Meals for others (This Blog contains a recipie)

The packs I made up

At Church on Sunday they announced that they were going to collect frozen meals for people effected by the floods. I decided that I would make a few meals. Tonight I made a beautiful Yellow chicken curry and had fun making it too.








Here is the recipie:

Garlic in our new mortar and pestle!

Yellow Chicken Curry. (serves 8)
Curry Paste
If you have a mortar and pestle or a food processor then the curry paste is fantastic, for a quick simpler way just use 4-6 teaspoons of premade yellow curry paste.
2 Small Red Chillies
6 Cloves of Garlic
2 tsp minced corriander
1 tsp ground cumin
1 tsp ground nutmeg
1 tsp dried turmeric
Small piece of Ginger chopped finely
2 tbs fish sauce
1 tsp lime zest
2 tbs lime juice freshly squeezed

Other Ingredients
1kg Chicken breast diced
7 tbs Peanut oil
2 Shallots chopped finely
1 Red Onion chopped finely
Deseeded and diced Red Capsicum
2 Zuccini's thinly sliced
1/3 Pumpkin chopped
8 medium sized potatoes chopped
Pinch of Sea salt
1 tsp lemon grass chopped
1-2 Kaffir lime leaves chopped into small pieces
1 400ml tin of Coconut milk
140g Tomato paste
Handfull of fresh coriander
1 tsp butter
1 Punnet of Cherry Tomatoes

Directions:
Pound all dry ingredients for the curry paste in a mortar and pestle until fine, add the fish sauce and lime juice and create a even paste.
Put pumkin and potato in a medium sized pot with enough water so that the pumkin and potato are covered. Add sea salt and allow to boil until soft.

In a large pan or wok put shallots and onion along with the peanut oil cook and heat on a low temperature for 2mins. Add chicken and cook until the chicken turns white.
Add Lemon grass, kaffir lime leaves, coconut milk and tomato paste. Mix and simmer for 10mins.
Add the pumkin and potatoes to the wok and mix through.
In another smaller pan add butter and cherry tomatoes and cook until tender and warm

Serve with fresh coriander and coconut rice.

Tonight's dinner - Yellow Chicken Curry with Coconut Rice

Coconut Rice:

2 Cups of Basmati Rice
3 Cups of Water
1 400ml Tin of Coconut Milk

Put Rice and water in a microwave safe container and cook on high until the water soaks into the rice, add the coconut milk until it also soaks into the rice. Serve hot! Yum!

When I started making this I was at my house, in the middle of yet another thunderstorm and the power went out! Tried to continue cooking with candlelight then realised that my stovetop is electric so had to pack everything up and continue cooking at Adam's house. Was good fun though.