Got some fresh peppercorns pickled in a jar from the asian market.
First curry: Maria really liked this one. Steps following: https://www.youtube.com/watch?v=qCGqPUOx-qw
(but without all the eggplant etc. and using chicken thighs instead of pork).
We also added 1 tsp ginger at some point in there.
Second curry: Loosely inspired by https://pinchofyum.com/creamy-thai-sweet-potato-curry
Cube 1 sweet potato and 1 pressed tofu block.
Fry minced shallot in oil until starts to turn golden. Add 2 Tbsp yellow curry paste (we used store bought one). Add sweet potato and stir until coated. Let fry stirring occasionally. Added chicken broth to cover + 3 sprigs fresh peppercorns. Add tofu + tiny mushrooms. Let simmer until almost tender. Added 1 Tbsp sugar + generous amount of fish sauce. Added broth from dish to 2 tsp peanut butter and stirred until combined; then re-added to dish (to thicken).
Pretty good!
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