Kua style curry with winter melon and kajorn flowers
2 to 4
This is a variety of red curry, the vegetables you use can vary according to what is in season. E.g pumkin, squash instead of winter melon, and peashoots in place of the kajorn flowers.
Recipe courtesy of
For the curry base:
80g Kua curry paste
250g Fresh coconut cream
15g Palm sugar
15g Fish sauce
A pinch of sea salt
75g Thick coconut cream
75g Coconut milk
3 Kaffir lime leaves, torn
Vegetables / garnish:
Winter melon or gourds, braised squash of some sort - cooked first in coconut milk with a little salt.
Red and green chillies sliced around the seeds
Kajorn flowers or kae flowers, makham thet, betel leaves, salak
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Put the 250g of freshly pressed coconut cream into a pot or wok and simmer over a medium heat until the cream splits into a crud and an oil. This may take about 10 minutes.
Add the curry paste and fry for another 10 minutes or so smelling as you go. You will be able to smell the paste change as it cooks. The shallots will become less raw whilst the lemongrass and galangal will become more prominent around the same time the fragrance is changing you should be able to begin to see the colour of the paste change and the oil come to the surface.
Now add the palm sugar then the fish sauce, cook in for another minute or two before adding the coconut milk, kaffir lime leaves and half the thick coconut cream
Simmer for 5 minutes more, before adding the rest of the cream. Simmer again until the oil just begins to return to the surface.
Taste: it should be lightly seasoned - a fraction sweet and salty - but still have a lightness and a taste of fresh coconut cream / milk.
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