ALL · chicken · Meat Dishes · One Pot Wonders

Pulled Chicken Massaman Curry

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After visiting a Thai restaurant a few weeks ago I was inspired to try my own version, so I decided on a Thai Massaman, absolutely delicious! (if I do say so myself..lol) I just love the freshness and spice at the same time. You could of course cook this with beef also, which would be nice. I decided on chicken as I had loads in my freezer to use up. So here goes:-

Serves 2

2 Chicken Breasts – cut into chunks
1 tablespoon olive oil
1 red onion, diced
2cm piece of ginger, peeled and minced
1 stalk of lemongrass, finely chopped
1 cloves of garlic, minced
2 tablespoons massaman paste – I use a medium heat one.
1/2 block (100g) creamed coconut or 1/2 can coconut cream
1 cup chicken stock
1 tablespoon tamarind paste
1 tsp cinnamon
1 tablespoon soy sauce
1 tablespoon brown sugar
Handful of peanuts
1/2 cup fresh or canned pineapple pieces (optional)

  1. Heat up the oil in a fry pan and add the diced onions, with the ginger, lemongrass and garlic until browned and aromatic.
  2. Add in the massaman paste and cook for about 1 minute    20171209_152952
  3. Put in the chicken and brown on all sides                                               20171209_153251
  4. Add in the rest of the ingredients, stock, coconut cream, sugar, soy sauce, cinnamon, and tamarind paste and mix. Gently bring to the boil and reduce to a low heat. Cover with a lid and slow cook for about 3 hours.                   20171209_154134      20171209_154720
  5. 30 minutes before ready add in the pineapple (if using) and peanuts, stir.
  6. If there is too much liquid just gently boil for about 10-15 minutes until it thickens or add in a tbsp of cornflour mix.
  7. Before serving gently with 2 forks pull the chicken apart and mix through.
  8. You can serve with rice but we went for my Chapati’s instead…..ideal for soaking up the sauce.

 

ALL · beef · Meat Dishes · One Pot Wonders · Soups and Stews

My first Malaysian Inspired Curry – Best Ever!

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Sometimes I forget what I pin to my pinterest, after browsing the other night I found several recipes for Malaysian curries which all sounded amazing, however, my partner doesn’t like fish sauce or lime in a meal which most had so I have mashed together my version. I have to admit it is one of my tastiest curries EVER! My partner was looking for more after 1 serving…..that’s when I know I’ve made a masterpiece! lol!

Serves 2

400-500g Scotch Beef – cubed

1 tsp salt and pepper

2 tsp light brown sugar

1 1/2 tsp tamarind paste

40g desicated coconut, toasted in a dry pan (reserve 2 tbsp for the paste)

Spice Paste:-

1 red onion chopped

1 red chilli – finely chopped

1/2 inch ginger, roughly chopped

2 cloves of garlic – chopped

2 tbsp toasted coconut (from above)

1 tbsp olive oil

Curry Sauce:-

1 tbsp olive oil

1 tbsp turmeric powder

1 tbsp Gram Masala

2 tbsp sugar

1 tsp salt

3 tbsp soy sauce

1 can coconut milk 400ml.

 

  1. Mix together the salt, sugar, tamarind paste in 50ml water in a bowl. Add the beef cubes with are seasoned with salt & pepper and toss to fully coat, sprinkle in 2 tbsp of toasted coconut and stir through to coat well, leave to soak for about 1/2 hour.

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2. Put all the spice paste ingredients into a food processor and blend together until you get a smooth paste.

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3. Heat the oil in a large pan, brown the meat, remove to a bowl.

4. Add the spice paste to the pan and the rest of the curry sauce ingredients with any remaining marinade mix from the beef and cook for a few minutes. (high heat)

5. Add the coconut milk and simmer for a couple of minutes, gently add back to the pan the beef.

6. Turn the heat to low simmer, cover and cook for about 2-3 hours until the meat falls apart.

7. Uncover, turn the heat up to high and boil for 10 minutes to reduce and thicken the sauce.

8. I served on a bed of long and wild rice and garnish with Coriander.

OH SO YUMMY!!! BEST EVER CURRY!

It also tastes amazing with a glass of Rioja wine.

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