Tag Archives: curry

Thai Green Curry with Chicken

14 Mar

Dinner was tasty tonight, so I thought I would share the recipe for this easy Thai Green Curry.

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That photo is not even “styled”, you know? I plated up, and it just looked that awesome. I snapped a quick shot on my phone, just in case it tasted any good. And it did that too. πŸ™‚ I didn’t have any Thai basil in the house (it’s an aniseed flavored purplish coloured basil) so I left that out. And despite usually enjoying spicy food I also left out the green chilli too. We served it with rice (it’s hiding underneath the curry), and it was delicious just like that!

Enjoy.

This recipe is fromΒ The Australian Woman’s Weekly: The Complete Book of Modern Asian

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Lamb Korma that will make you nod your head.

6 Mar

There is not much that will quieten me down. I’m a talker. I talk a lot. I talk in my sleep, I talk under water and I know its uncouth, but I definitely talk when I’m eating. But – if you ever see me close my mouth while chewing, point calmly and repeatedly at my plate (This thing! This thing right here!!), and nod my head up and down, you know you’re on a good thing.
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My brother in law passed up the offer to come over for dinner last night. Silly, silly bro-in-law. Haha! Because I found a Korma that had me exclaim out loud, “I’ll never get take away Indian again!” And while that of course was probably a hyperbole or just plain untrue, this Lamb Korma was easy, and stop-the-press kind of tasty. Seriously, make this. Make it this week. πŸ™‚

Tip of the week: Unless you are fancy (ooh la la) and have bought blanched almonds, you’ll need to remove the skins of normal almonds before you grind them up. Blanching almonds is easy. Put them in boiling water for 60seconds (ONLY!), drain them into a strainer and rinse them under cold water, pat dry with paper towel. Squeeze one end of the almond and it will shoot out of its skin happily. It will also shoot across the room if you are pointing it haphazardly around. You have been warned. πŸ˜‰

We served this with rice, papadums and flatbread. And the yoghurt went really well with it. Even my husband, who is not a fan of yoghurt at all, ate quite a bit with his dinner. Enjoy!! πŸ™‚

By the way:Β When you read the recipe below, it calls for “Ghee”. Ghee is clarified butter. You know when you melt butter, and there is a clear part and a cloudy part? Ghee is a whole jar of the clear part only, which you can buy in the “Indian section” of your supermarket. (You get the Korma paste in that section too.) BUT – You could use oil or butter instead and it wouldn’t make that much difference at all.

This recipe is from The Australian Woman’s Weekly: The Complete book of Modern Asian recipe book.

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Butter Chicken Curry

14 Feb

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This is one of those delicious dinners that you really don’t want to show the recipe to the people you make it for. There is no pretending that this is a healthy dinner, it is BUTTER chicken after all. It is, however, gosh darn tasty and it’s really pretty easy. You do need to be organised with the marinading before hand though, but after that it’s pretty much a one bowl wonder. Try not to let the list of ingredients intimidate. Half of them are thrown in a bowl to marinade the chicken, the other half are thrown in a pot to bubble away in.

Tip of the day: My sister-in-law wanted to make this, but didn’t have all the spices. She was over at our place anyway, so I just quickly popped one “measure” of all the needed spices in a ziplock bag for her. It gave me an idea for the future. So last night when I was making this for dinner, I kept a small ziplock bag nearby, labeled “Butter Chicken marinade spices”. As I was putting teaspoons of spices into the bowl, I put equal amounts into the bag. I’m hoping that being able to pull this pre-prepared spice bag from the pantry will make the process even quicker for next time. Fingers crossed. πŸ™‚

We serve this with rice, nann bread and/or papadums.

Another quick tip: Spread papadums out on a dinner plate, pop it in the microwave for 30 seconds – 1 minute, no oil needed. Done. πŸ™‚

This recipe is from TheΒ Australian Women’s Weekly Cookbooks: COOK

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