In the technological age that we live in, my first source for new recipes is usually the internet. If you know how to Google, and you know how to tell a good recipe from a bad one, the Internet opens up all and any cuisine to you.
But the Internet, with all its wonderful and exotic cooking possibilities, cannot replace the old-fashioned cookbook.
It is a comfort to slowly page through my cookbook, looking at the photos and making a pick. There are few things that make me feel as giddy as putting my recipe book in a book-stand, opened on the right page, ready for action.
You just don’t get the same feeling from cooking off a printout or a cellphone screen.
This curry is from a cookbook I bought in a three-for-one bundle a few years back. It features some really fresh flavours – something you don’t usually expect in a curry. The chicken stays juicy, and the lemongrass gives it a whole new dimension.
- 650g Chicken breast fillets, cubed
- 1 bunch spring onions, sliced
- 4 lemongrass stalks (each ± 10cm long), finely chopped
- 1 red chili, finely chopped (optional)
- 1 can coconut milk
- 4 tablespoons coriander paste/pesto (scroll down for how-to)
- 8-12 baby potatoes, halved
1. Boil the baby potatoes in a small pot. Set aside when they are done.
2. Heat a large frying pan or wok, and fry the spring onions for 1-2 minutes. Add the lemongrass, chili and chicken, and cook until the outside of the chicken is mostly white.
3. Pour in the coconut milk (3/4 can is enough), stir in the coriander paste and bring to a simmer.
4. Add the potatoes and salt to taste, and simmer for another 10-15 minutes.
Coriander Paste Recipe
Using a hand blender, mix together the following until it forms a paste:
- 50g coriander/dahnia leaves
- 1 small chili OR pinch chili flakes
- ½ tsp cumin
- 1 tbs lemon juice
- 1 small garlic clove
- Salt & pepper to taste
- Olive Oil