FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
< Back to Recipes
Kua style curry with winter melon and kajorn flowers
Kua style curry with winter melon and kajorn flowers
Thai
Main
1.5 hours
Vegetables/vegetarian
Medium
Serves
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
Ingredients

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

Method
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method
  1. 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.
  2. 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.
  3. 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
  4. Simmer for 5 minutes more, before adding the rest of the cream.  Simmer again until the oil just begins to return to the surface.  
  5. Taste: it should be lightly seasoned - a fraction sweet and salty - but still have a lightness and a taste of fresh coconut cream / milk.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
Som Saa
Dragons milk cocktail
Thai
Drink
15 mins
Drink
Easy
Som Saa
Stir fry of British and Asian vegetables
Thai
Main
15 mins
Vegetables/vegetarian
Easy
Som Saa
Deep fried seabass with Isaan style salad
Thai
Main
30 mins
Fish
Medium