Food

Thai Green Curry

Thai Green Curry

  • Servings: 4-6
  • Difficulty: medium
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Ingredients

For the paste

  • 20 green chillies
  • 3 tbsp chopped lemongrass
  • 3-4 lime leaves
  • 10 tsp chopped coriander stems
  • 1 tsp chopped fresh turmeric
  • 2 tbsp chopped shallots
  • 2 tbsp chopped garlic
  • 1 tsp shrimp paste
  • Salt

 NOTE : Or use the Blue Elephant Thai Green Curry Meal Kit or 4 tbsp Thai Green                               Curry Paste) For the curry

  • Coconut oil
  • 2 fresh green chillies (finely sliced lengthwise)
  • 3 fresh red chillies (finely sliced lengthwise)
  • 1 tin coconut cream
  • 1-2 tsp fish sauce
  • ½ tsp coconut sugar
  • 1 tbsp Fresh ginger and garlic
  • 1 whole chicken (chopped into pieces)
  • 300g broccoli and courgettes mix chopped into chunks
  • Handful of Thai lime leaves

Directions

For the Paste

  1. Add all the ingredients into a food processor and blend together.

NOTE: Using a mortar and pestle will however produce better results.

  1. Work with one ingredient at a time before adding the next.
  2. Add some rough salt and 2 tablespoons of coconut oil to aid the process.
  3. Work through all ingredients until one properly combined paste results

For the Curry

  1. Cut the chicken into pieces then set aside.
  2. Heat 3 tablespoons of coconut oil in a large pot on a medium heat.
  3. Add the fresh chillies, ginger and garlic.  Cook for 1 to 2 minutes then add the chicken pieces and fry for approximately 10 minutes, or until just chicken starts to brown.
  4. Reduce the heat to medium-low and add the Thai green paste for 4 to 5 minutes, stirring occasionally.
  5. Pour in the coconut milk and add the Thai lime leaves. Turn the heat up and bring to the boil, then simmer until slightly reduced.
  6. Stir in the veggies, reduce the heat to low and cook for a further 5 minutes, or until the chicken is cooked through.
  7. Add the fish sauce and coconut sugar to taste and bring back to the boil, then stir in the lime leaves, red chilli and basil leaves.
  8. Season carefully to taste with sea salt and freshly ground black pepper.
  9. Serve with jasmine rice and garnish with lime wedges and dhania (coriander).


Food

Chicken & Cashew with Baby Pak Choi

Chicken & Cashews with Baby Pak Choi

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 8 chicken breasts, cut in bite-sized pieces
  • 1 cup chicken stock or water
  • 3 tbsp oyster sauce
  • 3 tbsp hoisin sauce
  • 6 cloves garlic, finely chopped
  • 1 tbsp coconut oil
  • 4 baby pak choi, quartered
  • 5 green onions, chopped, green and white parts separated
  • 1 cup cashews
  • 1 red bell pepper
  • 1 green pepper
  • 2 red chillies (cut into rings)

Directions

  1. The sauce: in a small bowl whisk the stock with the oyster and hoisin sauces, then the garlic. Set aside.
  2. Heat the oil in a large skillet or a wok over medium-high heat.
  3. Add the chicken and cook until golden brown. When cooked place in a bowl and set aside.
  4. Add the pak choi, white part of green onions and peppers to the same skillet; cook until the stem of the pak choi and peppers are crisp-tender, about 3 minutes.
  5. Return cooked chicken to skillet along with the sauce, the green onion tops, red chillie and the cashews.
  6. Cook until sauce thickens, and everything is heated through, about 2 minutes.
  7. Serve with rice or noodles
  8. Sprinkle chopped cashews, fresh red chilli, coconut and dhania on the top (optional)


Food

Thai Inspired Lettuce Wraps

Thai Inspired Lettuce Wraps

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 600g lean mince (beef, chicken or ostrich)
  • 1 tablespoon thai green curry paste
  • 1 tablespoon Thai 7 spice
  • 1 tablespoon fish sauce
  • 2 teaspoon honey or agave nectar
  • 1/4 cup thai hoison sauce
  • 1/4 cup soy sauce
  • 1 tablespoon fresh ginger (finally chopped)
  • 1/4 cup chopped dhania (aka coriander)
  • 1 diced red chillie (remove the seeds)
  • 1/2 red onion (diced)
  • 1/2 red pepper (finely sliced)
  • 1/ 2 punnet sliced mushrooms (optional)
  • 1 tablespoon coconut oil
  • 2 limes
  • lettuce leaves wash and pat dry with a paper towel


Thai green curry paste is usually very salty. Salt is not necessary for this recipe however, add according to your taste.

Directions

  1. Combine all the ingredients (except the onion, lettuce, lime and red peppers) into a large bowl.
  2. Mix well and allow to marinate in the fridge for 30 minutes.
  3. In a medium sized pot, add the coconut oil.
  4. Once hot add the red onion and allow to cook until glassy.
  5. Add the mince mixture and allow to cook
  6. When mince is almost browned, add the red peppers and allow to cook until tender
  7. Remove from heat and spoon mince into the lettuce leaves (normal wraps may also be used)
  8. Serve with wedges of lime.

I added grated cheese and avo to my wraps