It’s so easy to make a yummy Thai-style red
chicken curry
Serves
4
·
1 tbsp oil
·
80g Thai red curry paste
·
500g chicken thighs, deboned, and cubed
·
1 x 400g tin coconut milk
·
34 cup chicken stock
·
200g baby rosa tomatoes
·
140g sugar snap peas
·
2 tsp fish sauce
·
1 tsp brown sugar
·
Juice of 1 lime
·
Sea salt and black pepper
·
Basmati rice, cooked
·
Fresh coriander, to garnish
1. Heat oil in a medium pot, add the curry paste and fry for 1 minute.
Add chicken thighs, coconut milk and chicken stock and allow to simmer for 10
minutes.
2. Add the tomatoes and sugar snap peas and simmer for another 5
minutes. Stir in the fish sauce, brown sugar and lime juice; season, and stir
until the sugar has dissolved.
3. To serve: garnish with fresh coriander and serve with basmati rice.
Chickpea and spinach curry
Serves
4
·
2 tbsp butter
·
1 tbsp oil
·
2 onions, finely chopped
·
30g vegetable curry powder
·
2 cloves garlic, crushed
·
2 tsp ginger, crushed
·
2 x 400g tin chickpeas, drained
·
2 cups vegetable stock
·
1 cup cream
·
120g baby spinach
·
Juice of 1 lemon
·
Sea salt and black pepper
·
1 red chilli, chopped
·
Naan bread, to serve
1. Heat butter and oil in a medium pot. When the butter has melted, add
onion and vegetable curry powder. Sauté until golden. Add garlic and ginger,
sauté for another minute. Toss in chickpeas, vegetable stock and cream. Simmer
gently for 7—10 minutes. Stir through spinach and lemon juice and season.
2. To serve: garnish with chilli and serve with naan bread on the side.
Rogan jolh-styIe Iamb curry
Serves
4
·
1 kg stewing lamb on the bone, cubed
·
Seasoned flour, for dusting
·
2 tbsp vegetable oil
·
2 onions, finely chopped
·
2 cloves garlic, chopped
·
2 tsp fresh ginger, crushed
·
50g rogan josh spice paste
·
50g tomato paste
·
1 x 400g tin cherry tomatoes
·
2 cups water
·
Sea salt and black pepper
·
Fresh mint and yoghurt, to garnish
·
Poppadoms, to serve
·
Chopped tomato and red onion, to serve.
1. Preheat the oven to 180oC. Dust the lamb in the seasoned
flour, heat Remove excess oil from pot. Add the onions, garlic and ginger to
the pot and sauté for 2 minutes. Stir in the spice paste and tomato paste and
cook for 1 minute. Add the cherry tomatoes and water. Season. Cover pot and
place in the oven for 1 hour.
2. To serve: divide curry between four bowls, garnish with fresh mint
and yoghurt, andserve with poppadoms and chopped tomato and onion.
Cape Malay-style fish curry
Serves
4
·
750g firm fish, like yellowtail, cut into large
pieces
·
4 tbsp vegetable oil, plus extra
·
2 tsp turmeric
·
2 tbsp Cape Malay curry powder
·
2 onions, cut into rings
·
6 fresh curry leaves
·
2 bay leaves
·
1 tbsp coriander seeds
·
2 cups vegetable stock
·
10 apricots, roughly chopped,
·
3’zcupyoghurt, Sea salt and black pepper
·
Fresh coriander and cherry tomatoes, to
garnishRotis and atchaar, to serve
1. Rub the fish with oil and turmeric, allow to stand for 20 minutes,
2. Heat a large pan and brown the fish in batches. Remove and set
aside.
3. Add the extra oil to the pan, tossin the curry powder and onions
andsauté until the onions are soft. Add the curry leaves, bay leaves and
coriander seeds, sauté for 1 minute1 pour in the vegetable stock and toss in
apricots. Bring to a simmer and allow to cook for 10 minutes1 or until
thickened and reduced. Stir in yoghurt and return fish to pan. Cook for 2
minutes. Season.
4. To serve: garnish fish curry with fresh coriander and chopped cherry
tomatoes, and serve with rotis and atchaar on the side.
