I’ve given up making Thai curry pastes from scratch because my friend Nitsa creates her own and they simply can’t be surpassed.
She works full-time at Marks and Spencer but in the evenings she relaxes by making pots and pots of the most amazing pastes, using recipes from her homeland in Thailand.
As a sideline, she sells these pastes on her website mythaicurry.com and I implore you to head over there and have a look at what she’s got.
They are the most authentic pastes you’ll ever taste. That’s a guarantee.
This recipe using a couple of tablespoons of Nitsa’s Thai Yellow Curry Paste, made with onions, coriander root, garlic, turmeric, lemongrass, chillies, galangal, mace, cumin, fish sauce, palm sugar, fennel, nutmeg, fenugreek, salt and pepper.
You can use it with chicken and beef, but I fancied lamb for this recipe – great big hunks of diced lamb shoulder that wouldn’t turn to shreds when treated to a nice, long, slow cook.
Give it a whirl.
2 tbsp olive oil
500g chunky diced lamb
2 tbsp Nitsa’s Thai Yellow Curry Paste
1 can good quality coconut milk
300g waxy new potatoes, peeled and par-boiled for 8 mins until tender
Coriander leaves, sliced spring onions and sliced green chillies, to serve
1. Add the olive oil to a large frying pan and brown the lamb all over, until it has a nice caramelised colour. Transfer to kitchen paper and wipe the pan clean.
2. Add a little oil and the onions and cook for 5 mins until the onions are soft. Add the curry paste and stir for 1 min, then add the coconut milk and bring to the boil.
3. Return the lamb to the pan and mix together, then transfer the whole lot to a slow cooker. Cook on LOW for 6 hours, until the lamb is nice and tender.
4. Thirty minutes before the time is up, add the par-boiled potatoes to the slow cooker.
5. Serve with steamed rice or with wraps, garnished with coriander, spring onions and green chillies.