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isochronic
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Joined: 21/01/2012
Location: Australia
Posts: 689

Posted: 10:23am 29 Apr 2019

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Being distinctly lazy when it comes to kitchen/shopping etc (and
being an ex-chemist) I have tweaked a minimum-effort batch
blast over the years

. It is writ here for anyone else,
blame me for mistakes, with apologies for despoiling a part of the
beautiful and elegant Thai culture

It is a bit heavier/richer than the usual version.
Approx 4 large serves, 6 moderate, 8 small. Moderate curry heat.
A batch lasts well afterwards in the fridge, it can also be frozen,
great eaten cold during a heat wave.

1 kg chicken meat eg breast fillets
half pouch curry paste eg Trident
ca 400 ml tin coconut cream
half cup milk
spray/bit of canola or similar neutral flavour oil
salt

optionals : lime jelly powder
nutmeg

Cut chicken into bite size chunks.
In a large pot add milk and quarter can of coconut cream.
Start low heating and then add chicken and stir so that it is all poaching fairly slowly. Do not brown the chicken !
In a separate pan scald the curry paste with the oil so it smokes, add a dash of coconut cream, take away from heat after it boils.
Add it to the poaching chicken, use a bit more coconut cream to rinse from pan, and stir. Add most or all of the remaining coconut cream and stir. Increase heat to raise to unmistakable simmer for a few minutes (Important - make sure chicken is cooked). Stir and turn off heat, letting it cool on the stove.
Add large pinch nutmeg or two, two teaspoons of lime jelly powder with stirring and gaze in wonderment as the weird artificial dyes disperse. Add salt last.

Tastes even better after storing overnight in the fridge.

Takes about half an hour overall (?). ed - other chicken or meat can be used of course but more cooking time is needed.
Edited by chronic 2019-04-30

CaptainBoing

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Joined: 07/09/2016
Location: United Kingdom
Posts: 2075

Posted: 12:30pm 29 Apr 2019

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hmmm... not massively keen on green curry (I d a mean chicken red if I say so myself) but I am tempted to give this a go... might ignite something - you only have to find the right mix.

Cheers

Boppa
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Joined: 08/11/2016
Location: Australia
Posts: 814

Posted: 04:36am 30 Apr 2019

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Yummm.....
(printed out and left in kitchen to try)

Grogster

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Joined: 31/12/2012
Location: New Zealand
Posts: 9306

Posted: 06:42am 30 Apr 2019

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Grogster�s �One-Pot� Curried Macaroni Cheese

This is a medium-hot curried macaroni cheese recipe, slightly modified from my mother�s classic recipe. It was a favourite of mine growing up, and has some unique properties over your standard Macaroni Cheese recipe. This recipe makes a full large pot size of Macaroni, suitable for serving four people with a good helping for each. Simply scale this recipe to obtain the desired amount. I often make this and it serves me for two-to-three days. It can be made all in ONE pot. It takes about 30 minutes from start to ready to serve, so it is quick to make.

INGREDIENTS:

- Three quarters of a bag of Macaroni
- Three quarters of a large pot of water
- 1.5ts Vencat Madras Curry Powder (or other hot curry powder � 0.5ts if you don�t like hot curries)
- 1Ts of salt
- 1.5ts of ground black pepper (0.5ts if you don�t like hot curries)
- 1.5ts of Colmans Original English Mustard(or 0.5ts if you don�t like hot curries)
- Three sachets of Continental Four Cheese Sauce
- One cup of grated Tasty Cheese

METHOD:

Boil water in pot
Once boiling, add salt.
Add Macaroni
Boil for about 7-8 minutes on HIGH. Do not cover, stir occasionally to prevent sticking.
No cooking oil is required.

While you are cooking the Macaroni, prepare the four-cheese sauce:
- Add the three sachets of cheese sauce to a dry container
- Boil 750ml of water in a jug
- Add all the water to the sauce container.
- Stir vigorously to mix the sauce powder into the water.

Once the Macaroni is cooked, drain and place back in the pot.
Turn off element for now.(it�s residual heat will do the rest)
Pour the sauce mix into the now cooked Macaroni.
Stir the sauce into the Macaroni.
Sprinkle the curry powder into the pot and mix.
Sprinkle the black-pepper into the pot and mix.
Add the mustard and mix.
Finally, add the grated Tasty Cheese and mix.

If the mixture still looks somewhat liquid, simmer gently for five minutes or so, so the cheese sauce mixture thickens. Serve, but keep unused portion in the pot. Unused portion can be placed in the refrigerator in the cooking pot, complete with lid(so curry smell does not get out). To re-heat later, remove from fridge, add half-a-cup of water and heat gently on 2, stirring occasionally.

Smoke makes things work. When the smoke gets out, it stops!

CaptainBoing

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Joined: 07/09/2016
Location: United Kingdom
Posts: 2075

Posted: 08:12am 30 Apr 2019

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OK, seeing as everyone else is doing it...

The tastiest wraps ever... one of my favourite Friday evening quickies.

get as much pork shoulder steak and beef steak as you think you want. (50/50)

Three large bell peppers, your choice on colours
two large onions
half a pound of either white or chestnut mushrooms
as much garlic as you like
red and green chillies - as much as you like
Avocado
Sour cream
Sriracha sauce
large plain tortilla/wraps
large pan/wok

Slice all the veggies up and sweat down in a covered pan. - don't add any water. Once the juice is coming out a lot and the veg have softened, add a veggie OXO cube (stock) and stir in. Turn up the heat and continue to reduce the moisture away and get a nice browning and caramelisation on the veggies. Once there remove the pan contents to another dish and set to one side.

Slice the beef and pork into strips about 1cm wide and add to the same pan the veggies were in. Add a tiddly bit of oil to stop it sticking while the heat comes up - the fat will render out of the pork and keep everything juicy. Cook it through until starting to caramelise and brown nicely.

Get a cup of boiling water and dissolve two beef OXO cubes, pour into the meat and stir in until the water starts to reduce and you get a fairly thick "gravy"

Add the veggies back into the pan and stir in a pot of sour cream/creme freche. Bring to the boil slowly so the cream doesn't split. As soon as it comes to the boil, turn off the heat and leave it for 2 minutes while slicing the avocado.

A spoonful of sour cream smeared in a line down the middle of a wrap, lay on some slices of avocado, a wiggle of sriracha, meat+veggies over the top, wrap and enjoy... yummy.

so hungry now

Edited by CaptainBoing 2019-05-01

Grogster

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Joined: 31/12/2012
Location: New Zealand
Posts: 9306

Posted: 09:13am 30 Apr 2019

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I LOVE food. That is probably one of my downfalls.

Although, I have taken more to the vegetarian meals of late, to help me loose weight.
As a meat-eater, I have to say that the vegetarian meals are SUPERB.
The flavours are the main thing I notice, but also that they also have very little - to zero - fat.

I will post my vegetarian chilli-con-carne here tomorrow if anyone is interested.
Also a 'One-pot' meal. I hate having to wash lots of dishes....

I also love chicken-based meals, so there is that for any of the meat-eaters on the forum.

Smoke makes things work. When the smoke gets out, it stops!

Boppa
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Joined: 08/11/2016
Location: Australia
Posts: 814

Posted: 09:43am 30 Apr 2019

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Cries, tonight it's a microwaved 3 cheese mac tv dinner here....

isochronic
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Joined: 21/01/2012
Location: Australia
Posts: 689

Posted: 01:14pm 30 Apr 2019

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I will have a go at those...with a bit of luck I can make batches
and freeze portions at least of the main parts...yummm ++++ !!! about time I got healthier too.
local shops sell "kebabs" ie wraps with chicken/beef and standard salad/vegies type mix.. taste good but $11+ each !!!!

ed - thanks, the more recipes the better !!
Edited by chronic 2019-05-01

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