Tag: curry

Categories
Interiors Addict Recipes

Foodie Friday: Red onion coconut curry with slow-cooked chicken

Nothing beats the convenience of a one-pot meal. Lisa Holmen’s recipe for Australian Onions is worth the wait. But don’t fret if you don’t have a slow cooker or much time on your hands, as there’s a speedier version that only takes 20 minutes, and still in one pot.

Red onion coconut curry with slow-cooked chicken

  • Slow cooker
  • 1 tbsp olive oil
  • 2 red onions (peeled and cut into wedges)
  • 1/3 yellow curry paste
  • 500 g chicken thighs (diced)
  • 270 ml coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 100 g green beans (chopped)

With slow cooker

  1. Heat the olive oil in a large pan on a medium – high heat.

  2. Add the onions and cook for 5 minutes until soft then add the garlic and chicken and cook until the chicken is seared on the outside.

  3. Place all the ingredients except for the green beans in the slow cooker and cook for 6 hours on low.

  4. Add the beans in the last 30 minutes of cooking time.
  5. Serve with rice and garnish with coriander, fresh chilli or lime if desired.

No slow cooker (20 mins cook time)

  1. Heat the olive oil in a large pan on a medium – high heat.
  2. Add the onions and cook for 5 minutes until soft then add the curry paste and cook for 1 minute until fragrant.
  3. Add the garlic and chicken and cook until the chicken is seared on the outside.

  4. Reduce the heat to low and add the coconut milk, fish sauce and brown sugar. Stir well to combine and simmer for a few minutes.

  5. Add the beans and cook until they are tender, approximately 4 – 5 minutes.
  6. Serve with rice and garnish with coriander, fresh chilli or lime if desired.
Main Course
Thai
Chicken, curry, slow cooked
Categories
Interiors Addict Recipes

Foodie Friday: Aromatic Indian lamb curry with pilaf

Winter is coming, and what better way to keep warm than with a hearty meal? This recipe by Cleo Kerameas was recently featured in the culinary and design guide Senses of Quality by Winning Appliances.

Aromatic Indian lamb curry with pilaf

  • 2 1.2kg boneless lamb shoulders (fat trimmed, cut into 5cm chunks)
  • 1 tbsp turmeric
  • 2 tbsp garam masala
  • 1 tbsp Indian curry powder
  • 1 tbsp ground cumin
  • 2 tsp sea salt
  • 2 tsp black pepper (freshly ground)
  • 1/4 cup extra virgin olive oil
  • 2 medium onions (sliced)
  • 2 tsp black or yellow mustard seeds
  • 2 tsp cumin seeds
  • 2 medium tomatoes (chopped)
  • 3 garlic cloves (crushed)
  • 1 tsp ginger (finely grated)
  • 1  red chilli (finely chopped)
  • 1 cup water
  • 4 cardamom pods (crushed)
  • 2 star anise

Rice pilaf

  • 2 tbsp olive oil
  • 1 medium onion (chopped)
  • 2 cups basmati rice (washed until water runs clear)
  • 1/4 cup pine nuts
  • 4 cups water
  • 1 1/2 tsp sea salt
  • 1 bunch coriander (chopped, to serve)

  1. Place lamb pieces in a large bowl. In a small bowl combine turmeric, garam marsala, curry powder, cumin, salt and pepper; add to lamb and mix well. Cover and refrigerate for 1 hour.

  2. Preheat the oven to 140°C on conventional (top and bottom) heat. Place a large, heavy-based saucepan or Dutch oven over medium heat; add oil and onion; cook, stirring occasionally, until golden. Add mustard seeds and cumin seeds and sauté for 5 minutes. Add lamb, tomato, garlic, ginger and chilli to the pan; stir on a medium high heat for 5 minutes. Add water, cardamom pods and star anise, and stir well; cover with lid; place in the oven and cook for 3 hours. When the lamb has cooked for 2½ hours, prepare the rice.

  3. Place oil in a medium ovenproof saucepan over medium heat; add onion and cook just until tender; add rice and pine nuts; cook for 5 minutes, stirring constantly. Add water and extra salt and stir well. Bring to the boil and stir; remove from heat, cover with a lid and transfer to the oven alongside lamb. Cook for 25 minutes. Remove from the oven along with the lamb; allow rice to rest, covered, for 10 minutes. Add coriander to the curry and stir through.

  4. To serve, fluff up the rice with a fork and serve with curry.

Using a Dutch oven (cast iron pot), ensures even cooking, retaining the heat, without losing too much liquid. For a more authentic flavour, substitute extra virgin olive oil with ghee. Ghee is a type of clarified butter. It’s more concentrated in fat than butter, as its water and milk solids have been removed. It has a rich flavour. If you wish, potatoes can be added to the dish. Cut into chunks and add to the curry before cooking. A refreshing accompaniment to this dish would be a raita made with yoghurt, cucumber and mint.

Cleo says: “This curry really captures the essence of warm winter cooking. The aromas created by the cooking and the flavours were amazing. Not to mention the pilaf, which was the perfect accompaniment.”

Main Course
curry, hearty, lamb, rice
Categories
Interiors Addict Recipes

Foodie Friday: Cashew, coconut & lime curry 

Today’s recipe is by Kathryn Bamford from The Wholefoods Refillery. If you’ve met Kat, you’ve probably already heard her bang on about just how yummy this is. It’s also super easy to make so it’s always on weekly rotation at her place. You can 20% off your first order with the code JEN20.

Cashew, coconut & lime curry

This quick & easy curry from The Wholefoods Refillery is the perfect mid-week meal the whole family will love!

  • 1 cup The Wholefoods Refillery Cashew Coconut Butter
  • 400 ml coconut cream
  • 3 tbs The Wholefoods Refillery Organic Chicken Broth
  • 2 tbs coconut oil
  • 1 lime (juiced)
  • 2 cloves garlic (minced)
  • 1 brown onion (sliced)
  • 1 carrot (sliced)
  • ½ cauliflower head
  • 1 broccoli (florets)
  • 180 g mushrooms (sliced)
  • 2 cups boiling water
  • Bean sprouts (to serve)
  • Coriander (to serve)
  • Lime wedges (to serve)
  1. Heat the coconut oil in a large saucepan or wok, add coconut oil and turn to a medium-high heat.
  2. Add the garlic, onion and sauté for two minutes.
  3. Reduce the heat to medium and add cashew coconut butter into the pan, stirring and breaking down the nut butter. Add in coconut cream, boiling water, carrot, cauliflower, broccoli and mushrooms. Stir well, cook for 15 or so minutes.
  4. Once cooked, serve with bean sprouts, coriander and lime wedge.
  • If you’re serving this with rice, put a pot on before you start cooking the curry so it’s ready in time.
  • Cauliflower rice also makes a great side.
  • If you’re adding meat, do this with step one, cook meat until lightly browned/ sealed and then move onto next step.
Dinner
Asian fusion
curry, healthy, vegetarian
Categories
Recipes

Foodie Friday: Immune boosting curry

Foodie FridayA delicious homemade curry made from an age-old curry paste recipe combined with coconut milk, mushrooms, zucchini, bok choy and prawns topped with fresh chilli and coriander leaves.

Clinical nutritionist and recipe creator Rosie Eyre says: “This is the most delicious curry. It is due to making the curry sauce from scratch. This does actually sound quite scary to do this. You have to trust me, it is so easy to make. This whole dish took me 22 minutes from start to finish. Meaning it is the most easy dish to whip together any day or night of the week. Make a big batch for meal prep and have throughout the week or freeze some and take out for later. The lovely thing about this dish is you do not need to stick to prawns; you can use just a selection of vegetables, tofu, chicken thigh, fish etc. Make it vegetarian, pescatarian, vegan or omnivore.”

Serves 2-to-3 

Ingredients

For the curry paste:
1 small red onion, peeled and quartered
2 thumbs fresh turmeric or 1 tsp powder
4 thumbs of fresh ginger
1/2-1 whole red chilli (optional)
4 kaffir lime leaves
1 tsp curry powder
1 bunch coriander stalks (saves leaves to serve)
1 fresh lime, juiced
2 tbsp olive oil
1 tsp soy or tamari sauce

For the curry:
1 red onion, finely sliced
1 zucchini, sliced into half moons
150g mushrooms, sliced
400ml coconut milk (good quality brand)
1 bunch bok choy or Asian greens, roughly chopped (include stalks)
300g prawns (or tofu, chicken thigh (chopped into 2cm cubes), extra vegetables)
1 tbsp brown sugar/honey/coconut syrup
1 tbsp soy or tamari sauce

To serve:
handful of coriander leaves
1 fresh lime
1 cup cooked rice/noodles or

Method

    1. Prep all of your ingredients first. In a food processor or blender add all of the curry paste ingredients and blitz until really smooth.
    2. Heat a large frying pan over medium-high heat, add a good drizzle of olive oil, once hot add onion and fry for 2-4 minutes until soft and fragrant. Turn heat down to medium heat.
    3. Add curry paste and let it cook for 2-4 minutes until all ingredients are fragrant.
    4. Add in mushrooms to pan and toss to coat in paste for 2 minutes.
    5. Add coconut milk, stir well and bring to a simmering boil. Then add zucchini and cook for 1-to-2 minutes.
    6. Add prawns (or protein of choice), 1 tbsp brown sugar and 1 tbsp soy sauce, stir well, bring to boil then down to a simmer until protein is cooked through. Stir through bok choy for 1-2 minutes until wilted.
    7. Serve with coriander leaves and fresh lime.

Categories
Recipes

Foodie Friday: Thai prawn red curry

Foodie Friday

Today’s recipe from AYAM is perfect for those chilly evenings in!

Serves: 4 | Prep: 15 min | Cook: 10 min

Ingredients

1 tablespoon olive oil

1kg medium green prawns, peeled, deveined, leaving tails intact

3 tablespoons AYAM™ Thai Red Curry Paste

270ml AYAM™ Pure Coconut Cream

2 tablespoons fresh lime juice

1 tablespoon grated palm sugar

2 kaffir lime leaves (optional)

1/4 cup (60ml) water

1/2 cup fresh coriander leaves

Method

  1. Heat 1 tablespoon olive oil in a frying pan over a high heat. Add 1kg medium green prawns, peeled, deveined, leaving tails intact and cook for 2-3 minutes or until cooked through. Reduce the heat to medium.
  2. Add 3 tablespoons of AYAM™ Thai Red Curry Paste, 270ml AYAM™ Pure Coconut Cream, 2 tablespoons fresh lime juice, 1 tablespoon grated palm sugar, 2 kaffir lime leaves (optional) and 1/4 cup (60ml) water to the pan. Cook for 5 minutes.
  3. Add prawns, stir until heated.
  4. Stir in 1/2 cup fresh coriander leaves.
  5. Serve with steamed rice.

More recipes