Tag Archives: curry

by | November 27, 2012

Coconut Beef w/ Thai Red Curry Paste…From Scratch

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This is a stunning, slow cooked Thai dish using Martin Boetz’s Red Curry Paste recipe from his stunning book, Longrain: Modern Thai Food.

If you are going to make one from scratch you must try this one! Plus it makes 1 cups worth, which is basically 5 meals, so it’s well worth the effort. I explain my favourite way of storing pastes and the such in the recipe so you have it easily on hand.

I used a gravy beef for my recipe as I love big chunks of melt in your mouth meat, that along with the sauce and the rice to sop it up with and you have a meal you would pay a small fortune for quite happily. Serve it with a side of shredded greens.

Delicious!!!  Blondie  :)

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by | July 31, 2012

Prawn and Spinach Curry

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This is a quick whip up dinner (under 30 mins) that is so full of beautiful flavours that it’s sure to be included in your regular dinner cycle.

It’s a bit of a mix of Thai and Indian style curries, and is delicious with steamed jasmine rice but can also be made into a delicious soup by adding one cup of chicken stock and serving with rice noodles.

Enjoy… Blondie  :)

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by | June 4, 2012

Cauliflower in a Coconut Curry

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Years ago I was giving an Indian cookbook from my sister, 1000 Indian Recipes by Neelam Batra. It’s by no means a beautiful coffee table cookbook – there isn’t one photo in it, but a tome to 1000 Indian recipes. I have so many bookmarks in it and I’m slowly getting through them, but this one gets cooked the most!

It’s not strict to the recipe, only because I was missing a couple of ingredients (I replaced the 1/2 cup of yogurt and 1 cup of water with 400g of coconut milk and omitted the coriander and nutmeg) Both are equally amazing but have to admit that this version is OUTSTANDING! It will all depend on whether you feel like a tangy, yogurt base or a creamy coconut base.

Good eating…. Blondie  :)

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by | May 22, 2012

Thai Style Curry Paste

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This is a very quick Thai paste that freezes really well. I usually make a big batch of it and freeze in zip lock bags and just break off pieces as I need – a great, tasty, easy dinner.

If you want a finer texture you need to use a mortar and pestle, which is the ideal. If I’m making this on a weekend then there is no better fun than getting a workout smashing food into a fine pulp! If you do do it this way make sure you use the roots of the coriander also. Otherwise freeze them separately and that way you can always have some on have when recipes call for just the root.

This paste can be used with any meat, fish or vegetable, just add coconut cream and serve on steamed rice.

Blondie  :)

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Filed under Asian, Preserves and Condiments, Sauces

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