Thai Chicken Curry with Jasmine Rice

A delicious and simple Thai style curry made with diced roast chicken from the fridge, with diced carrots, julienned onion, haricot beans, tomato puree, a dessert spoonful of shredded coconut, Thai spices, ginger, and chicken stock.

All the ingredients were added to a single pan, and cooked together under glass for forty five minutes.

The basmati rice was cooked in boiling water to which a single drip of Jasmine essence was added (fifteen minutes). The coriander leaf was sprinkled over the dish as a garnish.

Pork Curry with Jasmine Rice

A curry based on ground pork, browned for twenty minutes or so, and stirred frequently. After adding water to the pot, I added one diced onion, three desert spoonfuls of oats, a diced Bramley apple, a deseeded green chilli, and one red, and five Brussels sprouts, finely diced, Italian style. Simmer for half an hour to forty-five minutes.

I also added some pre-boiled pieces of potato, left over from another meal.

Add three squirts of tomato puree, or otherwise six dessert spoonfuls of a passata, a pinch of paprika, and half a teaspoonful of turmeric. Add a desert spoonful of a hot curry powder (Asda brand), and three diced cloves of garlic. Add the pork and vegetable stocks. Simmer for another twenty minutes, and add a pinch of coriander leaf ten minutes before serving.

Serve with  Basmati rice infused with jasmine essence. Add some lime pickle if desired.