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Monday, 20 June 2016

Making Green Curry Mince

I love a good curry and have blogged about a number of curries before. Yet, I have not shared a recipe for a quick mince curry with you yet. I start this one in the morning before work, allow the meat to marinate during the day, and cook it for supper. Aside from the marinating time, it is a quick and easy dish to prepare that is ready in minutes.


Chop 2 onions and brown in hot oil in a large pot.


Add 2 heaped teaspoons green curry to a small mixing bowl. I am giving directions for a very mild curry as I prepared this one for guests with a tender palette. When not considering others, I would double the dose of green curry.


Add a teaspoon of crushed ginger.


Add a heaped teaspoon of crushed garlic.


Add a 1/4 teaspoon crushed chilies. Again, I would add a full teaspoon for my own palette.


Add a teaspoon of Cumin/Jeerah.


Add a teaspoon of caraway seeds.


Add a few cardamom pods.


Add 100 ml vinegar, 60 ml chutney and 60 ml apricot jam. Stir well.


Braise the spice mixture with the onions over a low heat while stirring. About one minute.


Mix the braised mixture with about 1,5 kg mince. Put a lid on the pot and leave to marinate. In the hot summer months, you may need to keep it in the fridge. On cold winter days, this may not be necessary. You will have to use your own good judgement. If uncertain, err on the cautious side and put it in the fridge.


Once marinated, add half a cup of water and cook over a high heat for about 5 minutes.


Fresh vegetables are always best, but I keep frozen veggies ready for days when I don't have a lot of time.


Add 1 kg mixed vegetables to the pot. Bring the heat down to medium, put the lid on and continue cooking. Add water if necessary.


Add salt and pepper to taste.


Add a little water to the pot. Mix flour and water into a paste.


Bind the curry with the flour paste. This gives a cohesive consistency that will make it easier to eat.


Serve on rice with chutney and desiccated coconut. I will  let you in on a secret. I enjoy this curry on traditional pap that has been slow cooked for 3 or more hours on a low heat. Unbeatable!


Marietjie Uys (Miekie) is a published author. You can buy her books here:
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