and cook through until
almost finished (80% cooked).
3. Add 8oz of Curry Paste (entire package), stir until the curry paste and the protein are thoroughly mixed.
4. Add ¾ cup of coconut milk & ¼ cup of Water. Let the mixture boil on medium-high heat for 2-4 minutes.
5. Turn the heat off and add a garnish of fresh herbs (Basil and Red Finger Chili).
2. When the oil starts to glisten, add your preferred protein (chicken, beef, pork, tofu) and cook through until
almost finished (80% cooked).
3. Add 8oz of Curry Paste (entire package), stir until the curry paste and the protein are thoroughly mixed.
4. Add ¾ cup of coconut milk & ¼ cup of Water. Let the mixture boil on medium-high heat for 2-4 minutes.
5. Turn the heat off and add a garnish of fresh herbs (Basil and Red Finger Chili).
6. Serve while hot and enjoy!