Balinese Chicken Curry

Well it's been another quiet spell for me blogging our cooking adventures and as per usual it's the same excuse... TOO BUSY!!  Finally the football season is over all bar a couple of functions and then that is it for 2015.  Now to resume the off season normality and focus on my other passions... A Dash Of Flavour being one of them.

Balinese Chicken Curry can only be described in one work - LUSH!!  It was magnificent, easy and moreish.  The curry paste was made from scratch (my favourite type of curry paste) and all up I would say it was on the table within the hour.

Bursting with flavours this curry did remind me somewhat of a Thai curry.  The chilli wasn't overpowering, great considering the kids were eating with us) but you could easily make it hotter to suit your tastes.  I loved the zing of the kaffir lime leaves combined with the creamy coconut curry and the melt in the mouth chicken.....  mmmmmm.

 

This has been requested to be cooked again.. so it must have been ok?

Balinese Chicken Curry

(recipe adapted from Weight Watchers Ultimate Comfort Food Cookbook)

Serves: 4

ProPoints per Serve: 7

1 red onion chopped

2 garlic cloves, finely chopped

2cm piece of fresh ginger, peeled and finely chopped

2 tablespoons roasted unsalted peanuts

1 large red chilli or 2 small fresh red chillis (depending on heat), coarsely chopped

1 teaspoon ground coriander

1/2 teaspoon ground tumeric

2 teaspoons sunflower or canola oil

400ml can light coconut milk

4 x 150g lean skiness chicken thigh cutlets, fat trimmed

3 fresh kaffir lime leaves

1/4 cup fresh coriander leaves

 

Process onion, garlic, ginger, peanuts, chillies, ground coriander and tumeric in a food processor until spice mix is smooth. 

 

Heat oil in a large saucepan over medium heat.  Cook spice paste, stirring, for 1 minute or until fragrant.  Stir in coconut milk and bring to the boil.

 

Add chicken and lime leaves.  Reduce heat and simmer, covered, for 15 minutes.  Uncover and simmer for 10 minutes or until chicken is cooked through and sauce thickens.  Serve topped with coriander.

 

If desired, serve with steamed Asian Greens (0 ProPoints ) and 1/2 cup steamed rice (4 ProPoints).

 

(Click here for a printable version of this recipe)

Coriander Chilli and Cashew Mussels

I cannot actually say this is my dish, proudly the contents of this post are brought to you by my husband, Noel.

 

Mussels are a fairly new ingredient that we use in our kitchen, our tastebuds only developed to liking them over say the last 5 years prior to that touching them was only done by using a long stick LOL.  For me it was the same with oysters.... Oh well they do say flavours develop with age!

 

One of the perfect things about mussels is that they cook in next to no time meaning that any dish can be on the table in literally under 15 minutes depending on how decadent or basic you wish the flavourings to be.

 

We had recently purchased a carton of a favourite dip (I guess you could use any flavour dip of course) and forever looking for new flavours to cook with it was decided that the dip mixed with coconut milk would be an interesting taste on gathering many flavours that we love together.

 

Whilst these were very nice and would definitely be a hit as an entree or casual dinner with friends I still prefer a tomato maybe tomato chilli flavour base for my mussels. 

 

Coriander Chilli and Cashew Mussels

 

Serves: 4

ProPoints per serve: 7

 

1 tablespoon canola oil

1 brown onion, finely chopped

1/2 cup Coriander Chilli and Cashew Dip

1 fresh red chilli, deseeded and sliced

1 cup lite coconut milk

1 kilogram Blue mussels, bearded and rinsed

Heat oil in a large frying pan or wok until just about smoking.  Reduce heat to medium and add onion cooking for 3 - 4 minutes or soft.

Add coriander dip, stirring, and cook for a further 2 minutes.  Add the chilli and coconut milk stirring for a further 2 minutes or until slightly thickened.

Increase heat to high.  Add mussels and quickly toss to coat.  Cover and steam for 2 - 3 minutes or until the majority of mussels have opened.  Remove lid and toss continuously for a further 2 minutes..

Serve immediately.

(Click here for a printable version of this recipe)

Massaman Beef Stir Fry

As you can see I am getting back into blogging... it's always something that seems to miss out when I get busy and excess time is just not available.

 

Thai is an amazing cuisine... it produces flavoursome food in matters of minutes using very fresh ingredients and having a wide variety of thai concentrated pastes available to purchase in supermarkets.  While I am not a fan of premade and much prefer to make my own pastes, especially for curries, I will be the first to admit that they make cooking so much easier for someone that has been time poor of late - ME!!

 

Massaman is a milder yet robust curry sauce, one of the thai curries that my kids enjoy as it's not fiery.  Normally as a curry it would have a thicker sauce and be made with beef and potatoes.  But as stir fry it was still full of flavour and of course, a quick dish to prepare.

 

The garnish of toasted coconut added a little extra crunch and enhanced the spice flavours of this delicious sauce. 

Massaman Beef Stir Fry

(recipe adapted from Taste.com.au)

 

Serves: 6

ProPoints per serve: 7

 

1 tablespoon peanut oil

750g beef rump steak, cut into thin strips

1 red capsicum, cut into thin strips

1 large red onion, halved, cut into thick wedges

½ cup Massaman Curry Paste

½ cup water

125ml light coconut milk

60g baby spinach leaves

125 grams bean sprouts

30 grams Shredded coconut, toasted

fresh coriander leaves, to garnish

 

Heat half the oil in a wok over high heat until just smoking. Stir-fry half the beef for 2 minutes or until golden. Transfer to a bowl. Repeat with the remaining beef.

Add remaining oil. Stir-fry capsicum and onion for 3 minutes or until onion softens slightly. Transfer to the bowl.

Stir-fry curry paste for 30 seconds or until aromatic. Add water, Stir in the coconut milk for 2 minutes or until mixture thickens slightly. Stir in the beef mixture, spinach and bean sprouts. Stir-fry for 1 minute or until spinach just wilts.

Transfer to a serving plate and sprinkle with shredded coconut. Serve with steamed rice, adding 4ppts per ½ cup serve.



(Click here for a printable version of this recipe)

Spicy Green Curry and Coriander Prawns

I found a new cookbook, Weight Watchers Five Ingredient 15 Minute Recipes, in the well stocked Clayton Newsagency.  This newsagency import magazines and cookbooks from all over.  This is an US publication so I was a little overjoyed to purchase it and discover some great recipes.

Green Curry (kaeng khiao wan) is a Thai Curry.  The green color comes from fresh green chillies. The "sweet" in the Thai name (wan means "sweet") refers to the particular color green itself and not to the taste of the curry.  Green curries tend to be as hot as red curries or hotter.  And I love them - infact I love most Thai dishes.

WOW and did this dish excite the tastebuds!! Simple ingredients but so full of flavour not to mention very easy to cook.  And yes I had a craving for prawns this week......

Spicy Green Curry and Coriander Prawns

(recipe adapted from WW Five Ingredient 15 Minute Recipes)

 

Serves: 4

ProPoints per Serve: 9

 

cooking spray

700 grams peeled and deveined raw prawns

1 cup light coconut milk

2 tablespoons sugar

2 tablespoons fresh lime juice

1 tablespoon green curry paste

1 teaspoon cornflour

1/4 teaspoon salt

1/3 cup chopped fresh coriander leaves

2 cups steamed white rice

lime wedges to serve

Heat a wok or large non stick frying pan over medium to high heat.  Coat wok with cooking spray.  Add prawns and cook for 3 minutes stirring occassionally.

While prawns are cooking, combine milk, sugar, lime juice, curry paste and salt, stirring with a whisk until smooth.  Add to the pan along with the coriander, bring to the bil.  Reduce heat and simmer for 5 minutes or until slightly thickened.

Serve with 1/2 cup steamed white rice and lime wedges.

(Click here for a printable version of this recipe)

Choo Chee Prawns

This would have to be one favourite prawn dishes of all time.  We have been cooking this dish for years now and it never fails to amaze with flavour.  This version is a low fat take on the traditional Thai Dish but I don't beleive it is any less as flavoursome than the original.

The amazing spicy yet somewhat creamy sauce is created using few ingredients and it's cooked in no time at all. 

I love the final addition of flavours from the fresh curry leaves, the basil and the coriander. It is delish.

Choo Chee Prawns

(recipe adapted from Taste.com)

Serves: 4

ProPoints per serve: 8

2 teaspoons peanut oil

1 brown onion, finely chopped

3 garlic cloves, finely chopped

1 fresh red chilli, finely chopped

1kg medium green prawns, peeled

2 tablespoons sambal oelek

1 x 400ml can lite coconut milk

2 teaspoons soy sauce

2 teaspoons fish sauce

2 teaspoons oyster sauce
2 teaspoons cornflour
1 tablespoon water

12 fresh curry leaves

1 bunch fresh Thai basil, leaves picked

1 bunch fresh coriander, sprigs picked

Heat oil in a wok or large deep frying pan over medium-high heat. Stir-fry onion, garlic, chilli, prawns and sambal oelek for 2-3 minutes or until prawns change colour.

Add the coconut milk, soy sauce, fish sauce and oyster sauce. Bring to the boil. Reduce heat to medium and simmer for 1 minute.  Stir in combined cornflour and water.

Stir in the curry leaves, basil and coriander.

Serve with steamed rice if desired, allow an additional 4 ProPoints per 1/2 cup.

(Click here for a printable version of this recipe)

Lemongrass, Coconut and Chilli Mussels

We are home from camping for 3 days before returning for the Easter long weekend.  I love getting away and this weekend was no execption especially when with great friends.  It was relaxing sitting around the camp fire and cooking with the camp ovens etc.  But I do miss my kitchen!!

Walking through the supermarket to get supplies to last us the next few nights I spied mussels in the fish section of the deli... knew we had to have some as they are so easy to prepare and cook - definitely on the quick list also.

We have also been experimenting with Thai flavours so I thought I would try out another Thai inspired dish.  I don't normally use a lot of coconut milk in cooking but the combination of the milk, the lemongrass and the chilli was balanced and smooth.  Needless to say both Noel and I enjoyed.

Lemongrass, Coconut and Chilli Mussels

Serves: 4

ProPoints per serve: 8

1 kilogram mussels

1 teaspoon olive oil

2 lemongrass stalks, white only, finely chopped

6 kaffir lime leaves, finely sliced

4 red bullet chillies, finely sliced

2 cloves garlic, crushed

1 tablespoon fish sauce

1 tablespoon oyster sauce

1/4 cup white wine

1/2 bunch coriander, roughly chopped

375 ml Lite Coconut Milk

extra kaffir lime leaves, chilli and coriander for garnish

Rinse mussels and remove beards.  Disregard any open shlls that do not close when tapped on the bench.

Heat oil in a wok or a large pan.  Add lemongrass, lime, chilli and garlic.  Stir fry for 1 - 2 minutes until fragrant.  Add fish sauce, oyster sauce and wine.  Add mussels and coriander, toss to combine.  Cover with a lid and steam for 5 mins, stirring once.

Remove from heat and stir through coconut milk.  Return to heat and bring broth to a simmer.

Serve scattered with additional lime, chilli and coriander.  Crusty bread is also an optioanl extra.

(Click here for a printable version of  this recipe)

Vietnamese Chicken Curry

I am going to let you into a little secret love of mine... nothing romantic, not a fettish, just something simple I love to experience whenever I read a cookbook or a cooking magazine!!

Ready?

I love it when you turn over a page and there is a dish looking at you that you just want to eat right there and then. You know that dish, that meal, that looks so good you know it must taste good even without reading the ingredients. That picture that remains in your memory for ages and one that you think about cooking over and over again!

There you have it, do you ever felt the same?

This happened when I first bought Noel the cookbook, Essentials of Slow Cooking, for his recent birthday. Firstly I have to say that all of the photos in this book are amazing but this one just caught my eye and I have been thinking of making this recipe since April.

WARNING: My photo will not have this affect on you!!! LOL!!

A few years ago Noel and I would not have even considered making this dish as we were not big fans on coconut milk based anything let alone main meals.... nothing against coconuts as we both like shredded coconut etc but there is just something about the milk that we have disliked. But as we mature, and as our tastebuds are changing over the years, we have recently enjoyed a few meals that have been centred around using coconut milk.

The flavours in this dish are quite intense from the lemon grass and ginger. There is a little heat in the taste but it is by no means as hot as a vindaloo!! Like many curries of South East Asia, the Vietnames curries show a strong tropical influence, evident with the use of coconut milk as the primary cooking liquid.

Vietnamese Chicken Curry
(recipe adapted from Essentials of Slow Cooking)

Serves: 4

cooking spray
8 skinless chicken chops (bone in chicken thighs)
3 garlic cloves, crushed
2 shallots, finely sliced
3 tablespoons Madras curry powder
1 tablespoon firmly packed dark brown sugar
1 teaspoon chilli flakes
freshly ground black pepper
2 lemongrass stalks, trimmed and cut into 2.5cm pieces
2.5cm piece fresh ginger, peeled and cut into 4 slices
1 cup chicken broth
1 x 420ml can lite coconut milk
2 tablespoons fish sauce
3 carrots, cut into 2.5cm chunks
1 sweet potato, approx 375grams, peeled and cut into 2.5cm chunks
3 tablespoons finely shredded fresh basil

Coat a large frying pan with cooking spray and heat over a medium - high heat. Working in batches cook the chicken thighs until nicely browned on each side. Remove from pan and set aside.

Add the garlic and shallots to the pan and saute over medium - high heat just until fragrant, about 30 seconds. Add the curry powder, brown sugar, chilli flakes, pepper, lemon grass and ginger. Saute until the spices are fragrant and well blended with the garlic and shallots, also about 30 seconds. Add the chicken broth and deglaze the pan, stirring and scraping up the browned bits on the bottome of the pan with a wooden spoon. Stir in the coconut milk and fish sauce, bring to the boil.

Add the chicken thighs, carrots, and sweet potato to the slow cooker. Cover with the coconute milk mixture. Cover and cook until the for 3 hours on high setting or 6 hours on low setting. Chicken and vegetables should be tender.

Transfer the chicken, vegetables and sauce to a warmed platter. Garnish with the basil and serve with steamed rice if desired.