Trinity
28-06-2006, 01:11 PM
I used to not like Gordon Ramsay, thought he was foul-mouthed, arrogant, self-absorbed chef............he is all that but he has that little twinkle in his eye - he could rub my pork loins anyday!
Last week he raided a student flat and found they ate nothing but Pot Noodles (yuk, yuk, yuk), they even had them frozen in their freezer and pizzas. He made them a delicious Malaysian Curry and I know it's delicious as I made it last night! It was just amazing - here is the recipe go on give it a try. If you have a food processer this so simple to make and if you make it for a dinner party, your will have your guests drooling for more!
Malaysian chicken curry
Ingredients
6 servings
Curry paste
5 garlic cloves, peeled and roughly chopped
4-5 long red chillies, trimmed, deseeded and roughly chopped
3 lemon grass stalks, trimmed, outer leaves removed and thinly sliced
5cm piece fresh root ginger, peeled and chopped
4 large shallots, peeled and chopped
1 tsp ground turmeric
2-3 tbsp groundnut oil
Curry
1kg chicken thighs
2 tbsp groundnut oil
2 onions, peeled and thinly sliced
sea salt and freshly ground black pepper
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400ml coconut milk
100ml chicken stock
1 tsp palm sugar (or soft brown sugar)
2 tbsp light soy sauce
2 tbsp fish sauce
400g green beans, trimmed and cut into 5cm lengths
handful of coriander leaves, roughly torn
Coconut rice
300g jasmine, Thai fragrant or other long grain rice
200ml coconut milk
5cm piece of fresh ginger, peeled
pinch of sea salt
Method
First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30-40 minutes until the chicken is tender.
For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5-10 minutes. Fluff the rice with a fork and serve while still hot.
Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3-4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.
Last week he raided a student flat and found they ate nothing but Pot Noodles (yuk, yuk, yuk), they even had them frozen in their freezer and pizzas. He made them a delicious Malaysian Curry and I know it's delicious as I made it last night! It was just amazing - here is the recipe go on give it a try. If you have a food processer this so simple to make and if you make it for a dinner party, your will have your guests drooling for more!
Malaysian chicken curry
Ingredients
6 servings
Curry paste
5 garlic cloves, peeled and roughly chopped
4-5 long red chillies, trimmed, deseeded and roughly chopped
3 lemon grass stalks, trimmed, outer leaves removed and thinly sliced
5cm piece fresh root ginger, peeled and chopped
4 large shallots, peeled and chopped
1 tsp ground turmeric
2-3 tbsp groundnut oil
Curry
1kg chicken thighs
2 tbsp groundnut oil
2 onions, peeled and thinly sliced
sea salt and freshly ground black pepper
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400ml coconut milk
100ml chicken stock
1 tsp palm sugar (or soft brown sugar)
2 tbsp light soy sauce
2 tbsp fish sauce
400g green beans, trimmed and cut into 5cm lengths
handful of coriander leaves, roughly torn
Coconut rice
300g jasmine, Thai fragrant or other long grain rice
200ml coconut milk
5cm piece of fresh ginger, peeled
pinch of sea salt
Method
First make the curry paste. Put the garlic, chillies, lemon grass, ginger, shallots and turmeric in a food processor and whiz to a paste. With the motor running, trickle in a little groundnut oil and blend well, scraping the sides of the processor several times. (Or you can pound the ingredients together in batches using a pestle and mortar).
To make the curry, cut the chicken into bite-sized pieces. Heat the groundnut oil in a large cast iron casserole or heavy-based pan. Tip in the curry paste and stir over a medium heat for a few minutes until fragrant. Add the onions and cook, stirring frequently, for 5 minutes until they are beginning to soften.
Season the chicken pieces with salt and pepper. Add to the pan and stir to coat them in the spice paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for 30-40 minutes until the chicken is tender.
For the rice, rinse the grains in cold water to get rid of any excess starch. Drain and tip into a heavy-based pan. Add the rest of the ingredients with 200ml water, stir well and bring to the boil, then reduce the heat to a simmer. Cover and gently simmer for 10 minutes. Leaving the lid on, remove the pan from the heat and leave to stand for 5-10 minutes. Fluff the rice with a fork and serve while still hot.
Skim off any excess oil on the surface of the curry. Taste and adjust the seasoning. Tip in the beans, put the lid on and cook for another 3-4 minutes until the beans are tender. Scatter the coriander leaves over the curry and serve with the coconut rice.