So many people get all worked up over making proper Thai curry, all the marinating, all the simmering.... all the effort... all the time... Recently after eating the most amazing curry at a party, I was determined to come up with a similar sensation but without the usual 'twenty day cooking in a hand built oven wrapped in leaves' that you usually find accompanying the best curry recipes!
After a few trial runs I discovered that you can make THE most tasty curry FROM SCRATCH in a half an hour, with just a few ingredients! I promise you - Try it!
It is easy and good enough to serve at a dinner party (really, try it!)
Curry for 4
You'll need
Meat (I use 4/5 pork chops, chopped into bite size pieces, Veggies could use Courgette.)
2 tins chopped tomatoes
1 can coconut milk
Paste made from a good handful of coriander, 2 cloves garlic, 1 good size red chili, 1 tsp fish sauce, 1 tsp American mustard, 2 tbsp Olive oil (whizzed to a fine paste in a blender)
Method
Oil a hot pan and add your meat and the paste.
Stir until just browned and pour on the tins of tomatoes . Add the coconut milk. 
If your pan is too small wait add the tomatoes a tin at a time, waiting for them to reduce before adding the second. Allow to bubble on a medium heat for about 15 minutes, or until the sauce has reduced by half.
Serve with jasmin rice or cous cous and a leafy salad!
It really is that easy!
3 comments:
Oooo sounds good Lisa. You know I like my curry! I will have to try yours. When you say "coriander" are you talking about the spice/seeds (dried) or the leaves? Here we generally call the leaves cilantro and the dried form or seeds coriander. Jasmin rice is a favorite around here. Thanks for the tips.
Thanks Nicole - Do try it! Coriander and cilantro are the same thing. We call the seeds "Coriander seeds" as you know they taste very different so you'd need the cilantro for this recipe. I wouldn't bother with the dry stuff. I love these differences in the english we speak, you know Cilantro is the spanish word for the english Coriander? Its lovely that you get to drop a bit of spanish into your language every now and again...
It is funny the changes in language. But here if I were to go to a nursery and buy herbs, I would buy a coriander plant (with cilantro written underneath). Some people call it Chinese parsley too. I use cilantro/Chinese parsley/Coriander at least once a week. But we do a lot of Mexican food around here.
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