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any improvements gratefully received - i;ve only made this a couple fo times. if i want to stick fish in, i'd guess that chucking it in a few minutes before serving would be the way? ingredients: 1/2 a large onion (or 1 small to medium one, or just "some onion") 1 chilli (adjust for hotness of curry paste/your taste) 2 tbsp red/green curry paste 1 red/green pepper (either mix and match based onaste colour, or sticj with a colour you like) 1 tin of coconut milk 1 stick of lemongrass half a lime fish sauce some meat (i normally use 1 piece of pork fillet from a standard supermarket packet, but chicken would work just as well. fish is on my list of things to try in it) fry up the onion and chili until the onion softens/goes translucent, chuck in the pork and curry paste. When the pork is sealed, chuck in the peppers and coconut milk and bring to a simmer. Bruise and throw in the lemon grass, squeeze your half a lime in, and then add some fish sauce - i use about 2-3 tbsp, but thats cos i really like fish sauce, maybe start with 1 and then add if you too like fish sauce. Leave it simmering until the meat is cooked (30 minutes or so i think), and then serve over rice when it is thick enough for your likeing (although, it tends to be quite soupy as the coconut milk doesn't seem to like reducing too much). potential additions: a handful of cooked prawns thrown in a few minutes before serving. any other ideas? billy -- "The sky was the colour of television, tuned to a dead whelk" Billy Abbott billy at cowfish dot org dot uk
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