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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

David Thompson's chicken stir-fried with red curry, green peppercorns and holy basil


"Chop the bird into pieces - on the bone is even better," says Long Chim and Nahm chef David Thompson. "Legs and wings are the best cuts to use. Fry and brown the chicken well before adding the paste - it will give the dish a more rounded flavour and an attractive colour. The red curry paste is the only curry paste I would cook in a wok. I like to sneak a little pork fat into the mix for a richer curry."

You'll need

60 ml (¼ cup) melted lard, chicken fat or white sesame oil 2-3 chicken Marylands (about 600gm-800gm), cut through the bone into 3cm-4cm pieces 45 ml fish sauce, or to taste Pinch of chilli powder Pinch of ground dry-roasted coriander seeds (see note) 1 tsp light palm sugar, crushed Chopped green chilli, thinly sliced garlic and fish sauce, to serve Green peppercorn sprigs, picked (see note), and steamed rice, to serve   Red curry paste 25 gm (about 15) long dried red chillies, halved, seeds removed, soaked in hot water for 30-40 minutes 2 tbsp sliced lemongrass (white part only) 2 tsp coarsely chopped, peeled galangal ½ tsp finely grated kaffir lime rind (see note) 1-2 red shallots, coarsely chopped 2-3 Thai garlic cloves, crushed (see note) ½ tsp gapi (see note) Large pinch of ground dry-roasted coriander seeds (see note) Pinch of ground dry-roasted cumin seeds, (see note) Pinch of ground white pepper   Garlic and chilli paste 12 Thai garlic cloves 5 gm piece grachai (see note), plus extra, thinly sliced to serve 3 small Thai scud chillies (see note) Pinch of holy basil buds, plus holy basil leaves to serve (see note) ½ kaffir lime leaf, finely chopped, plus extra leaves torn to serve

Method

  • 01
  • For red curry paste, drain chillies and coarsely chop, then pound to fine paste with a pinch of salt with a mortar and pestle. Add remaining ingredients one at a time, pounding to a paste before adding the next.
  • 02
  • For garlic paste, coarsely pound ingredients with a pinch of salt in a mortar and pestle and set aside.
  • 03
  • Heat fat or oil in a wok over medium-high heat until hot, add chicken and stir-fry until coloured and aromatic (5-7 minutes). Add garlic paste and fry until golden (1-2 minutes). Season with 2 tbsp fish sauce and simmer for a few moments while turning and coating the chicken. Add 60gm red curry paste (remaining will keep refrigerated for a week) and simmer over low heat until reduced (1-2 minutes). Add extra torn kaffir lime leaves, chilli powder and ground coriander, then season to taste with palm sugar and fish sauce. Add 250ml water and simmer, adding more wateras necessary, until chicken is cooked, and curry sauce is thick, dry, and tastes rich and spicy, with quite a lot of oil on the surface (15-20 minutes).
  • 04
  • Combine chopped chilli, garlic and remaining fish sauce to taste and serve alongside stir-fried chicken garnished with extra grachai, green peppercorns and holy basil leaves, and with steamed rice.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Additional Notes

Thai garlic is smaller and sweeter than other varieties of garlic, and is available from Thai food stores. If it’s unavailable, substitute small garlic cloves. Dry-roast whole seeds, then grind in a spice grinder or with a mortar and pestle.To dry-roast spices, cook the spices in a dry pan, stirring continuously over medium-high heat until they’re fragrant. The cooking time varies depending on the spices used. Peppercorn sprigs, kaffir limes, gapi (Thai shrimp paste), grachai (Thai wild ginger), scud chillies and holy basil are all available from Thai grocers.

Drink Suggestion

Young demi-sec Vouvray, such as Domaine Huet.

Featured in

Sep 2016

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