Thai Recipes

Pad Thai - Easy Midweek

Pad Thai
To make it pescatarian /vegan swap the chicken for prawns/tofu

Serves 4
  • Prep 20 mins
  • Cook 10 mins

Ingredients

Cupboard items

  • 280g rice noodles
  • 2 tbsp dried turnip
  • 3 tbsp tamarind paste
  • 4 tbsp of roasted peanuts, crushed
  • 1 tsp dark soy sauce
  • 3 tbsp vegetable oil
  • 2 tbsp palm sugar
  • 1 tbsp fish sauce
  • Chilli powder (a sprinkling)
  •  

Fresh items to add

  • 300g boneless, skinless chicken breast, sliced into thin strips
  • 3 eggs, lightly whisked
  • 2 cups of bean sprouts
  • 2 spring onions
  • Lime wedges
  • 2 shallots, finely chopped
  • 3 garlic cloves finely chopped
  • 1cm of ginger, finely chopped
  • 1 chopped onion

Method

Step 1

In a large bowl, soak the noodles in plenty of warm water for 2 minutes (or follow the instructions on the packet). Drain and rinse with cold water.

Step 2

Prepare the sauce by pan frying the shallot with 1 tablespoon of the vegetable oil in a wok or large frying pan until slightly brown. Incorporate the tamarind paste diluted in 5 tablespoons of warm water, mix all together and cook for a few seconds. Add the palm sugar, fish sauce and dark soy sauce and continue to cook for approximately one minute or until the mix has thickened slightly. Transfer to a bowl.

Step 3

In a large wok, heat 2 tablespoons of vegetable oil and fry the chopped onions, garlic and ginger for approximately 30 seconds. Add the chicken and cook for 2 more minutes until mostly cooked through. Push the mix to one side of the pan and add the eggs on the other side and scramble them using a wooden spoon.  Once the eggs are almost fully cooked, mix them all together with the chicken. Add the noodles and the prepared sauce and continue to stir-fry until the noodles are fully coated in the sauce and looking golden brown. Incorporate the bean sprouts, half of the spring onions and the dried turnip and cook for another 2 minutes.  Add half of the crushed peanuts and remove from the heat.

Time to serve!

Serve immediately, sprinkled with remaining peanuts, and decorate with lime wedges on the side. Season with a sprinkle of chilli (optional) or some siracha if you are feeling brave!

Vegetable Thai Red Curry - Easy Midweek

Serves 4 

  • Prep 15 mins
  • Cook 15 mins

Ingredients

Cupboard items

  • 2 tbsp red curry paste
  • 200g firm tofu, cubed
  • 250ml coconut milk
  • 5 kaffir lime leaves
  • 1 tbsp palm sugar
  • 2 tbsp fish sauce (can be replaced by vegetarian fish sauce)
  •  

Fresh items to add

  • 500g butternut squash, cubed
  • 1 courgette, chopped into chunks
  • 140g of champignon mushrooms, sliced
  • 1 small aubergine, chopped into chunks
  • ½ pepper, chopped into chunks
  • Juice of 2 limes
  • 2 red chillies
  • 6 basil leaves, chopped
  • Basil leaves
  • Steamed jasmine rice

Method

Step 1

In a small bowl, mix the juice of 1 lime and 2 tablespoons of soy sauce and the chopped chilli. Coat the tofu with the mix and leave to marinate.

Step 2

In a large pan, add 50 ml of coconut milk and bring to the boil. Incorporate the red curry paste and cook for a few minutes. Add the remaining coconut milk, palm sugar and fish sauce. Add the chopped butternut squash and cook on a medium heat until slightly soft.  Stir in the courgette, aubergine and peppers and cook for an extra 6 to 8 minutes until the vegetables are almost tender.  

Step 3

Drain and dry the tofu and fry in a small pan with a tablespoon of oil until golden brown.

Step 4

Add the mushrooms, kaffir leaves and remaining lime juice and cook for 2 to 3 more minutes. Add the tofu and heat through.  Turn off the heat and add the basil leaves.

Time to serve!

Serve in a bowl with steamed Jasmine rice. Decorate with chopped basil and lime wedges

Beef Massaman Curry - Weekend Feasting

Thai Massaman Curry
          
Serves  4
  • Prep 15 mins
  • Cook 2hrs 30 mins 

Ingredients

Cupboard items

  • 4 tbsp Massaman curry paste
  • 1 tbsp tamarind paste
  • 85g unsalted peanuts
  • 400ml can coconut milk
  • 300ml of beef stock
  • 4 kaffir lime leaves
  • 1 tbsp palm or soft light brown sugar
  • 1 tbsp fish sauce
  • 1 tbsp of corn flour
  • Juice of 1 lime
  • Salt and Pepper
  • Steamed Jasmine rice
  •  

Fresh items to add

  • 600g stewing beef steak, chopped into chunks
  • 450g new potatoes, sliced in half
  • 1 onion, chopped
  • 1 cinnamon stick
  • 1 red chilli, sliced
  • Chopped Coriander
  •  

Method

Step 1:

Coat the beef in the cornflour and season with salt and pepper.

Step 2:

In a large pan, heat the vegetable oil and fry the beef for approximately 5 minutes on a high heat until the meat has browned (you may need to split into 2 batches).

Step 3:

Incorporate the curry paste. Give the beef a good stir and ensure the beef is well coated in the paste. Add a splash of water if necessary.

 Step 4:

Add in the beef stock, coconut milk, the tamarind paste, lime leaves, cinnamon, palm sugar, fish sauce and most of the peanuts. Mix well, place the lid on and cook on a low heat for 1 hour and 30 minutes, stirring occasionally. Add a splash of water if the curry is looking dry throughout.

Step 5:

Add the new potatoes, mix and cook for an extra 30 minutes or until the potatoes are tender.

Step 6:

Turn the heat off and add the lime juice.  Let the curry stand for at least 5 minutes before serving. Season with salt and pepper to taste.

Time to serve!

Serve on a bed of Jasmine rice. Decorate with sliced chilli, the remaining peanuts, lime wedges and chopped coriander.

Panang Curry - Weekend Feasting

Serves 4

  • Prep 20 mins
  • Cook 25 mins

Ingredients

Cupboard items

  • 200g firm tofu, cubed
  • 1 to 2 tablespoons panang curry paste (use 1 for mild or 2 for spicy).
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 400ml of coconut milk
  • 2 tbsp peanut butter
  • 1 ½ tsp palm sugar or brown sugar
  • 1 tsp of corn starch
  • Steamed rice

Fresh items to add

  • 2 tsp fresh lime juice
  • 1 white onion, chopped
  • 1 red pepper, cut in strips
  • 1 yellow pepper, cut in strips
  • 1 courgette, sliced
  • 2 carrots, sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp of freshly grated ginger
  • ½ cup water
  • Juice from 1 lime and extra lime wedges
  • Chilli, chopped finely
  • Basil leaves

Method

Step 1:

In a large pan over medium heat, add the vegetable oil and fry the onions, garlic and ginger for approximately 2 minutes. Add the carrots and cook for an additional 5 minutes. The next step is to add the courgette and the peppers and sauté for a few more minutes or until the vegetables are easily pierced through by a fork.

Step 2:

Add the curry paste, stir thoroughly and cook for an extra minute.  Incorporate the coconut milk and the water and give the curry a good stir. Bring to the boil, reduce the heat and simmer for 7 to 10 more minutes until the vegetables have softened to your desired consistency.

Step 3:

Stir in the soy sauce, the peanut butter, the lime juice, the sugar and cubed tofu. Mix it all up and cook for few more minutes until the tofu is heated through. Turn the heat off and season with salt and pepper to taste.

Time to serve!

Served over hot Jasmine rice and decorate with basil leaves, chopped chilli and lime wedges.

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