My recipe for a Thai Curry

This works best with prawns, scallops or mussels or a whole fillet of fish. I used a fillet of sea bass last time I did this and it worked really well. Chunks of chicken breast work well too.


BTW, my measurements for recipes are never exact as I tend to just go with the flow.

For one to two people:
About 2 inches of fresh ginger root
Chillies - depending on how hot you like it
Several cloves of garlic
Bunch of fresh coriander
Good splash of soy sauce
Splash of fish sauce
1/2 small onion
Squeeze of a lemon and a lime (if you have them, it's not essential).
Approx 1/2 tin of coconut milk

*Blend all the above (apart from the coconut milk) in a blender
*Marinade your chosen meat for an hour or more
*In a HOT wok or high-sided large good quality non-stick frying pan, add your meat and keep it moving, also add the paste, but not so much that it cools down the pan (the meat stews if you do). (Use small chunks of chicken, if using, as the dish needs to be cooked quickly).
*If using a fillet of fish, use the frying pan and cook it skin side down for 3/4 of the time and briefly flip over and back again.
*Cook your meat/fish 3/4 of the time needed, don't over-cook.
*Meanwhile, heat the coconut milk until nearly boiling
*When fish is nearly cooked, add the hot coconut milk in and finish cooking for a further minute, stirring the coconut milk and marinade so they blend.

Serve with rice.
Vegetables such as sugar-snap peas, peppers or brocolli work well, but if you use them I would use a wok, as the vegetables cook better. If you are using a fillet of fish and want to add veg, cook them seperately in a wok as the veg takes longer and you don't want to overcook the fish.

Chicken Tandoori Made Easy!

This is for 3 chicken breasts, whole. You can use any part of the chicken for this, but for me it works best with either wings or breasts. If you use breasts, you can either have them whole on the bone or cut up into chunks and put several on a skewer for the BBQ. This also works well on a chicken crown, you just need to adjust the cooking time. If using breast on-the-bone whole, slice into the chicken breast a few times - but not right through to the bone. This allows the marinade to permeate the chicken.

You'll need:
3 x Chicken breasts on the bone/fillets (or whatever cut you're using)
Tandoori powder. Not any old crap you get from the supermarket, but proper stuff from the local Indian Store. It's a vivid red spice.
Chilli powder (optional)
Natural Yoghurt




Add approx two to three tablespoons of tandoori powder to a small bowl, and add in about a teaspoon of chilli powder, depending on how hot you like it. I often don't even use chilli powder, as it's fine without.
Mix.
Add approx three tablespoons of the natural yoghurt, and mix the spices and yoghurt together thoroughly to a sloppy paste consistency.
Now spread all over the chicken.
Marinade for as long as possible in the fridge for ideally 24 hours.
Yes, I know it looks weird at this point.







After marinading, wipe any excess marinade off (that comes off easily without scrubbing!) with kitchen roll - if you have marinaded it long enough, the chicken will be stained a yellow-red and the flavours will have penetrated the flesh, so you won't lose flavour. Cook on a wire mesh over a oven-dish, as excess marinade tends to sit there a separate a little.



This is great prepared in advance, as it MUST marinade, or don't bother even trying.

The finished dish!