![]() ![]() To obtain the pulp, remove the tamarind seeds and any tough fibres with your fingers. Soak the tamarind until it's very soft and pliable, for a few hours or preferably overnight. Add hot or boiling water to cover (if the pulp is very dry, use boiling water). If using tamarind paste, a couple of hours before you want to make the curry (or preferably the night before), place the tamarind pulp into a small bowl. 15-20 fresh Thai (holy) basil leaves or ordinary basil leaves.1 tsp thick tamarind paste or lemon juice.4 fresh kaffir lime leaves or 1 tsp lemon zest.140g/5oz sliced bamboo shoots from a can, drained and rinsed.400ml/14fl oz can of coconut milk, left undisturbed for three hours or more.450g/1lb boned and skinned chicken breasts.¼ tsp shrimp paste, or 2 anchovies from a can, chopped.1 thin slice of fresh kaffir lime rind, about 4cm x 0.5cm/1½in x ¼in, or dried rind, soaked in water for 30 minutes (substitute ordinary lime rind, without the white pith, if unavailable).6-8 fresh coriander roots, washed well and coarsely chopped (use coriander leaves if unavailable).1 tbsp fresh lemongrass that has been thinly sliced, crossways.3 thin slices peeled fresh galangal, or fresh ginger.10-12 dried, hot red chillies (of the long, cayenne variety). ![]() 30-55g/1-2oz dried tamarind pulp, from a block.Ingredients For the tamarind paste (for use in the curry) ![]()
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