TROPPO Nth qld
Thai Coconut Curry Soup
2 cans (14-ounce/400 mL each)of premium coconut milk
1 heaping tablespoon Coconut Delight Curry Powder
the tender stems of 1 bunch of cilantro, rinsed well
2 chicken breasts, thinly sliced
2 cups (500 mL0 of chicken broth
1 carrot, shredded
4 or 5 lime leaves
2 stalks of lemon grass, halved lengthwise, woody leaves removed
2 tablespoons (30 mL) of fish sauce
the zest and juice of 2 limes
a small knob ginger
a handful bean sprouts
a 8 ounce (225 g) package rice noodles
1 bunch of cilantro leaves, rinsed well
2 or 3 green onions, thinly sliced
a sprinkle or two salt or soy sauce
Empty one of the cans of Coconut Milk into a large stockpot set over a medium-high heat. add the curry paste and stir for a few minutes until they begin to sizzle.
Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.
Add the contents of the second can of Coconut Milk along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.
Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.
Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.
Malaysian Fish Curry
600 grams sea-bass fillets (or prepared mackerel fillets, 8)
2 tablespoons vegetable oil
1 large onion (peeled, halved and thinly sliced)
3 tablespoons Coral Breeze Curry Powder
24 curry leaves (optional)
4 small aubergines (quartered or 1 medium aubergine, cut into chunks)
400 milliliters can coconut milk
2 teaspoons tamarind paste
2 tablespoons tomato pure (e)
2 green bird's-eye chillies (red and 1 or 2, hot, deseeded and kept whole, optional)
175 grams okra (topped and tailed)
4 medium-sized tomatoes (each cut into quarters)
add coriander leaves (to garnish)
.1. Sprinkle the fish fillets with a little salt and leave for about 20 mins.
2. Meanwhile, heat the oil in a large pan, add the onion, sprinkle with a little salt and fry until it begins to brown.
3. Reduce the heat, add the curry paste and leaves and fry gently for 2-3 mins, stirring. Add the aubergine, coconut milk, 200ml water, tamarind paste, tomato purée, chillies, and okra. Simmer for 15 mins. Set the oven to 200°C/400°F/Gas Mark 6.
4. Arrange fish snugly, side by side, in a roasting tin. Pour over the curry sauce. Tuck the tomato quarters in. Cover tightly with foil and bake for 20-25 mins. Garnish with coriander leaves. Serve with rice.