This bank holiday Sunday I decided to cook for my friends and get back onto the creative wagon. It was just before our local pub quiz that I was hosting that evening.
Curry paste – you should create this a day in advance.
5 garlic cloves, peeled and roughly chopped
4-5 long red chilies, de-seeded and roughly chopped
3 lemon grass stalks, remove the outer leaves, trim and chop roughly
5cm piece of fresh root ginger, peeled and chopped
4 large shallots, peeled and chopped
1 tsp turmeric
2-3 tbsp ground oil.
For the paste, prep all of your ingredients first on a chopping board. As everything is going in a food processor don’t worry about taking too much time to finely chop items. Make sure you de-seed the chillies unless you want to risk the heat.
6 chicken breasts – 1 per person.
2tbsp groundnut oil
2 onions peeled and sliced Sea salt and pepper
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400ml coconut milk
100ml Chicken stock
1tsp palm sugar
2 tbsp light soy sauce
2 tbsp fish sauce
Addition for the final 4 mins
400g green beans
I marinated my chicken frozen chicken, allowing it to de frost overnight with the paste on top. The next day when the chicken has defrosted chop the marinated chicken into bite size pieces and season.
First step: Add some oil to a heavy based pan and add your onions, allow the onions to soften this will take about 5 mins, now add the marinated chicken and allow the chicken to colour with the oil, while making sure the onions and paste are well combined. Second step: Now add the remaining curry ingredients, everything except the beans! And bring your curry pot to the boil, once your hit the boil, reduce the heat and simmer gently for 30-40mins until your chicken is tender.
During the 30-40 mins you can sort out your rice and sides! For 6/7 people I made coconut rice.
350g long grain rice
200ml coconut milk
200ml water 1 piece of root ginger (chunky) and a pinch of sea salt.
Add everything together in a pan and simmer gently for 10 minutes. Remove the rice from the heat and allow the rice to stand for 10mins keeping the lid on. Remove the ginger and fluff the rice – Serve this in a warm dish.
The final step Skim the top of your curry, to remove the excess oil. Adjust the seasoning to your liking and tip the green beans in, cook these for 3-4 minutes. Now you’re ready to serve to your friends and family. Along with your rice and poppadum’s This was a fun dish to create and it certainly seemed to go down well at the table.
I don’t eat meat as you might have read on my home page.So I made myself a fish portion. I created the curry for me in a seperate pan and added the fish into hte curry after the first 20mins had passed, cooking my fish for about 15 – 20 mins in total.
Lemon Curd and Raspberry Mess
To complete this dish I threw a dessert together, which was zesty, so as to cut through the curry and freshen everyone’s pallets.
6-8 Meringues 1 per guest
Lemon curd 1tsp per meringue
A punnet of fresh raspberries about 300g for 6/7 people
8 Tbsp Yoghurt
2 Tbsp Runny honey
Mix your yoghurt, honey and 200g raspberries together, don’t worry that your raspberries go mushy. Sit each meringue in a bowl, bash gently to break it up. Add a teaspoon of lemon curd to each meringue and now top your meringue with a large spoonful of your yoghurt and honey mix, sprinkle with your whole raspberries and enjoy.