Thai-style Fragrant Curry

You’re in for a treat with three hearty recipes with big, big flavours. This recipe was first published in Amy Beh’s column, Cook’s Nook. 

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Spice paste (finely ground)
  1. Pour coconut milk into a saucepan and add in ground spice paste.
  2. Cook until fragrant. Pour in water and cook until the mixture comes to a boil.
  3. Add salted fish, then the rest of the ingredients.
  4. Simmer on medium-low heat for 10-15 minutes.
  5. Add the seasoning, and adjust to taste if necessary
  6. Dish out and serve with hot steamed rice.
Recipe Notes

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