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Tips Fresh chillies vary in sweetness and heat. Fiona encourages you to 'fiddle' with the curries as they cook in order to make them to your preferred taste.' Adjust sweetness by adding more or less sugar. To increase heat, add fresh chillies. To decrease heat, either use less of the spice paste as you can always add more later, or increase the amount of coconut milk. Curry pastes can be frozen to extend their shelf life. Beef And Sweet Potato Curry  2-3 tbsp The Spice Shelf Red Curry Paste 700g sliced rump steak 500g sweet potato, peeled and cut into mouth size pieces 1 400ml can coconut milk 2 tbsp fresh lemon juice 2 kaffir lime leaves (optional) 1 tsp palm or brown sugar 2 tbsp tamarind puree Fish sauce to taste Fresh Thai basil leaves to serve Place the chopped sweet potato in a bowl. Add the lemon juice and fill the bowl with water, covering the sweet potato. Allow to stand. Place ½ a cup of coconut milk into the pan with the curry paste and cook until fragrant. Add the beef, the remaining coconut milk, the lime leaves, tamarind puree, fish sauce and sugar. Simmer for around 10-15 minutes or until the steak is tender. Add the drained sweet potato and cook until the sweet potato is cooked through (approximately 10 minutes). Serve the curry with Thai basil leaves Thai Chicken Burgers  500g chicken mince 1 onion diced 2 tablespoons of The Spice Shelf Red Curry Paste 1 teaspoon finely chopped kaffir lime leaf 1 egg, lightly beaten Fish sauce, for taste Combine all ingredients together and shape into burgers. Barbecue burgers on both sides, until cooked through. Serve with boiled rice, salad and sweet chilli sauce. Panang Chicken Curry  One packet The Spice Shelf Panang Curry Paste 600g chopped chicken breast 1 x 400ml can coconut cream 2 tbsp fish sauce 1 tbsp palm sugar (or sugar) 2-3 kaffir lime leaves (optional) Peanut oil Diced stir fry vegetables – snake beans, red pepper, carrot, bok choy, egg plant ½ cup Thai basil leaves ½ cup chopped peanuts Lightly fry the harder vegetables in peanut oil and remove from the wok. Add chicken to the wok along with the Panang Curry Paste and brown lightly. Add coconut cream, fish sauce, palm sugar and kaffir lime leaves. Allow mixture to boil for around 5-10 minutes, or until the chicken is cooked through and the sauce is reduced. Return all vegetables to the wok and stir. Serve with rice, peanuts and Thai basil leaves. To increase the heat, serve with diced fresh red chillis. To decrease the heat either use less Panang Curry Paste OR increase the amount of coconut cream. Slow Cooked Lamb Shanks  ½ packet The Spice Shelf Mild Mallee Lamb 1 kg lamb shanks 2 large onions, diced 2 large carrots sliced into bite size pieces 400g can coconut milk 400 g can crushed tomatoes Juice of ½ a lime or lemon ⅓ cup chopped mint leaves In a large frying pan, brown lamb shanks in oil, making sure all sides of the lamb are brown. Transfer the shanks to a slow cooker. Fry onions until lightly browned then stir in the carrots and Mild Mallee Lamb spice mixture. Add coconut milk and tomatoes. Stir well until boiling. Transfer the tomato mixture to the slow cooker with the shanks and cook on low for 4-6 hours, or until the shanks are tender. The meat will start to come away from the bone easily when they are ready. Stir in the lime or lemon juice and mint. Serve the shanks on a bed of mashed potatoes, with some steamed peas on the side. Riverina Creamy Butter Chicken  One packet Butter Chicken mix 33g 800g – 1kg chicken thigh fillets or breast fillets cut into bite sized pieces 1 tablespoon lemon juice 1/2 cup yogurt 2 tablespoons butter 1 large brown onion diced finely 410g can tomato puree / passata 1 tablespoon tomato paste ½ cup chicken stock 1-1 ½ tablespoon honey ½ cup light cream ½ cup fresh coriander leaves Combine chicken, juice, yoghurt, ginger and garam masala in large bowl. Heat butter in a large, heavy based frypan, add chicken and brown. Remove from cooker. Heat more butter and fry onion until onion softens. Add spice mix and cook until fragrant. Return chicken to pan with puree, stock and honey. Simmer together for 20 minutes. Stir in cream and season to taste. Serve with rice, stir fried vegetables and sprinkle with coriander. |
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| Site By Sparky. © The Spice Shelf 2010 | Photography By Jo Sheldrick, Studio Red |