Thai yellow curry is not as well known as some of the other recipes from this region of the world, but I think it is one of the best.
The use of curry powder I assume comes from the fact that this recipe is from the North where there are closer ties to Laos and Burma and therefore different influences on the food.
It’s a very easy recipe to make; if you want the yellow curry to have more heat just add chilli
First make the paste by blending or crushing the ingredients in a pestle and mortar into a fine paste.
Now put the coconut ‘cream’ into a wok or large pan and fry over a medium heat for 3-5 minutes stirring all the time. Add the curry paste and curry powder and fry for a couple of minutes.
Add the potato and the chicken and cook for about five minutes, then add the rest of the coconut milk and bring to the boil. As it is cooking take the palm sugar and add it down the side of the wok so it melts as it goes in and then add the soy. Simmer until the potato and chicken is cooked probably about 5-10 mins. Taste for seasoning.
This is a really easy and quick to cook stir fry chicken recipe using szechuan pepper which is a fragrant pepper which is widely available.
First place the chicken in a bag with the ginger, garlic, soy, pepper and chilli; ideally leave it to marinade for at least half an hour.
When you are ready to eat get all the veg ready for a quick drop in the wok! Heat the oil in the wok until smoking hot.
Add the onion and chilli and fry for a couple of minutes before adding the carrot and pepper. Fry for a couple of more minutes then add the chicken mix from the bag.
Fry until the chicken is coloured all round, make sure you keep everything moving around the wok.
Add the broccoli and the stock and allow to cook off for a few more minutes; let it reduce and place a lid on for the last couple of minutes to steam the brocolli; this stage should take no more than 5 minutes.
Serve hot with rice – yum
For the dal
In a large pot, bring the split peas and 7 cups of water to a boil. Cover, lower the heat, and simmer for 1 hour or until the split peas are tender. I would start checking around the 30-40 minute mark. Drain and set aside. Continue reading Dal with potato masala
For the gyoza skins, sift the flour into a large bowl and mix in the salt. Stir in the boiling water using a fork or a pair of chopsticks until the mixture comes together as a dough. (You many not need to use all of the water.) Continue reading Prawn and pork gyoza
Place the raspberries and strawberries in a heatproof bowl of simmering water, add the lemon juice and 50g of the sugar. Cover with cling film and leave for 30-40 mins. In a saucepan put the remaining sugar in the water and dissolve, bash the lemon grass and add this then bring to the boil. Take off the heat and leave to infuse for about an hour. Continue reading Raspberry Jelly
First season the chicken with salt and black pepper; put in a bottom frying pan in a little oil and fry over a medium high heat turning frequently until cooked through. This will take around 15 mins Continue reading Chicken and mango salad
This is a bit different as the salsa verde is mixed into the fishcakes but go with it, they taste amazing.
To make the Salsa Verde, soak the breadcrumbs in the vinegar briefly, then put into a food processor with the herbs, garlic and seasoning. Process briefly to a coarse paste. Continue reading Salmon fishcakes with salsa verde
Beat the eggs lightly with chopsticks, add a dash of salt.Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Continue reading Chicken fried rice
This is an amazing curry and you can beef or chicken (used in the photo) instead of lamb for this lamb and spinach karahi. Heat the oil in a karahi (or wok), add onions and cook gently for 20-30 mins until soft and light brown. Put tomatoes, water, ginger and garlic into a whizzer and whizz until smooth. Remove the fried onions with a slotted spoon, add them to paste and whizz again. Continue reading Lamb and spinach karahi
This is an excellent cod curry using but you could use any white fish such as hake or pollock as it will work as well. It is a very simple dish but packed with flavour; adjust the amount of chilli to suit your palate and bear in mind that the peppercorns will add spice as well. Continue reading Cod curry