Thai Red Curry Paste ~ Thịy n̂ảphrik kæng s̄ī dæng

Tonight I decided that we would do a "Fakeaway" night at home... this generally consists of homemade pizza or burgers or any items you would normally go out to eat or order in. It's a fun way to prep and eat food and generally the whole family gets involved. Fakeaway tonight was Thai and it was decided that we would have two curries, rice, poppadoms and roti bread.

The two curries we decided on were Red Chicken Curry and Green Chicken Curry. I had already made the Thai Green Curry Paste ~ Kæng k̄heīywh̄wān thịy and it was in the freezer.  So all I needed to do was make the Thai Red Curry Paste.

As I always insist making your own curry pastes are very easy and taste a lot nicer than those in the jars with no preservatives and additives.  They keep generally for around a week sealed in a container in the fridge or frozen they will last up to several months.  Once you make your first paste you will be making more and more - trust me.....

Anyway so Red Curry Paste yes it has chillies in the recipe but this is not a hot Thai Curry - needless to say my kids like this one.  

This recipe is simple and I mean really simple - by using a food processor it's ready in 10 minutes.  While it's not an authentic recipe using all the correct ingredients it has the same beautiful flavour and texture.

The base is red chilies, garlic, ginger, and shallot.  With the addition of a magnificent combination of spices, fish sauce and coconut cream and the acidity of lime juice - it all smells nice before the paste is even made.

Everything in at once, a quick whirl in the food processor and you have perfect and vibrant paste ready to use in a curry or however you like.  Paste will taste very strong at this point but will mellow when you use it.

Thai Red Curry Paste ~ Thịy n̂ảphrik kæng s̄ī dæng

(Recipe sourced from The Curry Kitchen Cookbook)

Makes approximately 1 cup

1 shallot, roughly chopped

1 stalk lemongrass, pale part only, roughly chopped

1 - 2 red chillies

4 cloves garlic, peeled

1 large piece galangal or ginger, roughly chopped

2 tablespoons tomato paste

1 teaspoon ground cumin

3/4 teaspoon ground corinader

1/4 teaspoon white pepper

2 tablespoons fish sauce

1 teaspoon shrimp paste

1 teaspoon brown sugar

1 1/2 tablespoons chilli powder

3 tablespoons thick coconut cream

2 tablespoons lime juice

1/4 teaspoon ground cinnamon

Place all the ingredients in a food processor , blender or mortar and process well until smooth.

If you want a thinner sauce add a little more coconut milk.

Store in an airtight container in the fridge for up to 2 weeks.

(Click here for a printable version of this recipe)

Lemongrass and Chilli Larb with Mint Salad

Alex and I are currently researching our family tree.  It's been and still is a very interesting activity not only for me but for Alex also.  We are trying to do both sides of her heritage so she has something to pass on when she is older to the future generations.  I had already started my family - the Davies' and the Lewis' - which has taken me back many generations.  

My blood line is definitely British - a combination of Welsh and English with no real surprises except the odd skeleton or ten in the closest.  However my children believe that I must have a hint of Asian, Mexican or Indian somewhere in history due to the food that I always cook.  Apparently "always" cook which was said in an interesting tone LOL!  To be totally honest, if I traced back and found another nationality I would be truly impressed.

When pregnant on both children I didn't really have any weird and wonderful cravings unlike many ladies - however I did eat Beef Vindaloo Curry (and mind you the hotter the better) like it was going out of fashion.  Every week hubby came home armed with a takeaway from our favourite Indian even detouring on his way home if he wasn't in that area.  Strangely my mother also ate lots of curry when she was pregnant on both my sister and I?  Obviously it runs in the family although I don't think my sister did this.  What cravings did you or your partner have?

Anyhow it's no secret that I really enjoy flavoursome foods and cooking with fresh produce, herbs and spices is my passion.  If I can make it rather than using prepacked packet or jar ingredients I am actually in my element.  Plus it's rewarding making things and experiencing all the flavours coming together.  So many countries have cuisines that truly make your taste buds tingle and your tummy just wanting more.  Thai food has that effect on me - I love the zesty sweetness, saltiness and hotness that comes with combining all the ingredients.  It's all wonderfully balanced and gives you so many flavour experiences in one mouthful.

This Lemongrass and Chilli Larb did exactly that.  Jam packed with lemongrass, garlic, chilli, fish sauce, lime and sugar each mouthful was a flavour explosion.  Served with a crunchy mint salad I was definitely reminded of my time spent in Singapore and of course, of when we go to dine in our favourite restaurant in Springvale and Clayton.  The freshness of the salad complimented the flavours of the Larb.  It's no wonder the Asian cuisines incorporate fresh herbs and salads into most of their meals - it's something that I really enjoy and indulge in quite often.

Once again another simple weeknight wonder that will get your family thinking you have been to a cooking school or that you should be on My Kitchen Rules.  Give it a go and let me know what you and your family think.... 

Lemongrass and Chilli Larb with Mint Salad

(Recipe adapted from Taste.com)

Serves: 6

SmartPoints per Serve: 10 

1/2 cup white rice

cooking spray

1 fresh mint leaves

1 red onion, cut into thin wedges

250 grams bean sprouts, trimmed

1 kilogram lean beef mince

2 teaspoons oil 

1 1/2 lemongrass stalk (white part only), finely chopped

1 tablespoon crushed garlic

4 tablespoons fish sauce

4 tablespoons lime juice

2 tablespoons brown sugar

1/2 cup fresh coriander leaves, roughly chopped

Bring a large saucepan of water to the boil and cook rice as per packet instructions.  Drain and set aside.

Meanwhile, combine mint, onion and bean sprouts in a bowl.   Put in refrigerator until required.

Heat a wok over high heat. Spray with cooking spray.  Add 1/2 the mince. Stir-fry for 5 minutes or until browned. Transfer to a bowl, draining excess fat. Repeat with remaining mince.

Add oil to wok. Stir-fry chilli, lemongrass and garlic for 30 seconds. Return mince to wok with fish sauce, lime juice and sugar. Stir-fry for 3 minutes. Add coriander. Cook for 1 minute. Remove from heat.

Serve mince with rice and mint salad.

(Click here for a printable version of this recipe)

Thai Green Curry Paste ~ Kæng k̄heīywh̄wān thịy

We don't cook a great deal of Thai curries at home purely as the kids are not fans of this style of Asian cooking - too much coriander and chillies from memory.  But I am sure as their taste buds develop even further they will come to enjoy it.  Needless to say hubby and I really enjoy a good thai curry.  My favourite is actually a Beef Massaman Curry, which I have made before but didn't make my own curry paste - maybe that's the next one on my list to make?

Working through this list of wonderful fresh ingredients there may be some items you are familiar with or you may not. If you are lucky to have a good green grocer or well stocked supermarket you shouldn't have problems getting these ingredients.  Don't panic however as you can substitute some if you do not have access to them in your area.  Some come in paste form in jars or tubes available in supermarkets.

The Lemongrass stalk is too tough to eat on its own so has to be finely crushed or chopped.  This herb has a refreshing lemon-lime taste with a tinge of mint and ginger. It is a key ingredient in Asian cuisine, particularly Thai, used in curries, stir fries and noodles. It pairs beautifully with fish, chicken and coriander. 

Galangal comes in two different varieties.  One being Greater Galangal and the other is Lesser Galangal.  Confused yet?  They both have different tastes. Lesser Galangal has a stronger taste, described as a mix between ginger and pepper. Greater Galangal’s flavour is pungent with a lemon-like sour taste which is described as a mix between ginger and cardamom. In general Galangal’s flavour is spicy, but not as hot as ginger.  Saying this if you cannot find Galangal you can substitute it for ginger.

Thai Basil is a type of basil native to Southeast Asia. Its flavor, described as anise and licorice like and slightly spicy.  Thai basil has small, narrow leaves, purple stems, and pink-purple flowers. Once again if unavailable in your area you can use common basil.

.

Kaffir lime leaves and to a lesser extent, fruit rind, is an essential ingredient in Thai, Indonesian, Indian and Malaysian cuisines.   The rind is covered in small bumps and ridges which identifies them compared to the common lime variety  . Kaffir limes are generally smaller than other limes and what juice they yield is quite acidic, bitter, and strongly sour.  The rind of the fruit is slightly bitter.  The leaves have a lingering yet delicate citrus flavour. I find that the leaves are easy to find in most supermarkets and Asian grocers.  Common lime can be substituted for Kaffir Lime if juice and zest are required however common lime isn't as pungent.

Chillies come in many shapes, sizes and flavours.  They can be sweet, fruity, earthy, smoky and at times ass-burning HOT.  All chilli peppers change colour as they grow - generally green, yellow and then red.  When red they are considered to be at their sweetest.  When you remove the seeds and inner membrane of the fruit, much of the heat is taken out.  I used long green Cayenne Chilli for this recipe and I kept all the seeds in.

French Shallots are milder, sweeter flavour than the normal brown onion and are generally a lot smaller (about the size of a pickled onion).   Do not confused this with Spring Onions which are often also called Shallots.

I would presume, and I hope that I am correct, that everyone is familiar with Coriander??  Well Coriander, like most herbs, grows in soil and therefore has roots.  The roots are very flavoursome and are also used quite a lot in Asian cooking.  When you use the roots in a recipe please ensure you give them a really good rinse and the roots can contain dirt and you don't want this in your meal. 

The smell coming from just actually making the paste was amazing.  During the process of making it into a smooth paste I was imagining how good this was going to taste.  My eyes were watering a little due to the intensity of the chillies and shallots vapours in the air but it all added to the experience.

This recipe makes approximately 2 cups.  It is suitable to keep in the fridge for a week in a sealed jar or can be frozen.  I freeze most of the curry pastes we make in cooking portion sizes, in this case I will freeze it in 3 tablespoons lots.

It's actually amazing that all these wonderful ingredients can be put together and form such an intense yet tasty paste to form the base of a wonderful curry.

Thai Green Curry Paste ~  Kæng k̄heīywh̄wān thịy

Makes: 2 cups
Makes: 16 x 30 gram portions
SmartPoints per serve: 1

2 tablespoons coriander seeds

1 tablespoon cumin seeds

2 tablespoons black peppercorns

3 sticks of lemongrass, sliced into rings

2 inch piece of galangal or ginger, peeled and sliced, or  2 tablespoons crushed ginger

20 Thai basil leaves or basil leaves

1 bunch coriander - leaves, stems and roots

zest and juice of 1 kaffir lime or lime

10 kaffir lime leaves, vein removed and sliced

15 long green chillies, thickly sliced

8 garlic cloves or 2 tablespoons crushed garlic

6 french shallots, peeled

3 tablespoons oil

2 tablespoons fish sauce

1 teaspoon salt

In a dry frying pan on medium/low heat, toast the coriander, cumin and peppercorns until fragrant, about 2 minutes. Set aside to cool.

Once cool, using a mortar and pestle or a mini food processor, add the coriander mix and pound/pulse until ground.

Add remaining ingredients in the mini food processor and pulse until a smooth paste forms.

(Click here for a printable version of this recipe)

Stir Fried Garlic Chilli and Basil Chicken with Rice Noodles

Late in 2017 we, as a family, were faced with a challenge!  Our son's partner was diagnosed with having Coeliac disease therefore meaning we would have to change the way we cook a variety of foods to accommodate this.  It has never been thought of by any of us as a problem or an issue.  As unexciting as having a disease can be we all decided that this would be easy and that with a few changes here and there we can all still enjoy food and cooking without compromising tastes etc.

So just incase you are unawares Coeliac disease is where the immune system reacts abnormally to gluten (a protein found in wheat, rye, barley and oats), causing small bowel damage. People with coeliac disease remain sensitive to gluten throughout their life, so in this sense they are never cured. However, a strict gluten free diet does allow the condition to be managed effectively.  A strict, lifelong gluten free diet is currently the only recognised medical treatment for Coeliac disease. By removing the cause of the disease, a gluten free diet allows the small bowel lining to heal and symptoms to resolve. As long as the gluten free diet is strictly adhered to, problems arising from Coeliac disease should not return. Relapse occurs if gluten is reintroduced into the diet. Coeliac disease affects on average approximately 1 in 70 Australians. However, around 80% of this number remain undiagnosed. This means the vast majority of Australians who have Coeliac disease don’t yet know it.

I remember years ago upon first learning of all these allergies, such as gluten, dairy, fructose, and thinking to myself "oh that poor person - they must miss out on so many things".  The fact of the matter is years ago they did miss out on so many things.  Years ago it was hard to find suitable safe things to eat so they did go without.  Today however the world is far more aware of these allergies and diseases and "special" foods are more readily available.

To be honest I am surprise how easy it is to omit gluten from some meals that we cook - others have been challenging but it's all about learning.  Learning to change, experimenting with other ingredients and ideas whilst trying not to compromise the taste.  I will put my hand up right now though and admit I do not like working with Gluten Free frozen pastry - it sucks big time and my quiche failed completely.  LOL!  I am sure that there will be more interesting adventures with foods....

Anyhow I have to say that a stir fry is always a quick option for dinner especially after a busy working day.  Thankfully rice and rice noodles are Gluten Free along with many other Asian ingredients these days. I substituted the soy sauce in the original recipe for Gluten Free soy sauce but obviously if you are not on a Gluten Free diet you could just normal soy sauce.

When it comes to cooking Asian meals at the House of Murray it's all about finding that flavour - you now the flavours that will be different, tempt the tastebuds from the first mouthful and the dish that you just want to keep eating even though you are full.  Everyone knows this desire.... mmmm.

This recipe does that.  The flavours of the garlic, chilli and fresh basil coupled with the fresh vegetables, tender chicken and the soft rice noodles was magic.  Drizzled with fresh lime juice the taste was so vibrant and the crunchiness of the beanshoots and sesame seeds just made every mouthful enjoyable.  I also did not have Thai basil at the time so substituted this with normal basil and while it wasn't as spicy as the Thai variety it was still very pungent.

Talk about a mouthful of freshness...  I am sure that you will enjoy this as much as we did.

Stir Fried Garlic, Chilli and Basil Chicken with Rice Noodles

(Recipe sourced from Weight Watchers Australia)

Serves: 4

SmartPoints per Serve: 4

500 grams lean chicken breast, fat trimmed, thinly sliced

2 cloves fresh garlic, crushed

1 whole fresh red chilli, finely chopped, plus extra to serve

1/4 cup Gluten Free soy sauce

140 grams dry rice noodles

cooking spray

2 medium red onion, sliced

1 medium Capsicum, red, raw, thinly sliced

300 grams snow peas, halved lengthways

70 grams fresh bean sprouts

1 cup fresh Thai basil or basil plus extra to serve

1 medium fresh lime, cut into cheeks

2 teaspoons sesame seeds

Combine chicken, garlic, chilli and half the soy sauce in a medium bowl. Set aside for 10 minutes to marinate.

Meanwhile, cook noodles in a large saucepan of boiling water for 2-3 minutes or until just tender, drain. Set aside.

Heat a large wok over medium-high heat and lightly spray with oil. Stir-fry onion and capsicum for 2 minutes or until softened and lightly browned. Transfer to a plate.

Reheat wok and stir-fry chicken in 2 batches for 2-3 minutes or until cooked. Return onion, capsicum and chicken to the wok.

Add snow peas, bean sprouts, basil, noodles and remaining soy sauce. Stir-fry for 1-2 minutes or until heated through and cooked.

Serve garnished with extra basil.

(Click here for a printable version of this recipe)

Pork Pad See Ew - หมูทอดดูเอล

Thank God for Friday night Fake-away.... it doesn't get better than this dish nor can it get any easier to create this Thai style noodle dish at home.

 

Firstly let me tell you that this meal is such an easy one to prepare, cook and put on the table in under 30 minutes or so and your family will thank you for an amazing dish that actually took you minimal effort.  In fact I am pretty certain that they will think that you organized Thai Take Away.
 

Pad See Ew is a standard lunch fare among Thais and is very popular dish in Thai restaurants outside of Thailand. The soft, chewy rice noodles pan fried with pork, Chinese broccoli and a soy sauce mix, it is easy to understand why it is a comfort food for many.

The simple ingredients in this dish are readily available combined make for a really light noodle dish that is refreshing but yet very filling.  Using pork mince was quick and easy and actually not as stodgy as larger meat pieces.  The tartness of the fresh lime juice combined with the saltiness of the fish sauce and the sweetness of the kecap manis kept the dish fresh and vibrant.

I really urge you to give your family the opportunity to try this meal - you won't regret it.

 

Pork Pad See Ew - หมูทอดดูเอล

(Recipe adapted from Weight Watchers Weeknight One Pot Cookbook)

Serves: 4

SmartPoints per serve: 11

200 grams dry rice noodles, think

1 tablespoons canola oil

500 grams lean pork mince

2 cloves fresh garlic, crushed

1 teaspoons fresh ginger, finely grated

1 whole fresh red chilli, thinly sliced

2 medium eggs, lightly beaten

1 bunches gai lan (Chinese broccoli), coarsely chopped

2 individual green shallots, thinly sliced

2 tablespoons kecap manis

1 tablespoons fish sauce

1 tablespoons lime juice

2 cup bean sprouts

2 carrots, peeled and coarsely grated

1/4 cup roasted peanuts

1/2 cups fresh coriander

1 medium fresh lime, wedges

chilli flakes, if desired

Prepare noodles following packet instructions or until just tender. Rinse under cold water. Drain.

Heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry mince, garlic, ginger and chilli, breaking up lumps, for 7–8 minutes or until browned. Transfer to a plate.

Reheat wok over high heat. Stir-fry egg for 1 minute or until just set.

 

Add gai lan and shallots and stir-fry for 1 minute.

 

Add mince mixture, kecap manis, fish sauce, juice, sprouts, carrots and noodles and stir-fry for 2 minutes or until heated through.

 

Sprinkle with peanuts and coriander and serve with lime wedges.  If desired, sprinkle with chilli flakes.

 

 

(Click here for a printable version of this recipe).

 

Slow Cooked Thai Beef Coconut Curry

As winter approaches the nights getting cooler and day light savings is just about to leave Victoria for another year it signals it's nearly slow cooker season..... I know that there is no ruling on what time of the year that you can use your slow cooker - however my five (yes I own five) seem to get a work out during the colder months.

Curry is one of the best things to cook in a slow cooker in my opinion - two reasons.  One the flavour has more time to develop and the beef (or the meat) becomes so wonderfully tender due to the slow cooking process.

This recipe I found on a Facebook page "Slow Cooker Recipes 4 Families" and immediately knew we would love the flavours.  A little tweaking to suit us and voila - a mild curry with a hint of Thai flavourings that we all enjoyed.  I hope you do too.

Slow Cooked Thai Beef Coconut Curry

(Recipe Adapted from Tricia King on Facebook Slow Cooker Recipes 4 Families)

Serves: 8

ProPoints per Serve: 8

1 tablespoon oil

2 large onions, diced

1 teaspoon crushed ginger

6 cloves of garlic, crushed

1kg of gravy beef, diced

1 tablespoon turmeric

2 teaspoons ground cumin

1 tablespoon ground coriander

2 tablespoons fish sauce

2 teaspoons crushed chilli

2 tablespoons brown sugar

1 cup beef stock

salt

freshly ground black pepper

2 cans of Lite coconut milk

4 carrots, peeled and thickly sliced

1 red capsicum, large dice

1 green capsicum, large dice

Add oil to a large frying pan and place on medium heat.  Fry onion, garlic and ginger till soft. Add beef and cooked until browned. 

Add turmeric, cumin, coriander, fish sauce chilli, sugar and stock.  Stir well and season to taste with salt and black pepper.

Place the beef mixture in the slow cooker vessel.  Add carrots.

Stir through the coconut milk and cook on high for 4 - 5 hours and on low for 8 hours.

Add capsicum to curry when you have approximately 1 hour remaining on your cooking time

Serve with steamed rice (4ppts for 1/2 cup) and garnished with chopped coriander, if desired.

(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)

Hot and Sour Steamed Fish with Thai Salad

One of my biggest bug bears when it comes to the family eating different foods is that we don't seem to eat enough fish. Noel and I eat a lot of shell fish (prawns, scallops, etc) but there is not much fish fillets consumed at all.  A little my fault I guess as I don't push it enough and a lot the family's fault as they will quickly put up their hands for Fish and Chip Shop Battered fish but not House of Murray cooked fish at home.

 

My mission is to try and introduce more fish into our diets afterall it's good for you.  One issue we do have is that none of us like strong flavoured fish... you know too fishy flavour.  We all prefer a milder fish such as Gummy Shark, Flatheads and I am quite partial to Blue Eye.  In saying that none of these are really firm fishes so it limits recipes and cooking techniques but like I said I am now on a mission.

 

Tonight's meal was a left field type of recipe that I actually knew before I started cooking it that we would either love it or hate it.  In fact two loved it, one thought it was okay and the other, just by looking at the facial expressions, hated it!  Oh well .....

 

A Thai influenced dish the fish was marinated in very bold flavours of the chilli, kaffir lime leaves and lemongrass.  It was every bit "hot and sour" just like the soup that Noel and I adore ordering when we are out for dinner.  Served with a salad of fresh herbs and chilli, drizzled with a Lime and Sweet Chilli Dressing, it was not only filling but this was such a fragrant meal my taste buds were jumping for joy.  This was a perfect summer night's meal and would make a nice lunch as the ProPoints are quite low. 

 

Hot and Sour Steamed Fish with Thai Salad

(Recipe adapted from The Australian Women's Weekly Low Carb Low Fat Cookbook)

 

Serves: 4

ProPoints per serve: 6

 

2 teaspoons sweet chilli sauce

1/3 cup fish sauce

1/3 cup fresh lime juice

2 teaspoons peanut oil

1 clove garlic, crushed

1 cm piece fresh ginger, grated

1 teaspoon brown sugar

4 x 200 gram Gummy Shark Fillets (or fish of your choice)

3 fresh small red thai chillies, seeded, thinly sliced

3 fresh kaffir lime leves, shredded finely

10 cm stick fresh lemon grass, chopped finely

1/2 cup loosely packed fresh coriander leaves

1/2 cup loosely packed fresh mint leaves

1/2 cup loosely packed fresh basil leaves

2 fresh long red chillies, seeded, thinly sliced lengthways

2 spring onions, sliced thinly

50 grams snow pea sprouts

Make the Lime and Sweet Chilli dressing by combining sweet chilli sauce, fish sauce, lime juice, peanut oil, garlic, ginger and brown sugar in a screw top jar and shake well.

 

Place fish is a single layer of a dish.  Combine thai chilli, lime leaf, lemongrass and half of the dressing in a jug.  Mix well and pour over fish fillets.  Cover and refrigerate for 30 minutes.

 

Line a large bamboo steamer with baking paper.  Place fish mixture in a single layer in steamer.  Steam, covered, over wok or large frying pan of simmering water for 10 minutes or until fish is cooked as desired.

 

Meanwhile, place the coriander, mint, basil, red chilli, spring onions and snow pea sprouts in a large bowl, toss gently to combine.

 

Serve fish with salad and remaining Lime and Sweet Chilli Dressing.

 

 

(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)

Sticky Pork

There are so many version of this Thai favourite.  We recently cooked this version of Slow Cooked Sticky Pork which was delish. I have purchased a new cook book so I am trying out another recipe.  The new cookbook is Takeaway At Home available from Weight Watchers.

This is not the meal that I had menu planned for tonight but as I couldn't find any Gummy Shark that meal will have to wait for another night. I wanted something quick, simple but jam packed with flavour.  Not to mentiom dished up in lettuce leaves finger dinner never tasted so good.

While the meal itself was nice both Noel and I found it very sweet not having all the usual qualities of a Thai dish.  The acutal sweetness overpowered the chilli component and the lime flavour.  We will cook again as it was pleasing to eat but add some kaffir lime leaves and fresh red chilli to the mix.

Sticky Pork

(recipe sourced from WW Takeaway At Home Cook Book)

 

Serves: 4

ProPoints per Serve: 8

 

2 teaspoons sesame oil

4 green shallots, thinly sliced

1 green capsicum, finely chopped

500 grams lean pork mince

1/4 cup lime juice

227 gram can sliced water chestnuts, drained, finely chopped

1/3 cup sweet chilli sauce

2 tablespoons soy sauce

1 tablespoon hoisin sauce

2 small carrots, grated

1 celery stick, finely sliced

280 grams baby cos lettuce leaves

Heat a wok over high heat.  Add oil and heat for 5 seconds.  Add shallots and capsicum and stir fry for 2 - 3 minutes or until sofetened.  Add pork and stir fry, breaking up any lumps, for 5 minutes or until browned.

Add juice, water chestnuts and sweet chilli, soy and hoisin sauces and stir fry for 2 minutes or until heated through.  Stir in carrot and celery.  Spoon pork mixture into lettuce leaves. Serve.

Serve with: Brown Rice: Add 3 ProPoints values per serve for 1/2 cup steamed rice.

(Click here for a printable version of this recipe)

Chicken and Prawn Pad Thai

Once again it seems like forever since I have blogged.  Firstly with recent Victorian school holidays (the first 2 weeks of July) we had Mam down to help with the children and she was responsible for some evening meals.  Looking back I didn't cook a great deal during the school holidays.  Mam took the kids away for the weekend to visit my uncle and aunt so Noel and I took advantage of the freedom relaxing on the Friday with a pizza and then going out for dinner on the Saturday evening.

Then last week I travelled with work so needless to say no cooking there either.

So with things getting back to normal at home and me back from my travels it's good to get back into the kitchen.  Tonight we had Chicken and Prawn Pad Thai - a favourite of mine but I have never cooked it at home.  I adapted a simple yet tasty Weight Watchers recipe and it was exotic. 

All loved the flavours of the lime and spice while enjoying the textures of the soft noodles and crisply cooked vegetables.

Chicken and Prawn Pad Thai

(recipe adapted from Weight Watchers Australia)

Serves: 6

ProPoints per serve: 11

250 grams dry rice noodles

500 grams lean chicken breast, cut into 2 cm cubes

1/4 cup fish sauce

1 bunch broccolini, cut into 3cms pieces

2 medium carrots, peeled and finely sliced

1/4 cup fresh lime juice

3 tablespoons water

3 tablespoons soft brown sugar

1 1/2 teaspoon fresh ginger, finely chopped

1 tablespoon peanut oil

250 grams raw king prawns, peeled and tails intact

1 clove fresh garlic, crushed

1 1/2 cups bean sprouts

1/2 cups roasted unsalted peanuts, choppped roughly

1/2 cup fresh coriander, roughly chopped

1/2 cup fresh mint leaves, roughly chopped

2 tablespoons crushed chilli flakes (optional)

Soak noodles in cold water for 1 hour.

Place chicken in a small bowl and cover with 1 tbsp of fish sauce. Set aside.

Steam broccolini and carrot for approximately 5 minutes, or until tender crisp. Immediately immerse in cold water. Drain and set aside.

Meanwhile, in another small bowl, combine remaining 3 tablespoons of fish sauce, 3 tablespoons lime juice, water, sugar and ginger. Mix well to combine then set aside.

Heat 2 teaspoons oil in a wok over high heat. Add chicken and cook, stirring for 5 minutes, or until chicken is cooked through. Remove chicken from wok and set aside. To the same pan quickly cook prawns until pink and remove from heat.

Drain noodles thoroughly.

Heat 2 teaspoons oil in wok over high heat. Add garlic and cook for 30 seconds. Add noodles and fish sauce. Cook stirring for 3 minutes, or until sauce is mostly absorbed. Stir in chicken and half the peanuts and remove from heat. Add remaining lime juice, bean sprouts and half of the coriander and the mint. Toss through broccoli and carrot just before serving.

Place on serving platter and sprinkle with remaining coriander, mint, peanuts and crushed chilled flakes if desired.

(Click here for a printable version of this recipe)

Pork with Chilli Lime Noodles and Cashews

For a quick and weasy mid week meal this dish was amazing.  The flavours were vibrant and the meal itself was very comforting.

Another meal with a Thai influence, although I change the recipe a little, it was delicious. The original dish was more like a noodle salad using pork fillet but having only pork cutlets at home the switch was acceptable.

The lime had a strong character while the chilli wasn't overpowering - a great combination topped with the crunchiness of the cashews.

Pork with Chilli Lime Noodles and Cashews 

(recipe adapted from Weight Watchers Australia)

 

Serves: 4

ProPoints per serve: 11

40 grams raw cashews, unsalted

4 x pork cutlets, 200 grams each, fat trimmed

1 1/2 tablespoon sesame oil

200 grams fresh egg noodles

1 medium fresh lime, rind finely grated, juiced

1 1/2 tablespoons soy sauce

2 teaspoons sambal oelek

1 bunch broccolini, cut into 5cm lengths

Preheat oven to 200 degrees Celsius.

Place cashews on a lined baking tray.  Roast in oven until slightly golden and toasted, approximately 5 - 7 minutes.  Remove and chop roughly.  Set aside.

Brush pork with ½ teaspoon of the sesame oil. Season with salt and pepper. Spray a large frying pan with cooking spray add pork and cook over high heat  for 2-3 minutes each side or until just cooked through. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest.

Meanwhile, bring a large saucepan of water to the boil. Cook the noodles according to packet instructions.  During the last 1-2 minutes of cooking add broccolini to the noodles and cook until bright green and tender.  Drain noodles and broccolini and return to pan.  Add the remaining oil, rind and juice, soy sauce and sambal oelek. Toss to combine. Taste and season with salt.

Divide noodles among serving bowls or plate, top with pork and sprinkle with cashews. Serve.

(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)

Red Curry Beef and Vegetable Parcels

I was chasing something tasty for dinner and for some reason Thai keeps popping into my mind.  The kids didn't want a curry so I had to think about making something kid friendly as I really didn't want to cook two meals just to satisfy everyone's wishes.

Knowing I had my favourite Antoniou Fillo pastry in the fridge I set about cooking a parcel with red curry beef and vegetables enclosed.  Win - win... we all love filo parcels and I got to settle my craving for Thai food.

Easy to make as I used a premade red curry paste.  Lots of vegetables in the mix and a thick sauce ensured  that this parcel was filling, tasty yet delicate.  In fact the family were upset that I had only made 4!!

Red Curry Beef and Vegetable Parcels

Serves: 4

ProPoints per serve: 11

cooking spray

500 grams lean beef strips

1 onion, thinly sliced

3 medium carrots, cut into thin batons

1 red capsicum, thinly sliced

1 green capsicum, thinly sliced

1 bunch brocolini, trimmed and halved

3 tablespoons Thai Red Curry paste

1 x 375ml Carnation Light and Creamy Coconut Flavoured Evaporated Milk

1 tablespoon cornflour

1 tablespoon water

8 sheets Antoniou Fillo pastry

Preheat oven to 180 degrees Celsius.

Spray a large frying pan or wok with cooking spray.  Cook beef strips in batches until browned but not overcooked.  Remove from pan to a plate.  Repeat with remaining batches.

Respray pan and cook carrots and onions over medium for 3 - 5 minutes or until tender.  Add a little water to the pan to assist in cooking not burning.  Add capsicums and cook for a further 5 minutes.  Add broccolini and cook for a further 2 minutes.  Stir in the red curry paste and the evaporated milk ensuring all is combined.  Mix together the cornflour and water.  Add to pan and stir until slightly thickened.  Remove from heat and allow to cool.

Once mixture has cooled slightly drain of some of the sauce to keep for later.

Using one sheet of pastry at a time.  Lay one sheet on a bench or pastry board and spray with cooking spray.  Top with a second sheet of pastry.  Place one quarter of mixture towards one end of the pastry, fold ends over to enclose, spray edges with cooking spray and roll up to form a parcel.  Repeat with remaining pastry and mixture.

Place on a foil lined baking tray and spray all over with cooking spray.  Cook in oven for 20 - 25 minutes until golden and cooked through.

Warm remaining sauce and serve with parcels.

(Click here for a printable version of this recipe)

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)

Panaeng Chicken Curry and our 300th Post!!

Firstly I have to apologize for my obvious slack effort at posting of late... we have been cooking and I have been travelling a lot with work - needless to say the lack of time up my sleeve is being reflected here loud and clear!! This year, with my change of jobs, has seen increased travel and therefore eating at motel restaurants more than ever has had me thinking if I should add reviewing restaurants to this blog? Interesting question - tempting but not sure if I am ready to whip the camera out in a restaurant and photo what I have order just yet!!! Will ponder that thought a little further I think... lol!!!

Secondly the Weight Watchers programme that I follow has just changed to ProPoints. From here on in the recipes will reflect the ProPoints values. Please bear with me while I go back over all the other recipes and revalue the points values to suit the new programme. It will take me a little time - that I am sure of.

Thirdly even though I have managed to spasmodically blog what we have cooked this year I cannot believe that we have reached our 300th post. What started off as my little hobby (which I didn't even tell my hubby about until he asked why I was taking photo's of cooked food for?) has grown so much! I am amazed by how many people come to visit our site, follow us and receive emails of what we cooked... in fact we feel truly privileged that you spend time with us. We love your comments and hope that if you do try any of our recipes that you enjoy them just as we do. Thank you all so very much!!!

So now on to what happened in the kitchen tonight. Thai curries are a huge favourite with us all but I tend to stear clear of them considering coconut milk is so high in fat. I have in fact been fancying a thai curry for some time now especially Panaeng, which has just a beautiful flavour.

This curry was easy to make although a little time consuming getting the ingredients ready as I did decided to add a lot of vegetables to it to bulk it up. Served with steamed rice (which is included in the ProPoints value) it was an excellent meal.

And YES it cured my thai curry craving.... mmmmm!

Panaeng Chicken Curry

Serves: 6
ProPoints per serve: 9

1 cup dry basmatic rice
cooking spray
1 onion, sliced
2 carrots, peeled and sliced on diagonal
200 grams Panaeng Curry Paste (I used Valcom)
500 grams, lean chicken breast, sliced
1 red capsicum, deseeded and large diced
230 gram can bamboo shoots, drained and rinsed
230 gram can sliced water chestnuts, drained and rinsed
440 gram can baby corn spears, drained and rinsed
375ml can Light and Creamy Evaporated Milk Coconut flavoured
4 kaffir lime leaves, thinly sliced
2 tablespoons fish sauce
1 tablespoon white sugar
150 grams snow peas
150 grams bean sprouts

Cook rice according to packet instructions and set aside.

Spray a wok or large frying pan with cooking spray. Over a medium heat cook onions and carrots until tender. Remove to a plate.

To the same wok or frying pan add penaeng curry paste and stirfry for approximately 30 seconds or until fragrant. Increase heat to high. Add chicken and cook for a further 3 - 5 minutes, stirring, until chicken is sealed and coated in curry paste.

Return onions and carrots to the chicken along with the capsicum. Stirfry for a further 2 - 3 minutes.

Add bamboo shoots, water chestnuts and baby corn. Stirfry for a further 2 minutes.

Add evaporated milk, lime leaves, fish sauce, sugar, snow peas and bean sprouts. Continue to cook for a further 2 - 3 minutes but do not boil as the milk with curdle and separate.

Serve immediately with steamed rice.

(click here for a printable version of this recipe)

Thai Mussels

Firstly I need to apologize for a huge gap in our food blog. I spent the whole of last week in Brisbane on a training session, which was busy and I didn't cook a thing for the whole week. The weekend just gone wasn't any quieter I must say also. We had our football club Annual General Meeting and Presentation. The last week has been a whirlwind of food not to mention alcohol. I have to say that we both fancied something easy and tasty.

Saying this I did have a kilogram of fresh mussels which I brought on a whim on Saturday so we turned our focus on them. Noel and I have only ever cooked mussels once before and then I overdid the chilli so it was decided it was Noel's turn to attempt to create a meal for us and that he did.

Flavoured with lime, chilli, garlic and ginger in a fantastic light sauce these mussels were brilliant and made a great dinner for the two of us. Saying that you could easily serve this to four or 6 as an entree.

Thai Mussels

Serves: 2

Points per serve: 3

1 kilogram fresh mussels in shells

juice of 1 1/2 limes

juice of 1/2 lemon

1 teaspoon fish sauce

1/4 cup dry white wine

1 teaspoon soy sauce

1 tablespoon brown sugar

2 teaspoons crushed garlic

2 teapsoons crushed ginger

pinch of salt

1 tablespoon olive oil

2 spring onions, finely sliced

1/2 bunch fresh coriander, roughly chopped

3 red bullet chillies, deseeded and chopped

coriander leaves for garnish

Clean and scrub mussels, disgarding any broken or open ones that do not close when tapped on the bench.

In a large jug mix together lime juice, lemon juice, fish sauce, white wine, soy sauce, brown sugar, garlic, ginger and salt. Mix well ensuring sugar is dissolved.

Heat oil in a large wok or frying pan that has a lid. Carefully pour in sauce mixture, add spring onions, coriander and chillies. Mix well and bring to a boil.

Add mussels to the wok and toss until coated. Reduce heat to medium, cover with a lid and allow to steam for approximately 5 minutes. Remove from heat and toss through the sauce.

Place in a large serving bowl, garnish with coriander and serve immediately.

(click here for a printable version of this recipe)

Prawn Laksa

I know that we only had a "laksa" flavoured meal the other day but we are all really enjoying the flavour recently. In fact I think we may just have a few more Thai style meals in the pipeline especially considering the kids are starting to like the spicy yet sweet flavours that come from that cuisine.

I must admit I really like Thai or Chinese style noodle soups and I know Noel does also, so given the opportunity for having all the ingredients for a soup this is what we had.

Noel had an RDO on Monday and this is what he had decided on for dinner. And I must say I really enjoyed his dinner..... thanks darling!!

Prawn Laksa

Serves: 4
Points per serve: 7.5

125 grams rice stick noodles

125 grams rice vermicilli

cooking spray
500 grams raw prawns, peeled and tails removed
4 spring onions, sliced on diagonal
1 carrot, peeled and finely sliced
4 tablespoons Laksa paste
1 cup chicken stock
2 tablespoons lime juice
2 teaspoons fish sauce

1 tablespoon brown sugar
200 grams snow peas, trimmed
375 gram can Lite and Creamy Coconut Flavoured Evaporated Milk
200 grams bean sprouts

2 tomatoes, cut into 8 wedges each
fresh coriander leaves, to garnish
1 red bullet chilli, to garnish if desired

In a large bowl cover noodles with boiling water and allow to soak for 5 minutes or until soft. Drain and set aside.

Spray a large wok or frying pan with cooking spray and heat over high heat. Cook prawns for 2 - 3 minutes or until they start to turn pink. Remove from pan. Add carrots and spring onions and stir fry for 2 - 3 minutes or until softened. Add laksa paste and stir fry for 30 seconds or until fragrant. Add chicken stock, lime juice, fish sauce and brown sugar. Add in snow peas and toss to coat. Stir through the evaporated milk but do not boil. Add 150 grams of bean sprouts and toss through. Remove from heat.

Place 1/4 of the noodles in the bottom of each bowl, place 4 wedges of tomato in each bowl and evenly divide out the laska soup on top on noodles and tomato. Garnish with remaining bean sprouts, coriander and chilli, if using.

(click here for a printable version of this recipe)