Thai-Style Curry

This recipe is like a choose your own adventure story book.

You choose the type of curry.
You choose as many or as few vegetables as you like
You choose the meat or tofu...and come up with your own special thai-style curry.

Serves 4

 Get This -

• 2 tbsps thai red, green or yellow curry paste
• 400ml coconut milk
• 2 tbsps fish sauce
• 2 tbsps brown sugar
• 1 tbsp lime juice or 1 kaffir lime leaf finely shredded
• 400g - 500g diced chicken, pork, lamb, or prawns peeled and deveined. Or 300g tofu, diced and lightly fried
• fresh coriander
• 4 cups jasmine rice (cooked)

Choose your vegetables -

• small can bamboo shoots (drained and rinsed)
• small can water chestnuts (drained and rinsed)
• 125g baby corn spears, halved diagonally
• snow peas or snow pea sprouts
• capsicum
• carrots
• broccoli
• cauliflower
• shallots or onions
• beans or sugar snap peas
• zucchini

Do This -

1. In a wok or large saucepan, over medium high heat, combine coconut milk and curry paste, heat and stir constantly until the majority of the paste has dissolved. 2. And fish sauce, brown sugar and lime, stir until dissolved. 3. Add meat or tofu and vegetables, stir gently until well incorporated. 4. Let simmer for 10 - 20 minutes until meat and vegetables are cooked through. 5. Serve over rice or noodles and top with coriander or your favourite herbs.

Pad Thai

This is a version of a recipe I found here.

Image found here

Serves 4

Get This -

250g rice stick noodles

500g chicken thigh fillets, sliced thinly
2 clove garlic, crushed
2 teaspoon grated ginger
1 red capsicum, sliced into thin strips and strips halved
1 large carrot, cut into matchstick
4 spring onions, sliced thinly
2 cups bean sprouts
1 or 2 red thai chilli, sliced thinly
2 tablespoons chopped palm sugar (or brown sugar)
2 tablespoon soy sauce
2 tablespoon rice wine vinegar
1 tablespoon fish sauce
1 tablespoon lime juice
3 eggs
fresh roughly chopped coriander leaves
chopped peanuts
Chilli flakes and sesame seeds (optional)

Do This -

• Prepare rice noodles according to directions listed on package.
• In a mixing bowl, whisk together sugar, soy sauce, rice wine vinegar, lime juice and fish sauce, set aside.
• Heat oil in a wok or large and deep non-stick pan over medium-high heat. 
• Once hot add chicken and saute until cooked through, about 4 - 6 minutes. Transfer to a plate, leaving oil in pan. 
• Add capsicum and carrots and saute 1 - 2 minutes then add garlic, ginger, spring onions and bean sprouts saute 1 minute longer. 
• Push veggies to edges of pan and crack eggs into center. Cook and scramble until eggs have cooked through. 
• Add in chicken, noodles and sauce and toss everything together and cook 1 - 2 minutes.

Serve warm topped with cilantro, peanuts and optional red pepper flakes and sesame seeds.

Thai Beef Stir-Fry

This recipe is divine.  Especially for a hot summer night, so fresh, crisp and healthy!

Serves 4

Get This -

• 1 1/2 tbs peanut oil
• 500g beef stir-fry strips
• 2 carrots, cut into short thin sticks
• 1 red capsicum, cut into thin strips
• 1 stalk lemongrass, white part only, finely chopped
• 4cm piece fresh ginger, thin sticks
• 3 garlic cloves, crushed
• 1 1/2 tbs soy sauce
• 1 1/2 tbs sweet chilli sauce
• 1 tbs lime juice
• 2 cups bean sprouts
• 1 cup fresh coriander leaves
• 1 cup fresh mint leaves
• Steamed jasmine rice, to serve

Do This -

1. Add 1 tablespoon of oil to a wok on high heat. Add half the beef and stir-fry for 1-2 mins. Repeat with remaining beef.
2. Heat remaining oil over medium-high heat. Add carrots, capsicum, lemongrass, ginger and garlic. Stir-fry for 2 mins. Add soy sauce, sweet chilli sauce and lime juice. Toss well.
3. Return beef and bean sprouts and toss through. Remove from heat and toss in half the coriander and mint. Serve with remaining coriander, mint and rice.

This recipe is from http://www.taste.com.au/ , my favourite recipe website.