RECIPE OF THE MONTH

This recipe was given to us by Oiy McKenzie following many requests for it when she brought it to the pot luck dinner we hosted for her and her husband Pastor Simon McKenzie to hear of their mission work in Thailand.It only cost us two motorcycles.

Karen Cramer

AUTHENTIC THAI GREEN CURRY

• 1kg diced meat (beef, chicken, pork, fish balls)
• 2 tins coconut milk or coconut cream
• Green curry paste (begin with a heaped tablespoon and add more to taste)
• Fresh Basil – whole leaves or roughly cut
• Fish Sauce – “Squid” brand is best

Bring ½ tin of coconut milk to boil.

Add curry paste (heaped tablespoon) to coconut milk. Simmer, stirring thoroughly till mixed.

Add meat.

Simmer until cooked and add remaining coconut milk and fish sauce and extra curry paste to taste.

Add fresh basil leaves just before serving.

Serves 6-–8

I am unsure if the meat should be sauteed first, with or without onions, or just added raw and the flavour is brought out in the curry paste. Oiy didn't state this step in her instructions. Other online recipes suggest not.