Lately, my kitchen started smelling good again... mostly because I've been stuck at home all week due to my son's Hand, Foot and Mouth disease which makes him very contagious to other kids, which meant no playdates, no going out and spreading germs unless we really had to, no seeing friends during the week (because most friends who are free during the week have kids), etc etc...
The first few days were okay, I enjoyed spending time with him and making sure he is happy. Poor little boy doesn't get sick and sad very often, so it made me happy to see him happy because he is getting a lot of "mummy time". Eventually he got better, so I gave him back his independence and let him play on his own, which he did... and I got a little bit bored! Imagine that! It is VERY rare for me to get bored, there's usually a million things to do around the house!
So while I was bored, I decided to try and re-create something I saw on Jamie Oliver's 30-Minute Meals on TV the other night. I have the cookbook, and I could look up the recipe online, but I was too lazy (even though I was bored!) so I just followed my instinct and did what I had to do to cook a Chicken Green Curry, from scratch. Yep you heard me! I never make curry paste from scratch, they have always intimidated me! All those seeds and so many ingredients I've never even heard of, all the pounding and processing, just freaked me out!
Jamie, however, made it look so easy on his show. So simple with only a handful of ingredients I can still recall off the top of my head, I decided to give it a go! The curry "paste" does not look like your typical paste... but it is a great combination of beautiful flavours that go so well together. The curry, is flavoursome and delicious, absolutely amazing incredible divine if you ask me! I am so happy with the result, again this will be a regular I'm sure.
Please note that this recipe below is NOT Jamie's original recipe, it is merely inspired by Jamie with similar ingredients but different portions. If you are hesitant to try my version, aawww, please refer to Jamie's original version of the recipe here.
1 bunch spring onions
1 bunch coriander
3 sticks of lemongrass
5 cloves of garlic
1 inch cubed ginger
A few fresh kaffir lime leaves
3 tbsp sesame oil
1 tbsp light soy sauce
1 tbsp fresh lemon juice
2 tbsp hot chilli paste
400ml coconut milk
2 tbsp vegetable oil
5 chicken drumsticks
Salt, pepper and sugar to taste
Using a food processor, blend finely together spring onions, coriander, lemongrass, garlic, ginger, kaffir lime leaves, sesame oil, soy sauce and lemon juice. Set aside processed paste.
Heat vegetable oil in a large skillet. Saute half the amount of paste (the other half can be stored in the fridge for next time) until fragrant. Add hot chilli paste and continue stirring. Add chicken and continue frying until chicken turns a little bit brown. Add coconut milk and bring heat down to a gentle simmer. Season well with salt, pepper and sugar. Simmer for approximately one hour to make sure chicken is cooked and tender.
Serve on a bed of steamed rice.