Chicken South Thai Massaman by Michelle Logan and Ed Challis from The Umami Spice Girl and Boy
The Umami Spice Girl and Boy teams are back from their travels to Mexico and the Caribbean and are ready to serve up a storm at the Edinburgh Food Festival and Fringe Festival. They will be back in the Retro Caravan and also a new rustic unit with SPICE BOY serving some of their newly discovered dishes from Jamaica!! They continue to use the freshest of ingredients and source local produce at every opportunity.
Back at George Square with some of their old favourites, including the Award winning Malaysian Rendang, the teams look forward to satisfying hungry festival goers over the Summer.
Edinburgh Food Festival runs from the 26th-30th of July. Now in its third year, the Assembly-run festival celebrates the finest of Scotland’s food and drink. Free to enter, the festival takes place in George Square Gardens, where artisan producers and stallholders will fill the festival grounds while foodie talks, debates and demos will put the cherry on the top.
Follow @EdFoodFest on Twitter and Facebook for regular updates.
Ingredients: Serves 4
1 x 400ml can of coconut milk
600g chicken Breast (or any other meat/ vegetable/prawns/fish)
For the paste:
50g shallots, peeled
15g galangal, peeled
15g garlic, peeled
10g lemon grass, roughly chopped
20g medium red chilli
15g unsalted roasted peanuts
15g peanut butter
Juice of 1 lime
25ml fish sauce
20ml tamarind concentrate
20g palm sugar
For the spice mix:
5 cardamom pods
1/2 tsp cinnamon
1/4 tsp black pepper
1tsp ground cumin
1tsp ground coriander
4 cloves
1/2 tsp Ground nutmeg
1/2 tsp chilli powder
Method:
1. Put all the paste ingredients into a blender and pulse until smooth.
2. Mix all spice ingredients together.
3. Dice chicken into bite size pieces and mix with the spice mix and refrigerate for 30min.
4. Heat a large wok or frying pan with a little coconut oil, add chicken and fry for 3 minutes on a high heat.
5. Add the curry paste and fry for a further 3 minutes on a high heat, stir occasionally.
6. Add the coconut milk, bring to the boil and simmer for 10-15 min.
7. Serve with steamed basmati rice and fresh coriander.
Optional: We like to add fresh crunchy vegetables such as baby corn, broccoli, peppers before adding the coconut milk.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article