Vegetable Curry

Vegetable Curry

Ingredients

1 dsp Oil

1 med Onion, chopped

1 Garlic clove, crushed

1 tsp Ginger, crushed

1 tsp Red Chilli

2 dsp KnT Balinese Yellow Curry Paste

½ chopped Capsicum

1 med Zucchini, grated

1 med Carrot, grated

½ Fresh Beetroot, grated

1 cup Red Cabbage, finely sliced

Fresh Coriander

1 tin Borlotti Beans/Chick Peas

1 tin Tomatoes

Salt and Pepper

1 cup Broad Beans (peeled – optional)

Rice, Rice Noodles or Potatoes

Method

1. Heat oil then add Onion, Garlic, Ginger, fresh Corriander, Chilli and KnT Balinese Yellow Curry Paste.  Cook until onion is transparent.
2. Add Zucchini, Carrot, Cabbage & Beetroot and saute for a few minutes.
3. Add Borlotti Beans and Tomatoes & cook for 5 minutes
4. Then add Capsicum & Broad Beans & continue to cook until heated through.  Season with Salt & Pepper.

Serve with Rice, Potatoes or Noodles

Chicken, Fetta & Roast Pumpkin Pizza

Ingredients:  Left over Roast Chicken, Fetta Cheese, Tomato Paste (optional), KnT Gourmet Balinese Yellow Curry Paste, Pumpkin, Mozzarella Cheese, Red Onion (optional), Pizza Base

Method: 

1. Prepare ingredients - Shred chicken, dice fetta cheese, dice pumpkin into small pieces and then roast until cooked.  Slice onion thinly.
2. Turn on oven to 180 degrees Celcius
3. Place Pizza base onto pizza tray.  Combine 1 heaped dessertspoon each of Tomato Paste & Balinese Yellow Curry Paste (2 dessertspoons if omitting Tomato paste) and spread evenly over the pizza base.
4. Sprinkle a thin layer of mozzarella cheese over paste (by placing the cheese first, the rest of the ingredients stay in place)
5. Sprinkle onion, chicken, fetta & roasted pumpkin on top of cheese.
6. Place in oven for 10-15 mins or until cooked.
7. Serve with garden salad and a glass of red wine

Curry Prawns

Ingredients: 600g green prawns peeled & deveined, 1 onion finely sliced, 1/2 red capsicum & 1/2 green capsicum - finely sliced, 200g snow peas trimmed, 1/2 small pineapple peeled & chopped into pieces, olive oil or coconut oil, salt & pepper, KnT Balinese Yellow Curry Paste, extra chilli (optional), 300ml Coconut Milk, 3 Curry leaves, Lemongrass, 2 dessertspoon finely chopped Coriander, Cooked Nooodles
Method:  Panfry onion & lemon grass in oil until transparent and then add green prawns.  Saute prawns & onion for about 5- 8 mins or until prawns are 1/2 cooked.   Add 2 soup spoons of Balinese Yellow Curry Paste mixed with coconut milk,curry leaves & chopped coriander and simmer until prawns are cooked.  Add capsicum & Snow Peas about 2-3 minutes before prawns are cooked to ensure they are al dente.  Season with salt & pepper   Serve with Noodles & garnish with a sprig of fresh coriander.   Serves 4 People

KnT Gourmet Marinades

                     Marinade 1

1-2 heaped tsp KnT Balinese Yellow Curry Paste

¼ cup soy sauce

½ tsp grated lime

1 garlic clove, crushed

1 dsp chopped fresh coriander

½ tsp grated ginger

1 tsp pomegranate molasses/ syrup/honey

                 Marinade 2

1-2 heaped tsp KnT Balinese Yellow Curry Paste

¼ cup soy sauce

1 garlic clove, crushed

1 dsp chopped fresh coriander

2 tsp honey

2 dsp Hoisin Sauce

1 tsp white wine vinegar

Notes

1. Both marinades are suitable for chicken, beef, pork, lamb and seafood. Great with kebabs or shasliks.

2. Marinate at least 2 hours.

3. Pan fry or barbecue seafood or meat to desired tenderness.

Serve with Avocado & Tomato Salsa (dice avocado &

tomato, finely chopped parsley season with salt and pepper & a squeeze of lemon)

NB:  Both Marinades good for 500-600g seafood/meat etc

        

 To make spicier, add more Balinese Curry Paste or chilli

 Also Can substitute KnT Gourmet Balinese Yellow Curry Paste with

KnT Gourmet Indian Chilli Relish  (Just use less)

Seafood Curry (mild)

Ingredients

1 tblsp Oil

1 Onion, sliced

1 dsp finely chopped Lemongrass

1 Garlic clove, crushed

2 dtsp KnT Balinese Yellow Curry Paste

2-4 Kaffir Lime Leaves or ½-1tsp lime zest

200g Fish, diced

200g Green Prawns, peeled & deveined

200g Squid Tubes, Peeled & sliced

1 x 440 g can Coconut Milk

1 tblsp chopped Coriander, fresh

Salt and Pepper

Serve with Rice Noodles or Rice.

Method

1. Heat oil then add onion, lemongrass, garlic & curry paste.

2. Fry until onion is transparent.

3. Add Fish and Prawns & Kaffir Lime Leaves. Cook until prawns just begin to turn pink.

4. Add Calamari, cook for 1 minute.

5. Add Coconut Milk and Coriander. Season with Salt and Pepper.

6. Simmer for 3 to 5 minutes or until cooked.

Serve with noodles or rice.

Tip:  For tender Squid Tubes (Calamari).  Each squid tube is enclosed by a thin clear & tough layer of skin & by peeling this off you will have very tender calamari. With a shark knife cut about 1mm into the tube from top to bottom and then peel this skin off either with your knife or your fingers.

NB:  Seafood can be substituted for 600g meat & omit the lemongrass.  Add extra chilli if desiring a hotter curry.