“From our pot to your pan – cook restaurant quality curries using Madhuban Curry Sauces”
“From our pot to your pan – cook restaurant quality curries using Madhuban Curry Sauces”
Serves: 4
In Thailand soup is served with the main course. Tom Yum is a spicy and delicious example. You can buy a Tom Yum special paste for this soup, but here is a crafty way to use a little Madhuban sauce instead!
800ml water
2 tablespoons vegetable oil
2 cloves garlic, finely chopped
6 tablespoons Madhuban Thai Red Curry Sauce
1 teaspoon sugar
2 tablespoons lemon juice
4 mushrooms, quartered
1 teaspoon fish sauce
1 tablespoon chopped basil leaves
1/2 teaspoon chilli powder
Step One:
Bring the water to the boil in a saucepan.
Step Two:
Reduce heat to achieve a rolling simmer.
Step Three:
Heat the oil and stir-fry the garlic and curry sauce for 30 seconds.
Step Four:
Add this and everything else to the water, and simmer for about 5 minutes.
