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September 2016

 
 

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CURRIES IN A FLASH

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Want easy AND authentic curries you can make from the comfort of your own home? AYAM™ has got you sorted with these five popular Malay and Thai curries that you can surprise your family and friends with at the dinner table! 

Make your Curries In a Flash. 

*Click image to play videos

 

 

 MALAYSIAN BEEF RENDANG 

INGREDIENTS:

1 tbsp vegetable oil

185g jar AYAM™ Malaysian Rendang Curry Paste

700g beef topside or round steak, diced into 2cm pieces

270ml can AYAM™ Coconut Milk

Toasted shredded coconut, to garnish

 

METHOD:
Heat oil in a large wok over medium high heat. Add Curry Paste and stir until warmed and fragrant. Add beef and stir until browned and coated in paste. Pour in Coconut Milk and stir until combined. Reduce heat and gently simmer for 1 hr, stirring occasionally, until meat is tender and sauce is thick. Add 1/2 cup water if sauce becomes too dry. Garnish with toasted coconut. Serve with steamed rice.

Tip: If using chuck steak or gravy beef, increase cooking time by 30 min and add another 1/2 cup water if sauce becomes too dry and begins to stick to the pan
 

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THAI RED CURRY


INGREDIENTS:
1/3 cup AYAM™ Thai Red Curry Paste
500g beef fillet, diced into 2cm pieces
270ml can AYAM™ Light Coconut Cream
1/2 cup water
100g cabbage leaves, chopped into small pieces
2 kaffir lime leaves, finely sliced
Basil leaves, to garnish


 METHOD:
Heat a wok or pan over medium-high heat. Add Curry Paste and beef, stir-fry until beef is browned and coated in paste. Stir in Coconut Cream, water and bring to the boil. Reduce heat and simmer for 15 min. Add cabbage and kaffir lime leaves, cook for a further 5 min until the beef is tender. Garnish with basil leaves. Serve with steamed rice.

Tip - Add more water if sauce becomes too thick.

 

MALAYSIAN NYONYA CURRY

INGREDIENTS:

185g jar AYAM™ Malaysian Nyonya Curry Paste

600g boneless chicken, diced into 3cm pieces

2 medium potatoes, peeled and diced

1/2 cup water

270ml can AYAM™ Coconut Milk


METHOD:

In a large saucepan over medium heat, add Curry Paste and chicken, stir-fry for 2-3 min. Add potatoes and water, stir well, cover and bring to the boil. Reduce heat and simmer for 30 min, stirring occasionally, or until chicken and potatoes are cooked. Stir in Coconut Milk and return to the boil. Serve with steamed rice.

Tip: If a thinner sauce is desired, increase water to 1 cup.

THAI MASSAMAN CURRY


Serves 4

Prep Time: 10 mins    Cook Time: 30 mins

INGREDIENTS:
1 tbsp vegetable oil
1/3 cup AYAM™ Massaman Curry Paste
500g beef fillet, diced into 2cm pieces
2 x 270ml cans AYAM™ Coconut Milk
1 large potato, chopped into 2cm pieces
1 large onion, finely sliced
Roasted peanuts, to garnish (optional)
 

METHOD:

Heat oil in a large wok or pan over medium-high heat. Add Curry Paste and cook for 1 min or until fragrant. Add beef and continue stirring until beef has browned and coated in paste. Pour in Coconut Milk, mix well and bring to the boil. Add potato and onion, reduce heat to medium and simmer for 20 min until beef and potato are tender. Garnish with peanuts. Serve with steamed rice.

 

THAI PANANG CURRY

Serves 4

Prep Time: 15 mins    Cook Time: 10 mins

INGREDIENTS:
1/3 cup AYAM™ Thai Panang Curry Paste
500g chicken thigh fillets, diced into 2cm pieces
270ml can AYAM™ Coconut Cream
2 tsp AYAM™ Fish Sauce
2 tsp AYAM™ Palm Sugar Syrup

1/2 cup water
1 cup sliced snow peas
1 cup sliced red capsicum
2 kaffir lime leaves, finely sliced
 

METHOD:

Fry Curry Paste in a wok over medium-high heat for 1 min or until fragrant. Add chicken and toss to coat. Stir in Coconut Cream, Fish Sauce, Palm Sugar Syrup and water. Reduce heat and simmer for 5 min. Add vegetables, lime leaves and cook a further 3 min until chicken is cooked through and vegetables are tender. Serve with steamed rice.


For more 'Curries In a Flash' videos, be sure to follow us on Facebook as we're releasing NEW quick recipes every Monday and Thursday

 
 

From the Club AYAM™ team 
 

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 Contact us by email or by phone: +61 (02) 8814 8086 (Sydney business hours)
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