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

Ingredients

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)

Method

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

Thai Beef Salad

A great way to enjoy more vegetables is to pack a punch with flavour.  The dressing for this Thai Beef Salad is zingy and flavourful.

Ingredients

100g rice noodles
1/4 cup lime juice
25ml fish sauce
3 teaspoons brown sugar
1 tablespoon finely chopped lemongrass
3 kaffir lime leaves finely shredded (remove the spine)
1 long red chilli finely chopped
400g beef rump steak or rib fillet
2 Lebanese cucumbers, halved, seeds removed cut into slices
200g cherry tomatoes, halved
3/4 cup fresh mint leaves
3/4 cup fresh coriander leaves
1 cup bean sprouts
3 spring onions thinly sliced on the diagonal
Chopped peanuts to garnish

Method

Prepare the noodles according to packet instructions
Combine lime juice, fish sauce, brown sugar, lemongrass, kaffir lime and chilli in a bowl.

Preheat a griddle pan to high.
Brush the beef, both sides with a little of the lime juice mixture.
Cook on the grill for about 3 minutes each side or until cooked to your liking.
Set aside to rest.

Combine the noodles, cucumber, tomato, mint, coriander, bean sprouts and spring onion on a serving platter.
Thinly slice the beef against the grain.
Place the beef on top of the salad.
Pour over some of the remaining lime juice mixture to taste.
Toss to combine and the top with chopped peanuts.

Mamma Marmalade

Turmeric Tomato Chilli Chicken

It’s great to have a few quick toss together recipes that incorporate lots of veggies and delicious flavours.  Chicken Mince is such a versatile stand-by and soaks up the Asian flavours of ginger, turmeric, soy and fish sauce. You can make it quite spicy if you like by increasing the amount of chilli.  The amount of chilli I use is more on the mild side but still delivers a touch of warm and flavour. Enjoy!

Preparation       15 minutes  - Have everything chopped and ready to go!
Cooking            10 minutes
Serves               4 -5

Ingredients

500 gram Chicken Mince

Splash of Rice Bran Oil  OR   vegetable oil

15 cm piece ginger peeled and shredded finely  – 10 cm for fried garnish and 5 cm for meal

TIP:  don’t worry about the garnish if pressed for time, just use a bit extra ginger during cooking

1 onion finely sliced

2 garlic cloves – crushed

2 tablespoons Tomato Paste

1 teaspoon ground Turmeric

½ red chilli – sliced  OR   ½ teaspoon chilli flakes

½ red capsicum sliced

2 kaffir lime leaves – remove vein and shred very very finely

2 stalks celery – sliced

2 tablespoons Fish Sauce

1 tablespoon Soy Sauce

2 teaspoon sugar

Few handfuls Baby spinach

Handful fresh green beans – sliced in half

3 tomatoes – diced

2 shallots – sliced

½ cucumber – quartered then sliced

Small handful coriander leaves – roughly chopped

1 packet rice noodles – soaked in boiling water for couple of minutes then drained

Bean sprouts (optional)

Pepper (optional)

Few chopped roasted peanuts for garnish

Method

Using a wide deep frypan,  heat a little of the oil then quickly fry off the shredded ginger garnish

Remove from pan and drain on kitchen paper.

Add a splash more oil to the pan if needed.  Heat to medium.

Fry the onion until golden. 

Then add the ginger, garlic, capsicum, kaffir lime leaves and turmeric.

Stir in the tomato paste and chilli and cook out.

Add the chicken mince and use the spatula to break up any thick chunks.

Keep stirring until chicken is almost cooked.

Drizzle in the fish and soy sauce and sugar and combine well.

Stir through the celery and green beans.

Then add the shallots and baby spinach leaves. Mix well to combine and wilt.

Drain the noodles and toss through.

Remove from heat

Stir in the coriander, diced tomatoes, cucumber chunks and Bean Sprouts

Taste and add pepper and splash more soy if needed

Serve garnished with the fried shredded ginger and/or peanuts.  

PS tastes delish even without the garnishes.

                                 Enjoy!  Colleen

Chicken and Kaffir Lime Leaf Stir-Fry

The colours in this dish are eye-popping and vibrant - you just know it must be delicious and good for you!  Aromatic and tastes divine – yet so easy to prepare! No need to say more - Delish!

Chicken and Kaffir Lime Leaf Stirfry by Feed Your Inner Cook

Preparation    10 minutes

Cooking          10 minutes

Serves             3 – 4

Ingredients

3 – 4 chicken thigh fillets, finely sliced and some fat removed

Splash Sesame Oil

2 onions – finely sliced

3 stalks celery – sliced

2 – 3 shallots. Sliced

1 tablespoon fresh ginger – finely sliced

5 Kaffir lime leaves.  For 3 – remove middle vein and very very finely shred the leaves.  Leave 2 whole – crush lightly in your hand to release aroma  (to remove later)

1 red chilli – sliced   OR  1 teaspoon dried chilli flakes  - adjust to your preference

¼ - 1/3 red cabbage.  Finely shredded

Handful cashews

2 tablespoons Soy Sauce

2 tablespoons Mirin

2 teaspoons white Miso paste  OR  red miso paste is ok instead

2 tablespoons Thai Basil – small leaves if possible

Noodles to serve

Method

Heat the oil in a large pan.  Add the onion and cook until softened

Add celery and shallots.

Stir in the ginger, chilli and shredded Lime leaves and well as the 2 whole leaves.

Add chicken pieces and cook. Stir well

Stir in the shredded cabbage and cook until just starts to wilt.

Whisk the soy sauce, mirin and Miso paste in a cup with a fork until combined.

Add to the pan and stir to thoroughly coat with the sauce mixture.

Toss in the cashews.

Remove the 2 whole Kaffir lime leaves and discard.

Top with the Thai Basil leaves and serve with noodles.

                                Enjoy!  Colleen