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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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Asian Style Pan Roasted Pork Chops

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Category: Recipes

Asian Style Pan Roasted Pork Chops

Our “100 Asian Recipes” challenge is getting, well a bit challenging as we close in on the finishing line. Sue has a note book full of recipes and we’re sort of relying on the Yellow Sticker fridge to point us in the right direction. These nice thick Pork Chops were a good call. Cheers Yasmin the Yellow Sticker fridge!!!

Ingredients:-

4 Thick Pork Chops
Oil to fry

Ingredients for the marinade:-

3 Cloves of Garlic, minced
3 Tsp of Ginger, minced
3 Tbsp of Honey
2 Tbsp of Black Bean paste
2 Tbsp of Soy Sauce
2 Tbsp of Rice Vinegar
2 Tbsp of Shaoxing Wine
1 Tbsp of Sesame Oil
3 Tbsp of Fish Sauce
2 Tbsp of Chilli Paste

Garnish:-

Spring Onion, sliced
Coriander
Sesame Seeds

Method:-

(1) Make up the marinade in a large bowl.
(2) add the chops to half of the marinade, making sure they a completely covered.
(3) pop in the fridge for at least 2 hours.
(4) Reserve the remained marinade.
(5) Fry the chops in a little Oil over a low heat for three minutes per side.
(6) Place in the oven at 160c for ten minutes.
(7) Heat the remaining marinade and reduce.
(8) Pour the reduced marinade over your chops and serve.

We pan fried a lonely Pak Choy which was loitering in the bottom of the fridge, together with a little boiled Rice as sides.

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