Curry pork sausage and duck breast

I’ve got a few pork sausages left in a packet I bought on the weekend as well as a couple of duck breasts which I cooked on Saturday evening.

I like a curry with coconut cream and this meal was pretty simple to make with a can of coconut cream. I always keep a can in the shelf of shame.

Curry pork sausage and duck breast. Gary Lum.
Curry pork sausage and duck breast.
Continue reading “Curry pork sausage and duck breast”

Curry chicken and frozen vegetables

Tuesday tea. Curry chicken and frozen vegetables.

Photograph of Curry chicken and frozen vegetables. Gary Lum.
Curry chicken and frozen vegetables

Tonight’s meal is an experiment. I want to cook the chicken thigh with a meat thermometer in a covered frypan with some frozen vegetables.

Ingredients

  • Chicken thigh
  • Peas
  • Carrot
  • Capsicum
  • Black beans
  • Coconut cream
  • Curry paste
  • Ginger
Chicken MEATER™ graph. Gary Lum.
Chicken MEATER™ graph

Instructions

  • In a frypan and laid down some frozen vegetables.
  • In a cup of hot water I mixed a couple of tablespoons of red curry paste.
  • I poured the curry water into the frypan.
  • I inserted the thermometer into the chicken thigh.
  • I put the chicken thigh on top of the vegetable layer in the frypan.
  • I put the lid on the frypan and turned on the heat.
  • I followed the cooking process by monitoring the internal temperature of the chicken.
  • My aim was to achieve 76 to 78 °C. When the target temperature was achieved, I removed the chicken to rest and then added coconut cream to the cooked curry vegetables.
  • I continued cooking the vegetables until the coconut cream had thickened and the curry past was incorporated into the coconut cream.
  • I poured the vegetables into a bowl and laid the chicken thigh on top.
  • I ate the meal using a knife and fork. Chopsticks were an option if I dissected the muscles from the femur prior to serving. I didn’t do that.

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