Basic Curry - 02


  • 2 Maesri tins
  • 5 cans of Chaokoh
  • 4 tbsp Brown Sugar
  • 2 tbsp Lime Juice
  • 1 tbsp Tamarind


Used the fat from the can to create a thick paste where the oil from the coconut milk separated visibly (and much to my delight.) Added the rest of the cans after there was enough oil-separation, brought to a low boil, then added some sautéed mushrooms and bok choy.

Results, Notes, TODO

  • The taste was way too intense.
  • There was way too much oil.


  • Figure out the correct ratio of paste to milk
  • Don’t overdo the oil/fat separation
  • Try to find kaffir leaves