Hey dudes and dudettes.
It feel like it’s been a long time since I’ve written anything to you. Maybe it’s because so much has happened in a very short time. Here are the highlights:
- I’ve been down to Albany (about 4 ½ hour drive) twice in three weeks. Had a super duper fabo time but I think I’m all road tripped out for a while.
- On that note… I’ve planned a trip to Melbourne for Captain Ginger Beard’s birthday! I actually used to live there (South Yarra) but any hints, tips or suggestions for Captain Ginger Beard (a Melbourne virgin) are very welcome and encouraged.
- I’ve finally finished applying for my vet nursing degree and I’m waiting to see if I’m accepted. If everyone could cross their fingers, toes and any other crossable appendages I would really appreciate it.
- I’ve started a new job at a brand spanking new restaurant called The Peasant’s Table. I truly heart this place so hard. I got to sit down for a menu tasting on Monday and the food is incredible! Well priced, decent servings, and scrumptious food. Go check out their Facebook page for more info.
So many wonderful things have been happening lately so I thought I would challenge all that by cooking something I’ve never made successfully. A real curry… from scratch, no pre-made pastes allowed. Shock! Gasp! Whimper!
Not only have I never done this before, but I also want to make it a sugar free friendly, and non-spicy (Captain Ginger Beard’s fault). Wish me luck!
Roasted green chicken curry
By Donna Hay
Green curry paste – guys, don’t be scared about how long this list is… It was actually suprisingly cheap
- 2 tablespoons coriander (cilantro) seeds
- 1 teaspoon cumin seeds
- ¼ teaspoon white peppercorns – couldn’t find white so I bought a tri coloured one, and actually picked out the white ones… I’m pretty sure that makes me one of the cool kids.
So yep… I sat there and sorted them all… #wastedtimemuch?
- 3 long green chillies, roughly chopped – I used one small chilli, that I actually grew myself *proud face*
- 2 eschalots (French shallots), roughly chopped – I’m sure a tiny white onion would work as well… if you don’t feel like being fancy
- 4 cloves garlic, roughly chopped
- 2cm piece (10g) fresh turmeric, peeled and roughly chopped – WARNING this stuff stains!!! Everything is orange!! AHHHHHHHHHHH
- 2 tablespoons coriander (cilantro) root, chopped – forgot this… so I used another teaspoon coriander seeds
- 6cm piece (30g) fresh galangal, peeled and roughly chopped
- 4 kaffir lime leaves, shredded
- 1 stalk lemongrass, white part only, sliced
- ½ teaspoon shrimp paste
- 2 tablespoons peanut oil
The curry itself
- 1 x 400ml can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon finely chopped palm sugar – I didn’t use this… but feel free to
- 4 kaffir lime leaves
- 1 stalk lemongrass, bruised
- 8 x 220g bone-in chicken thighs, skin on and trimmed – picked these up from my faithful butcher. I love these guys so much, they didn’t have any on display so I asked and in one minute they had made them up. My heroes.
- Sea salt flakes
- 2 tablespoons lime juice
Sliced baby cucumbers and baby (micro) herbs, to serve – I just used some normal cucumbers. It’s just cheaper gosh darn it.
To make the green curry paste, heat a small frying pan over medium heat. Add the coriander seeds, cumin seeds and peppercorns and toast, shaking the pan frequently, for 2 – 3 minutes or until fragrant and light golden. I found this quite hard to judge but just go with your gut.
Toasty?
Place in a small food processor and process until ground. – if you guys don’t own a stick blender invest in one now! Such a great product!!!
Add the chilli, eschalot, garlic, turmeric, coriander root, galangal, lime leaves, lemongrass, shrimp paste and oil and process, scraping down the sides of the bowl, until smooth. Makes 1 cup (250ml). I found I needed to double the oil… but that might be because I didn’t use any coriander root.
Step one
Step two!
Preheat oven to 180°C (350°F). Place the curry paste, coconut milk, fish sauce, sugar, lime leaves and lemongrass in a deep-sided medium baking tray and mix to combine. Rub the chicken with salt and place, skin-side up, in the baking tray.
Cover with aluminium foil and roast for 1 hour. Increase the temperature to 200°C (400°), remove the foil and roast for a further 35 – 40 minutes or until the chicken is cooked through and the skin is crispy.
Use a metal spoon to skim any fat from the surface of the sauce and stir through the lime juice. Top with the cucumber and baby herbs to serve.
Results:
How I served it
Finished product!
I really loved this! The chicken was so moist with a crispy top and the curry sauce itself wasn’t overwhelming. Only issues… I have waaaaay too much curry paste, and my kitchen was stained orange for about a week…
Captain Ginger Beard: For someone who doesn’t really like curries I quite enjoyed it!
Looking forward to chatting soon!
-Megan 🙂
Do I have food on my face? 