These are tried, tested and much loved recipes. Our families and friends are always unselfish and devote themselves to taste-testing these delicious creations and demand them repeatedly time and time again.

Our aim is to share with you our favourite meals and the little tricks and tips we have learnt along the way.
Time is precious.
Food is expensive.

Both are resources too valuable to waste.

We want to share recipes that deliver delicious, nourishing meals - making the most of your time and ingredients.

Life is way too short for bland, disappointing food.
So ... Feed your inner cook - and Enjoy!

Wednesday, 26 July 2017

Thai Red Fish Curry - using shortcuts

This is a 'use what's there' recipe - a quick combination of lots of veggies and some pantry staples for a quick and nourishing family meal - any leftovers are perfect for lunch the next day.  Instead of salmon, use chicken (even leftover BBQ chook) or what you have on hand.  
Favourite Son was popping in around dinner time on his way back from Splendor in the Grass Music Festival, with a bit of a cold, needing something flavoursome and hearty. Instead of serving the salmon fillets whole as part of my intended meal - I simply cut the fillets into chunks, added a few more veggies and had enough for 4 people - fast, fresh, delicious.  And, yes, he gave his Mum a big hug thank you! Aaah!   Enjoy!  Colleen
Salmon Thai Red Curry by Feed Your Inner Cook
Preparation    5 minutes
Cooking        15 minutes


Packet of long-life noodles (I used Hokkien) Soak in boiling water for a couple of minutes, drain then add noodles to pan just before serving

2 Salmon fillets (approx 120gm each)  or Chicken thigh fillets etc - cut into chunks about 1 inch square (roughly)

check your veggie crisper for what works with Thai flavours (eggplant, broccoli, those half capsicums, cauliflower, cabbage - great way of combining a few vegg)

This is just a suggestion of veggies to use 
2 onions - sliced
2 cloves garlic - crushed
Capsicum (red, green, yellow) sliced
1 zucchini - cut into large half-moons
1/2 cauliflower - cut into florets
1/2 cabbage - shredded
3 shallots - sliced into 2 inch batons
2 handfuls baby spinach leaves

1 tin good Coconut Milk (approx 270ml) 

2 -3 tablespoons Thai Red Curry Paste (use to your taste)
some chopped lemongrass (optional)
some grated ginger
1/2 - 1 teaspoon Dried Chilli flakes - or use fresh  (optional)
Pepper (optional)
Fish Sauce or Soy Sauce (optional)

Some Thai Basil leaves for garnish (optional)  I have some in my herb garden
Roasted nuts or Cashews for garnish (optional)


while the fish is cooking - Boil some water,  soak your noodles for a couple of minutes in a bowl, drain and leave aside.

Heat a pan and add a splash of oil
Gently cook the salmon pieces, turning carefully until almost cooked through.  Remove from pan into a bowl and keep aside until end.
Add a little more oil to the pan and cook the onions, then add Red curry paste. Stir well.
Stir in the garlic, ginger, lemongrass and the chopped veggies.  Add the veggies depending on how long they take to cook - eg spinach last as it wilts so quickly
When veggies are half cooked - add the coconut milk,  and stir well.
Add the remaining veggies that need minimal cooking and stir through.
Now taste - do you need extra curry paste, heat, pepper, salt (Fish Sauce/Soy Sauce) - adjust and add to your taste.  Cook through and stir in well.
Return the fish pieces and the noodles to the pan and stir gently through so they are warm.
Serve with the optional basil / nut garnishes
                                                   Enjoy!  Colleen

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