Archive for » February 10th, 2009«
This is a wonderful chicken recipe with a truly delicious sauce. I cooked this with spatchcocks (baby chickens) to cut down on cooking time and to also make it easier to handle. I could not get curry leaves so I used curry paste instead I will list amounts and any changes below. I also grilled chicken under the grill to brown as other reviewers had stated the chickens stuck even though they had oiled their grills. To read other reviews of this recipe or to see other photos please click here. I served ours with Thai vegetable rice for a great tasting meal.
Ingredients
1 1/2kg Whole chickens (I used spatchcocks cut in half)
1 Large onion, roughly chopped
3 Garlic cloves
3 Fresh red chilies or 1 1/2 teaspoons sambal oelek (I used the sambal oelek)
2 Teaspoons ginger, grated
2 Teaspoons lemongrass, chopped finely
1/2 Teaspoon ground turmeric
1 Teaspoon ground black pepper
2 Teaspoons ground coriander
1/2 Teaspoon salt
2 Tablespoons curry paste (I used Thai red curry)
2 Fresh kaffir lime leaves (optional) or lemon leaves (optional)
3 Cups light coconut milk
Method
1. Split chicken and spread out flat. I used baby chickens you may want to cut whole chickens into small pieces for ease of handling and to lower cooking times.
2. Put onion, garlic, chilies, ginger and lemongrass into a container of electric blender with 2 or 3 tablespoons of the coconut milk and blend to a smooth paste.
3. Add turmeric, pepper, coriander and salt and a spoonful more milk if necessary and blend again for a few seconds.
4. Spread some of this spice paste over the chicken inside and out and let it marinate for 1/2 hour or longer.
5. Put the remaining spice mixture in a wok or large pan with the curry paste, leaves and the coconut milk (wash out blender container with some of the coconut milk) and bring slowly to simmering point, stirring constantly.
6. Lower the chicken into this gravy and continue simmering, stirring and ladling the gravy over the chicken occasionally. Turn chicken after 10 minutes and continue cooking until chicken is done.
7. Lift chicken from pan and grill over coals or under a preheated griller, a good distance away from the heat source, until chicken is touched with brown. I did mine under a grill.
8. In the meantime continue simmering gravy, stirring occasionally, until it is thick.
When chicken has been grilled, transfer to a serving plate and spoon a little of the gravy over. Serve the rest of the gravy separately.
All photos taken by me unless otherwise stated.
This is a really quick recipe to make that is low in carbs and a light meal. I love scallops and prawns and this is a wonderful way to prepare them, with the sauce pairing really well without taking anything away from the natural yummy flavours of the seafood. If you would like to view the original recipe please click here. I did make this as is and I only added some chopped fresh dill as something extra that wasn’t listed only because I had this to use up.
Ingredients
500g King prawns (medium raw)
250g Scallops (roe removed)
2 Teaspoons olive oil
3 Garlic cloves (crushed, minced)
340g Asparagus (halved on the diagonal)
150g Sugar snap peas (trimmed)
2 Teaspoons lemon juice
2 Tablespoons dry white wine
3/4 Cup cream (180ml)
2 Tablespoons parsley (coaarsely chopped)
Method
1. Shell and devein prawns.
2. Into a medium bowl combine prawns, scallops, oil and garlic.
3. Cook seafood on a heated oiled grill plate (or grill on the barbecue) until changed in colour, remove and keep warm.
4. Boil, steam or microwave asparagus and sugar snap peas, separately until tender; drain and cover to keep warm.
5. Simmer juice and wine in a small saucepan, uncovered, about 1 minute or until reduced by half.
6. Add cream and bring to the boil, reduce the heat and simmer uncovered for 2 minutes.
7. Add seafood and simmer uncovered until hot.
Serve seafood with vegetables and garnish with the parsley.
All photos taken by me unless otherwise stated.
