Turmeric red curry stir-fry sauce

Turmeric Red Curry

stir-fry sauce

COOK LIKE A THAI,

THE HARD WORK'S DONE:

· Red curry stir-fry sauce

· Thai essentials: dried kaffir

lime leaves, dried red chilli

WHAT YOU NEED:

· Your favourite meat,

seafood or veg

· Oil, garlic, onion

. Yard Long Beans (optional)

Southern Thai style from Phuket

This kang phed stir-fry sauce is typical of Thailand's south. In this beautiful coastal region, they like their food spicier and full of yellow turmeric. My version is bursting with southern spiciness and has a gentle sweetness in the finish. Like everything that comes from Phuket, it goes brilliantly with seafood.

EFFORTLESS THAI COOKING – SERVES 2

1.Cook meat: Place a wok with a tablespoon of

oil on medium heat. Add a tablespoon of chopped fresh garlic,

a handful of chopped yard long beans (or other vegetables) and 200g of chicken

(or other meat, seafood or veg). Stir on medium heat till meat

is cooked through. Or do it the Thai way, and be

guided by the colour changes.

2.Add sauce: Pour in the Grab Thai Go sauce

and bring back to temperature.

3.Add Thai essential: Stir in the Grab Thai Go kaffir lime

leaves and dried chilli. Serve with boiled rice.