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Penang Chicken Curry

Penang Chicken Curry

 

Thai Penang Curry Thai Penang Curry Thai Penang Curry  

Penang Curry

A taste of thailand in just 20mins! Super quick and easy dinner solution and perfect to freeze leftovers!
Course Dinner, Main Course
Keyword antioxidants, Chicken, Curry, Dinner, Thailand
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

  • 1 tbsp Olive Oil
  • 1 brown onion finely chopped
  • 500 g chicken thighs cut into cubes
  • 300 g pumpkin peeled and cubed
  • 1 capsicum de seeded and cut into to large cubes
  • ½ jar panang curry paste
  • 1 can 400mL coconut cream
  • 1 can bamboo shoots
  • 200 g green beans cut into 1inch pieces

Instructions

  • In a heavy base saucepan heat the oil on a medium heat and then add the onion and fry for 2-3 min until it begins to soften and become opaque. Add in the chicken and fry for 3mins until it starts to brown. Add in the pumpkin, capsicum and curry paste. Cook for 2 mins until curry paste becomes fragrant. Then add in coconut cream. Bring to the boil and then reduce to a simmer for 20min or until pumpkin is cooked through. This is the stage that you can freeze the curry, and add your fresh greens when you reheat it!
  • Mix in the bamboo shoots and green beans.
  • Serve with rice, coriander and lime!

 

Oven Bake Popcorn Chicken

Oven Bake Popcorn Chicken

Popcorn chicken with garlic aioli

As good as the real thing (or possibly even better!) without all of the oil. Dip it into garlic aioli for a quick snack!
Course Dinner, Snack
Keyword Chicken, Popcorn Chicken, Snack
Prep Time 30 minutes
Cook Time 30 minutes
Resting 30 minutes
Servings 4 people

Ingredients

  • 500 g chicken breast
  • 1 cup buttermilk
  • 3 cups corn flakes crushed
  • Salt and pepper
  • 2 tbsp olive oil
  • ½ cup garlic aioli

Instructions

  • Cut the chicken in to 1inch pieces and then combine it with the buttermilk in a large bowl to soak. Let sit for 10mins, or if you have the time overnight for even better flavour and moisture!
  • Preheat the oven to 200C and line a large baking tray with baking paper. Crush the cornflakes in a large bowl using the back of a large spoon. Then mix in the salt and pepper. One piece at a time, pick up the chicken allowing excess buttermilk to drain off and then coat it in the corn flakes. Repeat until all chicken is coated.
  • The chicken can be frozen at this stage. Just store between baking paper in an airtight container for a quick and easy snack.
  • Lay the chicken out on the baking tray at least 1cm apart and then drizzle with olive oil.
  • Bake in the oven for 20mins until crunchy and cooked through. Serve with garlic aioli.

Veggies Fritters

Veggies Fritters

 

What better way to use up old vegetables left over in the fridge (and hide the flavour) than make them into veggie fritters. I could eat these for breakfast, lunch or dinner or a snack for that matter. 

But my favourite combination is topped with salsa and a poached egg, and possibly some bacon for a delicious breakfast!

 

Veggie Fritters

On the table in just 20min, these veggie packed fritters are perfect for any time of day, or even cold in the kids school lunch box! Serve with cheats tomato salsa for even more flavour!
Course Breakfast, Snack
Keyword easy, fritters, veggie fritters
Prep Time 10 minutes
Cook Time 3 minutes
Servings 4 people

Ingredients

  • 2 medium zucchinis’
  • 1 carrot
  • ½ cup corn
  • 1 ½ cup SR Flour
  • 2 eggs
  • ½ cup milk
  • Salt and pepper

Instructions

  • Combine the zucchini, carrot and corn in a large bowl. Then stir through flour. Add the eggs, milk and salt and pepper to form a wet batter.
  • Preheat a non stick pan and then spoon ¼ cup mixture into the pan. Cook for 2-3mins and then flip and cook for a remaining 1min.
  • Repeat with remaining mixture. Top fritters with delicious cheats Tomato Salsa.

 

 

Teriyaki Salmon Bowl

Teriyaki Salmon Bowl

 

On the table in just 15min, this teriyaki salmon bowl is super easy, delicious and nourishing! I love making bowls just like this for dinner or lunch on the weekend – because my partner loves them too (minus the mushrooms!). 

Rice, protein and veggie bowls like this are a perfect balance of macronutrients for a main meal to nourish your body and keep you full for a long time (aka reaching those satiety levels!).

 

Teriyaki Salmon Bowl

Course Dinner, Main Course
Keyword Brown Rice, Salmon, Terriyaki
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients

  • 2 x salmon fillets
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp extra virgin olive oil
  • 200 g mushrooms thinly sliced
  • 200 g frozen shelled edamame
  • 1 bunch broccolini
  • 1 x 250g precooked brown rice bag

Instructions

  • Combine oyster sauce, soy sauce and maple syrup in a bowl. Marinate the salmon fillets in the sauce for 5mins while you prepare the vegetables.
  • Heat the olive oil in a fry pan. Add in the mushrooms and cook for 2mins. Add in the salmon fillets skin side down. Pour over any remaining sauce from the bowl.
  • Cook the salmon for 4minutes and then flip and cook for another 2-3mins. At this point your salmon will still be slightly pink inside, so keep on heat longer if preferred well done. Stir the mushrooms every few minutes to avoid burning.
  • Meanwhile heat the broccolini and edamame in the microwave for 2mins. Remove from microwave and set aside. Heat the brown rice.
  • Serve all together and top with additional sesame seeds and chili flakes if desired.

Notes

Note: Sure you can cook brown rice from scratch, I often do. But for meals like this that I rely on when I am sort on time the precooked or ‘semi’ cooked rice bags are perfect to keep on hand in your pantry.