Again, this can be made with any meat but is great with pork or beef.
3 tablespoons of curry paste
2 cups of coconut milk
3-4 kaffir lime leaves
500g lean pork sliced
1 teaspoon of sugar
2 tablespoons fish sauce
50 g bamboo shoots OR 100g zucchini, eggplant or beans
chopped basil leaves
Stir fry curry paste in some oil in a wok or saucepan for a few minutes. Add half the coconut milk and lime leaves and simmer for several minutes stirring constantly.
Add pork and cook for 5 minutes or until the sauce starts to thicken. Add remaining milk, sugar and fish sauce and simmer until the pork is cooked to your liking. Taste to see if you need to adjust the flavour. It should be hot, spicy and sweet. Add the vegetables just before serving and garnish with basil. Serve with hot rice.
Thursday, December 8, 2011
Green Chicken curry
This can also be made just with veges or pork beef or fish.
1 1/2 tablespoons of curry paste
1 chilli thinly sliced
4 kaffir lime leaves
2 tins (800ml) coconut milk
1 tablespoon fish sauce
2 teaspoons sugar
500g chicken cut into bite sized pieces
a selection of green vegetables such as beans, snow peas, zucchini, peas.
fresh basil
Stir fry curry powder, lime leaves and chilli in some oil in a wok. After a couple of minutes add the coconut milk, fish sauce and sugar. When it begins to boil, add the chicken and stir. Turn heat down and let simmer to cook the chicken and reduce the sauce. When chicken is cooked add your veges and cook until the veges are hot but firm. Check for flavour (more chilli, fish sauce or sugar if required) and then add basil before serving with rice.
1 1/2 tablespoons of curry paste
1 chilli thinly sliced
4 kaffir lime leaves
2 tins (800ml) coconut milk
1 tablespoon fish sauce
2 teaspoons sugar
500g chicken cut into bite sized pieces
a selection of green vegetables such as beans, snow peas, zucchini, peas.
fresh basil
Stir fry curry powder, lime leaves and chilli in some oil in a wok. After a couple of minutes add the coconut milk, fish sauce and sugar. When it begins to boil, add the chicken and stir. Turn heat down and let simmer to cook the chicken and reduce the sauce. When chicken is cooked add your veges and cook until the veges are hot but firm. Check for flavour (more chilli, fish sauce or sugar if required) and then add basil before serving with rice.
Massaman (Muslim) Curry with beef and potato
Like all good curries, you can put whatever combination of meat and veges. This one goes best with beef and potatoes but pork is exceptional as well.
3 Tablespoons of massaman curry paste
2 tins of coconut milk (700-800 ml)
1 kg total of beef and potato cut into 2cm pieces. Eg. 750g of beef and 250g potato is good. You might want half and half.
2 teaspoons of sugar
1 teaspoon salt
75g roasted peanuts
1 teaspoon of lemon juice
150g of small pickling onions or a large onion quartered with the top intact so it doesn't fall apart.
In a saucepan or large wok place the curry paste and 1 cup of coconut milk and stir over a low heat simmering for a few minutes to release the aroma and flavours. Add the beef until it starts to cook and is well covered with the liquid.
Add another cup of milk and simmer for 20 minutes. Add potatoes and simmer for another 15 minutes until both the meat and potatoes are tender.
Pour in the remaining milk and other ingredients. Cook until the onions are frim but cooked through. Taste to see if extra juice, sugar or some fresh chilli is needed. Serve with rice and some steamed veges.
3 Tablespoons of massaman curry paste
2 tins of coconut milk (700-800 ml)
1 kg total of beef and potato cut into 2cm pieces. Eg. 750g of beef and 250g potato is good. You might want half and half.
2 teaspoons of sugar
1 teaspoon salt
75g roasted peanuts
1 teaspoon of lemon juice
150g of small pickling onions or a large onion quartered with the top intact so it doesn't fall apart.
In a saucepan or large wok place the curry paste and 1 cup of coconut milk and stir over a low heat simmering for a few minutes to release the aroma and flavours. Add the beef until it starts to cook and is well covered with the liquid.
Add another cup of milk and simmer for 20 minutes. Add potatoes and simmer for another 15 minutes until both the meat and potatoes are tender.
Pour in the remaining milk and other ingredients. Cook until the onions are frim but cooked through. Taste to see if extra juice, sugar or some fresh chilli is needed. Serve with rice and some steamed veges.
Christmas Curry Pastes
The following recipes are for those who may have received a bottle of curry paste from me over Christmas. Just use the correct amount of paste from your jar for a great curry and let me know how it goes. If you want to make it again after you run out, just use a supermarket curry paste and follow the same recipe.
You can see a pattern to the recipes if you look. Basically you stir fry the curry paste in coconut milk to reduce the sauce, then add the meat, then any remaining ingredients. The most important thing is to check for the balance of flavours between the sugar (sweet), chilli (spicy), fish sauce(salt) and lemon (bitter). Its all very easy.
You can see a pattern to the recipes if you look. Basically you stir fry the curry paste in coconut milk to reduce the sauce, then add the meat, then any remaining ingredients. The most important thing is to check for the balance of flavours between the sugar (sweet), chilli (spicy), fish sauce(salt) and lemon (bitter). Its all very easy.
Tuesday, December 6, 2011
Self Saucing Meatloaf
4 slices of white bread soaked briefly in half a cup of milk
1 capsicum
1 onion
garlic to taste
500 grams beef mince
500 grams pork mince
1/4 cup tomato sauce
Oregano, salt and pepper
1 egg
1/4 cup parsley
400g tin of tomatoes
125g cherry tomatoes
Line a baking tin with baking paper and pre-heat to 200 degrees
Squeeze bread to remove extra milk.
Place all ingredients except for the tomatoes in a blender or a bowl and mix well.
Press the mixture into the baking tin. Place the tinned tomatoes on the top of the meat and half the cherry tomatoes and arrange on the top.
Bake for 60-75 minutes.
Like all good meatloaves it is great with heaps of creamy mashed potatoes and steamed veges. You wont need tomato sauce as the cooked tomatoes keeps it moist and tasty.
1 capsicum
1 onion
garlic to taste
500 grams beef mince
500 grams pork mince
1/4 cup tomato sauce
Oregano, salt and pepper
1 egg
1/4 cup parsley
400g tin of tomatoes
125g cherry tomatoes
Line a baking tin with baking paper and pre-heat to 200 degrees
Squeeze bread to remove extra milk.
Place all ingredients except for the tomatoes in a blender or a bowl and mix well.
Press the mixture into the baking tin. Place the tinned tomatoes on the top of the meat and half the cherry tomatoes and arrange on the top.
Bake for 60-75 minutes.
Like all good meatloaves it is great with heaps of creamy mashed potatoes and steamed veges. You wont need tomato sauce as the cooked tomatoes keeps it moist and tasty.
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