The title ‘curry’ encompasses a wide range of dishes that use a complex variety of spices and herbs. I often think of them as the casserole our parents grew up with (and fed us when we were younger) with stacks more flavour. It’s just that the word ‘curry’ is much easier to say than “sophisticated casserole”.
This, I should hasten to add, is my theory. I have another theory about how we used to cook with spices, a tiny pinch at a time, which made those teeny tiny spice jars just about right. Now that we cook with spices by the tablespoonful I wonder why spice manufacturers in this country continue to sell them in frustratingly minute jars.
We’ve cooked this all-in, meat and veg curry for you, so you too can ponder the big issues in life instead of worrying about what’s for dinner. It starts with Dinner on the Table’s signature red curry paste to which we add garlic, ginger, coconut milk. Into this sauce we add premium chicken breast gently cooked with capsicum, crisp green veggies and roasted sweet potato.
May contain traces of gluten or peanuts.
Ingredients: Chicken breast, coconut milk, capsicum, green veg, sweet potato, brown sugar, tamarind puree, olive oil, chilli, shallot, ground and fresh coriander, ground cumin, mace, white pepper, lemongrass, galangal, lime zest, salt, shrimp paste
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