Cullen's Jungle Curry
This is a recipe from Cullen's restaurant in Hamilton, down here in New Zealand. It is from a column in a magazine here where people request their favourite recipes from restaurants, usually a very good source for some impressive eating. Enjoy! I have.
2 onions, roughly chopped
2 tbsp oil
1 tbsp each : finely chopped chilli, garlic, root ginger
4 tomatoes, roughly diced
100 g Tom Yum paste
4-6 chicken thigh fillets or chicken breasts, diced
1 red pepper (capsicum), seeded and diced
2 400g tins of coconut cream
2 bunches of coriander
2 cups jasmine rice
1 Sweat the onions in the oil, until transparent. Add the chilli, garlic, ginger and tomatoes and cook until soft. Add the Tom Yum paste and stir well. Add the chicken and pepper, stirring constantly. When mixed add the coconut cream.
2 Bring to the boil then simmer for 45 - 60 minutes - the longer the better. Garnish with chopped fresh coriander - leaves and stalk (hence the term 'Jungle').
3 Meanwhile, prepare the rice. Wash before cooking, rinsing it until the water runs clear (this helps prevents sticking during the cooking). Place the rice in a saucepan and cover with cold water (2:1 ratio). Mix in a little olive oil and gently simmer until cooked.
Life's too short......so live a little