GREEN CURRY CHICKEN WINGS
Chicken wings can take many forms, one which I really love and pack a serious punch are these Green Curry Chicken Wings.
Read MoreChicken wings can take many forms, one which I really love and pack a serious punch are these Green Curry Chicken Wings.
Read More2 tbs coconut oil
1 onion, thinly sliced
2 tbs finely grated ginger
2 garlic cloves, crushed
1 cinnamon quill
2/3 cup (200g) massaman curry paste
2 x 400ml cans coconut cream
4 cups (1 litre) vegetable stock (or water)
800g butternut pumpkin, skin and seeds removed, cut into 3cm pieces
180g packet fried tofu puffs (available at Asian grocers), or firm tofu, cut into 2cm cubes
150g snow peas, trimmed, thinly sliced
Juice of 1 lime
¼ cup (60ml) fish sauce
1 packet (375g) dried rice noodles
TO SERVE
Bean sprouts
Thai and purple basil leaves
Crisp fried shallots
Heat oil in a large saucepan over medium heat, add onion and fry for 5 minutes. Add ginger, garlic and cinnamon and cook for a further 2 minutes, then add curry paste and cook for 1 minute or until fragrant. Add coconut cream and stock, bring to the boil, then reduce to a simmer. Cook for 3 minutes, add pumpkin and cook for 6 minutes or until just tender. Add tofu, simmer for 2 minutes to warm, then remove from heat and stir in snow peas, lime juice and fish sauce.
Meanwhile, bring a large saucepan of water to the boil, cook noodles according to packet instructions and drain. Divide among serving bowls, ladle in coconut soup, pumpkin and tofu. Top with bean sprouts, basil and crisp shallots.
RECIPE CREATED FOR LILYDALE FREE RANGE CHICKEN
Makes: 4
Prep time: 10 mins
Cooking time: 12 mins
WHAT'S IN IT?
2 birds eye chili*, finely sliced
3 limes, juiced
1 1/2 tbs fish sauce
2 tsp brown sugar
500g Lilydale chicken mince
Rice bran oil, for frying
1 green mango, shredded / juilienned*
200g grape tomatoes medley, halved lengthways
1 cup mint, leaves only
1 cup Thai basil, leaves only
2 kaffir lime leaf, finely julienned
1 eschallot, finely sliced
3/4 cup roasted peanuts, roughly chopped
PUTTING IT ALL TOGETHER:
1. Combine chili, lime juice, fish sauce and sugar in a small bowl. Stir well to begin dissolving the sugar. Set aside until needed.
2. Fry off chicken mince in a little oil over a medium high heat in a non-stick fry pan. Cook until coloured. Remove from heat and allow to cool slightly.
3. To make the salad, in a large bowl toss gently all ingredients. Once combined, dress liberally with your dressing and place in four lunch boxes.
Recipe Notes and Tips:
* If you can’t get access to green mango, substitute for green papaya or your fav type of noodles or rice.
* Use a julienne peeler to get perfect strips of green mango. You can find these at most Asian grocers or supermarkets.
* Feel free to add as much or as little chili as you like. I like my version of this salad nice and spicy.
¼ cup (60ml) sweet chilli sauce
Juice and finely grated zest of 1 lime
3cm piece (15g) ginger, finely grated
600g chicken thighs, roughly chopped
2 garlic cloves, finely grated
1 lemongrass stalk, finely chopped
2 tbs coriander root, finely chopped
2 kaffir lime leaves, finely chopped
¼ cup (60ml) Thai red curry paste
1 eggwhite
1 cup (50g) panko breadcrumbs
1 small red onion, finely chopped
50g green beans, trimmed, thinly sliced
150g vermicelli noodles, to serve
1 tbs peanut oil
1 cup mixed soft herbs, to serve
1. To make the sauce, combine chilli sauce, lime juice and zest and half the ginger in a saucepan and simmer for 10 minutes.
2. In a food processor, combine chicken, remaining ginger, garlic, lemongrass, coriander root, lime leaves, curry paste, eggwhite and breadcrumbs. Blitz until coarsely chopped.
3. Transfer to a bowl, add onion and beans and combine. Roll heaped tablespoons of mixture into balls, and place onto a paper-lined tray. Cover and chill for 20 minutes or until firm.
4. Meanwhile, cook noodles to packet instructions.
5. Heat oil in a non-stick pan over medium / low heat. In batches, cook meatballs, turning, for 6 minutes, or until cooked through. Add chilli sauce and turn to coat.
6. Serve the meatballs and noodles with mixed herbs, lime wedges and drizzle over extra chilli sauce.
1 tbs coconut oil
200g apple eggplant, halved, or regular eggplant cut into 3cm pieces
400ml coconut milk
300g snapper fillets (or other white fish), cut into 3cm chunks
12 green prawns, deveined, heads and tails intact
Thai basil and steamed rice to serve
Curry paste
2 tbs fish sauce
1 tbs palm sugar, shaved
5 garlic cloves, crushed
5cm piece ginger (25g), roughly chopped
2 stalks lemongrass, white only, bruised, roughly chopped
3 eschalots, halved
3 long green chillies
1 small bunch coriander
4 kaffir lime leaves
1. For the curry paste, place all ingredients in a food processor and whiz to a smooth paste. Alternatively use ¼ cup (75g) good quality curry paste for this recipe.
2. Heat oil in a saucepan over medium heat. Add the curry paste and cook for 2-3 minutes until fragrant. Add the eggplant and cook for 2-3 minutes, then add the coconut milk and 1½ cups (375ml) water.
3. Bring to a simmer and cook for 8-10 minutes, then add the fish and prawns and cook for a further 5-6 minutes. Remove from the heat.
4. Serve the curry with Thai basil and steamed rice.
MAKES: 4
WHAT'S IN IT?
2 tbs peanut or sunflower oil
500g chicken mince
1 red onion, sliced
2 garlic cloves, crushed
1 lemongrass stalk, inner core finely grated
1 bunch coriander, leaves picked, roots finely chopped
2 tbs soy sauce
½ bunch Thai basil, leaves picked
150g mixed salad leaves
250g mixed tomatoes, halved
1/3 cup (55g) almonds, toasted and chopped
Lime dressing
Juice of 2 limes
2 tbs fish sauce
1 birdseye chilli, finely sliced
½ tsp palm sugar, or raw sugar
PUTTING IT ALL TOGETHER:
1. Heat oil in a large frypan over high heat.
2. Add chicken and cook for 6-8 minutes until golden. Add onion, garlic, lemongrass and coriander roots. Cook for 2-3 minutes until fragrant. Add soy sauce and cook a further 2-3 minutes then remove from the heat.
3. For the dressing, combine all ingredients in a bowl and set aside.
4. To make the salad, combine coriander leaves, Thai basil, salad leaves and tomatoes.
5. Divide between bowls. Top with chicken, almonds and dressing.
MAKES: 4
WHAT'S IN IT?
1 tbs peanut or sunflower oil
2 tbs tom yum paste
3 kaffir lime leaves, 2 whole, one shredded to garnish
2 stalks lemongrass, bruised
5cm piece ginger (25g), sliced
250g button mushrooms, halved
2L vegetable stock
250g cherry tomatoes, halved
2 bunches gai lan (Chinese broccoli, or other Asian greens), stalks and leaves separated
200g rice vermicelli noodles (or other rice noodles)
Juice of 2 limes
150g silken tofu, cut into 2cm pieces
PUTTING IT ALL TOGETHER:
Place a large saucepan over medium heat. Add the oil and tom yum paste and cook for 1-2 minutes until fragrant. Add kaffir lime, lemongrass and ginger and stir to coat.
Add stock and mushrooms. Bring to a simmer and cook for 5 minutes for avours to infuse.
Add the tomatoes, lime juice and gai lan and cook for 2-3 minutes until slightly softened.
Add the noodles and lime juice and cook for 1 minute until tender. Divide between the bowls and top with silken tofu.