Wednesday, September 7, 2011

Food Stuff: Thai Chicken and Vegetable Curry

Preparation time: 10 minutes
Cooking time: 4-8 hours

It has been a while since I had a home-made curry. I have many pots of curry paste in the fridge, and they will be expiring soon if I don't use them up. Luckily I can use this recipe with variations in vegetables and the type of paste to use, i.e. red, green, yellow etc. Each type of paste has its own unique flavour and spiciness. I have a bad habit of making my curries a tad spicy for Kien, but by now he is used to his Mama doing such things and is pretty good with spice.

I organised an inpromptu kids dinner on Tuesday, and I served this curry up with Jasmine rice. It was a hit!

700g chicken drumsticks (only because that's how many fit in a single layer)
1 onion
1 carrot
1 potato
1 kumara (sweet potato)
1 or 2 cloves garlic
2 T curry paste (it was red curry paste this time around)
400g can chopped tomatoes
400g can coconut cream
2 cups mixed vegetables (freesh or frozen)

Chop the hard vegetables up, throw them into the cooker. Arrange the drumsticks in a single layer over the vegetables, followed by chopped onion and garlic. Mix tomatoes with curry paste and pour over the top.

I cooked mine on slow for 8 hours, but you can also cook on high for ½ the time. Half an hour before consumption turn the slow-cooker to high, pour in the coconut cream, mix through, and add the mixed vegetables on top. Put the lid on and allow the vegetables to heat through.

I made it easy for serving by tearing the meat off the bones into chunks so the kids could feed themselves.

1 comment:

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