burnt toast

Alright sweethearts, it’s curry time. But before I go off on a tangent about coconut milk and why I left the religion of vegetarianism, I would like to let you in on a little secret. I love curries. No, seriously. So much as that I would choose my last supper to be curry. Preferably thali – style, with about 20 different types. Yum. But while we’re all alive with plenty of years ahead of us, let’s continue with coconut milk. I have had my fair share of bland-tasting white goopy glue labelled “Organic Super Creamy Tasty Coconut Cream”. Bull. A few years of taste-testing have lead me to the hydrated coconut milk powder from Ayam. A definite winner. You can get it pretty much everywhere in the world now. Just in case you were wondering. Up to you what you want to use, just be careful. You’re halfway to an amazing curry, so don’t wreck it.

Now, to the veggie bit. I’ve been a meat-avoider for about 17 years of my life now. The reason for this being my parents, and my child-self feeling sorry for the going-to-be slaughtered animals. I guess things have changed. A bite of chicken kebab here, a spoonful of beef lasagne there. It actually started to taste good! Mind, I’m still at the beginning stage of things. The more processed, the more the likelihood that I like it. I know, I’m ashamed about that. One day, in the distant future, you’ll see me eating a rare steak. Promise. But until then, I’ll stick to dry chicken and burgers. And much much better things of course. Like this curry.

Red Thai Chicken Curry

Serves about 4

2/3 of the red curry paste I was talking about in the previous post

500 ml chicken stock, plus more

1 box coconut milk powder (3 packets)

1 ½ red capsicums, sliced thinly

1 large carrot, cut into matchsticks

1 large handful of green beans, topped and tailed, sliced at an angle into 3
(this is so they cook at the same rate as the rest of the vegetables)

½ lime, juice, plus wedges to serve

the reserved coriander leaves

Cooked jasmine or basmati rice

5 chicken thighs, cut into 3 cm pieces, seasoned lightly

The rest of the curry paste

1 Tbsp honey

Get a nice big saucepan and start frying off the curry paste. Once it looses that raw “bite” and starts smelling quite delicious, add the chicken stock , which you have previously mixed with the coconut milk powder. This just makes it easier to dissolve. Bring to the boil. Once all the coconutty lumps have gone, take it off the flame.

Time to make start cooking the rice. I’m quite confident you know how to do this.

While the rice is bubbling away, add your chicken pieces to a frypan with a glug of oil and fry till all sides are sealed, but not cooked through. Add the paste and the honey and stir till well coated. Continue cooking, stirring occasionally, until done.

Just before serving, Reheat the curry sauce, and add the sliced vegetables. Boil for a few minutes until cooked to your liking (still lightly crunchy, in my case). Add some seasoning and the lime juice.

Get 4 big soup bowls, fill with the amazing-smelling curry, top with a little mound of rice, the tender, spice-crusted chicken and a handful of fresh coriander leaves. Serve with lime wedges.

Told you so.