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Thai Green Curry

Thai Green Curry recipe

We had some spice packs given a while ago. The Thai Green Curry was the last to survive in the cupboard. We also had ½ a small cooked Chicken which was just asking to trundle to Thailand! We're not keen on Coconut Milk so we just used semi skimmed Milk. All in all this recipe far from traditional, but it was good.
 
Ingredients:-
 
½ cooked Chicken chopped into bite sized pieces
2 cloves of Garlic, minced
1 Onion, sliced
1 piece of Lemon Grass, sliced (From our spice pack)
A small piece of fresh Ginger, minced
2 tbsp Green Pesto
2 Lime Leaves (From our spice pack)
500ml Chicken Stock
200ml Milk / Coconut Milk
Coriander, roughly chopped
Lime juice / Black Lime powder
Soy Sauce, splash (Gluten Free in our case)
Fish Sauce, splash
2 tsp Sugar
A handful of Mushrooms, sliced
2 small Potatoes, peeled and quartered
Green vegetables of your choice (Cabbage, courgettes, peppers etc.)
Red Cabbage, sliced
Rice
Turmeric
Oil
Salt and Pepper to season
 
Method:-
 
 
(1) Sauté the Garlic in oil for 30 seconds and add the Onion and sauté until the Onion is translucent.
(2) Add the Lemon Grass and Ginger and stir in.
(3) Add Pesto and Lime Leaves.
(4) Add the Chicken Stock and allow to simmer for 2 minutes.
(5) Add the Milk / Coconut Milk and simmer for a few more minutes.
(6) Add the Coriander and Lime Juice (Or Black Lime powder in our case)
(7) Add the Soy Sauce and Fish Sauce and bring to the boil.
(8) Reduce the heat to a simmer and add the Sugar.
(9) Add the Potatoes and simmer for 10 minutes until they have softened.
(10) Add the green vegetables, cooked Chicken and Mushrooms.
(11) Season to taste.
 
We served ours on a bed of boiled rice coloured with a little Turmeric and dressed with deep fried Red Cabbage to add a bit of colour.
 

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P is for Pomegranate

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Category: Recipes

Pomegranate and Rice salad

Well it is in out ‘Ingredients Alphabet’ anyway.

This rice creation was inspired by a North African Couscous dish. Couscous is Wheat based so we modified the recipe to use Rice. Oh and added a few bits and bobs. OK - OK we didn’t follow the recipe at all! Also while we at the confessions gig, the Kebabs were made with a £1.60 pack of Beef mince as the equivalent weight of Lamb was £3.95 and would have broken our budget….

Pomegranate and Rice salad ingredients:-

Rice
A Stock cube
2 small Mushrooms
1 Onion, chopped
Cucumber, chopped
1 medium Pomegranate
1 Spring Onion, chopped
1 clove of Garlic, minced
Cumin Seeds
Fresh Mint, chopped
Oil to fry

Method:-

(1) Dry fry the Rice.
(2) Add Oil and fry the Onions, Garlic and Cumin seeds.
(3) Mix the Stock in a pint of boiling water and add to the Rice.
(4) Add the chopped Mushroom.
(5) Bring to the boil and then reduce the heat and simmer until the Rice is tender and all the liquid has been absorbed.
(6) Mix in most of the Pomegranate, Mint, Spring Onion and Cucumber.
(7) Lay the Kebab over the top and garnish with a little more Pomegranate and a sprig of Mint.

Kebabs Ingredients:-

300g Minced Beef
1 tbsp Oil
Cumin powder
Garlic Salt

Method:-

(1) Mix all the ingredients in a bowl.
(2) Form into Kebabs around a skewer.
(3) Fry to brown on all sides.
(4) Place in the oven at 160c for 20 minutes.

This was a really tasty and fresh meal. The mysterious bowl on the side is Tigger the cats’ Kebab!

 

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