Tag Archives: Asian

Dry Red Prawn, Sweet Potato and Green Bean Curry

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Dry Red Prawn, Sweet Potato and Green Bean Curry IMG_4921

(Serves 4 people) 

When I think of curries in general I usually think of rich heavy meals laden with meat and creamy sauces that taste bloody amazing but probably aren’t so great for our waistlines! But as I recently discovered, this doesn’t necessarily have to be the case, as this little beauty of a recipe that we whipped up the other weekend was a serious game changer! Not only is this recipe, light, fresh, and full of nutritious goodness but it just tastes so. damn. good!! I will eat my hat if it doesn’t win over in the hardest of critics! And the best part? It is super quick and easy to prepare..just keep reading and you’ll see what i mean!

What you need…

  • 1 tbsp red curry paste (adjust to taste)
  • 1 red chilli, finely diced
  • peanut oil
  • 2 cloves garlic, crushed
  • 1 large red onion, diced
  • 1 tbsp fish sauce
  • 1 tsp palm sugar
  • 4 kaffir lime leaves, very

    finely diced

  • 400ml tin coconut milk or cream (adjust quantities to your liking)
  • 500g green prawns, peeled
  • 500g sweet potato, peeled, cubed
  • 400g green beans, washed
  • fresh corriander and lime wedges to serve
  • steamed quinoa or jasmine rice to serve

What to do…

Pre heat the oven to 180 degrees. Lay the sweet potato out on a lined baking tray and drizzle with oil. Place in the oven and allow to roast until the sweet potato is soft and slightly browned around the edges. Once cooked, remove from the oven and set aside for later.

Add a good dollop of peanut oil to a large heavy based frypan or wok and saute the onion until soft and translucent. Next add add the garlic and chilli and saute for another minute. Then add the curry paste, cooking until the flavours are well infused.

Next add the fish sauce, kaffir lime leaves and palm sugar, mixing well to combine. Add the coconut milk and allow to simmer for 5-10mins to allow to reduce slightly. Throw in your prawns and stir through, allowing to cook for 2-3 mins before adding the green beans for the final 2 minutes of cooking. Once the prawns and beans are cooked to your liking, remove from the heat and stir through the sweet potato.

Serve with some steamed rice or quinoa and sprinkle with fresh coriander.

Deeeelish!! 🙂

A

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Thai Chicken and Quinoa Cakes with Sweet Chilli Salsa

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finalWell if there is one thing for sure…summer is definitely on its way! With temperatures up in the high 30’s yesterday I could think of nothing worse than slaving away in a hot, sweaty kitchen for hours to whip something up for my parents who just happened to be passing through town! As it turns out, this little recipe creation turned out to be the perfect solution to my dilemma!

Fast, fresh and super healthy, these Thai Chicken and Quinoa Cakes can be whipped up in less than 30 minutes and require minimal cooking time, keeping the heat out of the kitchen and essentially making them the perfect choice for these balmy (almost) summer nights! Not only are they ridiculously easy to make, but they are also gluten free, packed full of high quality lean protein and loads of veggies to further boost their nutrient profile and fibre content.

Thai Chicken and Quinoa Cakes with Sweet Chilli Salsa

(Serves 4 people)

What you need..

– 500g chicken breast, roughly chopped

– 1 large carrot, grated

– 1 large zucchini, gratedIMG_5726

– 1 egg, whisked

– large handful coriander, chopped

– 4 kaffir lime leaves, finely chopped

– 1 clove garlic, minced

– 1 tsp ginger, grated

– 1.5 tbsp sweet chilli sauce

– 3/4 cup quinoa, cooked and drained

– extra chilli flakes or fresh chilli (if desired)

– sesame seeds for rolling

For the salsa:

– 2 roma tomatoes, deseeded, dicedIMG_5728 2

– 1/2 lebanese cucumber, diced

– 1/2 red onion, diced

– 1 tbsp sweet chill sauce

– handful coriander, chopped

– juice of 1 lime

– 2 tsp fish sauce

What to do…

Throw all the ingredients for the chicken and quinoa cakes, other than the quinoa and sesame seeds into a food processor and blend until well combined. Transfer to a large mixing bowl and stir through the cooked quinoa. Place in the fridge until ready to roll and cook.

For the salsa, chop the tomatoes into quarters and discard the soft centre parts. Dice the tomatoes and add to a small serving bowl along with the other salsa ingredients. Stir to combine.

When ready to cook, place a large non-stick fry pan on medium heat and add a drop of olive or peanut oil. While the pan is heating up roll the chicken mixture into pattie shapes and sprinkle with sesame seeds.

Add a batch of the chicken and quinoa cakes to the hot pan and squish them down with a spatula so that they cook quickly and evenly. Once cooked, remove from the pan and repeat with the remaining mixture.

Team these bad boys with a light summer salad and the zesty salsa and you have yourself one ridiculously tasty, light summer meal in minutes!

Enjoy!

AIMG_5727

Thai Lime and Coconut Salmon Parcels with Lemongrass Infused Rice

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IMG_4541Planning a “dinner for two” but stuck for ideas and can’t bare the thought of spending the whole evening slaving away in the kitchen? Why not try this amazing little dinner and dessert combo that is packed full of flavour, easy on the eye and sure to please even the toughest of critics. Despite looking like something you would see served up at a fine dining restaurant, both of these recipes are very simple and easy to prepare, leaving you plenty of time to sit back, relax and enjoy yourself.

Thai Lime and Coconut Salmon Parcels with Lemongrass Infused Rice

 What you need…

  • 2 salmon fillets
  • 1 fresh lime, thinly sliced
  • 1 red chilli, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 shallots, chopped
  • 2 kaffir lime leaves, finely diced
  • small bunch coriander, choppedIMG_4519
  • 1 tsp green curry paste
  • 1 cup light coconut milk
  • 1 tbsp fish sauce
  • 2 lemongrass stalks, bruised
  • ½ Chinese wombok, finely sliced
  • 1 cup Jasmine rice, rinsed and drained
  • ½ tbsp toasted sesame seeds
  • Steamed greens to serve

What to do…

Pre-heat fan forced oven to 200 degrees Celsius.

Next place 2 cups of water in a saucepan and bring to the boil. Add a pinch of salt, the lemongrass and the rice. Turn the heat down to a simmer, cover with a tight lid and cook for about 20-25 minutes or until all the water has been absorbed.

Meanwhile, spread two large pieces of alfoil down on a clean working surface and then place a piece of baking paper over the top. Divide the wombok amongst the sheets of paper and then top each with a salmon fillet. Next start layering the salmon fillets with the fresh lime slices followed by the shallots, garlic, coriander, chilli and kaffir lime leaves.

Add the coconut milk, fish sauce and curry paste to a bowl and stir well to combine. Fold up the sides of each of the salmon parcels and then pour the coconut mixture over the fillets. Wrap each parcel up like a big present.

Place in the oven and cook for approximately 15-20minutes depending on the thickness of your salmon fillets. To test, open one of the packets, insert a fork into the centre of the fillet and gently pull back. If the inside flesh is opaque the fish is cooked. If not, return to the oven for another 5-10 minutes or until cooked to your liking.

Once cooked, remove from the oven and serve with some steamed greens and the lemongrass infused rice sprinkled with the toasted sesame seeds.

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Choc Coconut Dipped Strawberries with Pistachio Crumb

What you need…

  • 1 punnet fresh strawberries, rinsed and drained IMG_4557
  • 200g dark cooking chocolate
  • 200ml coconut milk or cream
  • 2 tbsp pistachios, finely chopped
  • 1 tbsp desiccated coconut
  • 1 tbsp almond meal

What to do…

Preheat the oven to 180 degrees fan forced. To make the crumb, mix the pistachios, almond meal and coconut together and spread over a baking tray lined with baking paper. Spray lightly with oil and place in the oven for about 5-7 minutes or until the edges of the mixture just start to brown slightly. Remove the oven and set aside to cool.

Meanwhile, use a double boiler or microwave to melt the chocolate and coconut cream, stirring occasionally until smooth.

Transfer the chocolate to a bowl and assemble on a platter with the beautiful fresh strawberries and the pistachio crumb.

Enjoy!

A

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Homemade vietnamese rice paper rolls

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One of the easiest meals to whip together, ricepaper rolls have long been one of my go to’s when I’m after something quick, fresh and healthy! Low in fat and packed full of fresh salad veggies and lean grilled chicken breast this meal really can’t be beat in the health department…not to mention they taste amazing!

So what you need….

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1/4 packet rice vermicelli noodles

1 large chicken breast (sliced)

2 cloves garlic

tsp grated ginger

2 tsp fish sauce

juice of half a lime

1 tbs sweet chilli sauce

coriander

1/4 capsicum

half an avocado

1 large carrot grated

a couple of iceburg lettuce cups

1/2 lebanese cucumber (cut into long thin strips)

handful of fresh mint leaves (or vietnamese mint!)

For the dipping sauce….  ricepaper rolls4

juice of a lime

1 tsp brown sugar

2 tbs white vinegar

3 tsp fish sauce

splash of sesame oil

sm handful coriander (finely chopped)

1/2 red chili (sliced)

What to do….

For the chicken marinade, crush up your garlic and add to a bowl with your grated ginger, fish sauce, sweet chilli sauce, lime juice and a handful of chopped coriander. Mix together and then add in your chicken, mixing it around to coat all of the meat. Set aside until ready to cook. (if possible try and do this an hour or 2 earlier to give it time to marinate!)

Then for the dipping sauce, add all your ingredients to a small serving bowl..and you’re done here!

Place your noodles into a bowl and pour over boiling water until they are all covered. Set aside for a couple of minutes until they are cooked through and then pour into a drainer and leave aside to drain well. For the salad veggies, grate your carrot, and slice up your avo, capsicum and cucumber into thin slices. Put on a serving tray/plate with the lettuce and herbs.

When you’re almost ready to serve heat some ricebran or canola oil in a fry pan and pan fry your chicken in batches.

Annnd that’s about it! Next time you’re feeling like something light and fresh while spending minimal time in the kitchen I highly recommend giving these a go! They are delicious!

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Day 3: Tom Yum Soup

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tom yum soupIf you haven’t noticed already, I kind of have a bit of a thing for Asian food..I’m not sure if its their impeccable ability to hit all 4 S’s, namely our salty, sweet, savoury and sour sensations or just that Asian’s love to use lots of fresh herbs and vegetables, but either way I LOVE all types of Asian cuisine and I thoroughly enjoy cooking it as much as eating it!

So tonight, in keeping with my Gluten Free challenge, I double checked all my ingredients before whipping up a simple chicken tom yum soup! If you would like to try this recipe for yourselves, please make sure you carefully check the nutrition panels of every ingredient if you really are gluten intolerant!

What you need… (serves 2)

200-250g chicken breast (I just used my left over baked chicken breast from last night but use whatever you like!)

1 tbs GF laksa paste

1 lg red chilli (sliced)

1 tsp grated ginger

1/2 stem lemon grass (sliced) – I didn’t have any tonight and it seemed to taste almost just as good without it!)

2 cloves garlic (sliced)

1/2 brown onion (sliced)

2 kaffir lime leaves (ripped into sm pieces)

4 -6 button mushies

2 roma tomatoes

3 broccoli florets

1/4 red capsicum

handful of beans

1 lime

2 tsp GF fish sauce

1/4 packet flat rice noodles

tsp sesame oil

bean sprouts and coriander to serve

What to do…

Cut up your garlic, chili, onions, and salad vegetables. Add onion to a large saucepan and once onion is semi transparent and your garlic, chili and ginger. Then add in your Laksa paste and lime leaves and stir over medium heat for about a minute. Then add about 3 cups of water (or chicken stock) and then your tomatoes and mushies.

Next add in your chicken breast (cut into strips) and let the chicken poach all the way through. Once the chicken is cooked and your rice noodles and let the pot simmer over medium heat until the noodles are soft. Finally add all the remaining vegetables and remove from the heat after about 1 minute.

Pour soup into serving bowls and add a dash of sesame oil to each and garnish with coriander and bean sprouts.

And you’re done! Another healthy, GF dinner ready to be devoured!

Enjoy!