Kitchen Garden Syllabus for Primary (Years 3–6): Temperate & Cool Book 1 © Stephanie Alexander Kitchen Garden Foundation 2016 Serves: 30 tastes in the classroom or 6 at home Equipment: metric measuring scales, jug and spoons clean tea towel chopping board cook’s knife vegetable peeler small heavy-based frying pan or wok spice or coffee grinder, or mortar and pestle fine-mesh sieve small bowl small heavy-based frying pan or wok wok sang or large wooden spoon food processor mixing spoon airtight container or jar heavy-based pot or wok tongs serving bowl Ingredients: For the yellow curry paste: 1 tbsp coriander seeds 1 tsp cumin seeds 1 tsp fennel seeds ½ tsp white peppercorns 2 tbsp sea salt 1 medium red onion, peeled and roughly chopped 8 garlic cloves, peeled and left whole 6 coriander roots, cleaned 4 cm piece turmeric, peeled and chopped (or 2 tsp dry turmeric) 4 cm piece ginger, peeled and chopped 8 long dried red chillies, de-seeded and soaked For the curry: 250 ml coconut cream 4 tbsp Yellow Curry Paste 8 chicken thighs, chopped into quarters 80 g palm sugar, shaved 2 tbsp fish sauce 400 ml coconut milk 300 g fresh Basic Egg Noodles coriander leaves and spring onions, chopped to garnish 1 quantity Cucumber Relish Season: All Fresh from the garden: coriander, garlic, red onion, spring onions This fabulous chicken curry is easy but oh so delicious! Included in this recipe are instructions to make your own curry paste from scratch – you should do this first. Note: Use the Basic Egg Noodles recipe or serve with rice instead. Have two groups make the curry paste: one group for the spice mix and one group to cook and blend the other ingredients. Khao Soi (Yellow Chicken Curry)
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Kitchen Garden Syllabus for Primary (Years 3–6): Temperate & Cool Book 1 © Stephanie Alexander Kitchen Garden Foundation 2016
Kitchen Garden Syllabus for Primary (Years 3–6): Temperate & Cool Book 1 © Stephanie Alexander Kitchen Garden Foundation 2016
Serves: 30 tastes in the classroom or 6 at home
Equipment:metric measuring scales, jug and spoons clean tea towelchopping boardcook’s knifevegetable peelersmall heavy-based frying pan or wok spice or coffee grinder, or mortar and pestlefine-mesh sievesmall bowlsmall heavy-based frying pan or wokwok sang or large wooden spoonfood processormixing spoonairtight container or jarheavy-based pot or woktongsserving bowl
Ingredients:For the yellow curry paste:1 tbsp coriander seeds1 tsp cumin seeds1 tsp fennel seeds½ tsp white peppercorns2 tbsp sea salt1 medium red onion, peeled and roughly
chopped8 garlic cloves, peeled and left whole6 coriander roots, cleaned4 cm piece turmeric, peeled and chopped
(or 2 tsp dry turmeric)4 cm piece ginger, peeled and chopped8 long dried red chillies, de-seeded and
soaked
For the curry:250 ml coconut cream4 tbsp Yellow Curry Paste8 chicken thighs, chopped into quarters80 g palm sugar, shaved2 tbsp fish sauce400 ml coconut milk300 g fresh Basic Egg Noodlescoriander leaves and spring onions,
chopped to garnish1 quantity Cucumber Relish
Season: All
Fresh from the garden: coriander, garlic, red onion, spring onions
This fabulous chicken curry is easy but oh so delicious! Included in this recipe are instructions to make your own curry paste from scratch – you should do this first.
Note: Use the Basic Egg Noodles recipe or serve with rice instead. Have two groups make the curry paste: one group for the spice mix and one group to cook and blend the other ingredients.
Khao Soi
(Yellow chicken curry)
Kitchen Garden Syllabus for Primary (Years 3–6): Temperate & Cool Book 1 © Stephanie Alexander Kitchen Garden Foundation 2016
What to do:1. Prepare all of the ingredients based on the instructions in the ingredients list.
To make the yellow curry paste:1. Wet the coriander, cumin and fennel seeds, then drain and dry-fry in a small
heavy-based pan or wok over a medium heat for 5–8 minutes. Cooking them slowly ensures the spices roast all the way through, and are very fragrant when done. Allow to cool.
2. Place the spices, peppercorns and salt in the spice or coffee grinder, or mortar and pestle. Grind to a fine powder. You may have to grind small batches at a time.
3. Pass through the fine-mesh sieve into the small bowl.4. Dry-fry the onion, garlic, coriander roots, turmeric and ginger in the heavy-based
pot or wok over a medium heat. Stir until coloured and soft. If the ingredients are taking on too much colour, add a little water to slow down the cooking. The ingredients should caramelise to give the finished curry depth and added flavour.
5. Scrape into the food processor. Drain the chillies and add them to the food processor. Process for 3–4 minutes. You may need to add a little water to help move the blades.
6. Stir the ground spices into the paste, mix well and place in an airtight container or jar. This paste keeps in a refrigerator for 4–6 days or you can freeze it.
To make the curry:1. Boil the coconut cream in a heavy-based pot or wok on a medium heat until it splits. 2. Add the curry paste, stir and cook until fragrant.3. Add the chicken and continue to cook until the chicken pieces take on colour. 4. Add the palm sugar and fish sauce, stirring continuously until the sugar
is dissolved. 5. Pour the coconut milk into the pot and bring to the boil, reduce and simmer for
15 minutes.6. This should allow the chicken enough time to cook through. Leave to rest on
the stove with the heat off for 15 minutes to help the flavours develop.7. Before serving, check the seasoning. Aim for a good balance of sweet and salty,
while allowing the aromas to come through. 8. Place the prepared Basic Egg Noodles in the bottom of the serving bowl.9. Top the noodles with the curry, then sprinkle with coriander leaves
and chopped spring onions. 10. Serve with Cucumber Relish on the side.
Khao Soi (Yellow Chicken Curry) continued
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