Thai Beef Curry (4)

IMG_7412

The word curry is used as a blanket term for spicy food when, in reality, there are many differences in ingredients and flavors. Indian curries tend to use blends of dry spices as a basis for their taste, whereas in Thailand a paste is used. There are many other countries that have curried dishes as part of their diet – the Philippines, Vietnam, Singapore, Indonesia, South Africa to name a few.
Red curry paste, as opposed to green or the harder to find and creamier yellow, is used in this recipe and the finished dish is fairly mild with the coconut milk offsetting some of the heat. This Thai Beef Curry is quickly prepared and there are lots of nice juices to soak up the rice, quinoa, noodles or whatever you wish to serve with it.

8 oz. flat iron steak – thinly sliced
1 shallot – thinly sliced and separated
1 red pepper – thinly sliced
2 large cloves of garlic – grated
4 oz. frozen peas
1 can of lite coconut milk
2 tbsp. Thai red curry paste
2 tbsp. peanut butter
1 tbsp. fish sauce
Juice of 1 lime
1 tbsp. cilantro – finely chopped, plus more for garnish

Prepare the first 4 ingredients on a chopping board.
In a mixing bowl pour in the coconut milk and whisk it together with the curry paste, peanut butter and fish sauce, then pour into a frying pan and bring to a boil.
When boiling add the steak, shallot, red pepper and garlic to the curry sauce, turn down to a simmer,let ingredients cook for about 7 minutes then add the peas, lime juice and cilantro and cook for a further 3 minutes or until meat is cooked through.
Sprinkle with a little cilantro for garnish and serve.

Advertisements

Jo’s Chinese Chicken (4)

IMG_1356.JPG

I have played with the flavors here and they are less salty as there is no soy sauce. Good both hot and cold. I have introduced rice noodles (Annie Chun’s brand) into my diet and used the very fine ones – even better if you can find a brown rice variety. Love the ‘A Taste of Thai’ brand as the products mainly seem gluten and diary free (but I always check). Incorporated water chestnuts and baby sweetcorn as well as spinach. There is ginger too and garlic – healthy.

1 tbsp. olive oil

1 shallot – finely chopped

2 large cloves of garlic – grated

1 large tbsp. ginger – grated

Kettle full of boiling water

4oz. rice noodles

2 x chicken breast – sliced thinly and halved into bite-size pieces

10 oz. baby spinach

1 x 8 oz. can sliced water chestnuts

1 x 15 oz. baby sweetcorn  (pre-cut into chunks)

Juice of 1/2 lime – freshly squeezed

Handful of unsalted peanuts – bashed with a rolling pin

Place oil in cast iron casserole dish and when sizzling add shallot and garlic, turn down heat and let soften. Then add ginger and cook for a few minutes.

Add chicken and let brown a little, then add 1 cup of sauce (see below) and cook, stirring from time to time, for 10 minutes.

Add water chestnuts, baby sweetcorn, 5 oz. spinach and rest of sauce.

Cover with lid and let spinach wilt for 5 minutes or so and then add 5oz more of spinach and the lime juice

Cook for 5 more minutes.

During this time bring kettle full of water to boil then pour over rice noodles and let noodles sit for about 6 minutes. Drain, wrap in tea-towel and when water has been removed chop rice noodles into 2 or so inch pieces. Add to chicken mixture. Mix together and sprinkle peanuts over the top

SAUCE

2 tbsp. tamarind concentrate

1/2 cup water

1 tbsp. fish sauce

1 tbsp. A Taste of Thai Garlic Chilli Pepper Sauce (aka sriracha)

Mix all ingredients into a bowl and it will make just about 1 cup of sauce.

Jo’s Pad Thai (serves 4)

Jo’s Pad Thai (serves 4)

My Pad Thai may not be truly authentic but it tastes good. Chopping takes a little time and would be a great thing to do with another person – husband, son or daughter or a friend (I often cook with a friend of mine when she makes dinner). The added ingredient here is my newly discovered Tamarind Paste – Neera’s Tamarind Paste, found in Whole Foods; a different brand can be found in Waitrose in the UK. I used a gluten-free soy sauce, but it does contain soy, so may not be appropriate for some of you. On top of that I added fish sauce, lime juice, ginger and extra virgin olive oil. I purposely only used one chicken breast as am trying to reduce the amount of meat we eat and increase the veg. Ideal pan is a skillet with a glass lid. Cooking time is around 15 minutes.

A 1 inch piece of ginger – peeled and finely grated

1 tbsp. fish sauce

1 tbsp. gluten-free soy sauce

1 tbsp. freshly squeezed lime juice

1 tsp. tamarind paste (not concentrate) – dissolved in 1 tbsp. of hot water

2 tbsp. extra virgin olive oil

Place all of the above in a bowl and mix together.

1/2 tbsp. extra virgin olive oil

1 large bunch of scallions/spring onions – finely sliced

2 large garlic cloves – finely chopped

1 chicken breast – finely sliced and cut into small pieces (so they cook quickly)

1/2 a red pepper – cut into fine strips

1 large carrot – cut into matchsticks

4 oz. thin French green beans – cut in two

4 good size broccoli florets – cut into smaller florets

4 oz. baby bella mushrooms – sliced

Heat oil in skillet and when sizzling add scallions/spring onions and garlic and cook for a couple of minutes.

Add chicken and sear.

Add all veg. and pour over the sauce.

Cook for 10 minutes or until chicken pieces are cooked through.