The best curry recipe you'll ever make | The Gourmand & Gourmet

The best curry recipe you'll ever make

There’s nothing that warms our insides better than a spicy yellow curry (unless it’s a big slice of apple pie) but those delicious Thai curries we love to eat out are nigh on impossible to recreate at home. We’re guessing it has something to do with the fact that our curry sauce usually comes out of a bottle – a situation that needs to be remedied ASAP. Bottled flavour might be quick and easy, but it’s never going to do the job like a hands on spice mix put together in our own kitchen! Chop Chop Chang’s came to the rescue with the recipe for their intense flavour-infusing curry sauce that their chefs make up fresh daily. Being that the pan-Asian restaurant’s yellow pumpkin curry is one of the most mouthwatering in Brisbane (seriously, we lick the bowl), surely the homemade version will be mind-blowingly good? Plus, no one will judge us for all the bowl licking! Only one way to find out – get hands on and make it! Ingredients (serves six)
  • 625ml coconut cream
  • 375ml water
  • 2 lemongrass stalks, cut lengthwise
  • 25 ml tamarind water
  • 20g palm sugar
  • dried chill to taste
  • sea salt to taste
Combine everything in a pot and bring to a simmer for 10 minutes. Turn off the heat and let the flavours infuse for 20 minutes. Strain and return to the pot. Throw in a roughly chopped butternut pumpkin or even enough white fish or chicken to feed the horde with a handful of Thai basil and kaffir lime leaves and simmer until soft/tender. Stir through a bunch of choisum, chopped, just before serving. Great with jasmine rice or just on it’s own, sprinkled with lashings of crispy fried onion, of course.