Tag Archives: Curry

Thai chicken curry

Thai chicken curry and white chocolate cardamom mousse for dessert

Thai chicken curry

A few weeks ago we visited the Fourways Farmers market, curious to see and sample some fresh local produce and home made treats.

Victoire was looking for cardamom pods for some time and as luck would have it, managed to not only find a vendor that had cardamom, but also a smörgåsbord of other fresh herbs, spices and tidbits for our cooking endeavours. He even made up some barbeque spice for us. Watch out though, if you don’t pay close attention you’ll end up with some really hot spices and a huge dent in your pocket.

Inspired by the cardamom find, I happened to recall a recipe for white chocolate cardamom mousse from Nigel Slater’s Real Food cookbook – something I wanted to try for a long time. So this weekend, I finally got all the ingredients together for the decadent dessert.

Check out this quick Vine video of me whipping up the white chocolate cardamom mousse.

Read more about this recipe here.

With dessert sorted, I decided to continue on the fragrant Asian theme and make a Thai chicken curry for a change.

This one is very simple and is quite adaptable to whatever vegetables you have in your fridge.

Serves 4

Ingredients

  • 1 tablespoon olive oil
  • 2 teaspoons Thai curry paste (I used panang curry paste – only 15% chilli)
  • 4-6 skinless boneless chicken thighs, cubed
  • can coconut milk
  • 10 baby sweetcorn, halved lengthways
  • 1/2 head cauliflower, halving the florets
  • 1/2 head broccoli, halving the florets
  • 1/2 punnet of mushrooms, sliced
  • 1/2 packet medium rice noodles
  • zest and juice of 1 lime
  • 2 tablespoons Thai fish sauce
  • small handful fresh coriander leaves

Method

  1. Heat oil in saucepan. Stir in the curry paste and cook for a few seconds. Add the chicken pieces and fry gently.
  2. Add the coconut milk, baby sweetcorn, cauliflower and mushrooms and bring to the boil. Partly cover with a lid and simmer for 10 minutes.
  3. Bring a pot of water to the boil with a little oil to prevent the noodles from sticking and add the rice noodles. When it reaches boiling point, switch off the heat and let it stand for 4 minutes.
  4. Drain the noodles and add to the pan. Add the broccoli stems on top and simmer for 4 minutes until the vegetables are tender.
  5. Add the lime zest and juice, fish sauce, coriander and stir well.
  6. Serve in a bowl, garnishing with fresh coriander, lime wedge and some red chilli (optional).

The dish turned out deliciously fragrant with just a hint of heat. The family gobbled it all up with no left-overs for a snack or work lunch. That to me is a sign of a successful dish.

We ended the meal off with the white chocolate cardamom mousse – a very rich, velvety finish to a delicious meal.

Bobotie – the way mom used to make it

I’ve been meaning to post this recipe for ages now – Bobotie, the way my mum used to make it.

Bobotie is a classic, traditional South African Cape Malay dish consisting of spiced minced meat baked with an egg-based topping. It is traditionally served with sambal and garnished with coconut, chutney and bananas.

Growing up, bobotie was one of my favourite dishes. Unlike most kids, I actually enjoyed the spicy notes of the curry powder and the cooked raisins. My dad and my sister would always pick out the raisins from this dish – which resulted in my mom often just removing it from the ingredients all together. She would however then substitute them with some chopped apricots. Speaking of substituting ingredients, when the purse got a bit tight in the month, mom would often half the amount of mince and add about a cup of lentils instead.

If you are vegetarian, you could easily cut out the mince all together and replace it with lentils.

To this day though, whenever I find bobotie on a menu I feel compelled to try it out, just to see how it compares with this recipe. I am obviously biased, but I think this one stands up to the best of them.

PS: This is also a great dish to make as a batch and freeze for those nights you just don’t feel like cooking or if you long for that taste of home.

Enough jabber, on with the recipe.

Cooking time: 1 hour
Serves: 8
Traditional Bobotie - the way mom used to make it
Ingredients:
60ml curry powder
30ml ginger
30ml brown sugar
15ml turmeric
2.5ml salt and pepper
170g sultanas (or raisins if you prefer)
30ml apricot jam
30ml vinegar
60ml Worcestershire sauce
60ml chutney
3 big onions (chopped)
2 cloves garlic crushed
375ml milk
2Tbs butter
olive oil for frying
2 eggs
2 slices of crust-less white bread
1kg mince
couple of bay leaves

Method:

  1. Soak bread in milk
  2. Heat oil and butter in large pan and fry onions and garlic
  3. When onions are soft add curry powder, ginger, sugar, turmeric, salt and pepper and mix well
  4. Add sultanas, apricot jam, vinegar, Worcestershire sauce and chutney and mix well
  5. Drain and mash bread and reserve milk
  6. Add bread to pan together with mince and cook for approximately 15 minutes until the meat loses its pinkness – this will be a fairly dry mixture, but don’t add water, just make sure the mixture does not burn
  7. Remove from stove and spoon into a greased baking dish and level the top (or divide between smaller dishes for freezing)
  8. Beat eggs with reserved milk, you should have approx. 300ml, pour over meat mixture and put a few bay leaves on top
  9. Stand dish in a larger pan of water to prevent it from drying out
  10. Bake at 180C for 40mins or until set

Serve with some yellow rice and sambal, garnished with coconut, chutney and bananas.