How could it be a curry without coconut milk? The question that has been asked all the time amongst the guests who come to try the authentic Thai cuisine at Kin Kin.
The answer is in its name ultimately, since the components of Thai herbs and vegetables, ‘as fresh as from the jungle’, attribute the broth to be rich in a flavour and embracing your palate with beautiful cloudy texture of a housemade chilli paste.
Every tiny ingredient is selected attentively for quality to enhance an exotic aroma, giving us the unique curry than we ever imagine. This wild recipe is just the beginning. If you’re looking for alternatives as soft and calm options as the beautiful coconut made curry, wok style dishes, casual street snacks or even traditional sweet treats, we also have all to provide. Visit us at Kin Kin Thai Eatery on Hutt street today and treat yourself to genuine Thai.
– 180g fresh barramundi
– 1 tablespoon red curry paste
– 1 tablespoon hot chilli (chopped)
– 1 Thai eggplant (cut into wedges)
– 1 tablespoon wild ginger (sliced)
– 1 tablespoon green peppercorns
– 20g green beans
– 3 baby corn
– 20g pumpkin
– 1 tablespoon long red chilli (sliced)
– 10 holy basil
– 1 cup stock
– 1 1/2 tablespoon fish sauce
1. Place stock into the pot then add chopped chilli, red curry paste and bring to boil.
2. Add fresh barramundi, green peppercorn, wild ginger, pumpkin, Thai eggplant, baby corn and green beans.
3. When fish is cooked and vegetables are soft, season with fish sauce and add holy basil and long red chilli. Bring to boil and then remove from heat.
4. Serve hot with steamed Jasmine rice.
Kin Kin Thai Eatery
Kin Kin Thai Eatery has become a destination for authentic Thai cuisine over the past few years, providing traditional flavours just like you would find on the streets of Thailand.
The dishes are filled with vibrant flavours and Kin Kin’s staff stays true to their roots by not adjusting flavours to suit the Westernised palate.