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Lee's Chinese Curry

You will need

  • 1 small Red Pepper
  • 1 small Green Pepper
  • Tin of water chestnuts (if you can get them)
  • 1 Small tin of sweet corn
  • 5cm piece of fresh Ginger
  • 5 Cloves of Garlic finely chopped
  • 1 Large Onion cut into large chunks
  • 2 or 3 Spring onions (as garnish)
  • 4 heaped teaspoons of '5 Spice' Spice Mixture
  • Soy Sauce (Kilkkoman is the best)
  • 400ml of water
  • 1 or 2 Fresh Birdseye Chilli
  • 1 Jar or 1 packet of fresh Bean Sprouts
  • 250gm pre-cooked Chicken breast in chunks or Prawns or 3 small Tins of Tuna
  • Salt and Pepper
  • A little sunflower or vegetable oil (NOT OLIVE OIL!)

Serves 4 with Rice or Noodles

Method

Chop the Peppers into strips about 1 cm wide, keeping them as long as possible. Peel and chop the onion in half, half again and then half again but no more. Peel and finely chop the Garlics and the Ginger.

Add a few Tablespoons of vegetable oil or sunflower oil to a wok or a large saucepan (there probably wont be enough room in a frying pan). DONT use olive oil as this is not Mediterranean cookery and the flavour is wrong for this dish!!!! A little pet hate of mine even ignored by the TV chefs.

When the oil is hot add the onion pieces and a splash of soy sauce. Let the onion cook for a few minutes and then turn the heat down a little and add the ginger and the 5 spice mixture. Let the ginger and the spices cook for another minute or so, but be carefull not to burn, add some water if it starts to stick and a sauce will start to thicken.

Add the Peppers next and some more soy sauce and let them cook for a few minutes, as they start to soften a little, add the garlic. Keep adding a little water if needed, but not too much at this stage. Throw in some black pepper, a little salt to taste (not too much if youre going to add more soy sauce when serving) and add some fresh chilli if you like it a little spicy (optional)

After a futher 2 or 3 minutes of cooking and once the peppers have softened, add the rest of the water, the sweetcorn, water chestnuts (sliced) and the bean sprouts. Bring to the boil.

Add your meat or fish of choice (or leave it as it is, if you are a veggie) Chicken should be pre-cooked, lightly fry then chop onto chunks, prawns can be added raw or pre-cooked, tinned Tuna added drained.

Keep everything on the heat for a futher 5 minutes or so until the beanspouts have gone translucent and have softened and the meat or fish is heated through and it is ready to serve.

Serve the curry with Rice or with egg noodles or eat it alone if you are low carbing, top with some finely chopped spring onions

Add more Soy Sauce at the table for your own taste with sweet chilli sauce or chopped red chilli in a jar. Both great condiments (I like condiments with everything!)

TIPS.

Get the '5 spice' mixture from the Man at the top of the escalator in Fuengirola Market. He's the MAN. Antony Worrell Thompson buy's his spices there for his restaurants and the 'Fat Lady' who's still alive does too. That's a fact, as we've seen them both there.

Freezes and reheats in the microwave brilliantly

Use the chicken Solomillo from Mercadona it's the best! Say's my wife anyway and it looks good (I dont eat meat but I do cook it)

Kikkoman Soy sauce is the best available in the Spanish supermarket and is a nice price for a large bottle (but remember soy sauce should be refrigerated once opened as it will otherwise ferment again...)

Water chestnuts in small tins by 'Blue Dragon' foods available in Supersol, or Iceland on the oriental section

Enjoy this dish and let us know what you thought