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