Sunday, November 20, 2011
My 2 beautiful kids
Saturday, November 19, 2011
Monday, November 14, 2011
Tonights Dinner (well not mine but the rest of the familys)
Paul's Penang Chicken Curry
Serves 4
Ingredients
2 tablespoons red curry paste
2 tablespoons roasted peanuts, chopped
1 2/3 cups Ayam coconut cream (unshaken)
2 tablespoons grated palm or brown sugar
2 tablespoons fish sauce
1 cup beef stock
1 tablespoon vegetable oil
500g chicken (we used a bought cooked chook)
4 kaffir lime leaves, spine removed, shredded
1/2 cup Thai basil leaves
steamed basmati rice, to serve
2 small red chillies, thinly sliced, to serve
Method
Combine curry paste and peanuts in a bowl. Heat wok over medium heat until hot. Spoon thick top layer of coconut cream into wok (see note). Cook, stirring, for 8 to 10 minutes or until oil separates and floats to the top. Add curry paste mixture. Cook, stirring, for 2 minutes. Add sugar and fish sauce. Cook for 5 minutes or until sauce reduces slightly. Gradually add remaining coconut cream and stock. Cook for 15 to 20 minutes or until sauce thickens.
Add chicken, kaffir lime and basil to curry and stir to combine. Spoon curry over rice. Top with chillies and serve.
Notes
If the coconut cream you are using does not have a top layer of cream, cook curry paste mixture in 2 tablespoons of peanut oil in step 1.
It's a little spicy so a drink was needed by all.
No man in the world has more courage than the man who can stop after eating one peanut. ~Channing Pollock
Serves 4
Ingredients
2 tablespoons red curry paste
2 tablespoons roasted peanuts, chopped
1 2/3 cups Ayam coconut cream (unshaken)
2 tablespoons grated palm or brown sugar
2 tablespoons fish sauce
1 cup beef stock
1 tablespoon vegetable oil
500g chicken (we used a bought cooked chook)
4 kaffir lime leaves, spine removed, shredded
1/2 cup Thai basil leaves
steamed basmati rice, to serve
2 small red chillies, thinly sliced, to serve
Method
Combine curry paste and peanuts in a bowl. Heat wok over medium heat until hot. Spoon thick top layer of coconut cream into wok (see note). Cook, stirring, for 8 to 10 minutes or until oil separates and floats to the top. Add curry paste mixture. Cook, stirring, for 2 minutes. Add sugar and fish sauce. Cook for 5 minutes or until sauce reduces slightly. Gradually add remaining coconut cream and stock. Cook for 15 to 20 minutes or until sauce thickens.
Add chicken, kaffir lime and basil to curry and stir to combine. Spoon curry over rice. Top with chillies and serve.
Notes
If the coconut cream you are using does not have a top layer of cream, cook curry paste mixture in 2 tablespoons of peanut oil in step 1.
It's a little spicy so a drink was needed by all.
No man in the world has more courage than the man who can stop after eating one peanut. ~Channing Pollock
Sunday, November 13, 2011
Saturday, November 12, 2011
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