WSK Asian Inspired Family Cookbook Blog
Having entered lockdown 3.0, I thought it about time to add an additional option to my steadily growing following of loyal & new customers of Wild Seasoning Kitchen.
Without the funding, resources & time, based on childcare etc. any chance of WSK @ Home, going nationwide or even spreading more locally out of Kent is not plausible. So a simple cookbook of our Asian inspired recipes will hopefully fulfil that service to a certain degree & allow everyone to enjoy some of our favourites.
The key to all my recipes in this book/blog is a balance of flavours (look out for this four key highlighted features in all my recipes, this will have the biggest impact on all your dishes - SWEET, SPICY, SOUR, SALTY) whatever the influences each recipe has. I am not wanting to claim any recipe is authentic by origin. All my recipes are simply based on my love of Asian food & converting my knowledge & skills into recipes that capture the flavours of this beautiful cuisine & allow you guys to have a go without too much effort.
To kick off I’ve got a recipe that is my go-to curry sauce, its inspiration comes from Indian & Thai flavours. It can be adapted very easily & lends itself well to chicken, fish & vegetables. I’ve added fish sauce, lemongrass & lime leaves in the past to capture a more Thai vibe, but I’ve also gone down a more Indian path & used fresh curry leaves, cardamon & a handful of roasted cashew nuts.
WSK Classic Curry Sauce
Serves 4
Ingredients
Chicken thigh diced or salmon, cod & prawn mix or roasted sweet potato, red onion & red pepper mix 500g
2 tbsp of veg oil
2 x garlic cloves grated
1 x small thumb size piece of fresh ginger grated
1 x tbsp of mild curry powder (spice it up if you like, with fresh chilli) (SPICY)
1 x can of coconut milk 400g (full fat better, reduced-fat may split)
5 x spring onions, cleaned, cut into 3 & halved.
8 x cherry tomato halved (SOUR)
1 tbsp of smooth (preferably) mango chutney (SWEET)
salt & pepper (SALTY)
In a deep frying pan/wok on a medium heat, add 1 tbsp of veg oil & fry off you diced chicken thigh, salmon, cod or prawns for 3-4 mins until sealed & light brown. remove from pan & keep to one side.
Add a further tbsp of veg oil & fry off the garlic, ginger & curry powder for a minute, careful not to burn the garlic, drop the heat a little if required (if making a veg curry you can add them now & cook for a further 2/3 minutes)*
Add the coconut milk.
Bring to a simmer & gently cook for 3-4 mins, at this stage add back the chicken or fish along with the spring onions, cherry tomatoes, frozen peas/soy beans & mango chutney.
gently simmer for a further 6-7 mins until slightly thickened & season with salt & pepper.
Serve with your rice of choice.**
*If going down the Thai route then this is the time to throw in a tbsp of finely chopped lemongrass, a couple of kaffir lime leaves & a tbsp of fish sauce (SALTY). Going down the Indian route then you can throw in the cardamon pods x 4 & 5/6 curry leaves.
**Garnish with some roasted cashew nuts if going down the Indian route.
