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  1. #1
    PAG
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    PAG's Chicken and Red Pepper Curry

    OK, for this one you're going to need a blender/liquidiser as we start by making a paste. Ingredients are 2 red bell peppers (deseeded) and coarsely chopped, half a red onion chopped, about an inch of fresh ginger chopped, 5 or 6 garlic cloves crushed, 1 tsp ground coriander, 2 tsps ground cumin, .5 tsp turmeric, and .5 tsp ground chilli, plus a pinch of cayenne pepper, and finally about 70g of flaked almonds.



    Put all the ingredients into whatever you're going to use to make a paste.



    Blitz until you've got a reasonably smooth paste.



    In a large pan, fry the paste for 10 minutes in a little oil (I use Canola).



    This is about .75kg of chicken breast cut into pieces



    add the chicken to the paste and stir to thoroughly coat, cook for 10 minutes.



    Then add about 300ml of chicken stock to get a thick sauce, bring to the boil then simmer for 15 minutes.



    Finish it off with a good squeeze of lemon juice, and some chopped fresh coriander.



    You could use the paste for a vegetarian option, changing the chicken for sweet potato or cauliflower as an example.

  2. #2
    Thailand Expat Luigi's Avatar
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    Top work PAG.

  3. #3
    Thailand Expat Luigi's Avatar
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    Quote Originally Posted by PAG View Post
    You could use the paste for a vegetarian option, changing the chicken for sweet potato or cauliflower as an example.
    Immediately thought of chickpeas.


    I'm not gay though, so need some flesh.

  4. #4
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    Can't green you at the moment but it looks PDG, PAG

  5. #5
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    Quote Originally Posted by PAG View Post
    You could use the paste for a vegetarian option, changing the chicken for sweet potato or cauliflower as an example.
    Or you could put your head under water and inhale, a scenario Vegetarians must seriously consider hourly I guess. That base is built for chicken, looks truly sensational, and vegetables should only be mentioned in your thread if they're used in some sort of side dish to your chicken curry. Maybe.

  6. #6
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    If you're cooking that I am available for adoption.

    Do you do it with buttered rice ?

    Orrens

  7. #7
    Thailand Expat Dillinger's Avatar
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    Will have to buy some peppers this week

  8. #8
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    A beautiful recipe...I really don't care for coconut milk and having a milk free dish is very appealing.

  9. #9
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    Good stuff, PAG!

  10. #10
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    Good stuff PAG but switch the Canola, there's lots of other oils and Omega 3 sources

    When it comes to canola oil, some people view it as a healthy food while others avoid it at all costs. When there are two extremely passionate viewpoints, it can be very challenging to get to the bottom of it all. On the one hand, detractors claim that canola oil is completely toxic, contains ďthe infamous chemical warfare agent mustard gas,Ē and causes everything from mad cow disease to blindness. (1) On the other hand, supporters believe that canola oil is one of the healthiest oils on the planet because itís rich in omega-3s, low in saturated fats and is a good source of oleic acid. Granted, these properties are true on a surface level, but there is much more to the canola story.
    A genetically modified product, canola oil is a Canadian invention thatís backed by Canadaís government, cheap to manufacture, and many packaged or processed foods contain it. Canola oil was first created in the early 1970s as a natural oil, but in 1995, Monsanto created a genetically modified version of canola oil. As of 2005, 87 percent of canola grown in the U.S. was genetically modified, and by 2009, 90 percent of the Canadian crop was genetically engineered.

    With so many oils on the market and so much talk about the different types of oil, itís difficult to sift through whatís fact, whatís entirely fiction and most of all which is the healthiest oil to use. I want to explain all the reasons why canola oil is not what you want to add to your shopping cart from genetic modification to an overload of unhealthy fats ó plus, better alternatives and resources to help you

    avoid GMOs across the board.
    I used to have a job at a calendar factory.
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  11. #11
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    Quote Originally Posted by david44 View Post


    avoid GMOs across the board.
    Because, uh. Because scary shit that i do not actually understand and cannot explain. So i will use a bigger font.

    There. Scary shit.

  12. #12
    Thailand Expat Luigi's Avatar
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    I'd still eat that if cooked in diesel oil.

  13. #13
    PAG
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    ^^^

    Not stuck on any particular kind of oil David. If the recipe calls for vegetable oil, I tend to go for Canola. Equally, I use olive oil and also unsalted butter. All in the taste.

  14. #14
    PAG
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    Quote Originally Posted by Orrens View Post
    If you're cooking that I am available for adoption.

    Do you do it with buttered rice ?

    Orrens
    One of the reasons why I'm doing this kind of food at the moment is, like a few others, I'm doing a low carb diet. Hence you're not seeing rice or breads etc, so these recipes may appeal to those who want something more tasty than steamed chicken and vegetables etc. However, whilst the food is great and enjoyable, giving up my couple of bottles of Singha and large glasses of Regency whilst watching TV is proving difficult.....

  15. #15
    Thailand Expat Luigi's Avatar
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    Quote Originally Posted by PAG View Post
    giving up my couple of bottles of Singha and large glasses of Regency whilst watching TV is proving difficult.....
    I hear ya brother.

  16. #16
    Thailand Expat misskit's Avatar
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    That looks fantastic, PAG! Will have to try your recipe soon.

  17. #17
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    For someone who eats so well, your taste in drinks leave a lot to be desired

  18. #18
    PAG
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    Quote Originally Posted by Dillinger View Post
    For someone who eats so well, your taste in drinks leave a lot to be desired
    I find Singha more palatable than most beers here, and equally, Regency is not a million miles away from the brandy (Magno) that I used to drink whilst living for 10 years in Spain, with a cortado on the side. I only drink brandy neat, and no ice, so there's no dilution of actual flavour. Most cognacs, at least the regular VSOP type, I find quite coarse, and hence I prefer the more viscous brandies such as Armagnac, and the Greek brandies such as Metaxa etc, as well as the better Spanish brandies particularly my all time favourite, Larios 1866.

  19. #19
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    Quote Originally Posted by PAG View Post
    the better Spanish brandies particularly my all time favourite, Larios 1866.
    Try a Lustau when in Spain of the bar Brandys Bobadilla 101 of the cheapies and Carlos 111 hit the spot.

    Lustau around euros 42.99 in Eroski is comparable value to French or german premuim products, I seldom drink spirits now but Lustau is worth the whistle IMHO

    https://www.klwines.com/p/i?i=1064573

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