a
a ssm
ma
allll b
bu
un
ncch
h ((a
ab
bo
ou
utt 4
40
0g
g//1
1½
½ o
ozz))
ffrre
essh
h cco
orriia
an
nd
de
err,, w
wiitth
h sstta
allkkss
3
3 ttb
bssp
p vve
eg
ge
etta
ab
blle
e o
oiill
2
2 ttb
bssp
pss cco
occo
on
nu
utt ccrre
ea
am
m,, o
op
pttiio
on
na
all,,
b
bu
utt n
niicce
e
2
2 ttssp
p g
grro
ou
un
nd
d cco
orriia
an
nd
de
err
1
1 ttssp
p g
grro
ou
un
nd
d ccu
um
miin
n
1
1 ttssp
p g
grro
ou
un
nd
d ffe
en
nu
ug
grre
ee
ekk,, iiff
a
avva
aiilla
ab
blle
e
1
1 ttb
bssp
p ffrre
essh
h lle
em
mo
on
n jju
uiicce
e
ssa
alltt a
an
nd
d ffrre
essh
hlly
y g
grro
ou
un
nd
d b
blla
acckk
p
pe
ep
pp
pe
err
•
Slit open the chilli, remove the
seeds and stalk then roughly
chop and place in a medium
sized bowl
SPICY DISHES
FRESH GREEN CURRY PASTE
•
Roughly chop the ginger (no
need to peel) and add into the
bowl along with the garlic and
half the oil
•
Snip in the coriander stalks but
reserve the leaf sprigs.
•
Pulse with the Dualit hand
blender to a chunky purée then
add the remaining oil, coconut
cream, if using, ground spices,
lemon juice and some salt and
pepper
•
Whiz until smooth then add the
coriander sprigs and pulse for a
few seconds to incorporate
•
Scoop the mixture into a lidded
jar and keep in the fridge until
required
The paste makes enough for 3-4
chicken breasts or salmon steaks, or
400g (14oz) of peeled prawns
•
To make the curry, stir fry the
chicken breasts (chopped), the
salmon (cubed), or the prawns in
a little hot oil for 2-3 minutes (the
chicken will take longer than the
fish – about 6-8 minutes,
depending on the size of the
pieces) then mix in the curry
paste
•
Stir well, cook for 2-3 more
minutes and add a small cup of
water to thin a little
•
Simmer for a couple more
minutes and serve straight away
with steaming basmati rice
22
TO THE MAKE THE CURRY
101006_quark file for hand blender - resized.qxp 25/01/2007 13:21 Page 22
