Ingredients 200ml coconut milk 1 chicken thigh, bone in 15g green curry paste 15g tamarind paste 10g palm sugar, shaved 5ml fish sauce 6 basil leaves 1 makrut lime leaf, chiffonade 4cm red chilli, thin paysanne Instructions With a boning knife, remove bone from chicken thigh, slice into 10mm strips. In a pan, drizzle a little oil and fry curry paste until very fragrant. Add chicken strips and coconut milk. Bring to a simmer. If too thick, thin out with some water. Cook until chicken is tender, about 15 minutes. Add tamarind paste, sugar and fish sauce. stir through. Add basil. Stir. Check seasoning. Check consistency of curry - shouldn't be too thick or too runny. Serve in warm bowl. Garnish with lime leaf and red chilli.
Serves 2 Ingredients 100g cabbage, chiffonade Half a carrot, grated half a stick of celery, paysanne Quarter of a red onion, finely sliced 4g parsley, finely chopped 50ml mayonnaise (approx. - to bind) lemon juice to taste seasoning - salt, sugar, white pepper Instructions Place prepared vegetables in a bowl. Add mayonnaise and mix through. Add parsley, and mix. Season and add lemon juice to taste.
Ingredients 100ml mayonnaise 8g capers, finely chopped 1 small gherkin, finely chopped 2g parsley, washed, finely chopped lemon juice to taste salt white pepper Instructions Add capers, gherkin and parsley to mayonnaise. Combine well. Add lemon juice to taste, adjust seasoning (salt and white pepper).
Comments
Post a Comment