Who doesn’t love a curry? I certainly do. I’m not talking takeaways but a home-made version, thanks to a fantastic cheat product from Spice Girl. It really is as easy as 1, 2, 3 steps to a versatile curry dish that is different every time. So simple are the kits to use that you will find me cooking up a batch and portioning it up with rice for lunches and dinners and eating it most of the week; it’s that good.
Inspired by her love of travels and devised by Michelle, Spice Girl’s South East Asian curry kits are currently only available in Edinburgh, at Stockbridge Farmer’s Market on Sundays (check their Facebook page to see when they’ll be there), at Herbie of Edinburgh, 181 Delicatessen and Gossford Bothy Farm Shop. They cost £7 for one, £13 for two and £18 for three.
Their curry kits are straightforward and easy to follow, allowing you to make a delicious curry in 15 minutes. The pastes in the kits are fresh, and have no additives or preservatives and are gluten and dairy free.
The kits are available in four different flavours: Thai Satay, Indonesian Sumatran, South Thai Massaman, and Malaysian Rendang.
The South Thai Massaman kit I used, is a hearty and aromatic curry, with the spice mix made with cardamom, cinnamon, black peppercorns, ground cumin, ground coriander, cloves, nutmeg and dried red chillies. The paste contains shallots, galangal, garlic, red chillies, lemon grass, peanuts, peanut butter, fish sauce, tamarind, palm sugar, kaffir lime leaves and lime juice.
You will need one x 400ml can of coconut milk and enough meat/vegetables/prawns/fish (depending on how hungry you are). If you like it extra spicy, add some fresh chilli or chilli flakes.
I tend to use skinless chicken thighs and throw in whatever vegetables I have in my fridge, which can be a real hotchpotch, as you will see below. I’ve even been known to use mixed frozen vegetables if I don’t have fresh vegetables and it’s still delicious.
If using fish start your curry with vegetables of your choice. After step 4, place the fish in the pan on top of the sauce, lid on and steam for 5 minutes or until cooked. Serve with basmati rice.
- 1 x 400ml can of coconut milk
- 640g skinless chicken thigh fillets
- Chopped vegetables (I used: broccoli; oyster mushrooms, butternut squash; cherry tomatoes halved)
- Prepare/chop your chosen meat or seafood and mix with the dry spice mix.
- Fry on a high heat with a splash of oil for 3 minutes. Add your extra chilli here if you like it spicier.
- Add the fresh curry paste, stir and continue to fry for another 3 minutes.
- Finally, add the can of coconut milk and bring to the boil. Depending on which vegetables you are using, add them at this stage. If they are denser vegetables, like butternut squash or broccoli, they may need longer cooking then the mushrooms.
- Then, reduce the heat and simmer for a further 5-10 minutes until your meat, seafood or vegetables are cooked. I added my cherry tomatoes to heat through, at this stage.
If you like the look of these curry kits, Spice Girl (and her Spice Boy, Ed), will be at Stockbridge Farmer’s Market, this Sunday, 4 November 2018. Get there early to secure your kits or message them on Facebook and ask them to reserve you some.
Spice Girl Ltd
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