Seafood curry

 

OK definitely not the best pic but this was delicious. Only the very gourmet prawns (frankly they were more like mini-lobsters) were lost in it, so next time would do purely with cheap white fish. Tamarind, coconut, lime, lots of ginger, and sweet potato for the carb, within the curry. Plus yellow curry paste. Another stellar dish from the Bunster. 

Thai Peanut Chicken Curry

This was originally Thai Peanut Pork Curry made with with pork loin, but I found that doesn't respond well to this style of cooking so chicken thigh next time. Or a fattier cut of pork, possibly. Jolly easy dish and got a big Do Again thumbs up.

• Thin sliced onions
• Cubed aubergine 

Fry these up first (remembering to season), then when they're beginning to see reason add 

• as much Thai Red Curry Paste as is to your liking
• A tin of coconut milk 
• 1/2 cup crunchy peanut butter 
• Sliced chicken thigh meat 

You'll probably have to top up with some water. Once they're done add a 

• Head of broccoli, separated

Finally take off heat, stir in a 

• good quantity of fresh lime juice and sprinkle over with 
• Peanuts, fresh chopped coriander and chili flakes, all as desired 

Serve with some 

• Flat rice noodles, dressed with peanut oil

Pumpkin and Spinach Curry

• 1 tsp black mustard seeds
•  
• red chilli
• crushed garlic
• 2 red onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tsp ground coriander
• 1 tsp ground tumeric
• 1kg pumpkin, peeled and cubed
• 25g dessicated coconut
• 1 bunch spinach, trimmed and rinsed

 

(rice and plain yoghurt to serve)

 

 

Fry mustard seeds in hot vegetable oil, add chiliad n garlic. Add onion, sauté. Add tomato, salt, ground coriander and turmeric. Stir. Add pumpkin, coconut and 250ml water. Mix, cover, simmer slowly for 30 minutes, stirring occasionally.

 

 

Just before serving, stir the spinach leave in and allow them to sit in the hot curry for a few minutes.

 

 

 

Serve with rice and plain yoghurt.

 

Braised silverbeet with chickpeas and fresh tomato

• Swiss chard (1 bunch)
• 60 ml olive oil
• 2 crushed garlic cloves
• 1tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp grated ginger
• 4 diced tomatoes
• 400g tin of chickpeas

Fry and bubble. Can add onion to this. The original says to discard the stems of the beet – that would be madness! Just leave enough cooking time. Yum. (You don't need the order things go in, do you.)

 Serve with rice.