Massaman Beef Curry

When it comes to cuisines I have to say Noel and I enjoy most aspects of Asian inspired cuisine ranking Chinese, Thai and Indian up the top of the list. We both love cooking with all the ingredients associated with those styles of cooking and just the aroma that some dishes give before eating is enough to send our tastebuds into a frenzy.

Massaman Beef Curry does exactly that. It's one of the dishes we always order when at a Thai restaurant even the kids enjoy the mildness of it. I loved the smell of this curry cooking with its pungent flavoursome smell of garlic, lemongrass, ginger and chilli laced with kaffir lime leaves. Not to mention how we devoured it once we sat down to eat. 

This version we used a pre brought jar of massaman curry paste and of course with replacing the thick coconut cream with lighter version it reduced the fat making it fit perfectly within the Weight Watchers ProPoints plan.

Funnily enough this Thai curry originated in India although made from natural Thai herbs and spices so that might explain why Noel and I have a little crush on it.

Massaman Beef Curry

(recipe sourced from WW Magazine September 2011)

Serves: 4

ProPoints per Serves: 11

2 teaspoons peanut oil

600 grams lean beef, cut into 3cm cubes

cooking spray

6 eschallots, thinly sliced

2 tablespoons Massaman Curry Paste

2 kaffir lime leaves, shredded

3 large carrots, thickly sliced

2 cups beef stock

3/4 cup light coconut cream

1 1/2 tablespoons fish sauce

1/4 cup fresh coriander leaves

2 cups steamed jasmine rice

1 lime, cut into wedges, to serve

Heat peanut oil in a large heavy based saucepan over medium-high heat. Cook beef, in batches, for 2 - 3 minutes or until browned, then transfer to a plate and set aside.

Lightly spray same pan with cooking spray. Add eschallots and cook, stirring for 5 minutes or until browned. Add curry paste and lime leaves and cook, stirring, for 1 minute or until fragrant.

Return beef to pan, add carrots and stock and bring to the boil. Reduce heat and simmer, covered, for 1 1/2 hours or until beef is tender.

Add coconut cream and fish sauce and simmer, uncovered, for 30 minutes or until thickened slightly.

Serve Massaman Curry with fresh coriander sprinked on top with a bowl of steamed jasmine rice and lime wedges on the the side.

(Click here for a printable version of this recipe)

Avocado and Tomato Salsa

This is a tasty side dish and goes well with nearly everything not just Mexican food.

One of the most easiest salsas to make - in fact it takes a matter of minutes making it not on easy but quick not to mention very full of flavour with the coriander and lime.

The trick I find though is to ensure your avocado is ripe but not over soft. If it is too soft it will mush making the salsa not look the best.

Avocado and Tomato Salsa

Serves: 4
ProPoints per serve: 2

2 ripe tomatoes, diced
1 medium avocado, peeled and stone removed, diced
1 medium red onion, finely diced
juice of 1/2 lime
1/2 bunch fresh coriander, chopped
salt
freshly ground black pepper

In a medium bowl gently combine all ingredients. Season to taste with salt and pepper.

Refrigerate until required.

(click here for a printable version of this recipe)

Red Curry Mussels

I find it funny when the foods that you have turned your nose up to in the past now become one of your favourites and that's exactly what is happening with me and mussels! Until a few months ago I wouldn't dream of eating one and now I am cooking them when the opportunity arises.

Today we had a kilogram of mussels which we brought from Springvale on yesterday's shopping trip amongst other wonderful items of seafood for last night's feast - a seafood platter for our wedding anniversary.

The vibrant flavours of last night's seafood platter meant I needed to make a dish today that was full of flavour.... red curry was the first thing that popped into mind. So red curry it was.....

Red Curry Mussels

Serves: 4

Points per serve: 4

1 kilogram fresh mussels

cooking spray

3 tablespoon red curry paste

1 tablespoon fish sauce

1/2 cup white wine

3 karffir lime leaves

juice of half a lime

1/2 cup chopped fresh coriander

1/2 cup coconut flavoured light evaporated milk

additional coriander for garnish

1/2 lime cut into wedges for garnish

Wash and debeard mussels - discarging any that are open or those that when tapped on a bench do not close.

Spray a wok or a large frying pan with cooking spray. Heat over medium heat and add red curry paste. Gently stirfry for 3 - 5 minutes or until heated through and fragrant. Add fish sauce, wine, lime leaves and lime juice. Bring to the boil, stirring constantly.

Add mussels and toss to combine in sauce. Add lime juice and cover with a lid steaming mussels for 5 minutes.

Remove lid and add coriander and evaporated milk. Stir to combine. Bring to the boil and remove from heat.

Using tongs or a slotted spoon place mussels in a large serving bowl. Cover with juice in pan. Sprinkle with additonal coriander and garnish with lime wedges.

(click here for a printable version of this recipe)

Kaeng Paa Moo (Pork Jungle Curry)

Alright I have to agree this curry has a very strange name.... one that definitely caught my attention on a Thai takeaway menu whilst living in Sydney 9 years ago. And I have to admit I was that intrigued that I did order it that night.

Unlike most Thai curries, this curry is simple and robust in flavour. Kaffir line leaves give a distinct flavour, leaving your tastebuds wanting more!! Either green or red curry paste can be used as it base and is in fact quite a hot curry. Coconut milk or cream is never used simply due to the fact that coconuts don't grow in the jungles of northern Thailand.. hence the name Jungle Curry.

Now given the fact that this curry originates from the jungles of northern Thailand, the traditional recipe is usually made with wild meats such as wild boar but is more commonly serve with either pork or chicken. The vegetables can be changed to suit and many versions of this recipe call for carrots, capsicums (peppers), pumpkin and even baby eggplant. This is my take on this exotic recipe and one that we both really enjoyed.

Kaeng Paa Moo (Pork Jungle Curry)

Serves: 4
Points per serve: 5.5

1 tablespoon peanut oil
600g pork scotch (neck), cubed
1 large brown onion, thickly sliced
1 knob galangal or ginger, peeled and finely sliced
1 lemongrass stalk, trimmed, finely chopped

2 tablespoons crushed lemongrass
1/2 cup red curry paste
4 cups chicken stock
4 kaffir lime leaves, torn
2 teaspoon drained green peppercorns in brine, rinsed

6 carrots, peeled and cut into 4cm pieces
1 large red capsicum, cut into 2cm cubes

1 bunch coriander, chopped

2 red bullet chillis, sliced, optional
juice of 1/2 fresh lime
2 cups steamed rice, to serve

Heat oil in a large saucepan over high heat. Cook pork, stirring, for 4 to 5 minutes or until browned. Add onion, galangal and lemongrass. Cook, stirring, for 2 minutes or until onion is lightly browned.

Add curry paste. Cook, stirring, for 30 seconds or until fragrant.

Add stock, lime leaves and peppercorns. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 30 minutes.

Add carrots and capsicum. Cook for 20 minutes or until pork and carrots are tender. Stir through 3/4 of chopped coriander and sliced chilli, if using.

Top with remainding coriander and drizzle with lime juice. Serve with steamed rice.


(click here for a printable version of this recipe)

Linguine with Lime and Chilli Prawns

I have been fancying a pasta dish for awhile but I am actually bored with the usual suspects, Spaghetti Bolognaise, Penne Boscaiola, Creamy Lamb and Tomato Fettucine, Lasagne and Macaroni Beef so it was time to find something different.

This recipe definitely fit the bill perfectly. Prawns tainted with chilli and lime in a fresh tomato sauce was different and definitely worth giving a go. The chilli wasn't intense, however I will add more next time to suit Noel and I.

.

As this dish contained prawns and chilli the kids decided they would have their favourite... Pasta Carbonara... this never fails to please!!

Linguine with Lime and Chilli Prawns

(recipe adapted from WW Pure Taste)

Serves: 2

Points per serve: 6.5

200 grams dry linguine

2 teapsoons olive oil

3 kaffir lime leaves (fresh), finely sliced

2 cloves garlic, finely chopped

1 - 2 small red bullet chillies (or to taste), deseeded and finely chopped

3 medium vine ripened tomatoes, diced

1/2 cup dry white wine

1/2 cup water

1 tablespoon tomato paste

450 grams green king prawns, peeled

2 tablespoons coriander leaves

Bring a large saucepan full of water to the boil, add pasta and cook until tender. Drain and set aside.

Heat the oil in a large non stick frying pan. Add the lime leaves, garlic and chillies, cook stirring over medium heat for 1 - 2 minutes or until garlic has become aromatic. Add the tomatoes, white wine, water and tomato paste, bring to the boil and simmer over medium heat for 3 - 5 minutes or until the mixture reduces slightly.

Add the prawns to the pan and cook over a medium heat for 3 - 4 minutes, turning once, until the prawns are just cooked. Add the cooked pasta and toss to combine completely.

Serve garnished with the coriander leaves.

(click here for a printable version of this recipe)