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Nyonya Curry with Spring Rolls and Chilli Sambal

5/5 from 1 Customers
£8.67
Sorry this item is currently out of stock
SKU
2-spicebox-fncd1023
Sorry this item is currently out of stock
The word ‘Nyonya’ is a respectful term for the female elder of the Peranakan community - descendants of Chinese migrants who settled in Malaysia then intermarried with the locals. Nyonya cuisine is a mixture of classic Chinese ingredients such as star anise, cassia and soy sauce with fragrant, citrusy flavours familiar to Malay cookery such as lemongrass and lime leaves. Here we’re making a lamb curry containing incredibly tender meat and potatoes in a rich and spicy sauce. We’re serving the curry with fantastic homemade veggie spring rolls, a sweet tamarind soy dipping sauce, spicy chilli sambal and a beansprout and cucumber salad known as kerabu.
The word ‘Nyonya’ is a respectful term for the female elder of the Peranakan community - descendants of Chinese migrants who settled in Malaysia then intermarried with the locals. Nyonya cuisine is a mixture of classic Chinese ingredients such as star anise, cassia and soy sauce with fragrant, citrusy flavours familiar to Malay cookery such as lemongrass and lime leaves. Here we’re making a lamb curry containing incredibly tender meat and potatoes in a rich and spicy sauce. We’re serving the curry with fantastic homemade veggie spring rolls, a sweet tamarind soy dipping sauce, spicy chilli sambal and a beansprout and cucumber salad known as kerabu.
Heat Rating: 2/5
Prep time: 45 mins
Cooking Time: 1 hr 40 mins
More Information
DescriptionThe word ‘Nyonya’ is a respectful term for the female elder of the Peranakan community - descendants of Chinese migrants who settled in Malaysia then intermarried with the locals. Nyonya cuisine is a mixture of classic Chinese ingredients such as star anise, cassia and soy sauce with fragrant, citrusy flavours familiar to Malay cookery such as lemongrass and lime leaves. Here we’re making a lamb curry containing incredibly tender meat and potatoes in a rich and spicy sauce. We’re serving the curry with fantastic homemade veggie spring rolls, a sweet tamarind soy dipping sauce, spicy chilli sambal and a beansprout and cucumber salad known as kerabu.
Spices IncludedSpring Roll Blend: chives, star anise, garlic, ginger, white pepper, white SESAME, Sichuan pepper, fennel, cassia, cloves
Paste Spices: Kashmiri chilli, galangal, turmeric, lemongrass, coriander, cumin, cinnamon, fennel, nutmeg, cloves
Whole Spices: lemongrass, lime leaf, long chilli
Kerabu Blend: mild chilli flakes, red bell pepper, coriander leaf, lime leaf, onion, oil, salt
Sambal Spices: chilli, mild chilli flakes, Kashmiri chilli, garlic, cumin, coriander, oil, salt
Tamarind Blend: tamarind (tamarind and cornstarch), amchur, garlic, ginger

May contain CELERY and MUSTARD. Allergens are listed in CAPITALS
Shopping List
  • 500g diced lamb or chicken (thighs are best)
  • 250g new potatoes
  • 300g shallots or 2 medium red onions
  • 2 cloves of garlic
  • Fresh ginger
  • 200g beansprouts
  • 250g mushrooms (any type)
  • 1 large carrot
  • ½ cucumber
  • 25g bunch of coriander
  • 1 lime
  • 8 sheets of filo pastry or rice spring roll wrappers for a gluten-free alternative
  • 400ml full fat coconut milk
  • 2 tbsp soy sauce (any type) or gluten-free alternative
  • 60g sugar
  • Cornflour or plain flour for dusting
  • Rice to serve
  • Oil for frying (sunflower or vegetable oil is best)

Product Rating (1):

5/5

Who knew that making spring rolls was that easy? Definitely not the last time I'll be rustling some up. They were delicious and crispy, with a nice combination of sweet & spicy dips. They got the meal off to a fantastic start and the curry was an amazing follow-up, with a refreshingly zingy salad to mix things up! Best menu so far!

These delicious spring rolls definitely put a spring in our step - everything looks incredible!

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