Saturday, 24 December 2011

Thai Red Curry Kedgeree

Watching Jamie's Christmas, I was inspired to make a kedgeree with what I had in the cupboard, which turned out to be:

Olive oil
1 large brown onion
1 clove garlic
1.5ish heaped teaspoons of thai red curry paste
2 - 3 cups cooked rice
1 bunch coriander
2 eggs
100g smoked trout

Chop onion roughly, cook over medium heat in olive oil until translucent. Chop garlic finely or put through garlic crusher, add and cook for a minute. Add thai red curry paste, and mix together, cooking for a few minutes. Add more olive oil if the curry paste is too dry.
Add rice, adding some water if the rice has dried out a bit (I was using leftover takeaway rice), and stir until rice is nicely curried.
Reserving a few leaves for garnish, chop corainder roughly, getting finer when the stalk gets bigger. Stir into rice. Turn heat down to medium low and let cook for 10 - 15 minutes. Try to not to stir too much if you like crispy bits.
While the rice mixture is cooking, hard-boil two eggs. Peel, chop in quarters and add to rice mixture.
Chop or flake smoked fish roughly, add to rice at the very end and stir through until warmed.

Later update: adding roughly grated ginger (about 1.5 cm) and using thai yellow curry paste are also to be recommended.

Eat while watching more cooking shows for inspiration.

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