August 14, 2021 / Lyn Jones / 0 Comments
serves 8
Ingredients
2kg chicken pieces
1 T oil
garlic & ginger to taste
2 onions, chopped
2 T curry powder
curry leaves
440g can crushed tomatoes
270g can coconut cream
1 T lemon juice
salt to taste
coriander (opt)
In a pan, heat oil, cook onions until soft. Add g & g. Add curry pdr and mix well.
Add chicken and curry leaves.
Add tomatoes, coconut cream & salt. Mix well.
Bring to the boil and simmer until chicken is cooked through.
Stir in lemon juice and coriander.
August 14, 2021 / Lyn Jones / 0 Comments
serves 4
(picture here is from a different recipe that sounds even better https://www.taste.com.au/recipes/thai-style-pumpkin-soup/33f2311b-e3ea-46b8-97df-9461705ab769)
Ingredients
2T oil
1 onion, chopped
1 tsp each of garlic & ginger, crushed
1/2 kg each of sweet potato & pumpkin, chopped
1 large potato, chopped
3-4 tsp red curry paste
1 tsp salt
1 dess br sugar
2c water
1.5c coconut milk
coriander, opt
Heat oil in a pan, cook vegies 4-5 mins, add curry paste and cook a further 2 mins.
Add water to cover vegies, bring to boil and cook about 15 mins til vegies are tender.
Add sugar, salt & coconut milk and let slightly cool.
Blend the soup and add coriander if desired.
For special occasions you can add shelled green prawns and cook 1 further 5 mins.