Tag Archives: food

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.

Ingredients:

  • 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

Directions

  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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Friday Food Fight: Chicken Enchiladas

22 Jun

Chicken, fresh-diced veggies, melting cheese and tangy seasoning; this meal could easily be a taco or burrito but the crunch of a toasted tortilla makes the enchilada option hard to pass up.

Enchilada? Yes Please!

I first encountered this meal years ago on a trip to Hawaii. Not your traditional Hawaiian fare but it has lasted the distance to become a staple in my kitchen. My friend was babysitting and made this up for the kids. I held my breath because they are fussy eaters but lo-and-behold, they ate it right up. I learned then and there the art of disguising vegetables and goodness to make a healthy, kid-friendly meal. This recipe is very versatile and really the sauce is the only key ingredient; make it up with whatever veggies you have in the kitchen or even cheat and use the frozen variety, my friend actually made it with ground turkey so try that too.

It comes in a glass jar in Australia but this is the brand to use

Ingredients:

  • 2 chicken breasts
  • 1 carrot, diced
  • ½ head broccoli, chopped
  • 1 zucchini, diced
  • 1 onion, diced
  • ½ cup corn kernels
  • ½ red capsicum, diced
  • 1 packet taco seasoning
  • 1 jar Enchilada sauce (you could use taco sauce or salsa but the enchilada sauce has a tangy sweetness that really makes it for me)
  • 10 tortillas
  • Grated cheese

Directions:

  1. Preheat oven to medium hot (200 degrees Celsius)
  2. Cut vegetables and chicken so it is all ready to go.
  3. Brown chicken with some olive oil, salt and pepper on a high heat in a large saucepan
  4. Add onion after 2 mins or so and cook till transparent.
  5. Mix in all the other vegetables
  6. Stir in taco seasoning. I don’t add water because you don’t want excess liquid and I don’t want to overcook the vegetables any more than necessary by letting it reduce.
  7. Pour in 1/3 jar of enchilada sauce and combine.
  8. Prepare a cookie tray with baking paper (to avoid the mess and clean up) and heat tortillas for 1 minute in the microwave so they soften and don’t crack during filling).
  9. Fill each tortilla with some of the mixture and top with cheese. Roll up and put on tray, seam down.

    Why not stop here and make them tacos or burritos?

  10. Spoon some enchilada sauce on each roll and then top with cheese.
  11. Put in oven for 15 minutes or till cheese is melted to your taste.

    Enchiladas fresh out of the oven, ready to feed an army or two

  12. Serve with brown rice and green beans plus a dollop of sour cream or guacamole if you so desire.

This meal serves at least 4 adults. I always use the leftovers to make up lunches for my husband at work – score big brownie points there 🙂

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Day 7: Food Fight Friday – Minestrone

1 Jun

As I’ve delved a bit deeper into the blogging world, I have come across some seriously great blogs. The idea of ‘Food Fight Friday’ was one such find on Run DMT’s blog, and seeing that finding healthy recipes is something I need to keep this challenge on track, I thought I’d jump on the train and share my most worthy meal this week: Hearty Minestrone.

Ingredients:

  • 1 onion, diced
  • 4 rashers short-cut bacon, diced
  • 1 tsp minced garlic / 2 cloves garlic, crushed
  • 1 carrot, diced
  • 1 celery stick, diced
  • 1/2 sweet potato, diced (usually the recipe calls for normal potato but I didn’t have any, I think this worked even better)
  • frozen peas and corn
  • 1 can tomatoes
  • 1 can 4 bean mix (drained)
  • Vegeta used as vegetable stock to make up 1-1.5 litres
  • 1 cup soup mix (you know those dried grains and lentils)
  • 1/2 teaspoon mixed herbs
  • 1 cup macaroni
  • 1/4 cabbage, finely sliced

Directions:

  1. Heat 1 tbs oil in large saucepan, add onions and bacon. Cook till fragrant.
  2. Add garlic, carrot, sweet potato and celery. Cook 2 mins.
  3. Add canned tomatoes, vegeta stock, 4 bean mix and soup mix.
  4. Bring to boil and then simmer on low for 30 mins to 2 hours
  5. Add peas, corn, macaroni and herbs. Cook a further 20 mins or until macaroni is al-dente
  6. Serve with a sprinkling of raw cabbage and crunchy bread (I love toasted turkish bread)

Day 2

27 May

Either this is easy or I’m missing something. Yesterday’s run was pretty easy and I’m not sore today. I made up a bit of a training diary and figured I don’t need to run every day so today was a down day. Instead of running I lounged, I socialized and I ate then ate some more.

Have you ever found that exercise makes you more hungry than usual? It definitely does for me. This evening as I sat back and reflected on the day, I realized that I ate 2 pieces of cake, bacon and eggs, chips (the hot and the cold variety) and pie.

This challenge is no longer just about running. It is about eating as well. I have a feeling I won’t be saying it is easy in a couple of days time and I’m pretty darn sure I’ll be missing something too – my comfort food!

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