Yellow Curry

Who doesn’t love a good curry. And making your own paste will give it an authentic taste that will see you NEVER buying store bought pastes again. Not to mention it’s a slow cooker recipe. No fuss meals!

Ingredients:

3 generous Tbsp of yellow curry paste

1kg of Organic Chicken Thighs cut into large portions. Cut off as much of the fat as you can

2 yellow onions slided

2 carrots peeled and sliced

5 white potatoes peeled and cut in half

3 cups of my chicken or veggie broth

1-2 Tins of organic coconut milk (to your taste)

Coriander leaves

Rice to serve. I’m currently loving black rice.

Method:

Place paste, chicken, onion and stock into the slow cooker.

Cook on low for 3 hours

Add chopped potatoes and continue to cook on low for 2 hours.

For the last 1-2 hours add the thinly sliced carrots.

Turn off slow cooker and now add the coconut milk.

(Cook on low for 6-8 hours or high for 4-5.)

Alternatively you can brown onion and chicken in a pot with some olive oil, place to one side. Add more oil and fry the paste for 2 minutes. Add all other ingredients except the coconut milk and simmer until potatoes are soft. Stir in coconut milk once you remove the saucepan from the heat.

Enjoy!

Jennifer X

Note * this is a larger serve because we are a large family. Halve it if need be or better yet freeze up the leftovers!

Simple Curry Pastes

Alrighty, this is a winner of an idea. You can place the paste in a jar and throw a ribbon around it… or maybe not even go that far. And BOOM, a delicious homemade gift! Or keep it in the fridge for a week to use. Alternatively, this is my favourite. Freeze it up in your ice cube trays! That is the perfect portion to add into the pan to make a fast curry. I have made curry’s a lot more involved and they have been out of this world but for a weeknight meal, who has the time! Below are a few of my top picks. Remember this is a quick meal and perfect for the winter go to’s! I haven’t been able to find any recipe or play on a few that beats Jamie Olivers Red Curry. Look it up and add this to your curry repertoire.

Green Curry Paste

2-4 Large green chillies (the little ones are super hot!).

1 tsp black peppercorns

1 small Brown Onion

1 tbs Garlic

Small Bunch of Coriander leaves including their stalks

2 tsp grated Lime peel

Juice of 1 Lime

1 tsp salt

2 tsp ground Coriander

1 tsp ground Cumin

1 tsp Lemongrass

1 tsp peeled Ginger

2 tsp Fish Sauce

1 tsp ground Tumeric

1 tsp oil

Yellow Curry Paste

I once made this paste for friends with 40 dried chillies!!!! Oh my, I nearly died when we cooked with it. So let’s say a few less and you might get the kids on board also.

10 small dried red Chilli’s. Soak chillies in a bowl for 3 minutes.

A good pinch of Salt

4 cloves of Garlic

1 lemongrass stalk. Peel off the outer layer and cut off the hard ends.

3 Shallots

6 inch piece of Ginger, peeled, roughly chopped.

2 tsp of Fish Sauce

2 tbps Curry Powder

1 tbsp Coriander Seeds

1 tsp Tumeric

1 tsp Cumin

1/2 cup to 3/4 cup of water.

Blitz Everything, adding a little more oil, salt, juice, chilli to taste. Play around with each recipe and make it your own!

Jennifer X