Curried Leek
6 servings
50 minutes
Leek with curry is a refined dish of Thai cuisine that combines the tenderness of baked leeks with the aroma of a spicy sauce. Thais value the balance of flavors, and this recipe perfectly embodies their culinary traditions. The boiled leek becomes soft, while the creamy milk sauce with a hint of curry adds depth to the dish. Baked under a golden cheese crust, it becomes even more appetizing. Parsley adds freshness, highlighting the creamy richness. The dish is perfect as a side for meat or as a light dinner on its own. It harmoniously intertwines European elements like Gruyère cheese and Asian spices, making it a unique gastronomic experience.
1
Wash the leek, remove the root and outer green leaves. Bring a large pot of salted water to a boil, add the onion, and cook for 15 minutes until soft.
- Leek: 12 pieces
- Salt: to taste
2
At this time, melt the butter with sunflower oil in a saucepan, mix in the flour, and cook, stirring, for 2 minutes. Then slowly pour in the milk while continuing to stir, and cook for another 10 minutes. Then lightly salt and mix in the curry powder.
- Butter: 25 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 1 tablespoon
- Milk: 500 ml
- Curry powder: 0.5 teaspoon
- Salt: to taste
3
Place the onions in a baking dish and drizzle with sauce. Sprinkle with grated cheese. Bake at 200 degrees for 15-20 minutes until a golden crust forms. Garnish with finely chopped parsley in two lines. Serve immediately in the same dish.
- Leek: 12 pieces
- Gruyere cheese: 80 g
- Parsley: 5 stem
