Learn to cook: Thai-style fragrant curry

Learn to cook: Thai-style fragrant curry
PHOTO: The Star/ Asia News Network

This recipe was first published in Amy Beh's column, Cook's Nook.

Course: Main Dish

Cuisine: Asian, Malaysian, Thai


100ml thick coconut milk

Spice paste (finely ground)

2 stalks lemongrass

5 green bird's eye chillies

4 green chillies

3 cloves garlic

6 shallotspeeled

2.5cm dried shrimp paste (belacan)toasted

2 thin slices galangal

2cm knob fresh turmeric

1/2tsp black peppercorns

250ml water

150g salted fishcleaned

150g pineapplesliced

150g brinjalssliced

3 long beanscut into 3cm lengths

1 torch ginger budsplit and finely sliced

3 kaffir lime leaves



1tbsp fish sauce

1tsp sugaror to taste

saltto taste



  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.


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