Tag: Curry

Thai green chicken curry recipe

This is a follow up from the last post (Thai green curry paste)

I love the distinct flavour of a Thai curry, get one up on the takeaways with this fairly simple recipe, let’s get to it!

Ingredients (serves 6-8)

  • 500-800g of diced chicken, white or brown meat is fine
  • 1 tin of coconut milk (about 400g)
  • 1 large onion or 2 medium finely diced
  • 2 limes
  • 200-300g mangetout, or sliced green beans
  • 2-4 tbsp thai fish sauce
  • 1-2 tbsp light soy sauce
  • 2-4 tbsp green Thai curry paste
  • 1-2 tsp sugar
  • 100-200g new potatoes
  • 1-2 chicken stock cubes
  • A good handful of Thai basil, or basil
  • Oil for cooking, I use sunflower or groundnut
  • Salt and pepper

Equipment

  • Knife
  • Chopping board
  • A wok, or frying pan
  • Saucepan
  • Slotted spoon
  • Measuring jug

Prep and cooking (30-40 minutes)

  1. Start by boiling a pan of water with some salt, when it’s at a rolling boil add the beans and cook for about 3 minutes, remove with a slotted spoon and put in a measuring jug, run under a cold tap until the beans are cold and drain the excess water, put to one side.
  2. Slice the potatoes in half/equal sized pieces and cook in the same water as the beans for 7-10 minutes until soft but not overdone. Run under cold water until cold, drain and put to one side.
  3. You can either do this after the first 2 steps or at the same time (just keep track of what you’re doing), heat some oil to a medium high heat in the wok/pan, when it’s nice and hot add the onion and stir/toss constantly for 1-2 minutes until starting to colour.
  4. add the Thai curry paste and cook for another 1-2 minutes while stirring.
  5. As the coconut milk and keep the heat high until it starts to bubble.
  6. Add the sugar, soy, fish sauce, stock cube and diced chicken. Turn the heat down low and simmer with a lid on for about 10 minutes (until the chicken is cooked).
  7. Zest the lime into the pot, add juice if desired (taste first).
  8. Before serving stir in some basil leaves while it’s hot but not on the heat about a minute before serving.
  9. Enjoy some Thai!

“Ain’t nobody got Thai for that“

So there you have it, pretty simple and always a joy to eat.

Been busy with work the past few days but got some days off coming up so will hopefully get a few new recipes/guides up soon!

Thai green curry paste recipe

I’ve had a few requests for a Thai green curry, specifically one that uses ingredients that are easily obtainable in the UK.

I would advise making your own Thai curry paste as it packs more of a flavour punch, it’s cheaper than that from the shop and it’s more fun doing it yourself.

I thought I’d start with a Thai curry paste recipe, as a good curry paste (should) make a good curry!

To the recipe!

Ingredients (makes about 500ml)

  • 2-3 medium onions
  • 10-15 green chillis
  • Ginger paste (2-3 tbsp)
  • Garlic paste (2-3 tbsp)
  • 1-2 lemons
  • 2-4 limes
  • 2 tbsp coriander seeds
  • 1 tbsp ground cumin
  • 50ml Thai fish sauce
  • 20ml light soy sauce
  • 30-50g fresh coriander
  • 100ml olive oil

Equipment

  • A food processor, or,
  • A mixing bowl/measuring jug and an immersion blender

Prep (5 minutes)

  1. Zest and juice the lemons and lime into bowl.
  2. Dice the onion and add to bowl.
  3. Slice chillis, remove seeds if you don’t want it so hot and add to bowl.
  4. Lightly crush the coriander seed, add to the bowl with the rest of the ingredients.
  5. Blitz until smooth and keep in the fridge for upto 3-4 weeks.

Lemon squeezy

Nice and easy.

You can vary the amounts of ingredients depending on personal taste.

I’ll be doing a Thai green chicken curry recipe next so keep an eye out for it.

Looking at costing, the above recipe works out about £1.45 cheaper if you were to buy the same quantity from a supermarket, not too shabby!

Chip shop curry sauce recipe


Perfect with some nice chunky chips.

For me this is another big comfort food!

Love it or hate it, it’s a staple when it comes to fish and chips, or more importantly chips.

This recipe is somewhat similar to Chinese curry sauce, but with a slight variation on flavour and a few raisins thrown in.

Ingredients (makes enough for about 6 people)

  • 60g butter for cooking
  • 1 large onion or 2 medium
  • Garlic paste (about 1tbsp)
  • Ginger paste (about 1 tbsp)
  • 3-4 tbsp mild curry powder
  • 1-2 tsp ground turmeric
  • About 50g of raisins
  • 1 star anise
  • 1-2 tbsp of malt/white wine vinegar
  • 500ml chicken or vegetable stock
  • Salt and pepper

Equipment

  • Saucepan
  • Knife
  • Chopping board
  • Wooden spoon
  • Measuring jug

Prep and cooking (60-90 minutes)

  1. Heat the butter in a pan, dice the onion and cook for about 5 minutes on a medium heat.
  2. Add the garlic and ginger paste and cook for another 5 minutes. You want to get the mixture nice and soft, but not too much colour developing.
  3. Mix the curry powder and turmeric together with a little bit of water and add to the pan with the star anise, raisins and vinegar. Cook for another 1-2 minutes, be sure to keep stirring so nothing burns to the bottom of the pan.
  4. Add the stock and turn the heat up full to bring to the boil.
  5. When it starts boiling turn the heat down low and simmer for about half an hour, again be sure to stir occasionally to ensure nothing sticks to the bottom of the pan and burns.
  6. Take out the star anise and mix 3-5 tbsp of cornflour with some water to make a slurry, add it bit by bit to the sauce, cook for a minute or so before adding any more until you reach the desired thickness.
  7. I like to serve the sauce how it is, but if you want it smoother just put it in a food processor or blend it with an immersion blender.

Costing

Looking at price, I was in the chip shop a couple of days ago and got some curry sauce, it came in the usual polystyrene cup which is guess is about 100ml and it set me back £1.40

The above recipe will cost about £1.80-£2, Working out around 30p a serving!

So quite a saving, but it was a long day, we were all tired, and that’s kind of the point of paying someone else to make food for you(!)

The most expensive components here are the curry powder, butter and stock cubes (for chicken stock, unless you have fresh) do you can cut the cost further by replacing butter with oil, using a bit less curry powder and use 1 less stock cube (I usually use 2-3 for 500ml).

Just remember this will compromise in flavour a slightly on texture, but it can cut the cost to about 20p a serving.

Enjoy!

More recipes soon.

Chicken tikka masala recipe


The dish of a thousand recipes and probably most well know as being an ‘English’ curry.

Over the years I’ve seen and cooked so many variations of this. This is the recipe that I’m currently using.

I’ll do a post soon on how to butcher a whole chicken (saves a lot of cash!) but you can use any kind of chicken meat you like, alternatively the sauce (which is made separately) can just be a base for a vegetable curry.

Ingredients (serves 4-6)

For the sauce

  • 2 large onions, or 3-4 medium
  • 2 red peppers
  • 2 tins of chopped tomatoes
  • 2-4 tbsp garlic paste
  • 2-4 tbsp ginger paste
  • 2 tbsp tomato paste
  • 2-3 tbsp cumin seeds
  • 5-10g dried curry leaves
  • 1 tbsp paprika (not smoked)
  • 2-3 tbsp garam masala
  • 2-5tbsp double cream
  • Salt and pepper
  • Chilli powder (optional)

For the chicken

  • 1 whole chicken, cut into parts and thickly diced, or 500-900g of thickly diced chicken meat
  • 250-300g natural yoghurt
  • 1 tbsp garlic paste
  • 1 tbsp ginger paste
  • 2-4 tbsp mint sauce (shop bought or homemade)

Equipment

  • Mixing bowl
  • Knife
  • Chopping board
  • Immersion blender/ food processor
  • Roasting tray or oven dish
  • Saucepan
  • Wooden spoon
  • Cling film
  • Tin foil
  • Slotted spoon

Prep and cooking (optional 1.5-2+ hours)

  1. First to marinade the chicken, put the largely diced meat into a mixing bowl with the yoghurt, garlic, ginger, salt, pepper and mint sauce. Mix well, cover and put in the fridge (preferably overnight).
  2. Finely dice the onion. Heat some oil on a medium heat in a pan, when warm add the onion, cumin seeds and curry leaves. Cook for 3-5 minutes stirring occasionally until the onion is soft.
  3. Slice the red pepper, doesn’t have to be neat but not too thick, add to the pan and cook for another 3-5 minutes.
  4. Add the garlic and ginger paste and cook for another 2-4 minutes.
  5. Mix the dry spices with a little water to make a paste, then mix with the tomato paste, add to the pan and cook for another 3-5 minutes.
  6. Add the tinned tomatoes, reduce the heat and simmer for 15-20 minutes.
  7. Remove from the heat to cool. Heat the oven to 180°c (fan) and put the chicken in a roasting tray or oven dish and cover with tin foil, cook for 30-40 minutes until the chicken is cooked.
  8. Remove the chicken from the oven. Now blend the sauce with your immersion blender/food processor until smooth and return to a low heat.
  9. Remove the chicken from the baking dish with a slotted spoon into the sauce. Pour any remaining liquid in the baking tray into the sauce, cover with a lid and cook for 20+ minutes.
  10. Tikka break and have some curry.

Chicken tikka, tell me what’s wrong..

Another chicken tikka recipe to add the the masses.

It seems there’s a ton of claims as to where it originated, mainly either India, or the UK but it seems pretty conclusive whoever came up with it was of Indian decent.

The masala refers to the sauce, chicken tikka refers to the marinating and roasting of the chicken.

Supposedly here in England it’s one of our nations favourite dishes!

More recipes soon, feel free to message me with any recipe requests.

Join 1,121 other subscribers