Thai Curry Butter 

hits counter


300g butter

2 Tbsp lime juice

1 Tbsp Green Thai curry paste

3 1/2 Tbsp chopped coriander

2 tsp Thai fish sauce


 Leave the butter at room temp for 1 hour or untill soft. Put all ingredients in a food procesor and mix well. Spread out a sheet of cling film on the table and put the butter on top roll it up to form a sausage shape about 5 to 6 cm in diameter. refridgerate untill use. as you use it just cut off slices with a sharp knife. 

 How to use

you can melt it on top of BBQ chicken or steaks as they come off the grill. or use it in the recipe for Pork and Pineapple with Thai Curry Butter