Thai Red Chicken Curry and Egg Fried Rice….

I often find when making a curry that you need so many spices and ingredients and it can often take me a long time to prepare. Why not try Verstegen spices and pastes. I used the Red Thai Curry paste to make this recipe. They are so so easy to use and take away all the pressure and extremely tasty too!

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You Will Need:

  • 1tbsp vegetable oil
  • 250g skinless chicken breasts, cut into chunks
  • 1 large onion, cut into wide strips
  • 2 small sweet potatoes, cut into 2cm cubes
  • Verstegen Red Thai Curry Paste
  • 100ml of water
  • 2 eggs
  • 3 spring onions
  • 1 cup of rice
  • 2 cups of water

Preparation Method:

Thai Red Curry:

  1. Heat the oil in a wok or large frying pan and add the chicken. Cook over a medium-high heat for 4-5mins, stirring occasionally, until the chicken is sealed and browned.
  2. Add the sweet potato and fry for 4 minutes
  3. Add the onion and fry for 2 minutes
  4. Add the water and curry paste and simmer for 5 minutes

Egg Fried Rice:

  1. Boil 1cup of rice to 2 cups of water for ten minutes
  2. whilst this is boiling chop you spring onions very finely and throw in a frying pan with a little oil
  3. Then break two eggs into the frying pan and scramble
  4. Then add your rice, covering it with your egg and onions and fry for 3 minutes

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The Marhaba

The atmosphere at the Marhaba (“welcome” in Arabic), was just what you would expect of a restaurant in Egypt or even in Morocco. In fact the lighting did remind me a little of the lights I had come across for sale in the markets in Marrakesh. There was a sitar player as well which helped to set the ambiance nicely.

I apologise as I can not remember the name of the dish that I had but it was beautiful. The dish was made of lamb shoulder which was nicely tender with rice and crispy pitta pieces and crispy fried onion. You then picked a sauce to have with it, I picked two being a tad greedy. I had a hot chilli sauce but also a cool garlic as well. This dish was then served up in a hot metal skillet. This dish I think had to be my favourite of my holiday.

 

Lamb Jalfrezi and Mushroom Rice

You will need:

For the curry paste

  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 1 tsp turmeric
  • 1 lemon, juice only

For the jalfrezi

  • 900 g lamb, cut from the leg, cubed
  • ghee, (clarified butter) or vegetable oil, for cooking
  • 2 large onions, finely sliced
  • 1 clove garlic, crushed
  • 1 cm ginger, grated
  • 2 green chillies, thinly sliced
  • 2 tsp cumin seeds
  • 1 tsp fenugreek seeds
  • 1 tbsp ground coriander
  • 3 tomatoes, chopped
  • 4 tbsp tomato purée
  • sea salt and freshly ground black pepper
  • bunches coriander, chopped

Preparation Method:

  1. Mix all the ingredients for the curry paste in a bowl.
  2. Coat the meat with the curry paste and set aside.
  3. Heat enough ghee to cover the bottom of a frying pan and set over a high heat. Fry the lamb until browned all over. Reduce the heat and cook for 5-10 minutes.
  4. Heat about 2 tbsp more ghee or oil in separate saucepan and fry the onions until golden brown.
  5. Add the garlic, ginger, chillies, cumin, fenugreek, ground coriander, tomatoes and tomato puree and cook for 5 minutes. Season to taste.
  6. Stir in the lamb and simmer for a further 10-15 minutes, until the meat is tender.
  7. Scatter with chopped coriander leaves and serve with rice.

A birthday dinner for mum!

On Saturday I got to go to my faveourite restaraunt for my mums birthday and I thought I would share this experience with everyone.

We went to Chimi Changas in Dockside. As always I can never decide what to have. It tends to be the starters I struggle with Jalepino Bullets, Calamari, Chicken Wings mmmmm I want it all. What I actually went for was Mexican Spring Rolls. These spring rolls were filled with chicken and red onions sliced so they were open. They were served with a salad with salsa on top and a pot of guacamole!

 

For the main I had their speciality, chunky beef chilli con carne enchiladas. The enchiladas are flour tortillas with jack cheese, sautéed onions and peppers baked in the oven with a smoked chilli sauce and melted cheese garnished with sour cream and chives. This is one of their nicest mains and should always be washed down with a jug of Sangria to share! Yummy :0)