Thai Green Chicken Curry

I was lucky enough to travel around Thailand a few years ago, and as I LOVE Thai food I decided to visit a cookery school. There they taught us how to make authentic Thai curry pastes and curries and we got to pick out all of our fresh ingredients from the local markets, it was a such and amazing experience.

This was one of the recipes, it seriously is one of the best green curries I have eaten. It is so fresh in taste. As some Thai ingredients are not readily available to us I have adapted the recipe using spices that you may be more likely to get hold of.

Paste Ingredients

Ingredients

Paste

1 tsp coriander seeds

½ tsp cumin seeds

3 shallots

2 large cloves of garlic

2” chunk of fresh galangal (use ginger if you can’t find this)

3 large green chillies or 6 small birds eye

20g anchovies

1 lemongrass stalk; lower third only

20g coriander; stalks only

½ tsp grated nutmeg

½ tsp turmeric powder

zest of a lime

juice of half a lime

1 tsp black peppercorns

Curry

400g tin of coconut milk

2 shallots; sliced

1 lemongrass stalk

2 slices of fresh galangal

optional red chilli

chicken breast 1 small piece per person; sliced into strips

1 tsp sugar

2 tbsp. desiccated coconut

1 tsp fish sauce

2 tsp light soy sauce

150g bamboo shoots, I like to slice them into thinner strips

2/3 dried lime leaves

30g fresh coriander; chopped

Method

To make the paste, dry fry the cumin and coriander seeds then crush into a powder with a pestle and mortar then pop these and the rest of the ingredients into a hand blender and blitz up to be a paste.

Open the tin of coconut milk, what you want is the watery liquid part for now, save the cream for later. It may help to pop the tin in the fridge before opening. Pour this liquid into a wok or deep frying pan, on a high heat reduce this until it becomes an oil. It will happen so stick with it.

Once it forms an oil add the shallots and cook for a few minutes until they soften.

Add the lemongrass, galangal, whole red chilli, cook for 2 minutes more then add 2 tablespoons of the paste.

Fry this for a few more minutes then add you chicken. Coat the chicken in all of the paste, and once the outside of the chicken turns white add the rest of the tin of coconut milk, the sugar and the desiccated coconut. Stir well add a little water if it is too thick. Add the fish sauce and the soy, taste and add a little salt if needed. At this point you can add more chilli if you would prefer it hotter.

Add the bamboo shoots and the lime leaves.

Cook this until the chicken is cooked, then stir in the fresh coriander.

Serve with rice and an extra sprinkle of coriander and desiccated coconut.

Enjoy xxx

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by Lulu Lemon and Lace

Ingredients

1 tsp coriander seeds

½ tsp cumin seeds

3 shallots

2 large cloves of garlic

2” chunk of fresh galangal (use ginger if you can’t find this)

3 large green chillies or 6 small birds eye

20g anchovies

1 lemongrass stalk; lower third only

20g coriander; stalks only

½ tsp grated nutmeg

½ tsp turmeric powder

zest of a lime

juice of half a lime

1 tsp black peppercorns

Curry

400g tin of coconut milk

2 shallots; sliced

1 lemongrass stalk

2 slices of fresh galangal

optional red chilli

chicken breast 1 small piece per person; sliced into strips

1 tsp sugar

2 tbsp. desiccated coconut

1 tsp fish sauce

2 tsp light soy sauce

150g bamboo shoots, I like to slice them into thinner strips

2/3 dried lime leaves

30g fresh coriander; chopped

Method

To make the paste, dry fry the cumin and coriander seeds then crush into a powder with a pestle and mortar then pop these and the rest of the ingredients into a hand blender and blitz up to be a paste.

Open the tin of coconut milk, what you want is the watery liquid part for now, save the cream for later. It may help to pop the tin in the fridge before opening. Pour this liquid into a wok or deep frying pan, on a high heat reduce this until it becomes an oil. It will happen so stick with it.

Once it forms an oil add the shallots and cook for a few minutes until they soften.

Add the lemongrass, galangal, whole red chilli, cook for 2 minutes more then add 2 tablespoons of the paste.

Fry this for a few more minutes then add you chicken. Coat the chicken in all of the paste, and once the outside of the chicken turns white add the rest of the tin of coconut milk, the sugar and the desiccated coconut. Stir well add a little water if it is too thick. Add the fish sauce and the soy, taste and add a little salt if needed. At this point you can add more chilli if you would prefer it hotter.

Add the bamboo shoots and the lime leaves.

Cook this until the chicken is cooked, then stir in the fresh coriander.

Serve with rice and an extra sprinkle of coriander and desiccated coconut.

Lulu xxx

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Shakshuka

This is a middle eastern dish with tomatoes and eggs, in Arabic the word ‘shakshuka’ means ‘mixture’ Often eaten as breakfast as it has the eggs in, but also is a staple dinner meal all over the middle east.  I first tasted this dish in an Israeli cafe in Philadelphia and instantly fell in love, it is a great brunch recipe, and a good filling vegetarian dish.

Ingredients

(serves 4)

12 tomatoes

1 very large red pepper or 2 small, diced small

1 tbsp. olive oil

1 white onion, diced small

2 tsp cumin seeds

2 cloves of garlic, grated

2 tbsp. harissa paste

¼ tsp cayenne

1 ½ heap tsp paprika (pinch of smoked if you have it)

2 tbsp. tomato paste

1 heap tsp sugar (I used brown)

1 tsp salt (or to taste)

1 tsp cracked black pepper (or to taste)

Juice of ½ a lemon

eggs 2 per person

handful coriander

thick yoghurt/Labneh to drizzle over at the end

extra virgin olive oil for drizzling over

Method

Cut crossed in the tops of the tomatoes and place in hot water so you can remove the skins, dice and set aside.

Heat the olive oil in a frying pan, then gently cook the onion and pepper until soft.

Add the cumin seeds and cook for a few minutes before add the garlic, harissa, cayenne and paprika. Let this cook for a few minutes more, continue to stir. Then add the tomato paste, stir through before add the fresh tomatoes.

With a potato masher mash up the tomato in the sauce a little bit to break it up. Add the sugar, salt, pepper and lemon juice. Let this cook for 25 minutes.

This can be made in advance and reheated once you are ready to cook the eggs.

Crack eggs one at a time into a tea cup, then with a ladle make an indent in the hot sauce and gently pour in the egg into the hole, continue will all of your eggs leaving space in between.

Turn the heat to the lowest and cover the pan, let the eggs cook gently until all of the white is cooked and the yolk is runny. This should take around 10-12 minutes.

When ready serve with a sprinkle of coriander leaves, some dollops of the yoghurt/Labneh ad a drizzle of extra virgin olive oil. Serve with bread.

Enjoy

Lulu xxx

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Shakshuka

  • Servings: 4
  • Difficulty: easy
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by Lulu Lemon and Lace

Ingredients

(serves 4)

12 tomatoes

1 very large red pepper or 2 small, diced small

1 tbsp. olive oil

1 white onion, diced small

2 tsp cumin seeds

2 cloves of garlic, grated

2 tbsp. harissa paste

¼ tsp cayenne

1 ½ heap tsp paprika (pinch of smoked if you have it)

2 tbsp. tomato paste

1 heap tsp sugar (I used brown)

1 tsp salt (or to taste)

1 tsp cracked black pepper (or to taste)

Juice of ½ a lemon

eggs 2 per person

handful coriander

thick yoghurt/Labneh to drizzle over at the end

extra virgin olive oil for drizzling over

Method

Cut crossed in the tops of the tomatoes and place in hot water so you can remove the skins, dice and set aside.

Heat the olive oil in a frying pan, then gently cook the onion and pepper until soft. Add the cumin seeds and cook for a few minutes before add the garlic, harissa, cayenne and paprika. Let this cook for a few minutes more, continue to stir. Then add the tomato paste, stir through before add the fresh tomatoes.

With a potato masher mash up the tomato in the sauce a little bit to break it up. Add the sugar, salt, pepper and lemon juice. Let this cook for 25 minutes.

This can be made in advance and reheated once you are ready to cook the eggs.

Crack eggs one at a time into a tea cup, then with a ladle make an indent in the hot sauce and gently pour in the egg into the hole, continue will all of your eggs leaving space in between.

Turn the heat to the lowest and cover the pan, let the eggs cook gently until all of the white is cooked and the yolk is runny. This should take around 10-12 minutes.

When ready serve with a sprinkle of coriander leaves, some dollops of the yoghurt/Labneh ad a drizzle of extra virgin olive oil. Serve with bread.

Lulu xxx

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Sticky Lamb with Pomegranate and Date molasses

These chops have a toffee taste to them, inspired by Moroccan flavours such as dates, nutmeg, cinnamon and pomegranate which works so well with Lamb.

Cook the meat slowly at first so the chops are very tender then crisp up toward the end of cooking for a sticky toffee finger licking treat.

Ingredients

Lamb chops; 3 per person depending on the size

2 pomegranates

½ cup white sugar

½ cup of lemon juice

100g dates, de-seeded

4 cloves of garlic

1” chunk of ginger; grated

2 red chillies de-seeded

¼ tsp grated nutmeg

½ tsp cinnamon powder

1 tsp paprika

2 tsp cumin

2 tsp coriander

1 tsp sea salt

10g fresh mint, plus extra for decoration

1tbsp soft brown sugar

Method

Pomegranate molasses; remove the seeds from the fruit, reserve some for decoration and blitz the rest up to be a juice. Push through a sieve so you are left with juice only. Heat this juice in a pan with the juice of half a lemon and the white sugar.  Let the sugar dissolve and reduce a little then set aside.

Date molasses; place the dates in a pan with enough water to just cover them. Boil for ten minutes then empty into a blender and blitz to be a thick paste. Set aside.

Blitz the garlic, ginger, chilli and mint up with be a paste then mix this with the date molasses and then a 2/3 tbsp. of the pomegranate molasses. Add the rest of the spices, the salt and the brown sugar. Taste this mixture it should be sweet and toffee tasting.

Add this marinade with the lamb in an oven dish and marinade for a couple of hours in the fridge.

Heat the oven to the highest setting, place the lamb in the hot oven covered with foil. Cook for 15 minutes then reduce the heat to 170 degrees for an hour.  Then remove the foil turn the heat back up and cook until the lamb is crispy on the edges.

Serve on its own or with sliced butternut squash and salad. Sprinkle over the extra mint and pomegranates for decoration.

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Sticky Lamb with Pomegranate and Date molasses

by Lululemonandlace

Ingredients

Lamb chops; 3 per person depending on the size

2 pomegranates

½ cup white sugar

½ cup of lemon juice

100g dates, de-seeded

4 cloves of garlic

1” chunk of ginger; grated

2 red chillies de-seeded

¼ tsp grated nutmeg

½ tsp cinnamon powder

1 tsp paprika

2 tsp cumin

2 tsp coriander

1 tsp sea salt

10g fresh mint, plus extra for decoration

1tbsp soft brown sugar

Method

Pomegranate molasses; remove the seeds from the fruit, reserve some for decoration and blitz the rest up to be a juice. Push through a sieve so you are left with juice only. Heat this juice in a pan with the juice of half a lemon and the white sugar.  Let the sugar dissolve and reduce a little then set aside.

Date molasses; place the dates in a pan with enough water to just cover them. Boil for ten minutes then empty into a blender and blitz to be a thick paste. Set aside.

Blitz the garlic, ginger, chilli and mint up with be a paste then mix this with the date molasses and then a 2/3 tbsp. of the pomegranate molasses. Add the rest of the spices, the salt and the brown sugar. Taste this mixture it should be sweet and toffee tasting.

Add this marinade with the lamb in an oven dish and marinade for a couple of hours in the fridge.

Heat the oven to the highest setting, place the lamb in the hot oven covered with foil. Cook for 15 minutes then reduce the heat to 170 degrees for an hour.  Then remove the foil turn the heat back up and cook until the lamb is crispy on the edges.

Serve on its own or with sliced butternut squash and salad. Sprinkle over the extra mint and pomegranates for decoration.

Spaghetti alla Puttanesca….Tarts Spaghetti!!

Throw back!!!

Here is the recipe for my ‘tarts’ spaghetti. My Aunt made this for me originally a few years ago and I loved it.

Puttana literally translates to ‘whore’ so I guess this is why it is known as tarts spaghetti. When you research online the meaning there is so many different variations but most say it is because courtesans would make this dish as it was quick and simple, and the smell would lure customers in from the streets. I don’t know if this is true but I do know that it tastes amazing.

The flavours are tangy and unusual for pasta with anchovies seasoning the dish and capers which have the sourness, a little hint of chilli brings the whole dish together.

Its so easy to make and a quick dinner but also extremely moreish and tasty. Continue reading

Juicy’s Jamaican Chicken Curry with Rice and Beans

Happy Sunday Folks,

Wondering what to cook this afternoon?  Why not try this Jamaican style curry, it is very tasty and warming, forget your Sunday roast have a full chicken cooking in a curry!!  You do not need to use the bishop crown chillies, any hot chilli will do!!

Lulu xxx

Juicy’s Jamaican Chicken Curry

Serves 4

IMG_4730

Ingredients:

5 Cloves Garlic

3″ Chunk Ginger

1 Onion Sliced

4 Red Pedron Peppers (can use 1 large red pepper) Sliced

IMG_4745

2 Bishops Crown Chillies (try a Habanero Pepper or 1 Scotch Bonnet if you cannot get hold of the bishop crowns)

IMG_4600

Bishop Crown Chilli

1/2 pint Chicken stock

3 tbsp Oil (I used sunflower)

500ml Coconut Milk

1 Full Chicken

Fresh Thyme large handful

Fresh Coriander (Cilantro) handful chopped

1 Lemon

Salt

3 Small Potatoes

2 tsp White Sugar

1″ Chunk Creamed Coconut Block

IMG_4885

Jamaican Spices:

1 tbsp of:

Cumin Seeds

Coriander Seeds

Fenugreek Seeds

All Spice Powder/berries ( I used berries)

Black Peppercorns

Black Mustard Seeds

1/2 tbsp Turmeric

3 Star Anise

Method:

First make your spice powder, place all of the seeds, the all spice berries, 2 of the star anise and the peppercorns in a frying pan and dry fry until you smell an aroma.

Then place straight into a hand blender along with the turmeric and the all spice powder; if using,  blitz to a powder.  If you have no blender then crush in a pestle and mortar.  Set aside.

8

Next prepare your Chicken. Here in Spain you can buy a whole chicken already chopped up into pieces, they chop it so each piece still has some bone on it, even the breast…. which is great as it keeps it moist. You could ask your butcher to prepare this for you. I removed the skin too as it can make your curry oily.

Season the chicken really well with lots of salt and pepper.

Add the oil to a deep pan and brown the chicken in batches then remove and set aside.

Add the onions and sliced peppers to the pan and fry on medium heat until softened.

IMG_4748

While this is cooking blitz up the garlic, ginger and chillies in a hand blender.

Add this to the pan.  Cook for 2 more minutes.

Add thyme leaves from about 5/6 sprigs  and 3/4 whole sprigs, then the spice powder.

5

Then squeeze in the juice of the lemon.

Keep stirring as you go.

Now add the chicken back into the pan and coat it in all of the spices.

Pour in the chicken stock.

4

Stir well. Then pour in the coconut milk.

3

Add the sugar and the creamed coconut block and the extra star anise.

2

Cover the pan and let it simmer away for 20 minutes.

Cut the potatoes into thin wedges.

IMG_4750

After the chicken has cooked for 20 minutes add these potatoes to the pan.

1

Taste the juice, season if needed.

Cook until the potatoes are nice and soft and almost falling apart. This would be around 20 minutes more.

Once the potatoes are cooked add in the coriander.

img_6720

img_6711

Ready!!

Rice and Beans

Ingredients

1 cup Basmati Rice

2 cups hot Chicken stock

1/2 White Onion sliced

2 tbsp Sunflower Oil

2 cloves Garlic grated

1″ chunk Ginger grated

2″ chunk Creamed Coconut grated

1 1/2 tsp Salt

1/2 tin Kidney Beans

Method

Heat the oil in a pan and add in the onions, cook until browned, then add in the ginger, garlic and salt. Cook for another 2 minutes.

Add in the creamed coconut and the rice and cook for another few minutes coating the rice with the flavourings.

Keeping the heat high pour in the chicken stock, and the kidney beans. Stir well, then place a tight-fitting lid on the pan and turn the heat to the lowest.

Simmer this for 20 minutes, DO NOT REMOVE THE LID DURING THIS TIME.

After 20 minutes turn off the heat and still keeping the lid on let it stand for another 10 minutes.

Fluff up with a fork, it should be a moist rice, with a great coconut taste. Serve with the curry.

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Enjoy

Love Lulu xxx

❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤

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Juicy's Jamaican Chicken Curry with Rice and Beans

  • Servings: 4/5
  • Difficulty: easy
  • Print

img_6720

by LuluLemonandLace

Ingredients:

5 Cloves Garlic

3″ Chunk Ginger

1 Onion Sliced

4 Red Pedron Peppers (can use 1 large red pepper) Sliced

2 Bishops Crown Chillies (try a Habanero Pepper or 1 Scotch Bonnet if you cannot get hold of the bishop crowns)

1/2 pint Chicken stock

3 tbsp Oil (I used sunflower)

500ml Coconut Milk

1 Full Chicken

Fresh Thyme large handful

Fresh Coriander (Cilantro) handful chopped

1 Lemon

Salt

3 Small Potatoes

2 tsp White Sugar

1″ Chunk Creamed Coconut Block

Jamaican Spices:

1 tbsp of:

Cumin Seeds

Coriander Seeds

Fenugreek Seeds

All Spice Powder

Black Peppercorns

Black Mustard Seeds

1/2 tbsp Turmeric

3 Star Anise

Method:

First make your spice powder, place all of the seeds, the all spice berries, 2 of the star anise and the peppercorns in a frying pan and dry fry until you smell an aroma. Then place straight into a hand blender along with the turmeric and the all spice powder; if using,  blitz to a powder.  If you have no blender then crush in a pestle and mortar.  Set aside.

Next prepare your Chicken. Here in Spain you can buy a whole chicken already chopped up into pieces, they chop it so each piece still has some bone on it, even the breast…. which is great as it keeps it moist. You could ask your butcher to prepare this for you. I removed the skin too as it can make your curry oily. Season the chicken really well with lots of salt and pepper.

Add the oil to a deep pan and brown the chicken in batches then remove and set aside.

Add the onions and sliced peppers to the pan and fry on medium heat until softened.

While this is cooking blitz up the garlic, ginger and chillies in a hand blender. Add this to the pan. Cook for 2 more minutes.

Add thyme leaves from about 5/6 sprigs  and 3/4 whole sprigs, then the spice powder.

Then squeeze in the juice of the lemon. Keep stirring as you go.

Now add the chicken back into the pan and coat it in all of the spices.

Pour in the chicken stock. Stir well. Then pour in the coconut milk.

Add the sugar and the creamed coconut block and the extra star anise.

Cover the pan and let it simmer away for 20 minutes.

Cut the potatoes into thin wedges.

After the chicken has cooked for 20 minutes add these potatoes to the pan. Taste the juice, season if needed.

Cook until the potatoes are nice and soft and almost falling apart. This would be around 25 minutes more.

Once the potatoes are cooked add in the coriander.

Ready!!

Rice and Beans

Ingredients

1 cup Basmati Rice

2 cups hot Chicken stock

1/2 White Onion sliced

2 tbsp Sunflower Oil

2 cloves Garlic grated

1″ chunk Ginger grated

2″ chunk Creamed Coconut grated

1 1/2 tsp Salt

1/2 tin Kidney Beans

Method

Heat the oil in a pan and add in the onions, cook until browned, then add in the ginger, garlic and salt. Cook for another 2 minutes. Add in the creamed coconut and the rice and cook for another few minutes coating the rice with the flavourings.

Keeping the heat high pour in the chicken stock, and the kidney beans. Stir well, then place a tight-fitting lid on the pan and turn the heat to the lowest.

Simmer this for 20 minutes, DO NOT REMOVE THE LID DURING THIS TIME.

After 20 minutes turn off the heat and still keeping the lid on let it stand for another 10 minutes.

Fluff up with a fork, it should be a moist rice. Serve with the curry.

Lulu xxx

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