Thai-Style Curry

This recipe is like a choose your own adventure story book.

You choose the type of curry.
You choose as many or as few vegetables as you like
You choose the meat or tofu...and come up with your own special thai-style curry.

Serves 4

 Get This -

• 2 tbsps thai red, green or yellow curry paste
• 400ml coconut milk
• 2 tbsps fish sauce
• 2 tbsps brown sugar
• 1 tbsp lime juice or 1 kaffir lime leaf finely shredded
• 400g - 500g diced chicken, pork, lamb, or prawns peeled and deveined. Or 300g tofu, diced and lightly fried
• fresh coriander
• 4 cups jasmine rice (cooked)

Choose your vegetables -

• small can bamboo shoots (drained and rinsed)
• small can water chestnuts (drained and rinsed)
• 125g baby corn spears, halved diagonally
• snow peas or snow pea sprouts
• capsicum
• carrots
• broccoli
• cauliflower
• shallots or onions
• beans or sugar snap peas
• zucchini

Do This -

1. In a wok or large saucepan, over medium high heat, combine coconut milk and curry paste, heat and stir constantly until the majority of the paste has dissolved. 2. And fish sauce, brown sugar and lime, stir until dissolved. 3. Add meat or tofu and vegetables, stir gently until well incorporated. 4. Let simmer for 10 - 20 minutes until meat and vegetables are cooked through. 5. Serve over rice or noodles and top with coriander or your favourite herbs.

Lamb Massaman Curry

This recipe is from the Australian Women's Weekly.

I love how easy a lovely curry is!
And the longer it's cooked, the better.
So my favourite thing to do is put it on in the early afternoon and walk away.
Then when dinner time comes...it's done!


From the Australian Women's Weekly

Serves 4

Get This -

1kg lamb shoulder, cut into 3cm cubes
100g diced onion
1 tablespoon vegetable oil
210g jar Valcom massaman curry paste
2 x tins quality coconut cream
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon salt
4 tablespoons palm sugar (or 2 tablespoons brown sugar)
200g potato cubes (2cm)
fresh coriander roughly chopped

Do This - 

1. In a deep pan (5 litre with heavy base ideal) heat oil and cook onions until they change colour to a light caramel colour. Add curry paste and stir for several minutes on medium heat. Add half-cup coconut cream and stir.
2. Bring to the boil and add fish sauce. Bring back to the boil again, add lime juice, salt and sugar.
3. Pour in remaining coconut cream and bring to nearly boiling then add lamb and potato. Stir occasionally. Simmer on very low heat without lid for 90 minutes or until meat is tender.
4. Garnish with coriander. Serve with steamed rice.

Slow Cooked Lamb Curry

What's better on a winter's night than a slow cooked curry?

Nothing...and here's a great, and easy, one!

Not my image and mine didn't look this good, but it tasted fantastic!

(serves 2)

Get This  -

• 2 tablespoons plain flour
• 400g diced lamb shoulder
• 1 tablespoon olive oil
• 1/2 large brown onion, chopped
• 2 garlic cloves, crushed
• 4cm piece fresh ginger, peeled, grated
• 1 long red chilli, finely chopped
• 1 tomato, chopped
• 2 tablespoons Indian madras curry paste
• 150ml light coconut milk
• 1 vegetable stock cube
• steamed rice, yoghurt, papadams and chopped fresh coriander, to serve

Do This -

1. Place flour and lamb in a snap-lock bag. Season with salt and pepper. Seal. Shake to coat. Heat oil in a large heavy based saucepan over medium-high heat. Cook lamb, in batches, for 3 to 4 minutes or until browned. Set aside in a bowl.
2. Add onion, garlic and ginger to saucepan. Cook, stirring, for 4 to 5 minutes or until tender. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock cube, chopped tomato and 3/4 cup cold water. Bring to the boil. Add lamb. Stir to combine.
3. Cook, covered, on low for 3 - 6 hours until lamb is tender. Serve with rice, yoghurt, papadams and coriander.

Tomato & lamb casserole with pesto dumplings

 Serves 6

Get This -

• 40g (1/4 cup) plain flour
• 1.5kg mini lamb round roasts, cut into 3cm pieces
• 3 tbs olive oil
• 8 slices prosciutto, coarsely chopped
• 1 large brown onion, halved, thinly sliced
• 1 x 800g can diced tomatoes
• 250ml (1 cup) chicken stock
• 4 dried bay leaves
• 1 x 500g pkt Woolworths Select Frozen Broad Beans, thawed, peeled
  
  

  Pesto dumplings

• 190g (1 1/4 cups) self-raising flour
• 70g chilled butter, chopped
• 60ml (1/4 cup) milk
• 1 tbs bought basil pesto

Do This -

1. Preheat oven to 180°C. Place flour on a plate. Season with salt and pepper. Add lamb and toss to coat. Shake off excess.
2. Heat 1 tablespoon oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over medium heat. Add half the lamb and cook for 2-3 minutes each side or until brown. Transfer to a plate. Repeat with 1 tablespoon of oil and remaining lamb, reheating dish between batches.
3. Heat the remaining oil in dish. Add the prosciutto and onion and cook, stirring, for 2-3 minutes or until onion is soft.
4. Return the lamb to the dish. Add the tomato, stock and bay leaves. Cover and bake in oven for 1 1/2 hours or until the lamb is tender.
5. Meanwhile, to make pesto dumplings, place flour in a bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Pour in milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated. Add pesto and mix to create a swirled effect. Divide dough into 12 equal portions. Roll each portion into a ball.
6. Increase oven temperature to 220°C. Add the broad beans to the lamb mixture and combine. Top with the dumplings. Bake, uncovered, for 10-15 minutes or until the dumplings are golden. Serve.
   
   
   
   
   
   (This recipe is from Taste.com)