Fried wontons with curry sauce and wild pepper leaves

Fried wonton curry with wild pepper leaves

This recipe is typical of southern Thai cuisine. It includes turmeric which is really the "signature" of southern curries. And we find the wild pepper leaves with strong flavours, a herb little used in the Kingdom's cuisine.

Serves 2.

Curry paste:

3 fresh red bird's eye chillies

½ teaspoon black peppercorn

½ teaspoon cumin seeds

½ teaspoon coriander seeds

10 g lemongrass, chopped

10 g galangal, chopped

5 g garlic

10 g shallot

5 g fresh turmeric

10 g fingerroot

1 teaspoon salted soybeans

Pound the ingredients by gradually introducing them into the mortar. The curry paste is ready when it is smooth: you should no longer be able to distinguish one ingredient from another.