![]() Roll out the puff pastry and spread this mix over one half of the pastry, then fold the dry side over the buttered side and roll this out to be slightly larger than the size of your casserole dish.Ĭhill the pastry in the fridge for 10 minutes, to allow the butter layer to harden, then lay the pastry over the casserole dish and fold any overhang inside the rim of the dish.īeat an egg with any remaining coconut milk from the tin and brush lightly over the pastry. In a bowl, mix the curry paste with the butter and beat until well combined. Transfer the mixture into a square casserole dish and leave to cool down to room temperature, then place in the fridge. Bash the lemongrass with a pestle to release its aromas, then add this to the pan and give everything a good stir. Sprinkle over the flour to coat everything and fry for 5 minutes, then add the coconut milk, vegetables, fish sauce and maple syrup and mix to combine. Add the leek and onion mixture back in, along with the curry paste, stir to coat and fry for a couple of minutes until fragrant. Transfer this mixture to a dish and set aside.Īdd the remaining coconut oil to the pan and brown the chicken for about 5 minutes. Add the spring onion, ginger and garlic and fry until soft, a further 2 minutes. Add the leek and fry for a further minute. Gently melt 2 tablespoons of coconut oil in a pan on a low-medium heat, then fry the onion for a minute or two until softened. Preheat the oven to 200˚C fan/425˚F/gas mark 7. Leave me a comment, rate it, and tag and #woonheng to your photos on Instagram or Facebook.1 large brown onion, thickly sliced into stripsĦ spring onions, cut horizontally into thirdsġ thumb-size piece of ginger, finely gratedĨ skinless, boneless chicken thighs (600g), cut into chunksġ45g baby corn, cut diagonally into thirdsġ00g sugar snap peas, cut diagonally into thirdsĢ50g chestnut or shiitake mushrooms, cut into quartersĪ good pinch of sea salt and ground black pepper If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Easily customizable with your favorite vegetables.I served mine with a bowl of Jasmine rice. To serve, don’t forget to add a drizzle of coconut milk on top and garnish with thinly sliced lime leaves if needed. I added the bell pepper here and cook it quickly to retain the crunch. Season with mushrooms seasoning, vegan fish sauce, and add in the rest of the coconut milk.īring it to a boil, then lower the heat to simmer while you taste test. In goes the tofu, bamboo shoots, and corn. Now, add the sugar and stir until it has dissolved. Similar to making sambal, the chile paste is cooked through when the oil starts to separate. If it appears to be dry, you can now add some water or more coconut milk to thin it down. Continue to cook and stir the paste until fragrant. Heat the coconut milk while stirring occasionally until aromatic or when large bubbles appears. This is to avoid the splashes while cooking the curry. Next, pour part of the coconut milk in a large wok or skillet that has a tall sides. Now, place all the curry paste ingredients in a blender and process them into a fine paste. ![]() Prepare the lime leaves by removing the tough stems. Meanwhile, soak a small piece of kelp in water until soft. To make the curry paste, first, boil the dried chiles (seeds removed) until soft. You can definitely use a food processor to make the paste for a more rustic look. I chose a high-speed blender to save time which also helps keep my kelp in smaller pieces. The best way to make the curry paste is using a mortar and pestle, no doubt. Pan-fry them until golden brown on all sides and season with a dash of salt. Then, I cut the firm tofu into cubes, sometimes in different shapes depending on my mood. I like to soak or boil the bamboo shoot in hot water to remove the smell. For the vegetables, I’m using baby corn, peppers, and bamboo shoots.
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