Thai Red Curry

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It was a chilly night, there was rugby to watch, and I wanted something warming but not too fiddly to cook.   Another one dish wonder – just add whatever vegetables you want to this mixture.   I like to put the veges all in together – makes for a faster meal and less to wash up later!    So in essence you can add, subtract, multiply the suggested vegetables below – for me it is usually ruled by what is available in the pantry and fridge.       Instead of using sriracha to taste, you could add chopped chillies into the mix – up to you how much fire you want!

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Probably not quite one dish as we also had rice,  but if you have a rice cooker then it is quick and easy.  Bung the rice into the cooker, add water (and any other additions you might like) and 20 minutes later you’re ready to go.

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Thai Red Curry Chicken

Ingredients:

  • 1-1/2 tablespoons olive oil
  • 6 – 8 chicken thighs, skinned, bone-in
  • 1/2 large onion, chopped (I used a red onion as it what the magic fridge was storing)
  • 2 tablespoons red curry paste (I had Rendang curry paste, which worked fine)
  • 1 red  pepper, chopped
  • 1 orange pepper, chopped
  • 1 small zucchini, sliced
  • 1 medium carrot, diced
  • handful of green beans chopped
  • 2 teaspoons freshly grated ginger
  • 4 garlic cloves, finely chopped (or minced)
  • 1 400ml can coconut milk
  • 1 tablespoon cornflour
  • 1 tablespoon Sweet Chili Sauce
  • 2 tablespoons soy sauce
  • 2 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1tablespoon brown sugar
  • 1 tablespoon chopped fresh coriander
  • 1/2t easpoon salt
  • ¼ teaspoon pepper
  • sriracha to taste (optional)

Garnish

  • lime zest to taste
  • fresh basil
  • fresh coriander
  • fresh lime juice
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Instructions

  1. Heat oil over medium high heat in large pan. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add vegetables, ginger and garlic and saute 1 minute.
  2. Add half of the coconut milk. and add to pan along with all remaining ingredients (except garnishes).
  3. Bring to boil, then reduce to a simmer for approximately 30-45 minutes, or until chicken is just starting to fall from the bone.
  4. Mix remaining coconut milk with 1 tablespoon cornflour and stir into pan to thicken sauce.  (You could add this earlier to the pan if the curry needs a bit more liquid)
  5. Simmer for another 10 minutes or so.
  6. Garnish with additional optional fresh basil, coriander, lime zest, lime juice and Sriracha to taste. Serve with rice.

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Glazed Carrots with 5 Spice Powder

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Glazed Carrots with 5 Spice Powder     

Tonight we had a garlic,ginger,chilli,bok-choy steamed fish dish.   Because we had rice last night I thought I would roast some hasselback potatoes, but thought it would be good to have a bit more more vegetable.   Carrots were in the fridge, and I wanted a recipe that would complement the fish dish.    This certainly did.

IMG_2128Serves 2

1 tablespoon                   butter
2 carrots                          peel and slice on the diagonal into pieces around 2cm
¾ cup                               water
2 tablespoons                 soy sauce
1 scant tablespoon         brown sugar (use as little or as much as you want – I prefer to be lower in sweetness)
1 teaspoon                     5 spice powder

Melt butter in a saucepan, add carrots and 5 spice powder.  Cook slightly then add water, soy sauce and sugar.   Bring to boil, cover, then lower heat and simmer for around 10 minutes until carrots are tender.    (At this stage you could take off heat and hold if you want to prepare early).       Take lid of pan, turn heat to high and cook until sauce is reduced (between 7 to 10 minutes).   Serve.

I prefer to garnish with Coriander, but for those of my friends who don’t like coriander so much, then I am sure some parsley would be fine  🙂

Thank you to The Spruce Eats for the inspiration.

Kushari (Koshari)

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Apparently this is the national dish of Egypt.  It is totally delicious.  This recipe came via the Bite site and is from an Auckland (NZ) restaurant called Altezano.   I haven’t been there but if they make food as good as this it is definitely on my visit list.

Both of us decided this is definitely on the ‘repeat’ list.  Mr MWCED even said that he thought he might have it as a ‘left-over’.   High praise indeed.

A few steps, so a bit longer than my usual recipes.  However definitely worth it.  And don’t sub the pistachios – they make it!

To save some time you could always make a double or triple batch of the tomato sauce ahead of time and then just heat up when required.   It is Very Good – and you’d easily find many other ways to use a big batch.

KUSHARI

 

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Lentils & Rice

50g                  Butter
2-1/2 cups       Water
1 cup               Green Lentils (I used puy lentils, already in the pantry)
2 cups              Chicken stock (or water)
1 cup                Basmati rice
1 tsp                 Sumac powder
1 tsp                 Nutmeg (I used ground) but grated would be better
1-1/2 tsp           Cinnamon
1-1/2 tsp           Salt
½ tsp                Freshly ground black pepper
¼ cup               Olive oil
2                        Onions, peeled and thinly sliced
1 cup                Pistachios, toasted
1 cup                Parsley, chopped
1 cup                Coriander, roughly chopped

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Spicy Tomato Sauce

¼ cup                Olive oil
3                        Garlic cloves, peeled and chopped
3                        Red chillies, seeds removed and chopped
1 can                Crushed tomatoes, 400g
1-1/2 cups        Water
¼ cup               Cider vinegar
1 tsp                 Salt
1 tsp                 Ground cumin
1 tsp                 Ground paprika
¼ cup                Coriander, finely chopped

To Prepare Lentils:

In a sieve or small holed colander rinse lentils under cold running water to remove any dirt or stones.
Add the lentils and water to a medium saucepan.  Bring to boil, then reduce heat and simmer approximately 25 minutes, stirring occasionally.
Add a pinch of salt towards the end to avoid tough skins.  When tender remove from heat. Drain and set aside.

To Prepare Tomato Sauce:

Place a saucepan over high heat. Add oil, chillies and garlic and cook for 3 minutes.  Add tomatoes, water, vinegar, salt, cumin and paprika.  Bring to the boil and then lower heat and simmer for around 30 minutes or until thickened.  (I found it was more like 50 minutes).

To Prepare the Rice:

In a saucepan melt butter and then add rice and cook for 1 minute, stirring constantly.  Add the stock (or water), sumac, nutmeg, cinnamon, salt and pepper.  Bring to boil and then reduce to a low simmer and cook for 12 minutes then remove from heat.   (Next time I am going to make this in the rice cooker).

To Prepare the Onions:

In a large frying pan heat the olive oil to medium heat, add onions and cook until dark gold in colour.  This should take around 20 minutes.

In a large bowl mix the rice, cooked lentils, toasted pistachios, parsley, coriander and 2/3 of the cooked onions.  Season with salt and pepper.  Pile high on a platter and serve with the tomato sauce.

I added some grated carrot to the mixture and heated for a few minutes to warm through, then toppings with a smidgeon more grated carrot.    For more veggie content I might add some chopped spinach next time.    As with many national dishes I am sure there are multiple variations  –  it certainly is a dish that can be adapted to whatever you might have in the cupboard.     We ate this as a main,  but it could easily be a side dish if you are feeding more people.