Tonights dinner was so tasty in fact, we all had seconds and there are no leftovers!
The recipe comes from 'The Urban Chef' by Mark Jensen. The few pages I've read have been great - based on the philosophy of cooking and eating for a sustainable future.
The best part about this was having all the fresh ingredients on hand, straight from the garden. Lemongrass, kaffir lime leaves, shallots, thai basil, garlic and ginger. Apart from the later two, all grown in our backyard! However, the garlic and ginger are from people we know, farm direct, so I reckon that counts!
As with most curry recipes, I'm always a bit cautious on how the 'heat' will go with kids so I left a few chicken drumsticks out and bbq'd them for the kids to have with their broccoli and rice.
After having meals like this, enriched with flavours that blow your mind, it really reinforces why I love to cook with fresh home-grown ingredients.
No pre-made sauce in a bag needed here thanks! J.
PS. Just sing out if you would like the full recipe instructions!
Yes, please post the recipe..sounds scrumptious
ReplyDeleteHi Audrey - glad you asked...
ReplyDeleteSimple Yellow Curry of Chicken, Basil & Bamboo Shoots
4-6 serves/main
1.2kg mixed chicken drumsticks, thighs and wings or use 800g boneless chicken thighs
800ml coconut cream
2 tablespoons Malaysian curry powder (I used 'Clive of India' authentic curry powder)
1 tbls ground tumeric
100 g shredded bamboo shoots, washed under cold water (I substituted for 1 tin)
4 kaffir lime leaves, finely sliced
1 tabls finely grated ginger
2 tabls finely chopped lemongrass, white part only
1 tabls finely chopped garlic
2 tabls finely chopped red Asian shallots or onion
4 tabls fish sauce
50g palm sugar, grated
1 teasp salt
1 large handful of Thai basil leaves
Heat the oil in wok or large frying pan, add the chicken pieces and seal on all sides until golden, then remove the chicken from the pan and drain on paper towel. If using boneless chicken thighs, you can ignore this step.
Wipe the pan clean and place it over medium-high heat. Add 100ml coconut cream, bring it to the boil and continue to boil rapidly for 2 minutes. Add the curry powder, tumeric, bamboo shoots and chicken. Stir well to combine flavours.
Add the lime leaves, ginger, lemongrass, garlic and shallots. Stir well, then add the remaining coconut cream. Bring the cream to the boil, then reduce the heat and simmer for 20 - 30 minutes. When the chicken is cooked through and tender, increase the heat and season the curry with the fish sauce, palm sugar and salt. Stir through the Thai basil and serve with Jasmine Rice.
Happy cooking and let me know how you go :-) Julie.