Thai Green Beef Curry

Thai Green Curry - Beef

Thai green curry is a very versatile dish, able to accommodate beef, chicken, shrimp, even vegetarian (it’s great with asparagus!). The recipe will vary depending on who you ask; below is the recipe from Annie Bell’s Gorgeous Suppers, but feel free to play around with the flavours to suit your tastes.

Ingredients:

• 400g beef schnitzel (or other fast-cooking cut), sliced into finger-length strips
•4 tablespoons groundnut or vegetable oil
• 8 spring onions, sliced
• 2 garlic cloves, peeled and sliced
• 2 tablespoons Thai green curry paste
• 425ml beef or chicken stock
• 2 x 400ml cans coconut milk
• 6 lime leaves
• 4 whole chillies
• 200g shelled peas (fresh or frozen)
• 3 tablespoons fish sauce
• 1 tablespoon caster sugar
• Fresh basil leaves
• Fresh coriander leaves
• Cooked rice and lime wedges to serve

Method:

• Heat half the oil in a large frying pan over high heat and brown the beef in several batches, seasoning it with salt, removing it to a bowl as you go.
• Heat the remaining oil in a large casserole or saucepan over a medium-low heat, and cook the spring onions and garlic for a few minutes until they soften.
• Stir in the curry paste and cook for 1 minute longer, then add the stock, one of the cans of coconut milk, lime leaves, and chillies. Bring to the boil over a high heat, then simmer over a low heat for 10 minutes.
• You can prepare the recipe to this point in advance and finish cooking it for 10 minutes before you want to eat. Cook the rice at this point too.
• Bring the sauce back to the boil over a medium heat, add the beef and peas and simmer for 5 minutes. Stir the remaining tin of coconut milk, the fish sauce, sugar and herbs into the curry, and bring back to the boil.
• Serve the curry ladled over rice and accompany with lime wedges. You can leave in the whole chillies and lime leaves and remove them as you eat.

Thai Green Chicken Curry

Thai Green Curry - Chicken

Thai green curry is a very versatile dish, able to accommodate chicken, beef, shrimp, even vegetarian (it’s great with asparagus!). The recipe will vary depending on who you ask; below is the recipe from Annie Bell’s Gorgeous Suppers, but feel free to play around with the flavours to suit your tastes.

Ingredients:

• 6 skinned chicken breasts, sliced into finger-length strips
•4 tablespoons groundnut or vegetable oil
• 8 spring onions, sliced
• 2 garlic cloves, peeled and sliced
• 2 tablespoons Thai green curry paste
• 425ml chicken stock
• 2 x 400ml cans coconut milk
• 6 lime leaves
• 4 whole chillies
• 200g shelled peas (fresh or frozen)
• 3 tablespoons fish sauce
• 1 tablespoon caster sugar
• Fresh basil leaves
• Fresh coriander leaves
• Cooked rice and lime wedges to serve

Method:

• Heat half the oil in a large frying pan over high heat and brown the chicken in several batches, seasoning it with salt, removing it to a bowl as you go.
• Heat the remaining oil in a large casserole or saucepan over a medium-low heat, and cook the spring onions and garlic for a few minutes until they soften.
• Stir in the curry paste and cook for 1 minute longer, then add the stock, one of the cans of coconut milk, lime leaves, and chillies. Bring to the boil over a high heat, then simmer over a low heat for 10 minutes.
• You can prepare the recipe to this point in advance and finish cooking it for 10 minutes before you want to eat. Cook the rice at this point too.
• Bring the sauce back to the boil over a medium heat, add the chicken and peas and simmer for 5 minutes. Stir the remaining tin of coconut milk, the fish sauce, sugar and herbs into the curry, and bring back to the boil.
• Serve the curry ladled over rice and accompany with lime wedges. You can leave in the whole chillies and lime leaves and remove them as you eat.

Food Truck’s Butter Chicken

Butter Chicken

From “The Food Truck Cookbook”, this recipe is a healthier way to cook butter chicken (without compromising on taste). The peaches balance out the flavour of the spices but don’t give it a peachy taste, so it’s basically a hidden serving of fruit! And the yoghurt and coconut cream gives it a rich flavour without needing tonnes of butter. Delicious!

Ingredients – chicken + marinade

• 6 boneless chicken thighs, sliced into strips
• 3 tablespoons tomato purée
• 1 teaspoon mild chilli powder
• 4 tablespoons plain low-fat yoghurt

Ingredients – curry sauce

• 1 teaspoon vegetable oil
• 1 teaspoon chopped ginger
• 1 clove garlic, chopped
• 2 shallots, chopped
• 3 tablespoons curry powder
• 3 tomatoes, chopped
• 1 cup diced, peeled peaches
• 400ml lite coconut cream
• 1 cup plain low-fat yoghurt
• 3 tablespoons butter (preferably almond butter)

• Rice, to serve

Method

• Mix chicken, tomato purée, chilli powder and yoghurt together and marinate for an hour. Drain.
• Heat a heavy-based frying pan. Add chicken and brown on all sides. Set aside.
• Heat oil in the frying pan. Add ginger and garlic and stir-fry for a minute. Add shallots and cook for a further minute. Add curry powder and cook for another minute. Add tomatoes and peaches and cook for another minute.
• Add coconut cream, yoghurt and butter, and simmer for a further four minutes.
• Add cooked chicken to sauce and reheat thoroughly.

• Serve with a side of rice.

Keralan Veggie Curry

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Another of Jamie’s 15 Minute Meals (and this one really did take me about 15 minutes!). As an extra (or an alternative to the pineapple), you can boil a small, cubed potato until it’s tender and add it near the end.

Ingredients:

• Half a cauliflower
• Half a potato (optional)
• 2 tablespoons rapeseed oil
• 1 heaped teaspoon black mustard seeds
• 1 heaped teaspoon fenugreek seeds
• 1 heaped teaspoon turmeric
• Small handful of dried curry leaves (or a teaspoon of curry powder)
• 1 thumb-sized piece of ginger
• 2 cloves garlic
• 6 spring onions, trimmed
• 1 fresh red chilli
• 1 large bunch fresh coriander
• 2 ripe tomatoes
• 1 x 400g tin coconut milk
• 1 x 400g tin chickpeas
• 1 x 227g tin pineapple chunks in juice
• 1 lemon

Recommended sides:

• 1 mug (300g) basmati rice, cooked with 10 cloves and half a lemon.
• 4 poppadoms.
• Fresh mint, crushed and mixed with 3 tablespoons natural yoghurt and a squeeze of lemon juice.

Method:

• Remove the outer leaves from the cauliflower, then slice it into 1cm slices. [Put the potato on to boil if using.]
• Cook on a griddle pan on high, turning when lightly charred. Set aside. [Put rice on to cook now.]
• Pour the oil into a casserole pan (medium heat), then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.
• Place the ginger, garlic, spring onions, chilli and coriander stalks in a food processor and blend until fine, then stir into the casserole pan.
• Roughly chop and add the tomatoes.
• Pour in the coconut milk and drained chickpeas, then tip in the pineapple chunks with their juices.
• Add the griddled cauliflower (and potato if using), cover, turn the heat to high and bring to the boil. [If making the yoghurt, prepare this now. ]
• Squeeze the juice of the lemon into the curry and season to taste.
• Tear over the coriander leaves to garnish.

Beef Kofta Curry & Meatballs

Beef Kofta Curry & Meatballs

 

From Jamie’s 15 Minute Meals – an amazing book, if not a slightly misleading title. I’m sure Jamie Oliver could whip this up in 10 minutes, but the rest of us mortals take a little longer. Good planning and a well-organised kitchen certainly speed up the process of any recipe; nevertheless this did take me closer to 30 minutes than 15. It is still a great dinner, and even 30 minutes isn’t bad for a full, wholesome meal.

I must also confess that my picture looks nothing like Jamie’s (they never do) so if you have his recipe book then please don’t compare them too closely!
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Ingredients – Curry:

• 250g ready-to-eat lentils
• 1 heaped teaspoon garam masala
• 400g lean beef mince
• Salt & pepper

• Olive oil
• 3 ripe tomatoes (or half a can of tinned tomatoes)
• 1 thumb-sized piece of ginger
• 2 spring onions, trimmed
• 1 fresh red chilli
• Bunch of fresh coriander
• 1 teaspoon turmeric
• 1 teaspoon runny honey
• 2 heaped teaspoons rogan josh curry paste
• Half a 400g tin of light coconut milk

• 4 tablespons fat-free natural yoghurt, to serve
• 1 lemon

Ingredients – Sides:

• 300g wholegrain or basmati rice
• 5 cardamom pods
• Approx 200g green or yellow beans (frozen or fresh)
• Approx 200g frozen peas
• 2 uncooked poppadoms

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Method:

• Put the lentils, garam masal, mince and seasoning into a bowl, then mix and scrunch together with clean hands.
• Roll golfball-sized chunks into balls or logs.
• Heat oil in a frying pan and fry meatballs until golden.

• Put the rice into a casserole pan with two cups of boiling water and the cardamom pods. If using fresh beans add them now, or if using frozen wait until you had the peas. Prepare the curry while you wait for the rice to cook.

• Blitz the tomatoes with a food processor; add the ginger, spring onions, half the chilli, coriander stalks (keep the leaves for later), turmeric honey, curry paste and coconut milk. Process until combined, then pour into a kofta pan.
• Bring to the boil, then simmer and season to taste. Add the meatballs.

• Add the frozen greens to the rice, mix it all up and give it a few more minutes to defrost.

• Crack up the poppadoms and pop them in the microwave (800W) for a minute or two to puff up.
• Finely slice the remaining chilli and coriander leaves and scatter over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice.

Watermelon Curry

Watermelon Curry

From “The Food Truck Cookbook”, this recipe is exactly the same as the one for butter chicken, but with watermelon instead of chicken. Don’t hate it til you’ve tried it! There is a dairy-free/vegan option using hummus – see the bottom of the post for instructions.

Ingredients – watermelon + marinade

• 4 cups diced, skinless watermelon
• 3 tablespoons tomato purée
• 1 teaspoon mild chilli powder
• 4 tablespoons plain low-fat yoghurt

Ingredients – curry sauce

• 1 teaspoon vegetable oil
• 1 teaspoon chopped ginger
• 1 clove garlic, chopped
• 2 shallots, chopped
• 3 tablespoons curry powder
• 3 tomatoes, chopped
• 1 cup diced, peeled peaches
• 400ml lite coconut cream
• 1 cup plain low-fat yoghurt
• 3 tablespoons butter (preferably almond butter)

Method:

• Mix watermelon, tomato purée, chilli powder and yoghurt together and marinate for an hour.
• Heat oil in the frying pan. Add ginger and garlic and stir-fry for a minute. Add shallots and cook for a further minute. Add curry powder and cook for another minute. Add tomatoes and peaches and cook for another minute.
• Add coconut cream, yoghurt and butter, and simmer for a further four minutes.
• Add drained watermelon to sauce and reheat thoroughly.

 

To make dairy-free or vegan:

You could always substitute dairy-free yoghurt, but for a much cheaper and more readily available alternative, use hummus as follows:

• When marinating the watermelon, use a combination of 3 tablespoons of plain hummus mixed with 2 tablespoons of coconut cream.
• Add a further 4 tablespoons of hummus in place of yoghurt in the second-to-last step (when you add the coconut cream to the curry). Simmer for an extra couple of minutes to let it reduce further.