Curry/Chilli Club

Strange old man.

Has he taken another **** on a plate and force fed it to his ladyboy?

 

Skiddy is livid. Stan what you done to him?

 

Exactly that lol

 

Put him on ignore because I realised I always already knew what he’d posted before I read it. Now I don’t get the notifications cluttering up my account.

 

There you go. I don’t need to be able to see his posts to know what he’s posted.

 

You would be too bro if I did to you what I did to him mate.

 

Going to do this with lobster tails as well as prawns this evening,

 

please log in to view this image

Stans prawn curry

 

This one is lovely. You need a slow cooker, but it's really nice. Better than any curry I've had from an Indian take away, that's for sure.

Slow cooker Massaman Curry

Ingredients
Serves: 6

• 2 potatoes, cut into large chunks
• 1 small onion, coarsely chopped
• 50g butter
• 575g beef stewing steak
• 3 cloves garlic, minced
• 1 (400g) tin coconut milk

• 4 tablespoons peanut butter
• 3 tablespoons curry powder
• 3 tablespoons Thai fish sauce
• 3 tablespoons brown soft sugar
• 500ml beef stock
• 75g unsalted, dry-roasted peanuts

Method
Prep:20min › Cook:4hr15min › Ready in:4hr35min

1. Place the potatoes and onion in a slow cooker.
2. Melt the butter in a frying pan over medium-high heat. Cook the beef and garlic together in the melted butter until the beef is browned on all sides. Transfer the beef and garlic to the slow cooker while keeping the beef dripping in the pan.
3. Return the pan to the medium-high heat. Stir the coconut milk, peanut butter and curry powder into the reserved beef dripping; cook and stir until the peanut butter melts. Pour the coconut milk mixture into the slow cooker. Turn the slow cooker on to Low; stir the fish sauce, brown sugar and beef stock into the slow cooker.
4. Cook on Low until the beef is fork-tender, 4 to 6 hours. Stir the peanuts into the curry about 30 minutes before serving.

 

I like the look of that one.

 

It's quality mate, especially if you like satay. Very easy to do too.

 

Love satay. Have printed off the recipe.

 

Here's the link to where I found it. I've cooked it about 4 times and it's lovely, trust.

http://allrecipes.co.uk/recipe/8587/slow-cooker-massaman-curry.aspx

 

Also Stan I find using crunchy peanut butter really good, it also means you don't have to use the extra unsalted peanuts if you haven't got any. Or use both if you want extra peanuts

 

“Show ignored content” - Skiddy still stalking Stan then

 

Nope Stan, Just giving you back what you dish out son and I don't need a smiley emoticon to come over as a smug twat.

 

The great thing with this dish it's very forgiving to substitute ingredients and like your use of peanut butter. At the end of the day a recipe is just a guide and not set in stone.

 

Listened to that Counting Crows album, very good.

 

Fancied a side dish so will have a crack at courgette bhajis.

 

Cooking a tagine type thing but without a tagine.