Turmeric Curry Paste
- 9 dried bird’s eye chillies
- 2 tbsp lemongrass
- ½ tbsp galangal
- 2 tbsp shallot
- 2 tbsp garlic
- 1½ tbsp turmeric
- ½ tbsp makrut lime zest
- 1 tsp shrimp paste
- ½ tsp black peppercorns
- ½ tsp maldon
Wok Fired Hogget, Dry Turmeric Curry & Summer Beans
John Chantarasak
11th September 2025
Wok Fired Hogget, Dry Turmeric Curry & Summer Beans
60 min
The type of dish we make at AngloThai
Ingredients
Stir Fry
- 1 tbsp hogget fat
- 200g hogget, hand chopped
- ½ tsp honey
- 1 tbsp fish sauce
- 1 tbsp green peppercorns
- 2 tbsp lemongrass, sliced
- 1 tbsp fine beans, sliced
- 1 tbsp peas, podded
- 2 makrut lime leaves, julienne
Method
Turmeric curry paste
Make the curry paste in a stone pestle and mortar until smooth.
stir fry
Warm the hogget fat over a low heat in a wok. Add the hogget and curry paste, stir and toss together allowing the curry paste and hogget to combine.
When the hogget is almost cooked and the curry paste is no longer raw, season with the fish sauce and honey.
Add the lemongrass, green peppercorns, fine beans and podded peas. Wok fry briefly. If the contents of the wok is catching then moisten with hogget stock, one tablespoon at a time, ensuring to evaporate the liquid so you will be left with a dry curry.
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