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Cyri Cocos a Dail Gwyrdd (Cockle and Greens Curry)

Cyri Cocos a Dail Gwyrdd (Cockle and Greens Curry) is a classic Cymric (Welsh) Fusion recipe for a Thai-inspired curry of cockle meats and kale in a coconut milk base flavoured with Thai red curry paste. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Cockle and Greens Curry (Cyri Cocos a Dail Gwyrdd).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Fusion Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Allwn i ddim peidio ag ychwanegu cyri ‘Cymreig’ i’r casgliad hwn. Mae hon, mewn gwirionedd, yn rysáit ymasiad sy'n seiliedig ar fersiwn wreiddiol Thai, ond yn defnyddio cocos Cymreig wedi'u piclo fel cig gyda llysiau gwyrdd y gaeaf (cêl neu kavolo nero).

Cynhwysion:

300g o gnawd cocos (naill ai'n ffres, wedi'u rhewi neu wedi'u piclo)
2 ½ llwy fwrdd o bast cyri coch Thai
400ml (1 tun) o lefrith cnau coco
¼ llwy de o halen
3 tsili coch, wedi'u tafellu’n groeslinol
7g (1/2 cwpan) dail basil (basil sanctaidd Thai yn ddelfrydol)
6 dail leim kaffir, wedi eu rhwygo
½ llwy de o siwgr palmwydd (neu jaggery)
200g cêl neu kavolo nero, dail wedi'i torri’n fân
Halen môr a phupur gwyn wedi ei falu, at flas

Dull:

Rhowch woc dros wres canolig ac ychwanegwch 250ml (1 cwpan) o'r llefrith cnau coco. Ychwanegwch y pâst cyri coch a'i goginio, gan ei droi'r gymysgedd yn gyson, nes bod y cyfan yn berwi. Ychwanegwch y cigoedd cocos a'r dail basil, ac yna'r siwgr a'r halen. Dewch i ferw, gan droi'n gyson. Ychwanegwch y tsilis a'r llysiau gwyrdd. Coginiwch nes bod y llysiau gwyrdd wedi gwywo, ychwanegwch weddill y llefrith coco gan ddod a’r gymysgedd yn ol i ferwi, yna ysgeintiwch y dail calch kaffir drosto. Trowch i ddysgl weini wedi'i chynhesu a'i weini gyda reis plaen wedi'i ferwi.

English Translation

I couldn’t resist adding a ‘Welsh’ curry to this collection. This is, in reality, a fusion recipe based on a Thai original, but using pickled Welsh cockles as the meat with winter greens (kale or kavolo nero).

Ingredients:

300g cockle meats (either fresh, frozen or pickled)
2 ½ tbsp Thai red curry paste
400ml (1 tin) coconut milk
¼ tsp salt
3 red chillies, sliced diagonally
7g (1/2 cup) basil leaves (preferably Thai holy basil)
6 kaffir lime leaves, torn
½ tsp palm sugar (or jaggery)
200g kale or kavolo nero, leaves shredded

Method:

Place a wok over medium heat and add 250ml (1 cup) of the coconut milk. Stir in the red curry paste and cook, stirring constantly, until the mixture comes to a boil.

Add the cockle meats and basil leaves, followed by the sugar and salt. Bring to a boil, stirring constantly. Add the chillies and greens. Cook until the greens have wilted then add the remaining coconut milk. Bring back to a boil then sprinkle over the kaffir lime leaves.

Turn into a warmed serving dish and serve accompanied by plain boiled rice.