Tag Archives: cooking

Friday Food: Thai Red Chicken Curry

7 Jul

A dinner party staple, this Thai Red Chicken Curry recipe is super easy to make and has just a hint of exotic which adds to my bluff as a whiz in the kitchen. Inspired by the recipe on the jar of red curry paste, I couldn’t just leave it as is, I had to put my own spin on it (in typical Kate fashion). I have to admit, flavour is my slave rather than authenticity and this recipe is no exception. The creamy coconut milk and potatoes contrast nicely with crunchy green beans and the fresh citrusy flavours of lemon grass and basil. A mellow flavour explosion…if that is possible. Check out my version of Thai Red Chicken Curry below.


  • 2 1/2 – 3 tbs Thai Red Curry Paste (I use Valcom brand)
  • 2 chicken breasts, diced
  • 1 400ml can coconut milk
  • 1/2 tsp curry powder (definitely not authentic but adds colour and intensifies the flavour a bit without making it too spicy, not a necessity)
  • 1 tbs fish sauce (or to taste)
  • 6-8 kaffir lime leaves (I use dried ones from the spice aisle but they also come sliced in a jar or fresh in the vegetable section. They can be hard to find at times but if all else fails, try an Asian grocery store. Don’t try to substitute though, this is a key ingredient)
  • 1 red onion, sliced into wedges
  • 1 small sweet potato, diced into 2cm (ish) cubes
  • 3 potatoes, diced into 2cm (ish) cubes
  • 1 big handful of green beans, topped and tailed then cut in half
  • small handful of basil leaves, roughly shredded


  1. On a low to medium heat, cook the red curry paste with some olive oil until it is aromatic
  2. Add chicken and onions, bring heat to high. Stir until just cooked
  3. stir in coconut milk, fish sauce and curry powder and bring to boil
  4. Put sweet potato and normal potato in and let simmer for 15 minutes or until potatoes are tender
  5. throw in green beans and cook for a further 5 minutes
  6. take off the heat and stir in basil
  7. Serve with jasmine rice, a wedge of lime and toasted turkish bread

*Please excuse the below average photography – I’ll get there one day 🙂


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Mystery Box Challenge

5 Jul

After watching Master Chef recently, some friends and I decided to do a round of “Mystery Box Challenges” during our usual Thursday night dinner party. We sent the designated ‘chef’ out of the room and decided on some interesting ingredients that she needed to use in a main and dessert the next week.

Last Thursday was our first round and it was my friend Rachel’s turn. She had to use chicken, shitake mushrooms, Szechuan peppers and puff pastry. She has always been brave with her cooking, willing to try new recipes and ingredients. On the night she created an Asian chicken broth and a morello cherry custard cream dessert. Yum!  They were both ‘plated’ beautifully and combined unique flavours creatively. At the end of the night, we scored her of the dishes out of ten, with an average score of about 8.

In life, as in this challenge, we get dealt a mystery box of ingredients. I don’t think there are many of us who would choose a number of our circumstances, but there they are, none-the-less, dished up for us on a silver platter. It sometimes feels like we’re floundering trying to even pronounce the ingredients, let alone work out how to use them together in a meal that is palatable.

Every so often, however, it all comes together.  Rachel combined new and exotic flavours to create one delicious meal.  God can do this with your life’s ingredients.

The bible is God’s recipe book for us. It doesn’t give us the answer to an easy life but it gives us an assortment of whisks, spatulas and spoons as tools of the trade to help us do our best with the life we’ve been given. We read about Love: 1 Corinthians 13. Character: Galatians 5. Protection: Ephesians 6. Prayer: Matthew 5.  These are the kitchen utensils we’ve been given to help mix what’s in our bowl.

This Thursday, it’s my turn to be put to the test. My mystery box ingredients include ground beef, squash, eggplant, filo pastry and caramel. I’ve never cooked with some of these ingredients, and I don’t even like eggplant! Gulp…

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