Tag Archives: healthy dinner

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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Christmas Highlights Part 2: Prawn, Mango & Avocado Salad with Raspberry Sauce

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Nothing conjures fond memories of big family Christmas banquets gone past like the traditional Aussie inspired Prawn, Mango and Avocado Salad! Thanks to the 40 PLUS degree heat us Queenslanders seem to be blessed with at Christmas each year, the thought of the old traditional roast meat and veggies with all the trimmings really doesn’t seem to fit! Hence why this delicious, nutritious and light summer salad makes an appearance on our Christmas table year after year!

Just to spice things up a bit and add a bit of Christmas colour to this Aussie icon dish my creative minded sister suggested a raspberry reduction sauce to replace the traditional creamy based one…creating a culinary masterpiece both aesthetically and taste wise! Recipe as follows…

What you need… (Salad will serve 6-8 people)

– 2x QLD Bowen Mangoes, sliced

– 1 extra large Avocado, sliced

– 200g mixed leavesphoto

– 200g baby rocket or spinach

– 1/2 cup lightly toasted macadamias

– 2kg cooked Mooloolaba Prawns

For the Raspberry Reduction sauce:

– 1 cup frozen raspberries

– 1/4 cup water

– 1 tsp caster sugar

– balsamic vinegar

What to do…

For the sauce, place the raspberries, sugar and water into a small saucepan and place over medium heat. Allow to simmer for 5-10mins, adding a touch more water if necessary. Remove from the heat and allow to cool before straining into a small jug. Add a dash to balsamic vinegar and taste. Add more vinegar if necessary. Place in the refrigerator until ready to serve.

Peel the prawns and place in an ice slurry until ready to serve.

Meanwhile, grab a big serving platter and toss the lettuce and rocket leaves across the base. Slice up the mango and avocado into long strips and arrange over the platter. Drain the prawns and add to the salad. Scatter over the toasted macadamias and then pour over the raspberry sauce and you have one seriously delicious fresh summer salad ready for any occasion in less than 30 mins! Yummm!

Enjoy!

A

My Fish Tacos!

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FISH TACOS          (serves 4 people)

This is another of my regular favourites! Not only are they fun to eat but my slightly Asian inspired take on the traditional Mexican Fish tacos are fresh, healthy and seriously delicious!

For the fish:              fish tacos

600g firm white fish (I like to use snapper or mahi mahi)

2-3 cloves of garlic (thinly sliced)

1 fresh red chilli (sliced)

4 spring onions (sliced)

juice of 2 lemons (approx ½cup)

250g punnet cherry tomatoes (halved)

splash of olive oil

splash of fish sauce              crunchy salsa

handful of fresh parsely (chopped)

salt and pepper

 

Everything else:

1 large ripe avocado

1 sm Lebanese cucumber

2 roma tomatoes

1 sm red onion   guacamole

handful of coriander/parsley

½ lemon

1 tspn sesame oil

splash fish sauce

packet on mini corn tortillas

sm jar salsa

What to do…..

Ok so first up, turn your oven on to moderate heat (180degrees)

For the fish place your fish into a medium sized baking dish and pour over your oil, lemon juice and fish sauce.Then add all your chopped veggies for the fish and season with salt and pepper before placing in the oven.

(Your fish should take about 20mins or so depending on the thickness of your fillets so keep an eye on them while you’re prepping the rest of the dish! To test if the fish is cooked grab a fork and if it slides through a fillet without resistance and the fish breaks away into nice big flakes it should be just about done! Also check that the fish has turned white and is no longer that raw, opaque colour in the middle.)

While the fish is in the oven, make your guacamole by mashing the avo in a bowl and seasoning with lemon juice and salt and pepper.

Then make up your crunchy salsa by dicing up your cucumber, roma tomatoes, red onion and coriander and then adding a splash of fish sauce, the sesame oil and a squeeze of lemon (or lime).

Just before serving throw your mini tortillas either on a rack in the oven or nuke them quickly in the microwave for 30 seconds

Now its time to EAT!

Enjoy!

fish tacos