Tag Archives: recipes

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 🙂


Also posted at these link parties:


Friday Food Fight: Thai Beef Salad

8 Jun

My top meal this week was Thai Beef Salad. So fresh and yummy, you won’t feel guilty going back for seconds…or thirds.

Thai Beef Salad – THE tastiest way to up your vegetable intake for the day



  • 500g steak strips (1 pound) (I often double the steak and marinade because everyone goes back for seconds)
  • 1 cup chopped parsley
  • 1/4 cup (ish) sweet chilli sauce
  • 1/4 cup (or a bit less) worcestershire sauce
  • 2 cloves garlic, crushed
  • splash / 1 tbs ish olive oil


  • 1/2 wombok cabbage, finely sliced
  • 1 handful baby spinach
  • 1 carrot, julienned (cut into thin matchsticks)
  • 1/2 capsicum (red pepper) finely sliced
  • 1 small cucumber, julienned (I spoon out the seeds and then cut into thin strips)
  • 1/2 red onion, finely sliced
  • 1 handful bean shoots
  • 1 handful snowpeas, sliced finely lengthwise
  • 2 squares vermicelli rice noodles (I found that the boys were always looking for a carb component to fill them up so I add this in, feel free to omit)

Dressing: (these measurements are approximates, I just go by what it smells and tastes like. The salad is quite dry so double the dressing, it lasts forever so keep leftovers in the fridge for next time)

  • 1/4 cup sweet chilli sauce
  • juice of 1/2 a lime
  • 1 tbs fish sauce
  • 1 tsp castor sugar
  • a bit of water if it is too thick


  1. combine the first 6 ingredients in a bowl or big ziplock bag. I only usually leave it for 30 mins to marinate but longer would probably be better
  2. Cut salad ingredients and put in large serving dish
  3. Put vermicelli noodles in boiling water for 5 mins. Use scissors to cut them when soft but still in water (this is so it combines nicely with the salad and doesn’t clump). Drain. Cool. Mix in with salad
  4. Cook steak strips on hot BBQ flat plate in small batches so it doesn’t stew. Alternatively cook in wok over high heat
  5. Serve with crushed peanuts, crispy noodles, a slice of lime and the dressing.

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.


  • 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


  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)


28 Feb

Chilli Con Carne

After the Daniel Fast, all my old meals got a bit of a make over. Well I still take a bit of a shortcut with my chilli but I don’t feel anywhere near as guilty…


  • 500g lean beef mince
  • 1 onion, diced
  • 1 red capsicum, diced
  • 3 cubes, frozen spinach
  • 1/2 cup red lentils
  • other vegetables as desired (including mushrooms, zucchini, celery)
  • 2 cans whole peeled tomatoes
  • 1 can red kidney beans
  • 1 sachet Chilli Con Carne powder (I use Continental)
  • brown rice
  • iceberg lettuce leaves


  1. brown the beef
  2. add the onion and capsicum
  3. mix in the powder
  4. add 2 cans of tomatoes and 1 can of undrained kidney beans
  5. put in 3 cubes of frozen spinach and lentils
  6. Stir and simmer for 30 mins
  7. Serve with brown rice and scoop into lettuce leaves as a wrap.
  8. If you are feeling a bit naughty, some plain corn chips and cheese is a nice touch.

Masterchef challenge accepted…

9 Jul

I did it! I survived the Master Chef Challenge. After scrolling through hundreds of internet recipes and scouring the library for relevant cookbooks, I decided to combine a number of Mediterranean style recipes to make gourmet burgers and caramel tartlets for dessert. I wasn’t super excited about it to begin with, but it was actually really good. I lost major points because I am hopeless when it comes to plating it all nicely but the taste made up for it. Check out my recipe below. My camera is broken so I wasn’t able to take a photo, will have to do that next time!

Mediterranean Gourmet Burgers

Beef patties:

1 Kg lean beef mince

¼ red onion diced finely

½ cup parsley

½ cup herb and garlic breadcrumbs

1 egg

good dash of Worcestershire sauce

salt, pepper, cumin to taste

Combine all ingredients and shape into 6-8 large oval sized patties. Brush a mixture of tomato paste and balsalmic vinegar over each patty to marinate for an hour or so.

  • 2 large eggplants – sliced about 1 cm thick. Salt for 30 mins (put slices on paper towel, sprinkle top lightly with salt. Put another layer of paper towel and a weighted baking tray on top of it and leave for 30 mins. Then rinse under fresh water and dry). Brush with olive oil, salt, pepper and garlic before grilling / BBQ’ing.
  • 2-3 zucchini – sliced lengthwise. Brush with olive oil, salt, pepper and garlic before grilling / BBQ’ing.
  • Marinated red capsicum (or do your own: 3 red capsicums rubbed with olive oil, salt, pepper and garlic. Halve then put on baking paper on tray in hot oven for 15 mins then peel off skin and slice)
  • 2 red onions sliced. Caramelise by cooking in a small fry pan with a little olive oil then adding a couple of splashes of balsalmic vinegar as they are browning.
  • Pesto mayonnaise: mix a tablespoon of pesto into a cup of mayo or to your taste.

Make burger by using toasted Turkish bread buns, spread on some pesto mayonnaise, use some butter lettuce leaves, top with burger, eggplant, zucchini, capsicum and caramelized onion.

I served the burgers with a salad of roasted sweet potato chips and cherry tomatoes with baby spinach leaves and pinenuts.

Dessert: Caramel Filo Tarts

2-3 cans condensed milk

5 sheets filo pastry

melted butter

castor sugar

mixed spice




crushed nuts

  1. Put unopened cans of condensed milk in pot. Cover completely with water and bring to boil. Leave for 3 hours.
  2. Prepare filo pastry. Cover bench with plastic wrap and put 1 room temperature layer of filo pastry on bench. Brush with melted butter and sprinkle with sugar and mixed spice mix. Repeat this for 5 layers. Cut sheet into 6 squares and fit into lined/greased texas muffin pan.
  3. Put filo shells in moderate oven and cook until golden brown, about 10 mins. Leave to cool completely.

After 3 hours remove condensed milk and allow to cool. Open cans and spoon a little thick caramel into filo shells. Top with icecream and more caramel, banana and crushed nuts.

Check out how the pro’s do it: http://www.masterchef.com.au/

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