Hey Hive!
We're back with more of our home cooking! If you're unfamiliar with this series, it's where I showcase some of the food we've been making at home since we've been cooking a lot nowadays! Both because it's cheaper and also healthier to cook for yourself compared to eating out. While I usually stick to the usual recipes I do like to try new ones once in a while and figured I'd share the new ones I've tried.
We still have quite a few curry paste packets to use up at home, so I decided to try another brand of curry paste; this time it's by A1!
They have the instructions on the back and it's pretty easy, you don't even have to marinate. This one says it serves 4-6 persons but we'll see about that, since both of us have pretty big appetites.
I have other ingredients to add to the curry to make it more authentic and filling, so here are the ingredients I used:
For the curry:
- 4 potatoes
- 4 lady fingers/okra
- 1 pack curry paste
- frozen chicken strips
- 120ml coconut milk/cream
For the rice:
- 3 cups of rice
- 3 carrots
- 1 pack of white crab mushrooms
- frozen broccoli
Step 1: Since I was using frozen chicken, I had to defrost it in a bowl of water first, obviously if you're using fresh chicken you can skip this step.
Step 2: While the chicken is defrosting, I washed the rice, diced up the carrots and separated the mushrooms to cook them all together in the rice cooker with some frozen broccoli.
Step 3: Prepare the vegetables for the curry by chopping the potatoes into cubes and the okra into small pieces.
Step 4: Gently place the potato cubes in a pot of boiling water. The potatoes will take a while to soften up so give it like 10min.
Step 5: After 10min, add the okra to the pot.
Step 6: While the vegetables are boiling, we slice the chicken up into bite-sized pieces.
Step 7: Drain the pot of vegetables once softened. Then add in the curry paste into the pot with the chicken pieces on medium heat.
Step 8: Pour in about 200ml of water to the curry paste, then add in the vegetables.
Step 9: Add in the coconut milk or coconut cream. I used coconut cream both because it's cheaper and healthier here.
Add in the coconut cream until the curry has thickened up, and stir well.
Once the curry has reached your desired thickness, it's ready to serve!
We served the curry alongside our cooked rice, and also sliced a cucumber we had lying around to combat the spice of the curry.
This curry paste had a nice spice kick to it but was also quite salty. I guess that's the downside of using a curry paste; you can't really control the amount of seasoning that goes into it. But it was still really taste nonetheless! The cucumber was perfect in helping to neutralise both the salt and spiciness though.
Overall it was still a very tasty dish, and the curry, potatoes and okra made it seem very legit like a curry dish you'd find outside. It was good, but I think it was more like a 3 person portion. It would be good with naan as well. I don't know if I'll buy this again but I'm excited to try other curry pastes!
Thanks for reading!
To find out more about me, check out my intro post here!
Check out my previous post in this series!
