Massaman Curry (Thai Curry)

500 gm chicken thigh
3 tbsp masaman curry paste
1 cup coconut cream
2 cups coconut milk
5 potatoes - carved and boiled
5 small onions - carved
2 tbsp roasted peanut
5 roasted cardamom pods
1 roasted cinnamon stick (about 1 inch long)
3 bay leaves
3 tbsp palm sugar
2 tbsp fish sauce
3 tbsp tamarind concentrate
3 tbsp lemon or lime juice
bay leaves -for garnish

Ingredients for Massaman Curry Paste:
3 shallots - sliced
5 cloves garlic - peeled
2 red chillies
1 thumb-size piece galangal (or ginger) - peeled and sliced
2 stalks lemongrass - outer leaves and bulb removed, then sliced thinly
(save upper stems to throw into the pot )

2 kaffir lime leaves
1 tbsp coriander seeds - ground
1 tbsp cumin seeds - ground
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp ground cloves
1 tsp ground cardamon
2 tbsp fish sauce
1 tsp shrimp paste
1/2 can coconut milk
additional fish sauce - to taste

Preheat the coconut milk over medium heat until boiling, add chicken thigh, reduce the heat and simmer for 15 minutes until tender.

Preheat the coconut cream over medium heat until oil surfaces. Add the curry paste, and saute until fragrant. Transfer to the chicken pot, add peanuts. Season to taste with sugar, fish sauce, tamarind juice and lime juice.

Add the remaining ingredients, and simmer until everything is tender and cooked through.

Spoon onto a serving dish, garnish with bay leaf to give a sense of a Thai touch. Pickled ginger or cucumber relish can also be served as condiments.

Method for Massaman Curry Paste:
Place all paste ingredients in a food processor (or blender) and process well. To make a sauce rather than a paste, add more coconut milk (1 to 2 cans).

To use immediately, place sauce in a casserole/baking dish together with chicken, seafood, vegetables. Stir well to combine, and bake in the oven at 350 degrees until finished.

Preparation Tip:
You can store curry pastes in a sealed container in the refrigerator for up to 2 weeks, or until needed. When ready to use, add more coconut milk to make a sauce, then add your other ingredients.

Courtesy: Chef Nikhil,

Baked Fish In Foil Packets

3-4 white fish fillets
A pinch of pepper
2 coriander stalks, cut along length
2 carrot sticks, julienne
½ cup red bell pepper, julienne
½ tsp cumin powder
1 tsp lemon juice
1 tsp olive oil
Salt to taste

In a bowl, take the fish fillets; sprinkle pepper, cumin powder, salt, and pour olive oil. Marinate well with hands.

Place the fish fillet in the middle of the foil. Now arrange equal amounts of carrots and bell peppers onto each piece of the fish.

Squeeze lemon juice over it and little olive oil. Wrap the fish up really good, sealing the top and sides.

Bake at 150 degrees for 10-12 mins and serve.

Courtesy: Chef Aditya Bal,

Fried Noodle (Singapore Style)

1 kg fresh noodles
500 gm boiled pork
500 gm raw prawns small
250 gm fresh bean sprouts
1 tbsp bean sauce
1/2 cup water or stock
1 tsp salt
1/2 cup oil
3 stalks celery

For Garnish
4 egg
8 spring onions
3 fresh red chillies
few stalks fresh coriander leaves
10 cloves garlic
pepper and salt to taste

If using fresh rice noodles, cut into 5 mm strips and pour boiling water to soften and separate the layers. Drain in a colander.

Slice the pork finely, and then cut into narrow strips. Shell and devein the prawns.

Cut into pieces, wash bean sprouts, rinsing away any skin, then pinch off straggly tails, Crush garlic, rinse salted beans and mash with a fork or chop finely. Bean sauce can be used straight from the jar.

At serving time heat a wok, pour in oil and when oil is heated stir fry the garlic on low heat until just starting to change color. Add beans or bean sauce and stir fry for 30 seconds. Turn heat to high, add Pork and fry for one minute.

Add prawns and continue to stir fry for 2 minutes. Add water or stock, bring to the boil and add salt. Cook quickly uncovered for 1 minute, then add celery and bean sprouts and toss for a minute. Add the noodles and keep tossing until all the ingredients are thoroughly mixed and noodles heated through.

Dish on to a large flat platter and sprinkle the top of the noodles with all of the prepared garnishes. Serve immediately.

For Garnish: Beat eggs and season with pepper and salt. Heat a frying pan and grease lightly with oil. Fry the mixture, a little at a time, into thin round omelets.

Do not fold but turn them on to a plate as they are cooked. When cool, roll up and cut into thin strips.

Cut spring onions, including green leaves, into 5 cm (2inch) length. Seed the chilies, and then slice finely. Wash the fresh coriander and then chop leaves and stalks.

Finely chop or pound garlic, rinse in cold water, squeeze dry in kitchen paper and fry over low heat until pale golden. Drain and crumble into small pieces.

Courtesy: Chef Nikhil,

Mussels With Lemon Grass

1 kg mussels
4 stalks lemon grass
3 spring onions
1 tsp salt
¼ tsp black pepper
2 tbsp oil
1 fresh red chilli
2 tsp sugar
2 tbsp fish sauce
½ cup raosted peanuts

Keep mussels in a small serving pieces.

Remove other leaves of the lemongrass and finely slice the tender white part of the base of the stalk. Bruise with mortar and pestle.

Finely slice the spring onions, including the green leaves.

Mix the mussels with salt, pepper, lemongrass and spring onions and set aside for 30 minutes.

Heat a wok, add oil and when oil is hot add the chicken mixture and fry for three minutes.

Add chillies and stir fry on medium heat for a further 10 minutes.

Season with sugar and pepper and add peanuts. Stir well.

Add fish sauce and toss to distribute evenly and then serve with rice or noodles.

Courtesy: Chef Nikhil,

Diced Chicken In Black Bean Sauce

250 gm chicken
50 gm red & yellow peppers
10 gm sugar
5 gm salt
10 gm black bean sauce
10 gm chili paste
5 ml soya sauce
10 gm garlic
5 gm red chili - chopped
1 tbsp oil
10 gm corn flour

Method:Slice Chicken. 

Add oil in wok and mix garlic, chili and add the meat and saute.

Add black bean and toss away. Add 1 cup of water.

Add soya sauce and cook for a while.

Add corn flour (mixed in a little water).

Let the curry thicken and take off the fire.

Serve Hot.

Courtesy: Chef Nikhil,