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THAI RED CURRY CHICKEN



    My love for Thai curries went to the next level when i visited Phuket, Thailand couple of years back for my birthday retreat. I have always loved the intense bold flavours of these Thai curries and particularly this classic red curry. Its a perfect amalgamation of hot, sweet, citrusy, salty and creamy flavours which makes it irresistibly delicious.


    Me and my family love these curries so much and eat it quiet often and that's why I always keep my red curry and green curry paste ready to use in my freezer...just cube them, unmould and preserve in ziplock bags. Use the number of cubes as per the quantity of the curry you are making. This advance planning saves me heaps of time and curry is fixed in minutes... Last week I made this red Thai curry in a jiffy as everyone was hungry and I just had small quantities of few assorted vegetables in my fridge. This curry was fixed in no time as my paste was already ready.

    Kaffir lime leaf is another important ingredient for any Thai curry to enhance its vibrant citrusy flavours. If you don’t plan to use your curry leaves soon after it’s purchase...it can be preserved best in the freezer.


    People also dry these leaves but I like to freeze my kaffir lime leaves to restore its aroma. They are best preserved in ziplock bags and can be kept up to 6 months. Use the number of leaves as you need to enhance the flavours of your soups or curries.

    I freeze a lot of different things and use them when they are not readily available in market ...I would love to hear from you what raw food items do you preserve to use later. I’ll leave the recipe of my red Thai curry paste on my website for you to try. Will leave the link in my bio.


    Please do write the feedback and post comments in the comments section below the recipe. It means the whole world to me to know someone out there is trying out my recipes. You can tag me on my Instagram page: instagram.com/simranskitchenoman/

    PREP TIME: 20 minutes COOKING TIME: 15 minutes SERVES: 4-6




    INGREDIENTS


    For red curry paste:

    • 7-15 dried red chillies

    • 1/4 cup shallots

    • 3 tbsp chopped garlic

    • 3 tbsp chopped lemon grass

    • 1tbsp chopped galangal

    • 2 tsp coriander roots/ stems

    • 1 tsp of kaffir lime skin(no pith)

    • 1 tsp fish sauce

    • 1/4 tsp white peppercorns, lightly ground

    • 1 tsp kosher salt


    For chicken curry:

    • 500g chicken breast fillet, cubed

    • 1 cup mixed bell peppers, diced

    • 1 cup mushrooms, thickly sliced

    • 2-3 kaffir lime leaves

    • 1 lemongrass, bashed and cut into small 2 inch pieces

    • 2 x 400 ml cans coconut milk, full fat

    • 2-3 tbsp lime juice

    • 1/2 tsp salt

    • 1-2 tbsp coconut sugar/ palm sugar

    • 3 tbsp sunflower oil/ coconut oil

    • 2 heaped tbsp Thai red curry paste


    For Garnish:

    • 1 tbsp coriander leaves

    • 2 kaffir lime leaves, julienned




    METHOD


    For Red Curry Paste:

    1. Remove seeds from chilies, cut them into half and soak them in water for 3-4 hours or until softened.

    2. Add these to a mortar and pestle along with salt and peppercorns. Grind it into a smooth paste.

    3. Add coriander roots, lemongrass, kaffir lime zest, and galangal, pound them into a fine paste.

    4. Add garlic, shallots and fish sauce, bring them all together to a fine paste.

    For Making Curry:

    1. Heat oil in a wok, add curry paste and kaffir lime leaves, sauté for 3-4 minutes on medium low heat until all raw flavours are gone.

    2. Add bell peppers, lemongrass and chicken, sauté for 3-4 minutes, then add mushrooms. Sauté for another minute.

    3. Add coconut milk, increase the heat and let it heat through but not boil. Add salt, lime juice and sugar. Taste and adjust the seasoning.

    4. Garnish with fresh coriander leaves and julienned kaffir lime leaves.


    COOK’S NOTES:

    • If you do not like too much heat in the curry, reduce the amount of red chillies or remove seeds completely.

    • I made the red curry paste in an authentic way which gives the best taste. But if you are in a hurry and don’t have time to soak the chillies and make the paste authentically, you can dry grind the chillies separately. Then grind all the other ingredients along with ground chillies in a grinder and make the paste.

    • If you like your curry less soupy then reduce the quantity of coconut milk and adjust the seasoning.

    • You can make the paste days in advance and preserve it in the ice cube trays and freeze if not using it immediately. Unmould and preserve the cubes in ziplock bags for later use.

    LEMONGRASS AND COCONUT VEGAN PANNA COTTA WITH MANGO MELBA



      What does summer in a glass taste like? It’s a questions us foodies like to experiment with, but I think I’ve found the sure-fire answer: a Lemongrass and Coconut Vegan Panna Cotta with Mango Melba! Each of the ingredients are so lush, tropical and encapsulate the freshness of summer in a unique taste. Mangoes, as you all know, are my absolute favourite fruit, and my obsession runs wild during summer when it’s the peak time for mangoes. I always stock up on crates of mangoes and experiment throughout the hot months. This time I wanted to combine it with two other ingredients that are bold and I love so much: lemongrass and coconut. The flavours of this dessert remind me of when I’ve lived in and visited tropical countries, the citrusy lemongrass and sweet mango pairs so well with the creamy coconut in the panna cotta. Oh, and did I mention it’s vegan?! You won’t even believe it, it tastes just as good, maybe even better than a normal panna cotta.


      Also, I remember mentioning that a panna cotta is one of the easiest desserts to prep and plate beforehand? Here’s the perfect example of how you can make a panna cotta in advance while making the plating look exquisite! The panna cotta can be set in glasses - I used shot glasses for cute individual portions.


      You seriously need to try this because the flavours are so complex and beautiful the only way to actually experience it is to taste the dish itself. Try this recipe and send over the pictures or feedback by commenting down below!

      PREP TIME: 20 minutes COOKING TIME: 7 minutes PASSIVE TIME: 10-12 hours YIELDS: 16-18



      INGREDIENTS


      For coconut panna cotta

      • 400ml coconut cream

      • 100 ml coconut milk

      • 250g coconut yogurt, room temperature

      • 4 lemongrass stalks

      • 7 tbsp caster sugar

      • 1 1/2 tbsp agar agar powder

      • 2 tbsp hot water


      For Mango Melba:

      • 3 alphonso mangoes/ 1 1/2 cup mango pulp

      • 2 tbsp sugar

      • 1 tsp lemon juice


      For Garnish:

      • 1 Alphonso mango, diced into 1cm cubes

      • Few Mint leaves

      • Coconut shavings, toasted


      Equipment Needed:

      • 16-18 shot glasses, 30 ml capacity each



      METHOD


      1. Bruise lemongrass with the back of knife and cut into 2 inch pieces. Pour coconut cream in a saucepan, add lemongrass and heat the cream for 5 minutes on medium to low fire. Do not boil the cream.

      2. Pour the cream in a bowl along with lemongrass, cool it room temperature. Cover the bowl with cling wrap and place it in the fridge overnight to accentuate the flavours of lemongrass.

      3. In a small bowl put agar agar powder, pour hot water on top and let it sit for 5 minutes.

      4. Remove coconut cream from the fridge, strain it in a bowl through a fine sieve, squeezing lemongrass with the back of a spoon to let out all the extract from it.

      5. In a small saucepan, pour coconut milk, sugar and soaked agar agar and heat it until agar agar is melted and sugar is dissolved. Remove from heat and cool for 2 minutes stirring constantly. Pour it into the strained cream, and mix to combine well.

      6. Using a hand whisker, whisk the coconut yogurt and add it to the coconut cream mixture. Gently whisk everything together to incorporate. Transfer to a pouring jug.

      7. Place the shot glasses slanted in a small muffin tray. Gently pour the prepared coconut cream up to the rim of glasses and carefully place the tray in the fridge to let it set for 3-4 hours.

      For Mango Melba:

      1. Blend the mango pulp, sugar and lemon juice together and make the purée. Transfer to a pouring jug.

      2. Remove set panna cotta shot glasses, place them straight upwards on a tray. Pour the mango melba up to the rim and stick it in the fridge until used.

      3. Garnish with diced mangoes, mint leaves and toasted coconut shards.


      COOK'S NOTES:


      • Alternatively, pour the cream in silicon or metallic moulds. Let it set for 10-12 hours or overnight.

      • Pour the prepared mango melba in the serving goblets or deep bowls.

      • To serve the panna cotta, dip the moulds for 3-5 seconds in water and unmould on to the mango melba.

      • Serve garnished with diced mangoes and coconut shards or just as it is.

      • I have made it vegan, but if you are not on dietary restrictions you can replace it with gelatin powder or sheets.

      • For making mango melba, you can adjust the quantity of sugar and lemon by adding more or less according to the sweetness of the mangoes.

      • If you wish to make it bit creamy, heat the mango purée and add a small knob of butter to it. It’s completely optional.

      • You can completely skip the sugar and lemon if you don’t want to. Just purée the mangoes and use.



      SUMMER BERRY PAVLOVA


        Pavlova is one of my most favorite dessert cake of all. It’s one dessert where you get to taste contrast of textures from soft and airy to crispy and strong, from sweet and creamy to fruity and tangy flavours, all bursting at once in you mouth.


        When I moved to Australia couple of decades ago, I got to taste this super light and delicate fruity dessert for the first time. The cloudy and marshmallowy texture from inside with super crispy structures on the outside of this dessert was quite intriguing for me when I first had it.


        It’s fascinating structure led me to know bit more about it and searched by talking to locals and found a very interesting story behind this super scrumptious dessert cake called Pavlova.


        Pavlova cake was named after the famous Russian ballerina Anna Pavlova who visited both Australia and New Zealand on her tours. It’s claimed that both Australia and New Zealand are still fighting for the rights on who created this cake. It is still a debate who the real creator of this dessert is as the recipe exits in the oldest cookbooks of both the countries.


        I make this so often in my dinner parties or even on some special occasions as my family and friends just love it. Taught this dessert many a times in my baking classes as it’s a regular demand of my students...


        Usually this dessert is topped with light and airy whipped cream, with fruits of your choice, but I like to top it with whipped Greek yogurt, as I particularly like the balance of sweet and airy pavlova with tangy and creamy yogurt.


        The beauty of this cake is not only how gorgeous and impressive it looks but also how easy it is to make once you know how. Read the Cooks Notes under the recipe for better understanding of baking the meringue and achieving best results. Try this by following step by step instructions and I’m sure once you made it, you will instantly fall in love with this super scrumptious and light dessert.


        If you are making this recipe, please do share your picture and tag me on my instagram page #simranskitchenoman. Or share your results in the comments section below. It means the whole world to me by knowing someone is trying out my recipes. 😊


        PREP TIME: 20 minutes BAKE TIME: 1 hour PASSIVE TIME: 2 hours or overnight SERVES: 10




        INGREDIENTS


        For meringue:

        • 4 egg whites, room temperature

        • 225g caster sugar

        • 1 tsp cornflour

        • 1 1/2 tsp white wine vinegar

        • 1/4 tsp vanilla essence

        • 1/8 tsp salt

        For yogurt cream topping:

        • 275g strained Greek yogurt

        • 100g double cream

        • 2 tbsp confectioners sugar

        • Zest of one orange or lime

        • 2 cups of mixed berries like strawberry, raspberry and red currants

        • Few mint leaves



        METHOD


        1. Preheat the oven to 130°C for fan 120° for gas oven.

        2. To line a baking tray with parchment paper, using a cake pan, trace 8” circle on the paper with a pencil. Keep asking until used.

        3. In a stand mixer bowl fitted with whisk attachment, start whisking eggs on a low speed, gradually increasing the speed from low to medium to medium high whisk until soft peaks form. Add the sugar gradually until its glossy and no sugar crystal is felt when rubbing meringue in your fingers.

        4. Now add sifted cornflour, vanilla, salt and vinegar, whisk for another minute to thoroughly combine them in meringue.

        5. Place small dollops of meringue on four corners of the baking tray, place the traced parchment keeping pencil side down. With the rubber spatula scrape meringue and drop it in the center of marked circle. Spread to shape the meringue keeping it up to the marked circle. Make a little well in the center for the filling, about 3/4 inch deep.

        6. If you wish to make the meringue look more pretty, make upwards stroke lines. With the back of spatula or spoon, gently move from bottom to top to create lines.

        7. Place the meringue in the middle rack of the oven, bake it for an hour. Turn off and leave the meringue inside the oven for 15 minutes. Then slightly open door (ajar) for up to 2 hours or overnight until the meringue and oven are completely cool.

        8. Carefully slide off the meringue on to the cake stand or a platter, removing the parchment paper.


        For yogurt cream topping:

        1. Just before serving, whip the double cream with hand whisk until soft peaks are formed. Add yogurt, sugar and orange zest, whisk to combine.

        2. Drop the yogurt cream into the well of meringue and spread. Cut strawberries in quarters, arrange on top along with other berries. Garnish with some mint leaves.

        COOK'S NOTES:


        • It’s important to have the eggs at room temperature. Always start whisking at a low speed and increase gradually to ensure consistent formation of bubble size. Whisk the eggs until soft peaks are formed and then start adding the sugar. If the eggs are not whisked until soft peaks, it won’t have a steady and consistent structure.

        • Add the sugar gradually in 4 batches, after the 45 second interval. Meringue is ready when you don’t feel any sugar grains when rubbed between your fingers.

        • Meringue base can be prepared a day in advance but dress with cream and fruits only just before serving.

        • Keep the oven temperature to 120°C. Higher temperature will brown your meringue exterior. Stay consistent in temperature throughout the baking. Do not mess with it once the cake is inside.

        • Never be tempted to open the oven door once the cake is inside as it may deflate your meringue. Let the meringue set at consistent temperature and create structure behind closed oven door.

        • Once the meringue is baked, turn the oven off, leave to cool inside for 20 minutes with doors closed. It’s important to cool the meringue inside the oven completely, leaving the door ajar for up to 2 hours or overnight. Sudden temperature change is the biggest cause of heavy cracks in the meringue.

        • It is better to eat the cake the same day. If you must, to preserve some leftover, it can be refrigerated for one day but will lose some texture.


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