Paste
1 tub May poi yellow curry paste
100mls sweet chili sauce
1 bunch Thai basil
1 bunch Vietnamese mint
1 bunch coriander
8 cloves garlic
1 bulb of ginger (peeled)
2-4 long red chillies (depending on hot you would like it)
(The paste will last up to 3 months in a sealed container in the fridge please note if the use by date on the paste is a shorter time this will affect the length of time you can keep the paste)
Curry for family of 4
1-2 diced brown onions
2 grated cloves of garlic
400g diced butternut squash
1-2 small tins of chick peas
100g green beans, broccoli or snow peas for colour)
300ml Coconut milk (recommend the Kara UHT)
2-4 TBS curry paste above (or more if you like a hotter curry)
2 TBS Veg oil
50ml soy sauce
(Always taste the curry paste before adding to food as a lot can affect the heat of the paste like the chillies, garlic and Asian herbs)
Method
Add the oil Garlic and onion to a pan and sauté the onion till it is golden brown add the paste and cook till the pate leaves the side of the pan add the butternut squash and cook till the outside of the squash starts to soften add the soy sauce and coconut milk bring to the boil and then simmer for 1-2 hours on a very low temperature add the greens about 10 minutes before serving ideally you want them on them a little under for a crunch. Serve with Jasmin rice.
