OH! Magazine - Australian Version June 2018 - Page 13

PETE EVANS PETE EVANS’ NONYA CHICKEN CURRY Celebrity chef Pete Evans shares this recipe for a delectable, warming winter curry. What you’ll need: 80ml coconut oil 1 star anise 2 whole cloves 1 cinnamon stick 200ml coconut cream 2 pandan leaves, shredded lengthways and knotted (optional) 12 curry leaves 600 g chicken thigh fillets, each fillet cut into 4 pieces 300g sweet potatoes, diced 150g okra, halved lengthways 400ml coconut milk 1 tablespoon sea salt 2 small red chillies, halved lengthways and seeded (optional) 100g water spinach (bok choy or choy sum would also be fine) Spice Paste 8 dried red chillies 3 tablespoons coriander seeds 1 teaspoon cumin seeds 1 teaspoon fennel seeds 1 tablespoon shrimp paste 270g red Asian shallots, chopped 3 garlic cloves, chopped 25g fresh turmeric root, chopped Serves: 4 This recipe comes from Low Carb, Healthy Fat, by Pete Evans ($17.99, Pan McMillan Australia) How to make it: 1. Start by making the spice paste or rempah. First, seed the chillies then place them in a small bowl and cover with boiling water. Soak for 10 minutes, then drain and chop. 2. Toast the coriander, cumin and fennel seeds in a dry frying pan over medium heat for two minutes, or until fragrant and beginning to smoke. Grind to a powder with a mortar and pestle or spice grinder and set aside. 3. Next, toast the shrimp paste in the same frying pan for one to two minutes, or until fragrant. Spoon into a small bowl and set aside. 4. The next step can be done the old-fashioned way or in a food processor. If using a mortar and pestle, pound the soaked chilli, adding a small amount at a time, until a fine paste forms. Continue to pound and add the ground spices, shrimp paste, shallots, garlic and turmeric until you have a smooth paste. If using a food processor, exercise the same patience and add only small amounts of the ingredients at a time. 5. Melt the coconut oil in a heavy-based saucepan or wok over medium heat. Toast the star anise, cloves and cinnamon stick for about 20 seconds until fragrant. Add the spice paste and sauté for six to ten minutes, or until it is very fragrant and the oil is separating from the paste. Add 100ml of the coconut cream, the pandan leaves (if using) and curry leaves and cook for a couple of minutes, or until the oil separates and rises to the surface. 6. Stir in the chicken, sweet potato, okra, coconut milk and salt. Cover and simmer for 10 to 15 minutes, or until the chicken is cooked and the sweet potato is tender. Add the remaining coconut cream and the chillies (if using) and simmer for a further five minutes. 7. Remove from heat and stir through the water spinach. Suggestion: Serve with cauliflower rice. OH! MAGAZINE ( JUNE 2018 ) 13