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Spicymonkey recipes

Welcome to Spicymonkey recipes

 

Here we will show what you can do with our curry sauces.

 

Obviously our sauces are super easy to use so really the recipes will all be very simple.

 

 

By Ian Nixon, Oct 10 2017 07:08PM

We love this Burmese curry because of the fresh taste of the lemongrass and kaffir lime combined with Indian spices and a pinch of star anise. Normally we would have it with pork belly but it's just as good with chicken or seafood. We also usually have a good sweet chilli sauce with this meal. It normally gets poured all over the rice quite liberally.


The golden rice is a Burmese recipe that is very simple yet tastes fantastic. The rice should take about 20 minutes to cook so can be done while the curry is simmering away.


This recipe should be enough for 4 people, it really depends how hungry you are!



What you need


1 pouch Spicymonkey Burmese curry

2 tbsp vegetable oil (or a few squirts of spray oil)

1kg pork belly (skin removed) - diced

a few coriander leaves (optional)


What to do


Heat the oil in a large pan or wok. Seal the pork quickly on all sides.

Pour in the curry sauce and bring to the boil. Leave to simmer for about 1 hour or until the pork is really tender.

Garnish with chopped coriander leaves or some thinly sliced kaffir lime leaves.




Golden rice - what you need


2 cups of basmati rice (350-400g)

2 pints water

pinch of salt

1 cup frozen peas (50-100g)

2 tbsp vegetable oil

1/2 tsp turmeric

pinch chilli powder

some crispy fried onions

1 - 2 tbsp fish sauce (optional)


What to do


Wash and dain the rice with water. Leave the rice to stand in a pan with the 2 pints of water and salt for about 10-15 minutes. Add the frozen peas. Turn the heat on and bring to boil then simmer until the rice is cooked. Drain the rice and set aside.

In a separate pan heat the oil and on low heat add the turmeric and chilli. Gently fry these for a couple of minutes before adding the rice and fish sauce (if using). Stir it all through and break up any lumps.


By Ian Nixon, Sep 29 2017 07:35PM

This amazing Malaysian curry sauce is the closest we get to a korma. The difference is that we add the Chinese/Malay influenced ingredients cinnamon and star anise. The sauce comes without coconut milk but we have found ourselves adding some during cooking and reducing it to a lovely, thic,k creamy gravy.

It's just delicious.


The nasi lemak is a Malaysian style rice. The rice should take about 20 minutes to cook so can be done while the curry is simmering away. The pandan leaves or kewra water may be difficult to find so are not essential, they just lend a deliciously authentic flavour. Note the liberal use of chilli in our picture. Almost as much as there is rice. Perfect!


This recipe should be enough for 4 people, it really depends how hungry you are!

For this curry we normally use chicken or pork belly. It would also suit any seafood.


What you need


1 pouch Spicymonkey Malaysian curry

2 tbsp vegetable oil (or a few squirts of spray oil)

4 chicken breasts - diced

1 tin coconut milk (optional)

a few coriander leaves (optional)


What to do


Heat the oil in a large pan or wok. Fry the chicken until it is white all over.

Pour in the curry sauce and the coconut milk (if using). Bring to the boil and leave to simmer for about 30 minutes or until the chicken is cooked through and the sauce has thickened as much as you'd like.

Garnish with chopped coriander leaves and serve with a wedge of lemon or lime.




Nasi lemak - what you need


2 cups of basmati rice (350-400g)

2 pints water

pinch of salt

3 pandan leaves - or 1 tsp kewra water (optional)

2 hard boiled eggs

cucumber slices

some sambal or dried shrimp with chilli


What to do


Wash and drain the rice until the water runs clear. Boil the rice in the water and coconut milk with the pandan leaves or kewra water and salt. When it is done, drain the water and leave to cool slightly.

Serve with halved boiled eggs, cucumber slices and a big spoonful of sambal.

By Ian Nixon, Sep 26 2017 08:26PM

Our most popular curry is the Keralan curry, or what used to be called Monkey Curry. The spice mix has plenty of fenugreek and curry leaves in to give that typical South Indian flavour. We also add a tiny bit of banana to the sauce, only about 1/4 of a banana in each pouch. It's just enough to give it a ittle sweetness but not an overpowering banana flavour.


The lemon rice is another Keralan recipe with mustard seeds and curry leaves. The rice should take about 20 minutes to cook so can be done while the curry is simmering away.


This recipe should be enough for 4 people, it really depends how hungry you are!

For this curry we normally use chicken or king prawns. If you use king prawns, simply heat up the sauce and simmer until you get the desired thickness. Add the prawns and simmer for another couple of minutes until they are pink all over.


What you need


1 pouch Spicymonkey Keralan curry

2 tbsp vegetable oil (or a few squirts of spray oil)

4 chicken breasts - diced

1 tin coconut milk (optional)

a few coriander leaves (optional)


What to do


Heat the oil in a large pan or wok. Fry the chicken until it is white all over.

Pour in the curry sauce and the coconut milk (if using). Bring to the boil and leave to simmer for about 30 minutes or until the chicken is cooked through and the sauce has thickened as much as you'd like.

Garnish with chopped coriander leaves and serve with a wedge of lemon or lime.




Lemon rice - what you need


2 cups of basmati rice (350-400g)

2 pints water

1 lemon - juice and grated rind

pinch of salt

2 tbsp vegetable oil

1 tsp brown mustard seeds

1 inch ginger - finely chopped

5 or 6 curry leaves

1/2 tsp ground turmeric

pinch of asafoetida


What to do


Wash and dain the rice with water. Leave the rice to stand in a pan with the 2 pints of water and salt for about 10-15 minutes. Turn the heat on and bring to boil then simmer until the rice is cooked. Drain the rice and set aside.

In a separate pan heat the oil and add the mustard seeds. Once they begin to splutter and pop, turn the heat down and add the ginger and curry leaves. Gently fry these for a couple of minutes before adding the turmeric, asafoetida and lemon rind. Gently fry for a further minute and then add the cooked rice and lemon juice. Turn off the heat and mix well.

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