Since we got back from Australia, I have needed some new cooking inspiration. I was bored to death of my old recipes. This recipe is excellent and not hard. Marion's blog has been a great discovery lately. I still can't figure out if she is australian or what, but she definitely makes asian recipes seem much attainable. Also her videos are incredible! so well made.
After making the dish Kenton said to me: "this one is for your blog". So here it is. My version is a mild variation from hers, I added potatoes and bok choy. I made this meal for 2 days and for 2 people, so 4 portions. Excellent recipe.
INGREDIENTS:
-1 tablespoon of red curry paste.
-1/2 tsp of turmeric spice.
-1 tablespoon of normal curry powder.
-1 can of coconut milk.
INGREDIENTS:-1 tablespoon of red curry paste.
-1/2 tsp of turmeric spice.
-1 tablespoon of normal curry powder.
-1 can of coconut milk.
-1 tsp of sugar.
-3 tbsp. of fish sauce.
-1 stalk of lemon grass.
-3 cups of chicken stock.
-700 grams of chicken thighs (no bones)
-700 grams of chicken thighs (no bones)
-10 small potatoes.
-some parsley.
-some bok choy.
-some lime (optional)
STEPS:
1. Add some oil to your saucepan or wok and add the red curry paste. Move it around but don't burn it!
2. Now add the turmeric and curry and stir.
3. Now add the chicken thighs and get them golden with all the spices around for 10 minutes. Cook the chicken at this stage in low heat.
4. Now add the coconut milk and the chicken stock and the lemon grass stalk, and stir well. Do not let it boil because coconut milk curdles unfortunately. Let it all come together for 10 minutes in medium heat.
5. Now add the fish sauce, the sugar, the pinch of salt.
6. Now add the boiled potatoes cut in quarters, the bok choy in small pieces and some parsley.
1. Add some oil to your saucepan or wok and add the red curry paste. Move it around but don't burn it!
2. Now add the turmeric and curry and stir.
3. Now add the chicken thighs and get them golden with all the spices around for 10 minutes. Cook the chicken at this stage in low heat.
4. Now add the coconut milk and the chicken stock and the lemon grass stalk, and stir well. Do not let it boil because coconut milk curdles unfortunately. Let it all come together for 10 minutes in medium heat.
5. Now add the fish sauce, the sugar, the pinch of salt.
6. Now add the boiled potatoes cut in quarters, the bok choy in small pieces and some parsley.
That's it. Serve in big bowls. Wow this curry is very very good. I was very impressed. It is a bit like laksa but not as intense. A perfect winter meal with potatoes. Yum!
Pics: Singapore, eating laksa.
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