August 15, 2011 by bambina
I used Chicken but it is supposed to be prawns.
- 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.
- 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?
- Cucumber – Sliced lengthways with potato peeler (excludes middle seeded area)
Add dressing to salad just before serving.
Category Mains, Recipes | Tags: Asian,Curry | 1 Comment
May 6, 2008 by Pam
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
- Heat oil in pan, add onion and garlic and fry for a few minutes until softened.
- Add the ginger and ground coriander, cumin and turmeric. Cook for 1-2 minutes.
- Add the prawns and coconut cream and season with salt and black pepper.
- Bring to the boil, reduce heat and simmer for 2-3 minutes.
- Scatter chopped coriander through.
- Serve immediately with rice and garnish with coriander sprigs.
Is lovely served with my favourite, Dhal.
Category Recipes | Tags: Curry,Indian,Seafood | No Comments
May 6, 2008 by Pam
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)
- 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.
- 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.
- Increase the heat to high and add the chicken. Fry until pieces turn white.
- Season with salt and black pepper, pour in the cream and simmer for about 6 minutes.
- Add the spinach and stir until it wilts.
- Serve with rice.
Category Mains, Recipes | Tags: Chicken,Curry | 1 Comment