Thai Green Curry

You will need

chicken cut into smallish chunks
no bigger than 2 by 2.5 cm
Thai green
curry paste		 follow instructions on tub or packet for the amount needed
½ can coconut milk or stack with a little cream added
just before serving
1 each naan bread
1 portion
each		 cooked rice

Method

  1. Fry the chicken pieces about a dozen at a time in some oil in a non-stick pan.  Drain and put in a dish.  Fry the next batch until all finished.  If you cook more than 12 at a time the steam prevents the chicken from frying well.  It should be golden or at the very least white all over before you lift it out.
  2. Add a spoonful of thai green curry paste to the empty pan and stir for 2-3 mins.
  3. Add a half a can of coconut milk and the rest of the chicken. If you haven’t got coconut milk, use the equivalent of stock, but add some cream just before serving to make it nice & creamy.  Don’t add the cream until close to the end or it might curdle.
  4. Simmer for 15 mins or until the sauce has thickened.

Serve with a naan and lots of rice.

Daal

Ingredients

oil/butter/marge/ghee
ginger
garlic
green chillies
onions
tomatoes (tinned, chopped) (optional)
salt
garam masala
turmeric
paprika
cumin
chilli powder
red split lentils

Instructions

  1. Fry the onion until nicely soft and golden.
  2. Add the finely chopped ginger, garlic and chillies.  Sauté for another few minutes.
  3. Add the spices and cook for another 5 minutes.
  4. Meanwhile... wash the lentils thoroughly until the water runs clear.
  5. Boil the lentils up in a separate pan with more turmeric and salt.
  6. When it is nicely boiling add it to the frying pan with the onions and spices.
  7. Add the tin of chopped tinned tomatoes and simmer until ready.

Serve with rice and yoghurt.

Lemony Prawn Risotto

Ingredients

1 bag of prawns, defrosted
3 tbsp olive oil, for cooking
1 red chilli, finely chopped
1 litre vegetable or fish stock, hot
1 onion, finely chopped
300 g rice
1 small glass white wine
200 g frozen peas
1 lemon

Method

  1. If the prawns are shelled, peel them, and make fish stock with the heads and shells.
  2. Saute the onion until softened, add the chilli and continue to cook gently.
  3. Add the rice and stir until it’s all covered in the oil.
  4. Pour in the stock and bring to the boil, then turn down to a simmer.
  5. Add the prawns and peas and stir, then leave covered and simmering very gently for 15 mins.
  6. Add the lemon juice and zest if available.  When the rice has absorbed most of the liquid it’s ready.

Spicy Pork Chops

(Also known as: Pork Chops in Mexican Sauce and Pork Chops in Hot Tomato Sauce)

Ingredients

1 tsp chilli flakes
1 can Campbells condensed tomato soup
1 small onion, finely chopped
4 tbsp wine vinegar
2 cloves garlic, crushed
½ tsp oregano
¼ tsp cumin
pork chops

Method

  1. Put all the ingredients except the pork chops into a blender and blend until smooth. (This can be done without a blender but will result in a "coarser" sauce and requires the onion to be even more finely chopped.)
  2. Score the pork chops to allow the sauce to penetrate deeper.
  3. In a shallow frying pan, marinade the pork chops in the sauce for a few hours (covered). This can been done overnight (in a sealed food bag) in a fridge, too.
  4. Cover and cook in the pan on a low heat for about 10 minutes. Turn the chops and cook on the other side for another ten minutes.
  5. Check and turn the chops until fully cooked.
  6. Serve with rice.