This Little Pig loves to travel. So much so, that it occasionally lies in bed pondering why it started a busy business in Perth if it likes to travel so much. “For the love of food!” Its small heart squeals. Indeed food is at the heart of most of This Little Pigs motivations in life.
On a recent trip to Indonesia, this honeymooning swine was taught how to make the most divine yellow chicken curry and it was too good not to share with the world. Now before you exclaim; “a curry? Way too hot!” Ponder this my piglet, most of the curries in the world come from the most hottest and humid climates and you don’t see them complaining do you? So Piglet.. from ye sun blessed country, button up that top lip, roll up your cool chiffon blouse and start making the most delightful, fragrant and light chicken yellow curry and behold the cooling effect a curry can have on your countenance.
Ingredients for Curry Paste:
1 x Lemongrass Stick
2 x Garlic Cloves
2 x Red Chilli (this gives a healthy warmth so only pop in one if you’re a mild piglet)
1 x Large Red Shallot.
1 x Tbs Brown Sugar
1 x Tsp Tumeric
2 x Ginger Thumbs (40g)
1 x Tsp Coriander Seeds
½ x Tsp White Pepper Seeds
1 x Tsp Salt
1 x Tbs Fish Sauce
100ml of Water
Other Ingredients:
400g x Chicken Breast Strips
200ml x Coconut Milk
1 x Tbs Peanut Oil
1 x Cup of Rice
½ x Chive Bunch
Instructions of Curry Glory:
- Place 1 cup of rice in a pot with 2 cups of water. Pop on the heat and bring to the boil and then reduce to medium and allow to cook away until all the water is absorbed – the rice should be ready once this has occurred. Voila Piglet!
- Roughly skin and chop your ginger (40g), garlic cloves (2) & shallot (1).
- Finely dice your red chilli (2) and lemongrass stick.
- Drop your coriander seeds (1 Tsp) & white pepper seeds (1/2 Tsp) into your whizzer (or mortar and pestle) and combine until it is a fine powder.
- Add the rest of your curry paste ingredients into your whizzer; lemongrass, garlic cloves, red chilli, brown sugar (1 Tbs), turmeric (1 Tsp), ginger, coriander seeds, white pepper, salt, fish sauce and 100ml of water. Whiz together until a smooth paste.
- In a medium sized fry pan add your peanut oil (1 Tbs) and once hot to trot add in your freshly whizzed curry paste and gently stir-fry on a medium heat for around 5 mins or until reduced slightly and thickened.
- Drop in your chicken strips and stir-fry until the chicken turns white.
- Add your coconut milk, bring to the boil and then reduce the heat and allow to simmer for 5-10 mins or until slightly thickened.
- Dollop out your fluffy rice, then ladle some lovely chicken curry on top. Finely dice your chives and scatter over wildly with a few extra slices of chilli if you have it.
Serve with poppadum’s or crispy flatbreads and an ice-cold beer. Oink!
