I've made this curry half a dozen times now to this exact recipe and it comes out perfect every time. It's quick and easy, takes 15 mins to prep and 30 mins to cook, and it tastes bloody marvellous. Give it a go and you won't be disappointed, it's fairly hot, about a Madras I'd say, but it doesn't linger and the flavours are well balanced, for what it is. Ok it English curry because it's got your typical English ingredients that you'd normally bake, fry or boil to mush, and well I'm English and it's my bloody recipe alright
So let's get cracking, first a bit of inspiration, this stuff is nectar of the Gods
and English curry must eaten after several jars of ale to be fully appreciated.
Right here we go, this is the gear. Mae Ploy Yellow Curry Paste, this is a Thai forum after all
Mrs Neo is a vegi, so this is going to be a one man recipe, but heads up you can do this with sweet potato instead of chicken and vegi stock, but anyway I digress...
So.. a heavy pan, a splodge of vegi oil and curry paste about the size of your thumb, chuck in a chopped up chicken breast,
stir it up and sear the meat on a very low heat,
then get the lid on the pan,
put the heat very low 2-3 and keep the moisture in, while you do the veg.
Potatoes, runner beans and a tomato and a chilli.. notice there's no onion, you don't need it..
Chop the spuds into eighths to get the right size and quarter the tomato, the tomato is just for flavour and gives it a little zing, take the ends off the beans and chop them, the chilli just needs two or three slices along it's length so you get the heat off the seeds and the fresh chilli flavour, but you can hoy it out at the end so you're not chomping down on chilli seeds
Then the stock, half an oxo chicken stock cube, 1tsp of light soy sauce (light not dark, salty, not sweet ) 4tsp of lemon juice, and a 2cm square bit of rock sugar..
add about 250-300ml of boiling water and mix it up til its dissolved,
put you veg in the pan, now add the stock but only enough so that it doesn't cover the veg, this is crucial otherwise it'll be soup, not curry,
put the lid on the pan and boil it at number 7 for twenty minutes... right, that's half time..
after the curry has been boiling for 15 minutes, get some Basmati rice on the go, half a cup of rice for one person, it takes about ten minutes, so after another 5 minutes check the potatoes, you should be able to slide a table knife straight into them by now,
then what you do.. turn the heat right down t o about 4, take the pan lid off and it will reduce really quickly as the spuds draw in the liquid, give it 5 mins and it'll just a have a bit of juice in the bottom of the pan, then it's done..
this is the bit where you need smelly-vision...
and I'm only into my second pint, bonus
I do love a curried spud...
quick, easy and tastes spot on... Enjoy!