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Thursday, December 20, 2012,10:55 PM by

V.Chitralekha

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Southern Yellow Curry

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SOUTHERN YELLOW CURRY

Serves :

5

Preparation Time :

40 minutes

Cooking Time :

1 hour

Preparation Method :

To make curry paste: pound shallots and yellow curry paste together well.
Add fermented soybean and pound to obtain a fine paste, put aside.
Wash shiitake mushrooms, soak in a bowl of water until tender, squeeze and cut away hard stems. Fry in hot oil until golden and fragrant.
Wash stinky bean, cut into sections, cut away the edges and lightly scrape off green pod, wash again and drain.
Wash pickled bamboo shoot and put into a pot. Pour water to cover and boil over medium heat for 10 - 15 minutes (to reduce the sourness), turn off the heat. Wash again and drain
Stir the curry paste in a pot of water and place over medium heat. When it boils, add bamboo shoot, stinky bean and garcenia.
Cook for a moment or until the soup tastes sour, add both mushrooms.
Season with salt, light soy sauce, seasoning sauce, tamarind juice and palm sugar.
Stir to mix well, add bean curd skin. When everything is done, remove from the heat.
Stir in lime juice, taste and adjust to your liking.
The curry should taste sour, salty and spicy.

INGREDIENTS

10 dried shiitake mushrooms
500 ml Cooking oil
4 pods stinky bean
500 grams pickled bamboo shoot
1 liter water
8 pieces garcenia
12 straw mushrooms, quartered
2 teaspoons sea salt
2 tablespoons light soy sauce
2 tablespoons seasoning sauce
5 tablespoons tamarind sauce
4 tablespoons palm sugar
15 pieces dried bean curd skin, tied and soaked until tender
2 tablespoons lime juice

Curry paste

4 shallots, sliced
100 grams southern yellow curry paste
4 tablespoons dark fermented soybean

4 comments for “Southern Yellow Curry”

Posted Sunday, February 12, 2023 at 2:23:53 AM

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