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  1. #1
    Member arfursixpence's Avatar
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    A quick curry for one or two - Malaysian????

    Not sure where this comes from, but it seemed to work well - i.e. there was none left. Takes no more than 15 minutes, there is no pissing around blending shit with this one.


    Ingredients:

    1 or 2 chicken breasts sliced.
    1 medium onion finely sliced.
    2 black or green or white cardamom pods squashed.
    3 Tsp (heaped) of fiery chilli powder.
    1/4 Tsp of Cinamon.
    1?4 teaspoon fennel seeds
    1/4 tsp Fenugreek seeds.
    1/2 a fat bell pepper sliced as you like it.
    1 medium tomato, sliced as you like it.
    1/2 tsp sugar.
    1/2 tsp garam masala.
    1/2 tsp Cayenne pepper
    2 cloves garlic finely chopped.
    1/2 tsp grated or crushed ginger.
    1/2 tsp black pepper crushed or not, makes no difference.
    Chicken stock or pork stock or beef stock or vegetable stock - about a medium cup full.
    Pinch of salt or to taste.
    1/4 tsp turmeric.
    2 - 3 Heaped tsp of a decent curry powder.
    Coconut milk, not a lot - one of those little boxes for 20 baht is more than enough.
    Fresh chopped corriander.
    OIL


    Method.

    Heat a few spoons of oil in a wok or frying pan, when it is hot add the Cardamom, fennel and fenugreek, let it sizzle for a couple of minutes.

    Once everything smells sort of spicy, throw in everything else apart from the coconut milk, garam masala and the corriander.

    Whack the heat up and let it fry til the chicken is just about cooked - the smell should now smell better than your granny's knickers.

    You can add the juice of a lemon/lime - spoonfull of vinegar here, or just chuck in the corriander and gently pour in maybe two tablespoons of coconut milk, let it thicken and keep pouring the coconut in a little at a time to make a thick clingy sauce, you don't want it swimming in a pool of coconut. It should resemble a pile of meat and vegetables in the contents of a well fed 3 month old babies nappy, not runny, not hard!

    Check the seasoning, salt or whatever as you like - it is quite spicy, but if you like it really hot throw another spoon of chilli powder over it.

    Just before you switch of the heat chuck in the garam masala and give it a good stir.

    Serve with rice, chips, bread...whatever.

    I should have took some photos but the bastards have eaten it!
    Last edited by arfursixpence; 21-03-2012 at 08:34 PM.

  2. #2
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    Bettyboo's Avatar
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    ^ pictures help, but I'm starting to feel hungry nonetheless...

  3. #3
    I am in Jail

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    Quote Originally Posted by arfursixpence
    Takes no more than 15 minutes
    But 6 weeks to find the ingredients

  4. #4
    Member arfursixpence's Avatar
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    Quote Originally Posted by Kwang View Post
    Quote Originally Posted by arfursixpence
    Takes no more than 15 minutes
    But 6 weeks to find the ingredients
    If you have a Makro or that expensive (relatively) supermarket chain, "Rimping". There is one near Airport Plaza, one in the Kad Farang at Hang Dong, you can get any of the spices there off the shelf. No need to wait 6 weeks! Not sure if they are countrywide, but there are at least 3 branches in Chiang Mai.

    There is even a company in Bangkok that will supply all of this stuff in bulk over the internet. (I need to dig out the name - but be careful as they tried to rip me off for about 1500 baht)

    Cardamom pods - Rimping 45 baht for a large pack.
    Cinamon. - absolutely anywhere a dollar a kilo!.
    Fennel seeds - Rimping, maybe 80 Baht a jar (Thais I believe use it in Laab Moo, so if you can recognize the smell, maybe 50 baht a kilo!
    Fenugreek seeds. Rimping, again maybe 80-90 baht a jar.
    Fat bell pepper - 100 baht 750g at Tesco or Big C
    Garam masala. you can buy at Rimping or make your own it is just cinamon and a few other easily found spices here.
    Cayenne pepper - Rimping, about 100 Baht a jar - leave out or add extra chilli.
    Turmeric. I must have 100kg growing in the garden (Thai "CUMIN" - not to be confused with what westerners think is Cumin.
    Curry powder. Tons available at any market or supermarket - Try Waughs! it isn't bad. If you can get that imported Indian Madras version usually from Big C, it is the best. (I think it is "Tilda" comes in a 500g Jar)

    OIL - well this was a problem a few months ago when that piece of shit Suthep and his family were controlling/manipulating the import and distribution of cooking oil - this has now abated, but the prices are about 30% higher and his family are probably 50% richer!

    So there shouldn't be anything on the list that is too difficult to get a hold of.

    Regarding the fennel, ask your missus, it is that liquourice flavour they put in Laab.

    Cardamom, you could leave it out or try a little extra cinnamon or even nutmeg (whole nutmeg - Rimping a bag of about 7 60 baht) Personally, I would try a little lemongrass - just a thought.


    Here is the Bangkok link-

    Nguan Soon -

    http://www.nguansoon.com/index.php
    Last edited by arfursixpence; 22-03-2012 at 08:02 PM.

  5. #5
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    peterpan's Avatar
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    right arfer, its all in my pantry, easy to get now days

  6. #6
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    Think I'll grab an Easy Go from 7 eleven

    Microwavable Curry Cook Off


    S&P (B49, ready in 3-5 minutes)
    This green curry looks appealing. Quite salty, a bit too thin and slightly sweet, the soup was pleasant but not exceptional. The highlight was the chicken, which is tender and doesn’t taste like it was frozen. The rice was sticky—which we liked—but a bit unorthodox for this dish. Apart from that, we could hardly tell the difference with what you’d get at an S&P restaurant.

    CP (B49, ready in 3-3.5 minutes)
    CP’s soup is watery and bland, the jasmine rice is too soggy and the chicken tasted like flour with a weird salty aftertaste which was quite awful. Everything tastes like you are eating “fake” food. Unlike others, CP doesn’t have the usual “No MSG, no preservatives” logos so you’re eating at your own risk[at][at][at]—serve it to unwanted guests.

    EasyGo (B30, ready in 4-5 minutes)
    The curry section is tiny compared to the giant portion of rice. Too bad, the soup looked and smelled very nice, although it was excessively sweet. The chicken was quite tender and there’s no complaint about the eggplants, while the rice was fluffy enough and tasted OK. But the best point of EasyGo is that it’s cheap and really easy to find. You can also have the 7-Eleven staff microwave it for you while you’re there.

    Surapon Foods (B59, ready in 3-3.5 minutes)
    Keep Surapon’s Tupperware-like container for later use; what’s inside, you can throw out. The curry and rice are lumped together, unlike all the other microwavable curries here that have separate sections for the rice and the soup. We could barely taste or smell the green curry paste and the chicken tasted oxygenated and looked like your grandma’s skin. The included salted egg is a nice thought but soon disappointed with its dryness and yucky taste. Maybe you can enjoy Surapon after a hard night’s drinking, as plaster for your injured bowels.

    DeliThai (B40, ready in 3-4 minutes) (THE WINNER)
    In both price and taste, DeliThai was the best. While the green curry is a bit sweet, it’s still spicy and very rich. It reminds us of baan baan green curry found at good khaokaeng stalls—oily, but tasty. It goes well with the high quality jasmine rice, which is soft, moist but not soggy and fluffy. Also the package is quite chic—they offer a black wrapper with a separate box for the curry. DeliThai can be a life-saver when you are just too busy to go down for a meal on the street.

    Smart Meal (B69, ready in 3-4 minutes) (HEALTHY)
    We like the healthy concept here, with the brown rice and no MSG, preservatives or sugar added. Too bad the rice came out soggy (although it tasted good) and the soup looked like klong water—probably because for a low fat dish, the oil in coconut milk is a no-no. They’re the only ones in the roundup who use pea eggplant, though. For health freaks only.

    Prantalay (B49, ready in 4-6 minutes) (BEST SOUP)
    It’s quite an exercise trying to unseal Prantalay. Inside, the curry seemed thick and tempting and there was plenty of rice. Unfortunately, the fish balls didn’t taste much like fish. And the generous heap of jasmine rice tasted cheap and flavorless. The soup saved the day, though, as it is well seasoned thanks to fingerroots: not too sweet, nor salty. So make your own rice, poor this curry in a bowl, and impress your guests.


  7. #7
    Member arfursixpence's Avatar
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    Quote Originally Posted by Kwang View Post
    Think I'll grab an Easy Go from 7 eleven

    Microwavable Curry Cook Off


    S&P (B49, ready in 3-5 minutes)
    This green curry looks appealing. Quite salty, a bit too thin and slightly sweet, the soup was pleasant but not exceptional. The highlight was the chicken, which is tender and doesn’t taste like it was frozen. The rice was sticky—which we liked—but a bit unorthodox for this dish. Apart from that, we could hardly tell the difference with what you’d get at an S&P restaurant.

    CP (B49, ready in 3-3.5 minutes)
    CP’s soup is watery and bland, the jasmine rice is too soggy and the chicken tasted like flour with a weird salty aftertaste which was quite awful. Everything tastes like you are eating “fake” food. Unlike others, CP doesn’t have the usual “No MSG, no preservatives” logos so you’re eating at your own risk[at][at][at]—serve it to unwanted guests.

    EasyGo (B30, ready in 4-5 minutes)
    The curry section is tiny compared to the giant portion of rice. Too bad, the soup looked and smelled very nice, although it was excessively sweet. The chicken was quite tender and there’s no complaint about the eggplants, while the rice was fluffy enough and tasted OK. But the best point of EasyGo is that it’s cheap and really easy to find. You can also have the 7-Eleven staff microwave it for you while you’re there.

    Surapon Foods (B59, ready in 3-3.5 minutes)
    Keep Surapon’s Tupperware-like container for later use; what’s inside, you can throw out. The curry and rice are lumped together, unlike all the other microwavable curries here that have separate sections for the rice and the soup. We could barely taste or smell the green curry paste and the chicken tasted oxygenated and looked like your grandma’s skin. The included salted egg is a nice thought but soon disappointed with its dryness and yucky taste. Maybe you can enjoy Surapon after a hard night’s drinking, as plaster for your injured bowels.

    DeliThai (B40, ready in 3-4 minutes) (THE WINNER)
    In both price and taste, DeliThai was the best. While the green curry is a bit sweet, it’s still spicy and very rich. It reminds us of baan baan green curry found at good khaokaeng stalls—oily, but tasty. It goes well with the high quality jasmine rice, which is soft, moist but not soggy and fluffy. Also the package is quite chic—they offer a black wrapper with a separate box for the curry. DeliThai can be a life-saver when you are just too busy to go down for a meal on the street.

    Smart Meal (B69, ready in 3-4 minutes) (HEALTHY)
    We like the healthy concept here, with the brown rice and no MSG, preservatives or sugar added. Too bad the rice came out soggy (although it tasted good) and the soup looked like klong water—probably because for a low fat dish, the oil in coconut milk is a no-no. They’re the only ones in the roundup who use pea eggplant, though. For health freaks only.

    Prantalay (B49, ready in 4-6 minutes) (BEST SOUP)
    It’s quite an exercise trying to unseal Prantalay. Inside, the curry seemed thick and tempting and there was plenty of rice. Unfortunately, the fish balls didn’t taste much like fish. And the generous heap of jasmine rice tasted cheap and flavorless. The soup saved the day, though, as it is well seasoned thanks to fingerroots: not too sweet, nor salty. So make your own rice, poor this curry in a bowl, and impress your guests.

    I'd rather eat the cat vomit or Toktaw shit on the floor than any of that stuff.

    (My son eats it all the time but I hate that stuff - I often go for about 3 or 4 days and eat fuck all until I really fancy something.

    Here the Thais stuff 3 meals of shit down their throats every day.

    When I get hungry, then I cook something, like I say, i can quite happily survive on a few bottles of Chang every day, until the inspiration kicks in.

    I have to "crave" food before I can be arsed to eat it, sometimes I get up at 3 am and set up a curry or a chilli, the problem is, by the time you cook the fucker, you are asleep again and food in the morning appeals to me like cleaning the cats arse with my tongue, so I generally pass, stick it all in the freezer, then get too lazy to bother to defrost and eat it later, a continuous downward spiral!

  8. #8
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    I was in Tops the other day and picked up a 30bht vindaloo packet mix. Got home and fried up some onion and chicken, added some tomato puree and the vindaloo paste, mixed in some coconut cream. Tasted a lot better than I expected for so little effort.

  9. #9
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    Quote Originally Posted by jaiyenyen View Post
    I was in Tops the other day and picked up a 30bht vindaloo packet mix. Got home and fried up some onion and chicken, added some tomato puree and the vindaloo paste, mixed in some coconut cream. Tasted a lot better than I expected for so little effort.
    I eat curry's 2 maybe 3 times a week

    I have in the fridge and use













    These, with a few tweaks make a pretty close to restaurant quality curry with a lot less effort in my opinion.

    The Ferns paste I got onto when looking into the kitchen of one of my and many reviewers favoured curry restaurants 10 or more years ago and have been using it ever since.

  10. #10
    Member arfursixpence's Avatar
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    Where do you get these in Thailand?

    It would save some time, but I never see this sort of stuff up North.

    Spent 4 hours cooking a Rendang, not that fantastic, and 3 hours today cooking a Pork Hungarian dish, Paprika pork, I thought it was pretty lame but as usual anything free they eat!

    4 Onions, finely sliced
    2 TBS Paprika - the sweet stuff if you can get it - normally it is just some Thai shit!
    Garlic, 10 or so cloves.
    Chili - The hot powder - 2 tbs
    Cayenne Pepper - 1 tbs
    Tomato - 1 tin plus 1 tbs of puree
    2 bay leaves
    1 tsp Oregano
    1 TBS vinegar
    1 tsp rosemary.
    a punch ( from Donnie Brasco ) of fresh corriander
    Yoghurt
    Chicken Stock
    Sweet Peppers sliced

    Cook the onions, for 10 minutes,
    Add the paprika, garlic, chili, cayenne, and if you have it, a spoonfull of Szechuan pepper. chuck in a kilo of pork rind sinew etc. and the bell peppers.

    Puree the tomato with some water, chuck it in with a couple of bay leaves,
    a tsp of Oregano, the vinegar, rosemary, and some fresh corriander,
    Chicken stock to cover, and simmer for 4 hours.

    Then be prepared to be really disapointed as to how much money you wasted on spices and how fucking boring and bland the food turns out!

    A shit recipe, it needs loads more salt and loads more chili, only then is it edible - plus you need about a kilo of really fatty pork that is rendered over 4 hours to reduce the fat and give you that heart stopping fatty blood clot!

    You need to fuck around with it a little bit, and when it is finished cooking, you can waste another 20 Baht stirring in some "Natural Yoghurt"!

    No, it's not that bad, but it is a pretty boring dish!

    I imagine that whatever is left over from the first sitting will remain in the freezer until it grows hair.

    It isn't really that bad though, but you can understand why Eastern Europeans are so fucking dull, they are just like their food!

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