Thai Green Chicken Curry (Easy Version)

This is a super easy Thai Green Curry recipe which is perfect for a mid week dinner.The secret is you will need an authentic Thai Green curry paste and Thai coconut milk. Additionally, you have to add the ingredients at the correct time whilst cooking. This dish is creamy yet fresh, a complex flavour of Thai Green curry goes fantastically well with Thai Jasmine rice.

Serve :2-3

Ingredients:

3.             Chicken breast- sliced or diced

3.             Garlic clove- finely chopped

1.             Small Red onion- sliced or finely chopped

2tbs.        Thai Green curry paste

400ml.    Thai coconut milk

1/2tbs.     Coconut sugar

1/2tbs.     Fish sauce

1.              Courgette- ribbon sliced

1/2.          Carrot- sliced

1/2.          Red pepper- sliced

25.           Basil leafs

1-2tbs.     Coconut oil

Method :

– Put the coconut oil, garlic and onions into the pan. Gently heat until the onions are translucent.

-Add the  Thai Green curry paste into the pan and cook for further 5 minutes, then add the chicken and cook for another 5 minutes.

-Add 100ml of coconut milk and 10 Basil leafs, stir well and wait for it to cook.

-Add the fish sauce, oyster sauce, sugar. Simmer for 10minutes.

-Add courgette,carrots and red pepper, and  the rest of the coconut milk. Simmer for further 5 minutes.

-Fold the rest of the basil leafs into the pot.

-Voila, there you have your tasty Thai Green curry.

 

Tip:

-Use 3 tablespoon of Thai Green Curry paste if you liked it spicy. Make sure you adjust the seasoning accordingly though.

-The original recipe uses the Holy basil, Turkey berry and Thai eggplant. But feel free to use any vegetables. I chose Red pepper, Carrot and Courgette because they are colourful and my daughter likes them. Happy cooking 🙋🏽

 

 

Pineapple Fried Rice

This easy Thai recipe remind me of my youth. I often prayed for my father to order this   show stopper dish when we went to the restaurant. Like many kids I loved to look at the vibrant colour ,an  exciting combination  as you got fruit,nuts,and seafood in one fancy pineapple plate.  Happy Cooking!

Serve :2

Ingredients:

1.                           Cooked Gammon steak-diced

100 gram             Raw or Cooked King prawn

2.                           Garlic clove- finely chopped

1/2.                        Onion- chopped

1                             Spring onion- sliced thinly

50 gram                 Pineapple-cut in chunk

1tsp                        Fish sauce

1tsp                        Oyster sauce

1tsp                        Sugar

1 small handful   Roasted cashew nuts

2tbs.                       Coconut oil

370 gram               Cooked rice (preferably- cooked Thai Jasmine rice)

1pinch                    Salt and pepper

Method:

-Put the coconut oil and onion in the pan. Cook until the onion turns translucent.

-Add the gammon into the pan and fry until it’s  turn slightly golden brown.

-Put the garlic, cooked rice,fish sauce, oyster sauce and stir well for approx 3 minutes.

-Add the cooked king prawns, pineapple and spring onion. Stir fry and mix all the ingredients until combined .

-Transfer onto the serving dish.

-Scatter the roast cashew nuts on top. That is it yummm.

 

 

 

 

 

 

 

 

 

 

 

 

 

Moo-Yor

“Moo-Yor” is a Thai version of SPAM, in my opinion . It is very much similar to the famous Vietnamese  food “Cha Lua “. It’s very versatile as you can put it in the salad, noodles soup or as a sandwich filler.  Kids  love them, the only left over is a happy guilt free mother like myself as it is full of the natural ingredients. Happy cooking 👩🏻‍🍳

Serve: 2-3

Ingredients:

500 gram.  Pork mince

2tbs.           Ground arrowroots

2tsp.           Baking soda

1tsp.           Fish sauce

1.                 Oxo cube

3.                 Garlic clove-finely chopped

1tsp.            Coconut sugar

1/2.              Red chilli-finely chopped( Optional)

1 pinch        Salt

3tbs.            Water

Method:

– Mix fish sauce, ground arrowroots and water together. Then set aside.

– Put the mince pork,garlic, coconut sugar and oxo cube in the mixing bowl.

– Turn an electric whisker to medium strength. And whisk the ingredients in the mixing bowl until it binds together. It should be approx 3 minutes.

– Add the liquid mixture a little by little whilst continuing to whisk the mince for approx 5 minutes.

– Add the baking soda and red chilli then keep whisking for a further 8 minutes.

– The mixture should become thick and easy to shape.

– Cut the foil paper into 3 pieces. Separate the mixture to 3 portions and put each portion on the foil paper.

– Roll and wrap the foil paper around the mixture into a cylinder shape. Twist to close the edge very tightly.

– Put the rolls on to the steamer and steam for approx 30 minutes.

– That’s it. Job done ✅.

Tip: I love the fried Moo- yor with Thai Spicy Salad. My daughter loves it with sticky rice. You can buy the already made Moo-Yor from the oriental supermarket but I quite like the homemade one.

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Thai Jungle Curry with Smoked Haddock

This is a low fat, easy Thai dish.There are plenty of nutritious herbs i.e. The fresh peppercorn, which is great for your digestive system and Lesser galangal is packed full of anti-inflammatory and anti-oxidant. The woody , earthy taste goes well with the smoked haddock. Happy cooking!

Serve:2

Ingredients for curry paste:

1                      Roast Red chilli

2 clove           Garlic

1/2                   Red onion chunks chopped

10gram          Ginger peeled and chunky chopped

1/4tsp             Salt

1tbs                 Lemon grass purée

2                      Kaffir lime leaf

3pieces           Lime peel

25gram          Lesser galangal-lengthways sliced

1/2tsp             Shrimp paste

Ingredients for curry:

2 piece          Smoked haddock (Frozen)

110gram       Raw king prawns

1tbs               Coconut oil

100gram      Green bean trimmed

100gram      Sweet potato

70gram        Baby sweetcorn trimmed

1/2                Carrot sliced

1/2                Red pepper chunks chopped

20gram        Fresh peppercorn with stem.

25gram        Lesser galangal lengthways sliced.

2cup             Water

1/2tsp          Sugar

1tsp             Fish sauce

1tsp             Light soy sauce

1tsp             Oyster sauce

1/2tsp          Dark soy sauce

1pinch        Salt

20                Basil leaf

400ml         Water

Method:

– Pre heat the oven at 200 Celsius.

– Wrap the smoked haddock in the baking paper parcel, drizzle with rapeseed oil.Then close the edge.

– Put the sweet potato on the baking tray , season with salt and pepper then drizzle with the rapeseed oil.

– Put the smoked haddock parcels and sweet potato in the oven for approx 20-25 minutes. In the mean time,start making the curry.

– Use an electric blender the roast red chilli, garlic, red onion, ginger, lemon grass purée, kiffir lime leafs, lime peels, lesser galangal, shrimp paste and salt until it forms a paste.

– Put the coconut oil in the pan , then add 4 tablespoons of the curry paste and gently heat for 5 minute. Then add 400 ml of water , bring it to boil.

– Add the green bean, baby sweetcorn,carrot,red pepper, fresh peppercorn, lesser galangal add season with sugar fish sauce, light soy sauce, dark soy sauce,oyster sauce. Simmer for 25 minutes.

– Put the raw king prawn in the pot. Add a pinch of salt and turn the heat up and cover the pan for further 5 minutes.

– Fold the basil leafs in the pan. Then transfer the curry into the serving bowl. Scatter the roast sweet potato and lay the smoked haddock on top of the curry.

– Serve with Thai Jasmine rice…yummy. Happy cooking.

Tips: If you prefer the spicy jungle curry ,uses all of the prepared curry paste.

• How to make the roast red chilli? Just put it in the heated oven at 230 celsius for 10 minutes.

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