Clearly I am winning at Asian life if I can handle a Bikrum Body Attack class, right? An hour of slippery sliding around the room, rubbing the mirror so you can see your reflection to ensure that yes, you are as red as you feel. I should mention that Bikrum Body Attack is not actually a thing – merely something I call my gym class because there is no air con. Yep, no air con. I die. Unlucky for the fiancé it takes hours for my face to de-red. Lucky for the fiancé I make dishes like this though…
Thai Yellow Curry
Serves 4
Ingredients
3tbs Thai yellow curry paste
4tbs fish sauce
2tbs brown sugar
Juice of 2 limes
1tbs tamarind paste
500ml coconut milk
Pinch of salt
400g sliced chicken breast – optional for vegos
Bunch of thai basil
Remaining coriander leaves
Finely sliced kaffir lime to serve
Handful of vegetables – I used a carrot, potato and green beans
Method
Heat a big glug of oil in a pot and over a low heat start cooking your paste, continuously stirring for 10-15 minutes. Pour in your coconut milk and cook for a further 10 minutes. Add the veg (if using), fish sauce, lime juice, tamarind paste, brown sugar and salt and cook gently until your vegetables are cooked through.
Taste to make sure you’re happy with the flavour – add more fish sauce or salt if it needs an extra kick.
Now add the chicken and remaining herbs. Around 5 minutes should suffice for the chicken to cook through. Serve with rice… aroi mak mak!
