Thai Green Curry with Chicken and Vegetables

I only had to cook for myself tonight and felt like something easy. I had a few veggies to use up and I spotted some green curry paste in the fridge and a chicken breast in the freezer – a done deal. I whacked on the rice cooker, and cut up the chicken and set it to marinating in a few spoonfuls of curry paste whilst I prepared the other ingredients. I had a baby zucchini and a few hungarian wax peppers which mum had given me from her garden so they went in, along with capsicums, broccoli and red onion.

I sealed the chicken in a hot pan and added the onions to soften a bit. Then I poured in a bit of water and the zucchini. After simmering for a couple of minutes I threw in the softer vegetables and stirred in about 200ml of coconut cream/milk. A couple of minutes later it was ready to serve with a big squeeze of lime juice and steamed jasmine rise.

Published in: on February 8, 2012 at 10:31 pm  Comments (3)  
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Pad Thai

I posted a recipe for Pad Thai when I first started this blog, but I think it deserves a re-post. I made a few slight changes to the recipe this time and I opted for tofu instead of meat (both options are in the recipe). It was actually my first time cooking with tofu and I think I’m a new fan. I don’t much like the flavour of tofu, despite its reputation for being tasteless; but the flavours in this dish are strong enough to cover up any subtle hints of bean curd.

I consider myself something of a Pad Thai aficionado. I was lucky enough to experience a month of travelling through Thailand when I was younger. It was a totally different type of cuisine to what I was used to, but I fell in love with it immediately. Pad Thai is a very common dish in Thailand (it literally means noodles cooked Thai style) and can be found everywhere from restaurants to street vendors. Needless to say, I ate a lot of it whilst over there.

Thai cuisine has become quite popular in Australia, but I haven’t been impressed with any of the Pad Thai versions I’ve bought here, unfortunately. They’re always bland, overcooked and a complete injustice to the fabulous flavours of Thailand. The recipe I’ve taken to using is very authentic and flavoursome, and nothing like what you would get at a western Thai restaurant. If you’ve had Pad Thai before and weren’t too fussed, I highly recommend you give this a go. Once you’ve made it a couple of times you’ll get a feel for it and will be able to whip this up without having to look at a recipe. Plus it’s healthy!

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Published in: on September 26, 2011 at 4:47 pm  Comments (6)  
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Barbecue Chicken Open-Sandwich

For those who have been reading my blog from the very start, you may recognise this. It’s one of my favourite ‘quick dinners’ and was the subject of my very first recipe post. Looking back at earlier posts I am pretty amazed at how much better my photos have become. I’m still using a cheap point-and-shoot but I pay a bit more attention to lighting and composition now. I didn’t want this yummy recipe to be stuck in time with a bad photo, so I thought I should re-post it. Click here for the original pic!

You can eat it like I do with caramelised onion, roasted red peppers and baby spinach, heaped on top of crusty garlic bread. Or you could use the chicken some other way, like skewers perhaps.

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Published in: on September 15, 2011 at 11:16 pm  Comments (2)  
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Chilli Garlic & Honey Chicken with Rice

This dish has been a favourite in my family for many years. It is based on a recipe from a Vietnamese cookbook, but it actually reminds me more of Chinese cuisine. It doesn’t have the tangy balance of sweet, sour and salty that you would expect from a lot of Vietnamese food, but rather an intense emhasis on the three ingredients in the name: garlic, honey and chilli. Muffy and I like to use a lot of garlic when we make this, and it’s sort of become the dish we make when one of us feels like we might be coming down with something. It’s very quick and easy to prepare, and delicious all year round.

Garlic is a thing of beauty

I like to use some vegetables when I make this, but that is up to you. Carrots work particularly well with the sweetness of the honey, and I also like adding red capsicum. Other good options would include broccoli, snow peas, water chestnuts or even bamboo shoots. Go for vegetables that are firm and crisp and can be cooked quickly; I would avoid watery things like cabbage, tomatoes or celery.

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Published in: on July 4, 2011 at 8:09 pm  Comments (1)  
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Nando’s Chicken Burger

This is what I ate for dinner at work. A supremo chicken burger with swiss cheese and caramelised onions. This is pretty much the only thing I order from Nando’s, because it is the best. The bread they use is amazing, I would buy rolls from them if they sold them alone. The mayonnaise and tomato relish in this burger is also really good. Don’t even think about getting it without cheese or onion – it’s just not the same experience.

Usually I have a very specific method for eating these: I take off the top to save for later (the best bit) and cut wedges from the rest with a knife and fork to get a little bit of everything. I didn’t have utensils tonight though so I had to resort to using my hands like some sort of primitive animal (or, like most people). It was still good.

Published in: on June 16, 2011 at 10:00 pm  Comments (3)  
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