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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!

 

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

Satay Chicken Skewers

Satay Chicken Skewers

Chicken Satay Skewers are always the first thing I order when I am at a Thai Restaurant (or in Thailand!). 

So when I came home from Thailand I knew it was about time I recreated it! Little did I know it would be so easy to create such authentic delicious flavour of the satay sauce. 

sataychicken

First you need to marinate the chicken for as little as 10mins while you prep the sauce (if you have the time marinate overnight, but don’t stress if you don’t have the time!). 

Now the trick to getting a really delicious flavour is the perfect grill marks. The best way to do this is ensure that your BBQ plate or pan is super hot before you add the chicken. 

satay chicken skewers

As for the sauce I love to use either crunchy or smooth NATURAL peanut butter. If you don’t have natural you can use any peanut butter, but it really doesn’t need the added sugar!

Make extra sauce and save it to drizzle over EVERYTHAAANNG!!! Well that is what I do anyway. I makes a super delicious dressing for a herby salad!

chicken satay skewers

Finish off the entree by serving drizzled with some coriander, lime and crushed peanuts!

Chicken Satay Skewers

A delicious entree that your friends and family will be impressed by or serve with rice and vegetables for a delicious nutritious dinner!
Course Dinner, Snack
Cuisine thai
Keyword Chicken, satay, sataychicken, Thai, thaifood
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Servings 4 people (for entree)

Ingredients

  • 2 chicken breast
  • 2 tbsp soy sauce
  • 2 tsp fish sauce
  • 1 tbsp siracha
  • 2 gloves garlic
  • 8-10 wooden skewers

Satay Sauce

  • ½ cup smooth peanut butter
  • 1 tbsp soy sauce
  • 2 tsp fish sauce
  • 1 tbsp siracha reduce if you don’t like it spicy
  • 1 clove garlic
  • 1 cup water
  • ¼ cup peanuts finely chopped

Instructions

  • Slice the chicken breast length ways into 1-2cm think slices. In a small bowl combine the soy sauce, fish sauce, siracha and garlic cloves. Pour the marinate over the chicken and marinate for at least 10mins or up to 4hrs. Meanwhile soak the wooden skewers in water so that they don’t burn.
  • To make the sauce: Combine all of the ingredients, except for the peanuts in a small saucepan and bring to the boil for 1-2mins, remove from the heat and mix in the peanuts. Pour into a bowl and set aside.
  • Push the skewers through the chicken and then preheat a griddle pan or preferably a BBQ!
  • Once the BBQ or pan is hot, cook the chicken for 4-5min on each side until cooked through. Serve on a platter with satay sauce, coriander and fresh lime.

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

Shepard’s Pie

Shepard’s Pie

Shepard’s pie originated in Ireland, so with our Irish heritage there is no wonder it is a family favourite! I still remember visiting my family on the west coast of Ireland a few years ago in the middle of their winter (aka December!). We went to a local Irish pub down the road from where my grandpa grew up and all I had the most delicious Shepard’s Pie. 

It is perfect on a cold winter day, just serve with a side of broccoli or your other favourite veg. Or just serve alone as this Shepard’s pie is loaded with vegetables!

When you are making the pie leave the mince to simmer as long as possible. While the recipe says 10-15mins (and that is plenty), the longer you leave it on a low heat the more depth of flavour you will get!

Just like bolognese this is another dish I love to cook double quantity of and freeze some of the mince base for a quick and easy dinner when I am busy.

Shepards Pie

Let your mince cool for a little while before you top with the mash potatoes and this will allow the mash potatoes to be easily spread over the mince mixture. 

Shepards Pie

Then to make the top of the Shepard’s pie extra crunching run a fork through the top of the mash potato to create little ridges that will crispen’ up in the oven. 

The cheese is totally optional, but a delicious addition on top and that allows for a little extra crunch!

Shepards Pie

Allow the shepard’s pie too cool a little before serving as the mince will get very hot under the mashed potato.

Then enjoy this winter classic with your whole family. It is loaded with veg that the kids will hardly notice so is perfect for a healthy hearty winter meal!

 

Shepard’s Pie

With winter upon us, what better than a hearty warming Shepard's pie! Loaded with veggies, this is the perfect nourishing winter meal for the whole family.
Course Dinner
Keyword Dinner, lamb, pie, Potato, shepard's pie, vegetables
Prep Time 30 minutes
Cook Time 50 minutes
Servings 8 people

Ingredients

  • 1 tbsp olive oil
  • 1 brown onion finely diced
  • 2 sticks celery finely chopped
  • 2 carrots finely chopped
  • 1 zucchini finally chopped
  • 2 garlic cloves
  • 1 kg lamb mince
  • 2 tbsp tomato paste
  • 1.5 cup beef stock
  • 1 can (400diced tomatoes
  • 1 tbsp wosterchire sauce
  • 2 tsp cornflour
  • ¾ cup green peas frozen
  • 1 kg white potatoes peeled and cubed
  • 50 g butter
  • ½-3/4 cup milk
  • 50 g parmesan cheese grated

Instructions

  • Heat the oil in a large heavy base saucepan. Add the onion, celery, carrot and zucchini and cook for 5mins until it begins to sweat and soften. Add in garlic cloves and cook off for 1min. Add in the mince and cook in 2-3mins until it starts to brown.
  • Stir in tomato paste, beef stock, diced tomatoes and wosterchire sauce. Combine corn flour with 1tbsp of water in a small bowl to remove lumps and then stir it into your mince mixture. Bring the mixture to a bowl and then reduce to a simmer and cook for a further 10-15min until it starts to thicken. Stir occasionally to prevent it sticking. Allow to cool slightly while you make the mash.
  • Preheat the oven to 200C.
  • Add potatoes to a large saucepan and top with water. Heat on high until water begins to boil. Cook for 7-10mins until potatoes are soft. Drain the potatoes and then add back into the saucepan. Use a potato masher or fork to mash the potatoes whisk in butter and milk into the potatoes until they are smooth.
  • Pour mince into a large baking dish and then spread mashed potato over the mince. Use a fork to drag it along the potato, this will create a crunchy top! Sprinkle with parmesan and then bake in the oven for 40-50min until meat is bumbling and potato is crunchy and golden.

Shepards Pie

Mexican Loaded Sweet Potato

Mexican Loaded Sweet Potato

Stuffed Mexican Sweet Potatoes Stuffed Mexican Sweet Potatoes  

Mexican Blackbean Loaded Sweet Potatoes

Super simple snack or serve it with a salad for lunch or dinner! And of course pile on all of the guac!
Course Dinner, Main Course, Snack
Keyword blackbean, guacamole, mexican, Snack, sweetpotato, vegan, vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 2 people

Ingredients

  • 2 small sweet potatoes
  • 1 can black beans
  • 2 to matoes
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 avocado
  • 1 tbsp lime juice
  • Coriander

Instructions

  • Preheat the oven to 200Place the whole sweet potatoes on a baking tray and use a fork to poke a few holes in them to let steam escape when cooking. Bake in the oven for 40min.
  • Meanwhile, prepare the blackbean mix. Drain the black beans and then add to a non stick fry pan. Add in tomatoes, paprika, cumin and garlic powder and ¼ cup water. Cook on low for 10-15min until tomatoes start to break down.
  • Peel and remove the seed of the avocado and then mash the avocado with a fork. Stir through the lime juice.
  • When the sweet potatoes are cooked through, remove from the oven and allow to cool for 5min. Be careful as they will still be very hot, use a sharp knife to slice them in half length ways.
  • Top sweet potatoes with black bean mix, avocado and coriander.

Stuffed Mexican Sweet Potatoes