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10 January 2013,20:35 by

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The food of southern Thailand is notoriously hot, and the Muslim community have introduced richer curry flavours reminiscent of Indian food.
Serves :

Preparation Method :

  • Steam the shredded Chinese leaves, bean sprouts, green beans, and broccoli separately or blanch them in boiling water for I minute per batch.
  • Drain, place in a serving bowl, and leave to cool.
  • To make the yam, pour the coconut cream into a wok or frying pan and heat gently for 2 - 3 minutes, until it separates.
  • Stir in the red curry paste. Cook over low heat for 30 seconds, until the mixture is fragrant.
  • Increase the heat to high and add the mushrooms to the wok or pan. Cook for further 2 - 3 minutes.
  • Pour in the coconut milk and add the ground turmeric, tamarind juice, lemon juice, soy sauce, and sugar to the wok or pan. Mix thoroughly.
  • Pour the mixture over the prepared vegetables and toss well to combine.
  • Sprinkle with the toasted sesame seeds and serve.


  • 100 grams Chinese leaves (Chinese cabbage), shredded
  • 100 grams bean sprouts
  • 100 grams green beans, trimmed
  • 100 grams broccoli, preferably the purple sprouting variety, divided into florets
  • 1 tablespoon sesame seeds, toasted

For the yam

  • 4 tablespoons coconut cream
  • 1 teaspoon Thai red curry paste
  • 100 gms oyster mushrooms or field (Portobello) mushrooms, sliced
  • 4 tablespoons coconut milk
  • 1 teaspoon ground turmeric
  • 1 teaspoon thick tamarind juice, made by mixing tamarind paste with warm water
  • Juice of ½ lemon
  • 4 tablespoons light soy sauce
  • 1 teaspoon palm sugar or light muscovado (brown) sugar

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