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Thai Green Chicken Curry

Thai Green Chicken Curry

Thai Green Chicken Curry

This is one of the last recipes I developed in celebration of the Jamie Oliver Food Revolution. Together with 9 other ambassadors, we had the privilege of putting our twist on 10 of Jamie Oliver’s Recipes and sharing them over on his website (ekkk!!!). Still one of my proudest achievements to date!

I have to say this is one of my favourite recipes… But I have something to confess. It is stolen. Stolen from my Mother. My mother taught the fundamentals of cooking and now a lot of the recipes you see on here are a twist of recipes that she used to cook for me every day, as well as a lot of original goodies I have created with the skills she taught me.

No, I didn’t make my own curry paste, I rarely do. The food revolution is all about encouraging people to cook wholesome nourishing meals at home. When you cook from home you limit the number of processed foods you consume and often eat a much healthier diet. So why did I use a store bought curry paste?

 

Thai Green Chicken Curry

Because its a hell of a lot easier, especially when I am time poor. There is nothing wrong with taking the easy route now and then, just ensure you check the label for ingredients.

Here are my top tips for buying a curry paste:
  1. If it has palm sugar, don’t touch it.
  2. Make sure sugar is not one of the top ingredients (most curry pastes will contain a little sugar, this is partly to preserve it, partly to balance the flavours).
  3. Buy a large jar and freeze it in ice cube trays so you always have it on hand (and cut the costs!)
  4. Lastly, do your self a favour and head to your local Asian grocer. Not only will it be cheaper, they will be the ‘real’ curry pastes, will out all the nasties.

My favourite brand for Thai curry pastes are Mae Ploy (I get it from an Asian grocer, but it is now stocked in some coles!

Thai Green Curry

A super easy curry for an easy mid week meal! Plenty of leftovers for lunches or to pack some away for the freezer!
Course Dinner
Cuisine thai
Keyword Chicken, Curry, Dinner, green curry
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6 people

Ingredients

  • 1 tbsp olive oil
  • 1 brown onion
  • 2 chicken breasts
  • 2 large carrots
  • 4 potatoes
  • 100 g Green Curry Paste
  • 2 tsp fish sauce
  • 2 x 400mL Light coconut cream
  • 100 g Bamboo Shoots
  • 2 cups of greens I like to use green beans and broccoli

Instructions

  • Firstly prepare all ingredients to make the cooking process quick and easy. Roughly chop the onion, and cut the chicken breasts into 1inch pieces. Slice the carrots into 0.5cm thick discs and chop the potatoes into 2 cm pieces.
  • Heat the oil in a large heavy-based ban. Then add in onions, allow to cook for 2 mins on a medium heat before adding chicken and cooking for a further 5 mins on low heat (the aim is not to completely cook the chicken, as it will poach further in the liquid). Stir in carrots and potatoes. Then mix in the green curry paste, break up the paste with the back of a wooden spoon and stir to coat all the chicken and vegetables. Then add in fish sauce and 2 cans of coconut cream. Place a lid on the pan ensuring a 1-inch gap on one side (to make sure it doesn't boil over).  Allow the curry to simmer for 30mins, at this stage, you just be able to put a knife through the potatoes and carrots.
  • If you plan on freezing the mixture (which it does very well, for up to 3 months). This is the point to stop.... the high water content of green vegetables means they will go mushy when frozen and defrosted...
  • But, if you plan on eating it straight away continue to add the greens. Cut the greens into small pieces and then stir through the curry. Allow to simmer with the lid off for 5 mins and then remove from heat.
  • Serve with rice and top with chopped coriander.

Looking for other delicious winter meals? Try these favourites!

 

The Ultimate Choc Chip Cookies

The Ultimate Choc Chip Cookies

Choc Chip Cookies Choc Chip Cookies // Dipped in Milk Choc Chip Cookies

Choc Chip Cookies

Everyone needs a delicious choc chip cookies in there repertoire, and this is one of the easiest out there! Soft, chewy and loaded with choc chips!
Course Dessert
Cuisine American
Keyword choc chip cookies, Chocolate, chocolate chips, cookies
Prep Time 10 minutes
Cook Time 10 minutes
Servings 18 Cookies

Ingredients

  • 125 g butter
  • 1 cup brown sugar
  • 1/4 caster sugar or white sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 cup self-raising flour
  • 3/4 cup plain flour
  • 1 tsp baking powder
  • 1 cup milk chocolate chips

Instructions

  • Preheat the oven to 160°C.
  • Melt butter in a saucepan over medium heat (or in the microwavand set aside to cool slightly. Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved.
  • Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla.
  • Sift flours and baking powder together into a small bowl and then gradually mix into sugar mixture until combined. Stir in chocolate chips.
  • Drop rounded tablespoons of the cookie mixture onto lined baking trays. Then bake for 10-12 minutes or until golden.  Then remove from oven and allow to cool on trays for 3 minutes before transferring to a wire rack to cool completely.

3 Ingredients Peanut Butter Cookies

3 Ingredients Peanut Butter Cookies

 

Peanut Butter Cookies // 3 ingredients Peanut Butter Cookies // 3 ingredients

3 Ingredients Peanut Butter Cookies

Just 3 simple ingredients to make the most delicious moreish cookies!
Course Dessert
Cuisine American
Keyword anzac cookies, easy, Peanut Butter
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 Cookies

Ingredients

  • 1 cup Peanut Butter
  • 1/2 cup Caster Sugar
  • 1 egg

Instructions

  • Preheat the oven to 170C and line a baking tray with baking paper.
  • Combine all of the ingredients in a bowl until a thick dough forms
  • Roll 1tbsp of mixture into a ball and place on lined baking tray.
  • Bake in the oven for 8-10min, allow to cool for 10min before removing from the tray.

 

 

 

Easy (Healthy!) Minestrone Soup

Easy (Healthy!) Minestrone Soup

Delicious and super easy winter dinner in under 30mins. I have been eating this Minestrone Soup for Breakfast, Lunch and Dinner – its that good!

I might live on the sunshine coast now, but our house is FREEZING!! So when it comes to meals I love to pick this that fill me up and warm me up! 

minestrone and Crusty Bread

This easy healthy Minestrone soup is exactly that! It is loaded with veggies, but you really can put any of your favourites (or old sad veg in your crisper) into this soup!

Minestrone and crusty bread

 

 

Easy Minestrone

Easy and dinner winter warmer meal.
Course Dinner
Cuisine Italian
Keyword minestrone, soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 people

Ingredients

  • 1 tbsp olive oil
  • 1 brown onion finely chopped
  • 2 cloves garlic crushed
  • 2 carrots finely chopped
  • 2 stick celery finely chopped
  • 400 g can chickpeas
  • 400 g can cannelloni beans
  • 700 mL passata
  • 1 L Vegetable stock
  • 2 sprig thyme
  • 1 tsp dried oregano
  • 1 cup whole meal pasta
  • 1 zucchini finely chopped (Optional)
  • Serve with parsley and parmesan

Instructions

  • Heat the oil in a large heavy based saucepan. Then add in the onion, garlic, carrot and celery. Cook on a medium heat for 3-4min until it begins to soften.
  • Then add in the chickpeas, cannelloni beans, passata, stock and herbs and season with salt and pepper. Bring to the boil and then reduce the heat and allow to simmer for 10min. Finally add in the pasta, 2 cups water and zucchini. Cook for 10mins or until pasta is just tender.
  • Top with parsley and parmesan to serve.

 

Looking for other delicious nourishing winter dinners? Try out these:

 – Shepard’s Pie

Cheesy Bolognese Pasta Bake

– pumpkin soup with crispy chickpeas

Roasted Pumpkin Soup with Crispy Chickpeas

Roasted Pumpkin Soup with Crispy Chickpeas

Pumpkin soup with crispy ChickpeasIn winter there is nothing better than soup for dinner. I have always been a fan of pumpkin soup, but what I am not a fan of is the lack of protein in soup as a main meal!

Pumpkin Soup with crispy Chickpeas

Protein is key to helping you feel fuller for longer with a steady release of energy. That is why when I make pumpkin soup I love to add in chickpeas for a little extra volume and protein!

Roast the pumpkin and other veg for even extra flavour then top it off with yoghurt (or cream!) and delicious crispy chickpeas to add a bit of crunch. Fun fact: crunchy food actually increases your satiety after a meal!

 

This soup is an absolute staple for winter dinners (and leftovers for lunches). It is super quick and easy to make and best of all freezes exceptionally well!

Roasted Pumpkin Soup

The classic with a boost of protein to keep you fuller for longer this winter! Super creamy and nutritious!
Course Dinner
Cuisine english
Keyword chickpeas, Dinner, pumpkin soup, soup, winter dinner
Prep Time 15 minutes
Cook Time 1 hour
Servings 6 people

Ingredients

  • 500 g Japanese Pumpkin
  • 2-3 carrots
  • 2 large onions
  • 1 garlic bulb
  • 2 tbsp olive oil
  • Salt and pepper
  • 2 cans chickpeas 1/2 cup chickpeas reserved for crispy chickpeas
  • 3 cups chicken stock

Crispy Chickpeas

  • ½ cup chickpeas from above
  • 1 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp paprika
  • Salt and pepper

Instructions

  • Preheat the oven to 200Cut the pumpkin and carrot into large chunks. Peel the onions and slice in half. Cut the top off the garlic bulb and then place it all on a large baking tray. Drizzle with oil and salt and pepper. Roast in the oven for 40min.
  • Once vegetables are cooked, remove the peel from the pumpkin and then add in pumpkin, carrot, onion in to a large pot. Squeeze the garlic out of its casing into the pot. Stir through chickpeas and chicken stock. Bring to the boil and then allow to simmer for 10min.
  • Remove from the heat and add to a blender to process until smooth, or use a stick blender to blend in the pot.
  • Meanwhile prepare the crispy chickpeas. Heat the oil in a fry pan and then add in chickpeas and spices. Toss to combine and crispen for 3-4min.
  • Divide the soup among bowls and then top with yoghurt and crispy chickpeas.

Notes

Serve with yoghurt and garlic bread

 

Looking for other delicious nourishing winter dinners? Try out these:

 – Shepard’s Pie

Cheesy Bolognese Pasta Bake

Chicken Satay Skewers

Passionfruit Sponge with Chantilly Cream

Passionfruit Sponge with Chantilly Cream

 

Passionfruit Sponge Cake with Chantilly Cream

A classic cake perfect for birthday celebrations or a simple morning tea!
Course Cake, Dessert
Cuisine english
Keyword Cake, cream, passionfruit, sponge cake
Prep Time 30 minutes
Cook Time 15 minutes
Servings 8 people

Ingredients

Sponge cake

  • 4 eggs
  • 2/3 cup caster sugar
  • 1/3 cup SR flour
  • 1/3 cup plain flour
  • 1/3 cup corn flour

Chantilly cream

  • 200 mL Thickened cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla

Passionfruit icing

  • 1 cup icing sugar
  • 3 small passionfruit’s
  • 50 g butter softened

Instructions

  • Preheat the oven to 180C and line the base of two round 20cm cake tins with baking paper, grease the side with spray oil.
  • Beat the eggs with electric beaters until light and fluffy (about 10minand then slowly beat the caster sugar in 1tbsp at a time.
  • Combine the flours and sift 3 times to ensure it is light and aerated. Carefully fold the flour into the egg mixture ensuring not to deflate the eggs. Gently pour the mixture into your baking tins.
  • Bake in the oven for 15-17mins. Remove from the oven and allow to cool for 5min and then flip it out onto a wire rack covered in baking paper. Allow to cool completely.
  • Make the Chantilly cream. Combine the cream, icing sugar and vanilla and then beat with electric beaters for 2-3min until soft peaks form in the cream!
  • Make the passionfruit icing. Rub the softened butter into the icing sugar and then add in the pulp of the passionfruit into the icing sugar to form a thick icing.
  • Assembly: Place one sponge cake on a plate, top it with the Chantilly cream and then place the other cake on top and gently press it down. Spread the top of the cake with the passionfruit icing, allowing it to drop down slightly on the sides.

 

Looking for your more recipes to impress your guests? Try our favourites!

 – Thai Spritzers

Creamy Hummus and Zaatar Chips

– and for something a little sweet: Blueberry scones