Southern food recipes

Ingredients for 4 portions
500 g chicken breasts
1 bunch green onion (s) (3-4 pieces, depending on size)
1 bag of curry paste (Massaman, there are portions in the finished Asialaden = approximately 3 tablespoons)
400 ml coconut milk
2 tablespoons peanut butter, creamy
1 tablespoon sugar
1 tablespoon vinegar
4 tablespoons fish sauce
100 g of peanuts (to taste less)
4 m.-wide potato (n)
3 cm ginger, fresh
½ bunch cilantro, fresh
1 stalk lemongrass
Oil, for frying

Preparation
The chicken breast cut into thin strips, cut the onions into rings, peel the potatoes and cut into 1cm cubes, peel the ginger and finely chop the stalks lemon grass cut into three pieces.
Chop the cilantro as well, while stems and roots, if necessary (not every bunch coriander there when, but they can be eaten safely) disconnect from the leaves coarsely. This need not be perfectly accurate, the stems and roots gare I only usually with longer, so they are soft.
Heat oil in a wok, fry meat strips. Add potato cubes and fry briefly. Pour in the coconut milk. Curry paste, peanut butter, sugar, vinegar, fish sauce, peanuts, ginger, lemon grass, stems and roots of coriander and cook admit about 40 minutes with frequent stirring. If too much liquid evaporates and the potatoes in the curry may bind strongly to add some more water or broth.
At the end of the cooking time to fish out the lemon grass, spring onions, mix, let simmer again about 5 minutes, then add the cilantro and serve.

We can usually there is Anna’s pan Naan (recipe is in my user profile). While this is not at all Thai, but tastes do absolutely fantastic.
Working time: 20 min
Difficulty: Normal

Ingredients for 4 portions
5 large chicken thighs
5 Rod / n leek
2m-large carrot (s)
1 large onion (s)
1.8 liters of water, hot
Vegetable, Instant
Garlic
Herb salt

Preparation
Rub chicken thighs with herb salt 1 / 2 hour before, then brown.
Leek, carrot and onion into small pieces. take chicken thighs from the pan, add the vegetables and pour in 1.8 liters of hot water, season to taste with vegetable broth.
Add chicken thighs in the oven at 180 degrees convection roast. From time to stir a little. When it starts to brown, turn down to 150 degrees, cook with the lid closed, until the chicken legs are tender.
Preparation time: 30 minutes
Difficulty: Normal

Ingredients for 4 portions
750 g lamb meat, cut bite-sized
2 tbsp coriander
⅛ teaspoon cardamom, ground
½ teaspoon cumin, white
½ tsp fenugreek
n. B. Safran (a note), or ground threads
4 clove (s)
½ rod / s cinnamon (may alternatively Kassiarinde)
4 tbsp coriander leaves, fresh or dried
½ teaspoon galangal, fresh or dried, whole
500 g yogurt (3.5%), rather sourly, no Greek
1 kl. Can / n tomato (s), diced
2 tablespoons salt
5 pepper – seeds, black
4 chili pepper (s), red, dried, remove stems and seeds
1 Ginger, about 4 cm
5 toe / n garlic
5 m-sized onion (s) (can also be great)
5 tablespoons ghee or clarified butter
200 ml water
50 g cashew nuts, unsalted
500 g flour (Attamehl from Turkish or Indian shops or Asialäden)
1 tablespoon salt
300 ml water
2 tablespoons ghee, liquid
4 tablespoons poppy seeds, white

Preparation
Coriander, cumin, fenugreek, peppercorns in a dry frying pan until it smells distinctly aromatic. Then the ingredients in a large blender – on demand before grinding in a mortar.
Garlic, white poppy seeds, chili, galanga, water, cloves, saffron, cinnamon, ginger, 1-2 tablespoons salt and cashew nuts with in the blender and a few minutes mixing at a high level to a thin paste, occasionally with a spatula, the non-mixed boundary to tuck into the blender, add water if necessary

Crop In the meantime, the flesh and free from tendons and skin and marinate 2 hours in the paste.

Peel onions, chop into small pieces and fry or with the 5 tablespoons ghee over high heat. Add the meat marinade or spice paste together. Cilantro leaves, yogurt and tomatoes and cook at high heat. Then down gradually and continue to cook over low to medium heat for 30-40 minutes.

While the simmering Lammkorma, knead in 250-300 ml water, Attamehl, 1 tablespoon salt and 2 tablespoons liquid ghee dough for chapatis. One or two 3 cm thick sausage / sausage roll it and cut it in about 3 cm long pieces. Then with a rolling pin in the shape about 3 x 3 x 3 cm pieces of flat cakes.
These are in a dry frying pan over high heat on both sides briefly every 20 – fried 40 seconds. Then add a teaspoon of ghee and add this pivots so that it absorb all cakes and “rise” in the pan. The patties are then removed from the pan and set aside until all (approximately 20-40 pieces) are finished.

The cakes are served hot to Korma. If necessary, you can still rice (eg Basmati) with 1-2 cardamom pods or a pinch of black cumin (Nigella not!) Cook an additional supplement.

Note: This may not “traditional” method of preparation are, however, they do fairly easily and it tastes delicious!
You should always refrain from taking too much cardamom and you should use a more tart yogurt.
The whole thing gives 4 generous servings.
Preparation time: 50 minutes
Difficulty: smart

Ingredients for 4 portions
250 g lentils, red
1 onion (s) (onion)
1 tablespoon cumin
4 chili pepper (s), dried
1 tablespoon spice mixture (Garam Masala)
1 tablespoon turmeric
2 tablespoons oil or ghee
1 can of coconut milk (425 ml)
Water
3 toe / n garlic
Soy sauce
Salt
Ginger

Preparation
Soak the lentils for about 2 hours in as soft water. The spices in a mortar and grind in the hot fat fry, it should not be too dark. Then add the chopped onion and fry until soft. Then add the soaked lentils with a little water and about half of the coconut milk. Evt. add more water so that the lens can swell even more. Only now the chopped garlic and ginger into the pot. Then simmer for about 15-20 minutes to himself and possibly add more liquid (coconut milk and / or water). First, break up if they are well, season with salt and soy sauce.
In India, this is a poor man’s food and is served with rice or naan (flat bread). This soul food always tastes.
Preparation time: 20 min
Rest time: 2 hours
Level of difficulty: simple