Slowcooked Thai Penang Curry with Homemade Paste

chicken, chili, chilli paste, curry, curry paste, dinner, homemade, hot, panang, penang, recipe, red curry, slow cooked, slow cooked curry, spicy, thai Leave a comment

This dish is a staple in my household and one of our all time favourites, it is certainly worth the time and is freezable for leftovers. Perfect for that cold and wet winter night :)

INGREDIENTS

Paste:

  • 1 tbsp galangal, peeled and sliced
  • 2 tbsp lemongrass, thinly sliced
  • 3 kaffir lime leaves, shredded
  • 2 tbsp coriander root (substitute coriander leaves), diced
  • 1 tsp salt
  • 2 tbsp black pepper corns
  • 5 garlic cloves, thinly sliced
  • 1 tsp shrimp paste
  • 1/2 tsp ground cumin
  • 3chillies, deseeded and thinly sliced
  • 1 eschalot, thinly sliced
  • 1 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp tomato paste
  • 1/2 tsp turmeric, fresh or dried
  • Juice of one lime
  • 1 tbsp coriander seeds
  • 2 cardamom pods, deseeded

  • 1 can light coconut milk
  • 2 tbsp palm sugar
  • 500ml chicken stock
  • 2 tbsp sunflower oil
  • 1 kg chicken thigh fillets, diced into bite size chunks
  • 1 red capsicum, deseeded and diced
  • 1 green capsicum, deseeded and diced
  • 1 carrot, peeled and sliced
  • 1/2 butternut pumpkin, peeled and diced
  • 1 broccoli head, separate florets
  • (optional: 150g sugar snap peas, for an added vegetable)
  • Rice, to serve

METHOD

  1. Lightly toast coriander and cardamom seeds in a dry pan over med-high heat for 1 minute until fragrant, set aside.
  2. Add all paste ingredients including the coriander and cardamom seeds to a processor and blend until a paste forms OR add one ingredient at a time in a mortar and pestle and pound into a paste.
  3. Prepare chicken and vegetables and set aside.
  4. Heat a large saucepan with oil over high heat until just smoking. Brown chicken pieces in batches while reheating pan between lots and set aside.
  5. Add remaining oil to saucepan, over a med heat, and add all the paste made previously. Lightly fry for 3-4 minutes until fragrant but not burnt.
  6. Add stock, chicken, vegetables and sugar to the pan and bring to the boil, bring the curry to a simmer on the lowest heat possible and cover. Simmer, while occasionally stirring, for 1 hour, add more stock if needed.
  7. After an hour of simmering, add the coconut milk and simmer uncovered for half an hour until the chicken is falling apart for itself.
  8. Taste curry to feel how the balance of flavours is for your taste buds. If the curry is too salty, add some lime juice and sugar, if not salty enough, add some more fish sauce. If the curry isn’t spicy enough, add another chilli and if too spicy add extra coconut milk and if too sweet, add extra fish sauce and lime juice.
  9. Serve with rice and enjoy.

If the curry hasn’t thicken up to how you like it, you can mix 1 tbsp of cornflour with 2 tbsp of water and add to the curry, allow to cook through for an added 10mins and this should help the thickening process. Also this curry doesn’t have to be slow cooked, you can follow the standard steps to any quick Thai curry with all the same ingredients.

Hope you guys love this curry as much as I do.

theinnercook :)

Slowcooked Thai Penang Curry with Homemade Paste

Bits and bops Leave a comment

panang-curry-1

This dish is a staple in my household and one of our all time favourites, it is certainly worth the time and is freezable for leftovers. Perfect for that cold and wet winter night :)

INGREDIENTS

Paste:

  • 1 tbsp galangal, peeled and sliced
  • 2 tbsp lemongrass, thinly sliced
  • 3 kaffir lime leaves, shredded
  • 2 tbsp coriander root (substitute coriander leaves), diced
  • 1 tsp salt
  • 2 tbsp black pepper corns
  • 5 garlic cloves, thinly sliced
  • 1 tsp shrimp paste
  • 1/2 tsp ground cumin
  • 3chillies, deseeded and thinly sliced
  • 1 eschalot, thinly sliced
  • 1 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp tomato paste
  • 1/2 tsp turmeric, fresh or dried
  • Juice of one lime
  • 1 tbsp coriander seeds
  • 2 cardamom pods, deseeded
  • 1 can light coconut milk
  • 2 tbsp palm sugar
  • 500ml chicken stock
  • 2 tbsp sunflower oil
  • 1 kg chicken thigh fillets, diced into bite size chunks
  • 1 red capsicum, deseeded and diced
  • 1 green capsicum, deseeded and diced
  • 1 carrot, peeled and sliced
  • 1/2 butternut pumpkin, peeled and diced
  • 1 broccoli head, separate florets
  • (optional: 150g sugar snap peas, for an added vegetable)
  • Rice, to serve

METHOD

  1. Lightly toast coriander and cardamom seeds in a dry pan over med-high heat for 1 minute until fragrant, set aside.
  2. Add all paste ingredients including the coriander and cardamom seeds to a processor and blend until a paste forms OR add one ingredient at a time in a mortar and pestle and pound into a paste.
  3. Prepare chicken and vegetables and set aside.
  4. Heat a large saucepan with oil over high heat until just smoking. Brown chicken pieces in batches while reheating pan between lots and set aside.
  5. Add remaining oil to saucepan, over a med heat, and add all the paste made previously. Lightly fry for 3-4 minutes until fragrant but not burnt.
  6. Add stock, chicken, vegetables and sugar to the pan and bring to the boil, bring the curry to a simmer on the lowest heat possible and cover. Simmer, while occasionally stirring, for 1 hour, add more stock if needed.
  7. After an hour of simmering, add the coconut milk and simmer uncovered for half an hour until the chicken is falling apart for itself.
  8. Taste curry to feel how the balance of flavours is for your taste buds. If the curry is too salty, add some lime juice and sugar, if not salty enough, add some more fish sauce. If the curry isn’t spicy enough, add another chilli and if too spicy add extra coconut milk and if too sweet, add extra fish sauce and lime juice.
  9. Serve with rice and enjoy.

If the curry hasn’t thicken up to how you like it, you can mix 1 tbsp of cornflour with 2 tbsp of water and add to the curry, allow to cook through for an added 10mins and this should help the thickening process. Also this curry doesn’t have to be slow cooked, you can follow the standard steps to any quick Thai curry with all the same ingredients.

Hope you guys love this curry as much as I do.

theinnercook :)

Duck breasts in sticky orange sauce

Bits and bops Leave a comment

INGREDIENTS

  • 4 duck breasts, skin on, scored
  • 1 tablespoon olive oil

ORANGE SAUCE

  • 30g butter
  • 3 eschalots, finely sliced
  • 1 tablespoon grand marnier
  • 2/3 cup orange juice
  • grated zest and segments of 1 orange
  • 1 teaspoon sugar
  • 1 bay leaf
METHOD
  1. Preheat oven to slow, 150°C.
  2. Brush each duck breast with oil. Season to taste. Heat an oven proof frying pan on high. Fry duck breasts, skin side down, for 6-8 minutes, basting with pan juices. Turn breasts over. Place pan in oven for 5-8 minutes, until duck is cooked to taste. Remove from oven, baste and rest, covered, for 10 minutes.
  3. ORANGE SAUCE: Meanwhile, melt butter in small saucepan on high. Saute eschalots for 2-3 minutes, until tender. Add liqueur, stirring. Mix in juice, zest, sugar and bay leaf. Bring to the boil. Reduce heat to low and simmer for 4-5 minutes, until thickened. Stir orange segments through.
  4. Serve duck breast drizzled with sauce, and accompaniments of choice.

(womansday.ninemsn.com.au)

Duck breasts in sticky orange sauce

Bits and bops Leave a comment

Image

INGREDIENTS

 

  • 4 duck breasts, skin on, scored
  • 1 tablespoon olive oil

ORANGE SAUCE

  • 30g butter
  • 3 eschalots, finely sliced
  • 1 tablespoon grand marnier
  • 2/3 cup orange juice
  • grated zest and segments of 1 orange
  • 1 teaspoon sugar
  • 1 bay leaf
METHOD

  1. Preheat oven to slow, 150°C.

  2. Brush each duck breast with oil. Season to taste. Heat an oven proof frying pan on high. Fry duck breasts, skin side down, for 6-8 minutes, basting with pan juices. Turn breasts over. Place pan in oven for 5-8 minutes, until duck is cooked to taste. Remove from oven, baste and rest, covered, for 10 minutes.
  3. ORANGE SAUCE: Meanwhile, melt butter in small saucepan on high. Saute eschalots for 2-3 minutes, until tender. Add liqueur, stirring. Mix in juice, zest, sugar and bay leaf. Bring to the boil. Reduce heat to low and simmer for 4-5 minutes, until thickened. Stir orange segments through.
  4. Serve duck breast drizzled with sauce, and accompaniments of choice.

 

(womansday.ninemsn.com.au)

Madras beef curry

Bits and bops Leave a comment

Ingredients

  • 2 tablespoons vegetable oil
  • 750g gravy beef, trimmed, cut into 3cm cubes
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, peeled, grated
  • 1/4 cup madras curry paste
  • 4 cardamom pods, bruised
  • 1 cup chicken stock
  • 400g can diced tomatoes
  • 500g sweet potato, peeled, cut into 3cm cubes
  • 50g baby spinach
  • Steamed basmati rice, to serve

Method

  1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.
  2. Heat remaining oil in dish. Add onion, garlic and ginger. Cook, stirring, for 5 minutes or until onion has softened. Add curry paste and cardamom. Cook for 1 minute or until fragrant. Return beef to dish. Add stock, tomatoes and potato. Cover. Bring to the boil.
  3. Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard cardamom. Stir in spinach. Serve with rice.

(taste.com.au)

Madras beef curry

Bits and bops Leave a comment

Image

Ingredients
  • 2 tablespoons vegetable oil
  • 750g gravy beef, trimmed, cut into 3cm cubes
  • 1 large brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, peeled, grated
  • 1/4 cup madras curry paste
  • 4 cardamom pods, bruised
  • 1 cup chicken stock
  • 400g can diced tomatoes
  • 500g sweet potato, peeled, cut into 3cm cubes
  • 50g baby spinach
  • Steamed basmati rice, to serve
Method

  1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.

  2. Heat remaining oil in dish. Add onion, garlic and ginger. Cook, stirring, for 5 minutes or until onion has softened. Add curry paste and cardamom. Cook for 1 minute or until fragrant. Return beef to dish. Add stock, tomatoes and potato. Cover. Bring to the boil.

  3. Transfer to oven. Bake for 2 hours or until beef is tender. Remove and discard cardamom. Stir in spinach. Serve with rice.

 

(taste.com.au)

Roast Pumpkin, Caramelised Onion and Goats Cheese Salad

Bits and bops Leave a comment

Ingredients

Roasted Pumpkin
500g pumpkin, peeled and diced
2-3 garlic cloves
2-3 tablespoons olive oil
Sea salt and freshly ground black pepper to taste

Caramelised onion
1 large brown onion, peeled and thinly sliced length-ways
2 tablespoons olive oil
1 heaped tablespoon brown sugar
1 tablespoon balsamic vinegar

Dressing
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon water
Sea salt and freshly ground black pepper to taste

100g rocket (arugula) and baby spinach leaves, washed and spun dry
80g goat’s cheese, crumbled
2 tablespoons lightly toasted pinenuts

Method

1) Preheat oven to 250°C. Place chopped pumpkin and garlic cloves in a large baking tray tray lined with grease proof paper, drizzle over olive oil, add salt and pepper and mix well. Cover baking tray tightly with a sheet of foil and bake on high for 20 minutes. Remove foil after 20 minutes and reduce heat to 200°C, continue baking for further 30-40 minutes, turning the pumpkin half way through until lightly golden. Remove from oven and allow to cool.

2) For the caramelised onion, fry onion in olive oil over a low heat until softened (15 minutes). Sprinkle over sugar and fry for further 5 minutes. Turn heat up to medium and allow onion to caramalise to a lovely rich golden brown (5 minutes), add balsamic (1 minute) and remove from heat, allow to cool.

3) For the dressing, combine oil, balsamic, water, salt and pepper in a jar. Just before serving shake well to emulsify.

4) In a large serving platter arrange rocket and spinach leaves, scatter over roasted pumpkin, caramelised onion, crumbled goats cheese and finally the pine nuts. Cover with plastic wrap and store in the fridge until serving. Just before serving drizzle over dressing and enjoy with grilled meat or on it’s own.

(villagefeast.com.au)