#SriLanka #Beef #Curry Harak Mas Sri Lanka Beef Curry

#SriLanka #Beef #Curry This is my version of a delicious recipe by Charmaine Solomon from the Complete Asian Cook Book fabulous dinner served with Sri Lanka Yellow Rice (recipe to follow) and Sri Lankan Coconut Dhal (recipe to follow).

Level of difficulty – Not too tricky

Ingredients:

1.5kg stewing steak

1 tbsp coconut oil

2 large onions, finely chopped

1 tbsp fresh ginger, finely chopped

3-4 garlic cloves, finely chopped

4 tbsp Ceylon curry powder

1 tsp ground turmeric

2 tsp black mustard seeds

1 low salt beef stock cube

1 tbsp white wine vinegar

2 fresh red chillies, seeded and chopped

3 ripe tomatoes, peeled and chopped 1 400g tin of tomatoes and chillies

Method

Cut the steak into 5 cm cubes.

Heat the coconut oil in a saucepan over low heat. Add the onion, ginger and garlic and cook until just starting to turn golden. Add the curry powder, turmeric and mustard seeds and cook for 2–3 minutes, stirring regularly. Add the vinegar and beef and stir well to coat. Add the chilli and tomato, cover, and simmer for about 2 hours, or until the sauce has thickened. Add the tinned tomatoes with chilli and the beef stock cube and simmer for a short period of time to let the flavours meld together. Serve with yellow rice, coconut dhal and other accompaniments. If the sauce is too thin when the meat is tender, cook over high heat, stirring frequently, until reduced.

Preparation Time – 20 minutes

Cooking Time – Approx. 2 hours and 15 minutes

Total Time – 2 hours and 35 minutes

#Thai #Red #Curry #Chicken Thai Red Coconut Curry with Chicken

#Thai #Red #Curry #Chicken This is my version of a Low Carb Thai Red Chicken Curry. This was absolutely delicious with the Spicy Thai Red Lentil Curry and fed me for about four days! This is Low GI, Low Carb, Paleo and very healthy and full of flavour. Serve with Basmati Rice and Thai Roti Bread (recipe to follow).

Level of difficulty – Not too tricky

Ingredients:

2 tsp coconut oil (or groundnut oil)

2 Tbsp red curry paste (we used Aldi’s) (or more to taste)

2 garlic cloves, minced

1 thumb sized piece of ginger, minced

2 shallots, finely chopped

500g boneless skinless chicken breast

1 400g can of light coconut milk

1 tbsp brown sugar (or Stevia to taste for low carb)

1 tbsp lime juice

2 tsp fish sauce (or soy sauce)

Method

Heat the coconut oil over medium high heat. Add the curry paste, garlic, ginger, and shallots. Cook for 2-3 minutes until very fragrant.

Add the chicken and cook for 3-4 minutes until browned. Add the coconut milk and cook for 20 minutes until chicken is cooked through.

Add the Stevia (or brown sugar), lime juice, and fish sauce and stir. Add more Stevia (sugar) (sweet), lime juice (sour), or fish sauce (salty) if needed.

Preparation Time – 15 minutes

Cooking Time – Approx. 27 minutes

Total Time – 42 minutes

Nutritional Information

All Nutritional Information is estimated:

Fat – 7g

Calories – 220

Saturates – 3g

Salt – 496mg

Carbs – 8g

Fibre – 1g

Sugar – 5g Protein – 25g

#Thai #Red #Curry #Lentils Thai Spicy Red Lentil Curry

Spicy Thai Red Lentil Curry with Thai Red Chicken Curry and Basmati Rice

#Thai #Red #Curry #Lentils This is my version of a Thai inspired Red Lentil Curry. This was absolutely delicious and fed me for about four days! This is Low GI vegetarian and super healthy and full of flavour. Great accompaniment to Red Thai Chicken Curry and Basmati Rice and Flat breads.

Level of difficulty – Easy

Ingredients:

30 ml coconut oil

4 garlic cloves crushed

1 thumb size piece of ginger finely chopped or minced

2 medium carrots diced

3 Tbsp red curry paste (we used Aldi’s)

170g tomato puree

2 cups of Low Salt Chicken Stock (or vegetable stock for vegetarian)

240 ml water

128 g dry red lentils (thoroughly rinsed in cold water + drained)

12-24 g maple syrup

½ tsp ground turmeric (plus more to taste)

1 can light coconut milk (optional)

FOR SERVING optional

Cooked brown rice

Pitta or naan or flatbread of your choice Fresh chopped coriander

Method

Thoroughly rinse lentils a number of times until the water runs clear.

Heat a large rimmed pan over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.

Add curry paste and sauté for 2 minutes, stirring frequently.

Add tomato puree, chicken stock (or vegetable stock), water and stir to combine. Then add lentils, maple syrup, turmeric, and stir.

Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes, or until lentils are tender. Stir frequently to incorporate flavours, and add more stock as needed if the mixture becomes too thick.

An optional (but recommended) step: stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.

Taste and adjust seasonings as needed, adding more turmeric for depth of flavour, maple syrup for sweetness/flavour balance, or a pinch of salt for saltiness.

To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if altering batch size) serving bowls and garnish with coriander, sliced or pickled onions, and pita or naan for dipping (optional).

Preparation Time – 5 minutes

Cooking Time – Approx. 25 minutes

Total Time – 30 minutes

Nutritional Information

All Nutritional Information is estimated:

Fat – 16.4g

Calories – 402

Saturates – 10.9g

Salt – 1340mg

Carbs – 48g

Fibre – 15.9g

Sugar – 13.2g Protein – 17.5g

#Chicken #Curry# Lentils Chicken Curry with Lentils

#Chicken #Curry# Lentils This is my own version of a chicken curry which brings together a quick and easy chicken curry with lentils which add body. This is a delicious one-pot meal eaten with the flat breads of your choice or eaten with basmati rice.

Level of difficulty – Not to Tricky

Ingredients:

3 tbsp ground nut oil

3 onions, finely sliced

4 cloves garlic, crushed

2-3 tbsp curry paste (we used Pataks Rogan Josh Curry Paste)

1 tsp whole cumin seeds

4 chicken breasts, cut into bite sized pieces

500ml low sodium hot chicken stock

1 400g tin of chopped tomatoes with chilli

1 tbsp tomato puree

2 tbsp fresh coriander chopped

175g dried red lentils

6 tbsp natural yoghurt

2 red chillies chopped thumb size piece of ginger

Method

Place chicken pieces in a bowl and add 1 tbsp of curry paste 2 cloves of crushed garlic and a small chopped onion along with a tablespoon of olive oil, mix thoroughly so that all pieces of the meat are well coated with the mixture, cover with cling film and leave to marinate in the fridge for about 3 hours.

Heat 1 tablespoon of the oil in a large pan and add the onion and cumin seeds. Cook for 8-10 minutes over a gentle heat stirring occasionally until softened. Stir in the garlic, ginger and chilli and cook for 30 seconds. Stir in the curry paste and tomato puree and cook for 1-2 minutes more.

Add the remaining oil and the chicken and cook for 2-3 minutes, make sure the chicken is well coated in the onion mixture. Stir in the stock and lentils, bring to the boil, cover and simmer for 25 minutes stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.

Stir in the yoghurt and fresh coriander and cover, simmer for 5 minutes. Serve with basmati rice and the flat breads of your choice.

Preparation Time – 20 minutes

Cooking Time – Approx. 40 minutes

Total Time – 4 hours (including 3 hours marinating time)

Prawn Curry in a Hurry

#Prawn #Curry This is my take on a recipe from BBC Good Food Magazine, spiced up a bit with a couple of more ingredients than the original (the holy trinity of Indian cooking onion, garlic and ginger according to Cyrus Todiwala (one-half of the Incredible Spice Men)). Minimum shopping, maximum taste, and if Indian’s not your thing make this Thai prawn curry with a simple switch.

Ingredients

2 tbsp curry paste (we used Patak’s Original Madras Spice Paste (Use Thai Red Curry Paste if you prefer)

1 onion finely sliced

3 red chillies finely chopped (remove seeds and pith if you’re not keen on heat)

1 Thumb sized piece of ginger peeled and finely chopped

3 cloves of garlic finely chopped

200g large raw or cooked prawns (we used Lidl’s King Prawns 2 packs), defrosted if frozen

400g can chopped tomato with chilli (we used Lidl’s Chopped Tomatoes with Chilli)

large bunch coriander leaves and stalks chopped

Method

First of all drizzle some oil from the curry paste jar into a wok or large frying pan, you may have to add a little more olive oil to make this work, gently heat, then add the onion. Sizzle over low heat for 4 mins until the onion softens, add the chopped chillies and ginger and sizzle for a couple of minutes then add the garlic and sizzle for 30 seconds or so. Then stir in the paste and cook for a few mins longer. Stir in the tomatoes and mix well with the ingredients already in the pan and finally stir in the prawns, then bring to a simmer. If using raw prawns, simmer until they have changed colour and are cooked through. Season, if you like, then add the coriander just before serving with boiled yellow Basmati Rice (keep it Low GI) and (healthy wholemeal or Low GI) naan bread or the flatbreads of your choice.

Preparation Time – 10 minutes
Cooking Time – Approx. 12-15 minutes

Nutritional Information

All Nutritional Information is estimated:

Fat – 4g

Saturates – 1g

Carbs – 11g

Sugars – 8g

Fibre – 3g

Protein – 22g Salt – 1.08g