Thanks, Katchafire, awesome song. I know the original didn't actually mention curry but, to be honest, you'll be hard-pressed to find one that does. Sometimes a little poetic licence is needed, I'm sure those kings of dub won't mind.
As you've no doubt noticed, it's spring. Curry isn't really a food that jumps to mind when you think of sun, al fresco dining and the beach (I'm a year-round beacher, none of this 'summer-only' puha), but perhaps we need to adjust our thinking. I can definitely understand why curries are moreso associated with winter, and maybe autumn - it's cold, they're hot; it's cold, they're warming; you want thick, comforting food with plenty of carbs, they're thick, comforting and come with rice and/or breads.
However, it's spring and summer vege gardens are being put in around the country (well, around the warmer parts anyway - might be another month or so for the deep south). Vege gardens = fresh herbs. Coriander, thyme, chives, parsley. Nothing makes me curry-hungry more than the smell of fresh coriander. So it was that last night, after returning home from our bi-weekly shop, that we whipped up a thai yellow curry, spurred on by the coriander in the garden, and the smell of the one sitting on the kitchen sill.
Break out of the seasonal chains peeps - curry it up year round. And watch this space for a tasty looking greek stew a la Nigella (it uses a whole bottle of white wine, so surely we can't go wrong) - winter's food is spreading its wings!
1 onion, diced
2 cloves garlic, diced
1 capsicum, sliced
handful mushrooms, chopped
few florets broccoli
dash sweet chilli sauce
1 tbsp (or so) curry paste
1 tin (or so) coconut milk
2 chicken thighs, chopped
handful nuts, seeds
- Brown chicken lightly in a little oil (olive, rice bran, whatever). Remove from pan and set aside.
- Fry onion, garlic and ginger in sesame oil, until slightly soft. Stir in curry paste, chilli sauce and coconut cream/milk. Let it reduce a little, over a medium-low heat.
- Add in all other ingredients and leave to simmer until you're ready to eat - the nuts give it so much texture and a wonderful flavour. We've been using a mixture of brasil nuts and almonds, crushed up a bit. So good - wouldn't go back to a nutless curry.
- Get rice on - I cook it as per the link above (click on 'rice'). I usually use a stock cube though, rather than salt, and always throw in some cumin seeds.
- Serve when all's ready and enjoy! This makes enough for 4 people, maybe 5 if you have roti or naan too.
PS: The picture of the dogs isn't completely random, they were apparantly enjoying the wonderful aroma that is coriander too.