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!
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)
Rice to serve. I’m currently loving black rice.
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.
Note * this is a larger serve because we are a large family. Halve it if need be or better yet freeze up the leftovers!
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.
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!