We are moving towards winter (sorry) and that means getting back in to comforting meals and meals don’t get much more comforting than a hearty curry that is packed full of herbs and spices like this one.
Most of us have heard of Thai red and yellow curries, but their cousin the Thai yellow curry does not get much love and I for one am trying to change that, as in my opinion it is the BEST Thai curry. It’s a little more filling as it usually has potatoes in it and the addition the addition of turmeric just takes it to another level. The level where all the awesome curries live. It’s a real place, trust me.
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Let’s talk about recipe inspiration. I come up with my recipes after being inspired by restaurants we go to, watching cooking shows (obsessively) or just finding little ways to make my favourite meals healthier, but this recipe I learnt how to make in Thailand when Dave surprised me with a Thai cooking class when we were in my birthday for Thailand.
He told our lovely teacher how much I loved Thai yellow curry and how I wanted to know the traditional way of making it, so that was one of the dishes we made that day. If you are every in Thailand, do a cooking class – we learnt so much and we like to think we are pretty good cooks anyway.
Our teacher gave us loads of recipes to come home with and she was happy for me to share them with you here, so it had to be the Thai yellow curry. Although it was difficult to read the recipe, as Ari decided that it looked like a really comfortable bed.
I know you can buy curry pastes, but it will never compare to the taste of a curry paste made from scratch. Sure, it is a little bit of effort and you will feel like your arms are going to fall off after about 10 minutes of pounding the pestle and mortar, but it is so worth it. Plus, you can see it as your arm workout for the day.
Speaking of things I love, did I mention that I love Thai yellow curry? I am still SO in love with my Redmond Multicooker. You guys know that I would never promote anything here on the blog that I didn’t personally use, but this is something I really love using as it is so easy.
This multicooker really does do everything: soups, stews, oats, cakes, steams, yoghurt, pasta, fondue, bread. In fact, there is not much that I have found that it doesn’t do. It doesn’t do the washing up, but we can’t ask for everything, right?
This isn’t just another kitchen gadget that you don’t have room for. In fact, it is the one kitchen gadget that you do need, so you can get rid of all the other ones, as this one combines them all. For those of you that are heading to uni or you only have a small amount of kitchen space, then the Redmond Multicooker is ideal. I wish I had of taken one in to student accommodation with me when I started uni.
What I am loving about it at the moment is it is a massive time saver – you just put everything in and it pretty much does it all for you. It’s small, it’s quiet, it’s easy to use (although I would recommend thoroughly reading the instructions so you can see just how much you can do with it)
Putting potato in to curries is a new one for me, but it makes the curry much more filling. You don’t need to have rice with it, that was more just for the photographs. Although there is not a lot of potato in the curry, so if you want a bigger meal, put some rice with it.
Another great thing about curries is that they are a really good way to use up leftovers. So, although I have put baby corn and green beans in this, add anything that needs using up. You know how I am all about not wasting anything!
If you are having an Indian themed dinner party and you want to give your guests the full experience, then the correct serving dishes are a must. I got sent a Balti Dish from Kitchen Craft and we have gotten so much use out of it. It makes our curry nights feel much more authentic.
Ingredients – Serves 4:
– 3 small red chillies
– 1 tbsp curry powder
– 1 tsp turmeric
– 1 large shallot
– 1 garlic clove
– 1 thumb sized piece of galangal
– 1 lemon grass stalk
– 3 kaffir lime leaves
– 1 tsp coriander (cilantro) root
– 0.5 tsp coriander seeds
– 0.5 tsp cumin seeds
– 0.5 tsp sea salt
– 1 tbsp olive oil
– 2 chicken breasts, cut in to very small chunks
– 8 charlotte potatoes, quarters (boiled until cooked)
– 12 baby corn, halved
– 2 handfuls of green beans, halved
– 16 button mushrooms, halved
– Half an onion, diced
– 325ml (1.5 cup) light coconut milk
– 250ml (1 cup) of water
– 1 stock cube
– 2 tbsp fish sauce
1) Make the paste by adding the coriander seeds and cumin seeds to a wok over a low heat and dry fry for 60 seconds. Add to a pestle and mortar and smash until it is a fine powder. For all the other paste ingredients, make sure it is all chopped up very, very, VERY small and then add it to the pestle and mortar and pound for around 10 minutes until it is a paste.
2) Set the Redmond Multicooker to fry and add the oil. Once hot, add the onion and chicken and stir for around 4 minutes. Add the paste and stir and cook for another 2 minutes.
3) Change the setting to multicook and add the rest of the ingredients, stir well, close the lid and cook for 30 minutes.
To make on the hob: Add the oil to a large wok over a low heat and add the curry paste and cook for 60 seconds. Add 3 tbsp of the coconut milk and stir. Add the small chicken chunks and cook for 5 minutes, until the chicken is cooked through and add the potato and onion. Add the rest of the ingredients and simmer for 5 minutes.
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**This recipe was commissioned by Redmond**