Indian, Thai-style curries from your own kitchen<\/p>\n
Maria Endah Hulupi, The Jakarta Post, Jakarta<\/p>\n
Madras Lamb Curry: A leg of lamb stewed in curry blended
\nfrom cumin seed and dried chili powder.<\/p>\n
To make Madras Lamb Curry, Jakarta Hilton International executive
\nchef Michel Camy uses: 30ml oil, 180g boiled leg of lamb (cubed),
\n15g chopped onion, 6g chopped garlic, 10g curry powder, 7g cumin
\npowder, 4g coriander powder, 5g dried red chili powder, 5g ground
\nturmeric, 3g ground ginger, 10g sliced banana, 10g sliced
\npineapple, 10g sliced apple, a glass of water, 100ml coconut
\nmilk, salt and pepper.<\/p>\n
Garnish: diced tomato, almonds and sultanas.<\/p>\n
Condiments: mango and chutney.<\/p>\n
1. To make the curry sauce, Camy heats oil in a pan, mixes in the
\nchopped onion and garlic, stirring until fragrant. Then he adds
\nthe curry powder, cumin powder, coriander, dried red chili
\npowder, ground turmeric and ginger and cooks it until fragrant.
\nNext, he adds the sliced banana, pineapple and apple, stirring
\nuntil softened.<\/p>\n
2. He then pours in a glass of water and coconut milk, reducing
\nthe sauce over a low heat until thickened. He removes the mixture
\nfrom heat and mixes it in an electric blender until smooth.<\/p>\n
3. Camy heats the sauce over a low heat, adds the boiled leg of
\nlamb cubes and cooks for another 15-20 minutes until the meat
\nabsorbs the spices.<\/p>\n
4. He pours the curry on a serving dish and garnishes it with
\ndiced tomato, almonds and sultanas before serving it with briyani
\nrice.<\/p>\n
Nam Phrik Gaeng Daeng Gai: Thai-style chicken red curry
\nflavored with sweet basil leaves, wild ginger root and coconut milk.<\/p>\n
To make Nam Phrik Gaeng Daeng Gai, Camy uses 180g chicken breast
\n(cubed), 30ml oil, 40g red curry sauce (chopped shallot, chopped
\ngarlic, red chili juice, galangal, curry powder, lime leaves,
\ncoriander powder, cumin powder), 25g sweet basil leaves, 5g
\nchopped ginger, 100ml coconut milk, salt and pepper, 10g palm
\nsugar, 25g cherry tomatoes (halved), 25g baby eggplant (cubed).<\/p>\n
1. To make the sauce, Camy stir-fries the chopped shallots and
\ngarlic in hot cooking oil until fragrant. He adds in red chili
\njuice , galangal, curry powder, lime leaves, coriander powder,
\ncumin powder, chopped ginger and cooks the mixture until
\nfragrant.<\/p>\n
2. Then he pours in coconut milk and reduces it over a low heat
\nfor 20 minutes until thickened before seasoning it with palm
\nsugar, salt and pepper. He blends the mixture in a blender until
\nsmooth and transfers the sauce to a cooking pan.<\/p>\n
3. To prepare the chicken, he stir-fries the cubed chicken breast
\nwith garlic and baby eggplant until cooked thoroughly. He then
\ncombines the chicken with the sauce and cooks it for 10 to 15
\nminutes before adding sweet basil leaves, cherry tomatoes and
\nstirs until well combined. Camy serves the curry with warm
\nsteamed rice.<\/p>",
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"sponsor": "Okusi Associates",
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