Yellow Coconut Chicken & Veggie Curry

yellow curry.jpg

Serves 4-8 (depending on portion size)

Note: There are two ways I make this – fast and slow. Both work, I just prefer the slow-cooker sometimes for convenience and softening the veggies/meat…

Also, you can leave out the chicken to make it vegetarian/vegan friendly.

Ingredients:

  • 1 Tablespoon of sesame oil
  • 1 Brown Onion diced
  • 2 Large Tablespoons of Yellow Curry Paste
  • 2 Tablespoons of Fish Sauce (more if you like)
  • Splash of lemon juice and/or white vinegar (for tartness)
  • 2-4 tsp Soy Sauce
  • Salt (to taste)
  • Ground cumin – 1-2 tsp
  • Ground coriander – 1-2 tsp
  • 500-700g Boneless Chicken thigh or breast (thigh tends to be more flavoursome & tender)
  • Seasonal Veggies (whatever you like or is reasonably prices – I like pumpkin, mushrooms, leeks, broccoli, cauliflower, courgettes, capsicum)
  • Frozen vegetables e.g. 1 packet of Watties Chinese Mix or equivalent, frozen spinach, frozen Okra, frozen peas (I use more or less of this depending on how many fresh veggies I have used)
  • Fresh coriander – to garnish
  • Coconut Cream – 2 tins or 1 carton (I like to use the thick part only, so the sauce is not too watery)

Method

  1. Heat a pan with the sesame oil and then add the diced chicken to brown the outsides  – cook for 2-3 mins the remove and keep to the side for now
  2. Sauté the onion in the pan until cooked through/translucent and then add the curry paste, stirring and adding a bit of water if it starts to catch on the bottom.
  3. When paste/onion mixture has darkened slightly add fish sauce, soy sauce, lemon juice or vinegar & other spices
  4. At this stage, either remove from the pan and add to Crockpot along with chicken and all the other veggies (and coconut cream) OR add your fresh veggies to the pan and cook along with curry paste/spice mix for 5mins or so.
  5. Then add the frozen veggies to the pan along with your sautéed  chicken and the coconut cream.
  6. Gently simmer until all cooked through.
  7. Taste for flavour and seasoning and salt or more fish sauce or curry powder to your liking (and/or chilli flakes if you like more of a kick)

 

Appendix:

These are the curry pastes I like and coconut creams I use (I am for ones with the highest percentage coconut, as opposed to mostly water/emulsifiers). 

IMG_20180713_132906.jpg IMG_20180713_133359.jpg

Roasted Potato Salad

My take on the kiwi summer staple – potato salad! Personally, I find this much tastier and less stodgy without the overload of cheap filler dressing…but, if you are a fan of the stuff, then try slathering this salad with one of the options below …

Screen Shot 2017-12-29 at 11.04.01 PM

INGREDIENTS

  • 500g washed potatoes
  • 1 large onion
  • 2 tsp garlic powder
  • 2 tsp curry powder
  • 1 tsp cumin powder
  • 1 tsp smoked paprika
  • 2 Tablespoons Ghee
  • Coconut oil or Olive oil
  • 2-3 stems spring onions
  • 1/2- 3/4 cups of cooked peas
  • Salt & Pepper
  • Fresh coriander and mint – roughly chopped

 

 Method

  1. Pre-heat oven to 180 degrees bake
  2. Cut potatoes into halves or quarters so that they are medium to small chunks
  3. Lay out potatoes on an oven tray and coat them in spices, salt and pepper, ghee and oil
  4. Roast until cooked and outsides are golden
  5. Once potatoes are cooked and slightly cooled, toss chopped spring onions, herbs and cooked peas through. Add additional salt and pepper to season as needed.

 

DRESSING:

Option A: Yoghurt

Using a thick, plain and unsweetened greek yoghurt (or coconut yoghurt), finely chop some cucumber and mint and stir through. Add salt and pepper to taste. Lemon Juice can also be nice. Drizzle over Roast potato salad.

Option B: Wholesome Mayo

Blend together: Place 1 whole egg, 2 egg yolks,  a pinch of paprika, salt, 1 tsp dijon mustard into a blender. Allow to settle for a few minutes. Then add 3/4 cup olive oil and 1/2 cup  of coconut oil. Allow to settle for a couple of minutes and then blend until combined. Chill, then drizzle over potato salad.

*Why not just use a packaged potato salad dressing or mayo? Almost all of the dressings you can buy are made with vegetable oil (canola, sunflower, soybean) which is nasty stuff … not to mention sugar, preservatives and emulsifiers. 

 

 

Loaded Veggie Curry

Loaded yellow veggie curry

Quick and nutritious winter meals don’t have to be bland!

I love to throw a quick ‘Thai-inspired’ curry on the stove or in the crockpot on a Sunday so that we are sorted for most of the week. This is one such recipe!

Sometimes I make the curry-paste from scratch (and I’ll add in my recipe for this at some point). However, to save time, I often just use a good quality curry paste from the local Asian Fruit & Veggie market and add in a few extra spices I enjoy

Ingredients

  • 1 Tablespoon ghee (or coconut oil)
  • 1-2 Tablespoons yellow curry paste
  • 1 tsp ground cumin
  • 1 – 2 tsp of crushed lemon grass (if you have it)
  • Grated turmeric (or 1/2 tsp ground turmeric)
  • 1 large onion, finely chopped
  • 1 dessertspoon soy sauce
  • 1 dessertspoon fish sauce (or more to taste)
  • 1 dessertspoon apple cider vinegar (or vinegar)
  • Salt

All your favourite non-starchy veggies. I like to use …

  • Cauliflower
  • Mushrooms
  • Eggplant
  • Cabbage
  • Okra
  • Courgettes
  • Carrot
  • Broccoli
  • Broad Beans

 

  • 300ml  – 500ml good quality coconut milk or cream (full fat)
  • Coriander

Method:

  • Put the ghee in a hot pan. Sauté the onion until translucent and soft.
  • Add the curry paste and spices and stir to stop from sticking.
  • Once the paste has darkened, add soy sauce, fish sauce and vinegar.
  • Chop vegetables to desired size and add to the pan stirring to coat in paste. Reduce heat slightly and allow to simmer.
  • Once vegetables are partially cooked, add the coconut cream and stir. Continue to cook on low heat (so as not to curdle the cream) until vegetables are cooked
  • Taste for seasoning and adjust to suit. This is when I add some extra chilli flakes if you want a bit more of a ‘kick’
  • You can add a bit of lemon juice for more tartness

Enjoy as is, for a low carb (but fully satiating meal!) or with some rice or rice noodles.  I like to serve it on a bed of freshly steamed peas and extra broccoli. Garnish with coriander!

Optional: Serve with a boiled egg or add chickpeas for some extra protein!

Also, for a few more carbs, throw in some sweet potato and pumpkin!

 

 

 

 

Lamb Shank Love!

Lamb Shanks are delicious! Am I right? I just love cooking them slow so the meat falls of the bone and melts in  your mouth. My challenge – how many meals could I get out of three lamb shanks?

When you can pick them up at a really reasonable price and they can also be a nice economical meal option!

Recently I picked up three large lamb shanks for about $12 from good ol’ Pak ‘N’ Save and decided to see if I could create at least three different meals out of them for my husband and I.

I started by sealing them in a pan, cooking up a spicy tomato-based sauce and slow-cooking them in a crock pot for at least 24 hours.

From this I was able to not only get three decent evening meals, but also leftovers for lunches for most of the week for both Tim and myself!

This slideshow requires JavaScript.

Meal 1:

Warm Lamb Salad

lamb salad2

 Roast a few of your favourite veggies and create your favourite salad, topped with pulled lamb from one of your shanks!  

Meal 2:

Pulled Lamb with Turkish Pilaf

Turkish Pilaf (2)

This Turkish Pilaf recipe is another nice and simple dish that can be cooked entirely in the rice cooker!

Recipe

60g butter, melted

1 tablespoon olive oil

1 Spanish onion, diced

2 cloves garlic, crushed

1 tsp lightly crushed cardamom seeds

1 tsp ground cumin

1 tsp tumeric

1 bay leaf

1 tsp salt

3 (rice cooker) cups of Basmati rice, washed

6 cups chicken stock

1/2 cup shelled pistachio nuts, finely chopped

100g chopped dried apricots & 100g chopped dried figs

2 tablespoons chopped fresh coriander

Place butter and oil into the removable cooking bowl. Press selector control to “Cook”. Heat for 1 minute, add onion, garlic, spices, bay leaf, salt and pepper. Cook for 2 mins, stirring constantly. Add rice, stir to coat in oil. Add stock, cover with lid and cook until selector switches to “Warm”.

Stir rice and fold through nuts, apricots, figs and coriander.

Turkish Pilaf (1)-2

 

Meal 3:

Lamb Curry with Cauliflower Rice

2015-05-14 19.02.14

With the final Lamb Shank, I added some extra veggies and tomatoes to the sauce that I cooked the shanks in and turned it into the curry!  This lasted us for another couple of meals!

Tangy Asian Slaw

This is a nice asian-style side dish or you could make a full meal by adding some rice noodles and/or stir fried meat.

Asian Slaw-border

Ingredients

SALAD

  • Red cabbage
  • White cabbage
  • Carrot
  • Courgette
  • Mung Bean Sprouts
  • Mushrooms
  • Eggplant
  • 1-2 Limes
  • Coriander

SAUCE/DRESSING

  • Tamari Soy Sauce
  • Fish Sauce
  • Lime Juice
  • Honey
  • Sesame Oil
  • Chilli

INSTRUCTIONS:

I can’t be too precise with the method as I sort of made it up as it I went. The key thing is to make it to your taste and adjust quantities to suit.

Chop finely the cabbage, courgettes and carrot into strips (I peeled the courgette and carrot into strips then sliced it finer from there).

Heat 1-2 Tablespoons of Sesame Oil in a pan. Slice mushrooms and lightly stirfry.

Add some crushed garlic and sauce ingredients (Tamari soy sauce, honey, chilli, ginger, fish sauce, lime juice – adjust to taste). The mushrooms should marinate nicely in the sauce (and release some flavour). Gently simmer until sauce reduces and becomes deliciously thick.

Remove mushrooms/sauce and set aside.

Dice eggplant and pan fry in a bit of sesame oil.

Add the mushrooms, eggplant, sauce, lime zest and some chopped or pulled coriander to the slaw and toss through.

To finish, add some additional fresh lime juice and serve with coriander and sesame seeds sprinkled over the top.

Enjoy!

 

 

Eggplant and Okra Curry

Surprisingly good! This was a dish my husband Tim made for me one night and has become a bit of a favourite since. You must give it a go … and if you can’t find okra just use eggplant and courgettes. Very simple too!

Okra and Eggplant curry

Ingredients

  • One onion
  • 2 T green curry paste
  • One clove garlic
  • Two eggplants
  • About two cups Okra
  • 400gm tin tomatoes
  • 400ml tin coconut milk
  • 2 T tomato paste
  • Fresh basil leaves

Instructions

  • Slice the eggplant lengthwise into 2cm wide strips, lay on paper towels and salt to dry out
  • Bring a saucepan to medium heat with 2T coconut oil, and sauté the onion until clear.
  • Add green curry paste and fry off until fragrant.
  • Cut the eggplant into 2cm cubes and then add it to the saucepan, and cook the eggplant until soft.
  • Add the okra, sliced diagonally into ½” pieces and tomatoes plus tomato paste, adding more water until veges are covered. Cook until veges are soft and then season further if required.
  • Add coconut milk and basil and simmer a bit longer then serve with rice.

Chicken Curry Laksa

Served throughout Malaysia, Curry Laksa is a great alternative to a straight curry. I’ve found you can make it more of a noodle soup by adding more stock or more of a curry with more coconut cream. Either way it’s a winner! I replaced the Prawns with Tofu in my version.

Laksa

World Kitchen’s Nici Wickes Curry Laksa Recipe

Serves 4

Ingredients

100g dried thin egg noodles

100g rice vermicelli

2 tbsp cooking oil

2 cups chicken or vegetable stock

1 stalk lemongrass, smashed

2 Tegel chicken breasts, skinless & boneless, chopped into cubes

400ml coconut milk

Salt to taste

8 prawns, shelled

Juice 1 lime

Garnishes – mint leaves, bean sprouts, coriander

Paste:

1 – 2 red chillies, de-seeded & chopped•

6 cloves garlic

6cm piece fresh ginger, peeled and chopped

4 – 5 shallots

½ tsp salt

1 tbsp coriander seeds

2 tsp turmeric

½ tsp shrimp oil paste

2 tbsp cooking oil

Method

Boil egg noodles in salted water until tender, drain and set aside. Cook vermicelli by soaking in boiling water for 3 – 4 minutes. Drain and set aside.

Grind paste ingredients until smooth. Heat oil in large pot and fry paste until fragrant and beginning to brown. Add stock, lemongrass, chicken and coconut milk, bring to a simmer, cook for 10 minutes. Add prawns and simmer until prawns and chicken are cooked though. Salt to taste. Add lime juice.

Divide noodles and vermicelli evenly into 4 bowls. Spoon chicken and prawns into each, then pour hot laksa broth over and garnish.