Yellow Thai curry

Ingredients

• 3 garlic cloves - finely chopped
• 25g fresh ginger - finely chopped
• 30g cashew nuts or almond- grounded to paste
• 1 tsp ginger powder
• 2 tsp garlic powder
• 50g or more thai yellow curry paste
• 1 carrot - cut into matchsticks
• 1 onion or red onion - cut into matchsticks
• 1 red belle pepper - cut into matchsticks
• 500g pork (or chicken ) - cut into bite sizes
• 1 can coconut milk - about 400g
• 150g water
• 1/2 tsp chicken powder
• 1 tsp thai fish sauce
• 1 tbsp brown sugar

Instructions

• 1. In a cooking pot, add 1 tbsp vegetable oil and stir-fry ginger and garlic until aromatic. Add cashew nuts paste, ginger powder, garlic powder and yellow curry paste and stir fry until fragrant.
• 2. Add onion, carrot and pork, stir fry until wilted.
• 3. Pour the coconut milk and water and add chicken powder. Bring to a boil and then simmer for about 5 mins over medium-low heat.
• 4. Add red belle pepper and bring to a boil again, simmer for about 1 to 2 mins over medium-low heat. Remove from the heat.
• Serve with hot steamed rice!

http://www.atelierlalune.com/2018/03/thai-yellow-curry/

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