red chicken curry with mango salsa

4 spring onions
4 kaffir lime leaves
1/2c coconut milk
1t raw sugar or 2t palm sugar
1/2 red pepper, sliced
1/2 butternut squash, peeled and cut into 2cm cubes
300g chicken pieces (preferably those little long pieces from either side of the back bone)
handful corriander leaves
2 sloshes fish sauce
2T red curry paste
squeeze lime

~mango salsa~
1/2 mango, chopped
1/2 small red onion, chopped
juice of 1/2 lime
small handful chopped corriander leaves

Put 3T coconut milk into a pan and heat gently. Once reduced slightly, add curry paste and mix together. Add rest of coconut milk, lime leaves and pumpkin and simmer gently until pumpkin is getting soft. Add all other ingredients (except lime, fish sauce and coriander leaves) and cook gently until chicken is just done. Season with fish sauce and serve with jasmine rice and mango salsa. Finish with a squeeze of lime and a scattering of corriander.

lamb coconut curry with mango salsa

1kg lamb shoulder, fat trimmed, bone removed and cut into small chunks
1T oil
1T tumeric
1 red onion sliced into segments
1 can coconut milk
1 can chopped tomatoes
1 chicken stock cube
salt
1T sugar

~spice paste~
6 thai chilies
2 large chilies
1 red onion
2T oil
1 inch chunk peeled ginger
3 cloves garlic
1T cumin seeds
1t coriander seeds
1t fennel
1t mustard seeds
1/2t black onion seeds
6 peppercorns

~mango salsa~
1 ripe mango finely chopped
juice of half a lemon
1 red chili finely chopped
1/2 red onion finely chopped
1 small red pepper finely chopped
handful fresh coriander, coarsely chopped

~yoghurt & coriander~
natural yoghurt
handful of chopped coriander

Heat dried spices in pan then blend to a paste with other ingredients in a spice mill.
Toss lamb in tumeric and brown in oil heated in a pan. Add onion and soften for several minutes. Add spice paste and cook for a couple of minutes. Add all other ingredients, stir and cover and cook for 1-2 hours on a gentle heat, stirring occasionally.

Serve with basmati rice, salsa and coriander.

chicken & aubergine coconut curry

1kg chicken pieces (legs & thighs), bone and skin on
1 red onion cut into wedges
1 large aubergine or 2 small ones, cut into chunks
1 tin coconut milk
2T tumeric
1 red pepper, sliced
handful fresh coriander
1 cube chicken stock
Salt to taste
1T raw sugar
1/2 lime
6 chopped cherry tomatoes

~spice paste~
2 hot chilies
1t cumin seeds
1 inch cinnamon bark
5 black pepper corns
1/2t mustard seeds
1/2 red onion
2T oil
2 cloves garlic
1/2t fennel seeds
1/2t corriander seeds
1/2t black onion seeds
1/2t fenugreek

Toast seeds in a pan and then blitz in a spice mill with other ingredients.

Heat a deep heavy pan 2T oil, toss the chicken pieces in the tumeric and cook until brown. Turn down the heat and add the onion. Once the onion is transparent, add the spice paste and stir for a couple of minutes. Add all ingredients except for the aubergine and pepper. Add some water to loosen the mix if required. Cover and cook for 35 minutes, stirring occasionally.

Rinse some Basmati rice and cook. When the rice has 10 minutes cooking time remaining, add the aubergine, 1/2 the coriander, and the pepper.

Once cooked, stir in the lime juice, season to taste (adding sugar and salt as desired) and add most of the coriander leaves, reserving some for scattering over the plated (or bowled) curry.

Serve with rice and the remaining coriander.