Thai Yellow Curry Paste Chicken

My friends all know me to shun chilli because I really have a low tolerance. When I told some friends I am cooking curry, they were pretty shocked!

Anyway, I am getting pretty adventurous recently in cooking. And this curry really tastes great!

I didn't follow the packet of yellow curry instructions exactly . 

This is what I used - Dancing chef yellow curry paste.

And, no, after eating the curry, I did not dance! Lol!

Recipe

9 pcs of chicken mid joints

4 small potatoes, cut to halves n boiled.

200 ml coconut milk

300 ml water

1 onion sliced into thin rings

Some oil

Some salt

Some Kikkoman soy sauce 

1 pc of red chilli

1 teaspoon of sugar (optional)

In a deep pot, sauté the onions till slightly translucent.

Rub some salt onto chicken wings n fry in pot with onions add a drizzle of soy sauce n fry till skin lightly browned 

Remove from pot.

Into the pot put the coconut milk, water, curry paste , stir n heat till boiling.

Add in the chicken , cooked potatoes and red chilli n simmer till chicken is cooked. 

Serve with white fragrant rice.

Ingredients

Fry the wings with the onions

I added a bit of soy sauce 

Set aside the wings n boil the curry

Mix in the chicken and potatoes n cooked till chicken is ready.

Lovely taste! 

Baked butternut pumpkin with portobello mushrooms

This is quite an amazing dish- easy to make n dish up. 

I adapted the recipe from allrecipes.com.au

I bought this butternut pumpkin from Fairprice. 

I also used this feta cheese for garnishing 

 

Ingredients :

1/4 butternut pumpkin (see picture above)

2 tablespoon of olive oil

2 cloves garlic, minced

1 sprig of Chinese parsley - chopped ( I chose only the leaves)

pinch of some salt

about 1 tsp of dried thyme (optional)

1 or more  Portobello mushroom, gill removed and cut into cubes

2 tablespoon of Kikkoman Soy Sauce

Use about 1-2 cm thickness of Feta cheese

 

Method

1. Preheat oven to 180 Celcius.
2. Remove as much as possible the skin of the pumpkin using a peeler n also the seeds.
3. Cut the pumpkin to 1 cm thick slices.
4.  Mince the garlic.
5.  Chop the parsley.
6. Add in cubed Portobello mushroom
7. Put inside a baking tin.
8. Add in the olive oil, sprinkled salt, thyme (optional) and drizzle the Kikkoman Soy Sauce. Mix everything up.
9. Bake for 30 minutes or until pumpkin is tender. I used about 25 minutes.
10. Dish up and serve with some crumbled feta cheese.

Note : There may be some skin left on the pumpkin. 

 

My husband ate everything but I am a picky eater, and left some skin behind.

Before baking

After baking

 

Serves 2 persons.

Suggested to serve with a green salad as a meal.

 

Happy baking!