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Posts Tagged ‘Curry’

  1. Prawn Curry Paste (more or less)

    August 15, 2011 by

    I used Chicken but it is supposed to be prawns.

    Curry Paste

    • Lemon Grass
    • Tomato Paste, heaped tsp
    • Char-grilled Peppers, 4 small ones in jar
    • Coriander, bunch
    • Chilli, 1
    • Garlic, 2 cloves
    • Ginger, 2cm cube
    • Kaffir Lime Leaves, 4
    • Olive Oil, 2 tbsp
    • Soy Sauce, 2 tbsp
    • Fish Sauce, 1 tsp
    • Sesame Oil, 1tsp

    Add above in blender and mix well.

    Brown chicken and then add paste.

    • Sugar Snap Peas
    • Coconut Milk

    Add something green like frozen greens. Add coconut milk and simmer for a few minutes (not boiling)

    Serve with cooked rice (Jamie did an awesome Jasmine rice with a Jasmine flower in) and cucumber salad.

    Cucumber Salad

    • Ginger, 1-2cm chunk finely grated
    • Sesame Oil, 1 tsp
    • Olive Oil, 2 tsp
    • Lime Juice, 1
    • Lime Zest
    • Soy Sauce, 1-2 tsp

    Mix above and taste – change till just right

    • Chilli, how brave are you?
    • Coriander
    • Cucumber – Sliced lengthways with potato peeler (excludes middle seeded area)

    Add dressing to salad just before serving.


  2. Prawn Masala

    May 6, 2008 by

    1 medium onion
    2 cloves garlic
    5cm piece root ginger
    2 Tablespoons oil
    2 teaspoons ground coriander
    2 teaspoons ground cumin
    1 teaspoon ground turmeric
    400 grams prawns
    200mls coconut cream
    Small bunch coriander

    1. Heat oil in pan, add onion and garlic and fry for a few minutes until softened.
    2. Add the ginger and ground coriander, cumin and turmeric. Cook for 1-2 minutes.
    3. Add the prawns and coconut cream and season with salt and black pepper.
    4. Bring to the boil, reduce heat and simmer for 2-3 minutes.
    5. Scatter chopped coriander through.
    6. Serve immediately with rice and garnish with coriander sprigs.

    Is lovely served with my favourite, Dhal.


  3. Chicken and Spinach Curry

    May 6, 2008 by

    This is a really mild, creamy curry that we love served with rice and Dhal.

    2 Tablespoons of oil
    1 small onion
    2 cloves of garlic
    About 1cm piece of root ginger
    ½ teaspoon turmeric
    ½ teaspoon cumin
    ½ teaspoon ground coriander
    ¼ – ½ teaspoon ground chilli
    ¼ teaspoon garam masala
    2 ripe tomatoes
    800 grams boneless chicken (breast/thigh, cut into chunks)
    150mls thick cream
    200 grams baby spinach (I use a bag of pre-washed baby spinach)

    1. Heat oil in a large saucepan over moderate heat. Fry the chopped onion then add the crushed garlic and finely chopped ginger. Add the spices and cook for a further minute.
    2. Roughly chop the tomatoes and add to the saucepan. Fry over a gently heat for about 7 minutes, or until cooked down to a pulp.
    3. Increase the heat to high and add the chicken. Fry until pieces turn white.
    4. Season with salt and black pepper, pour in the cream and simmer for about 6 minutes.
    5. Add the spinach and stir until it wilts.
    6. Serve with rice.