Thai-recipes

Chicken Cashew Stirfry Recipe

Not only is this classic Thai dish delicious as a takeaway, it’s also really simple to make at home. Our recipe uses crunchy green vegetables on a bed of wholewheat noodles, but you can use wholemeal rice, or soba noodles for a healthier alternative.

The entire meal takes approximately 30-40 minutes to prepare, and serves 2.

RELATED: Almond Chicken and Vegetable Stir Fry

Ingredients

2 cups broccoli

1/2 cup baby corn

2 carrots (sliced)

100g wholewheat noodles

1 chicken breast (boneless)

1 tbsp olive oil

1 tsp sesame oil

1 tsp minced ginger

2 cloves minced garlic

1/4 cup unsalted cashews

Splash of soy sauce

Method

  1. Bring a large pot of water to a boil, then add the broccoli pieces, baby corn, sliced carrots, and wholewheat noodles to the mixture. Cook until the noodles are tender, then drain the pot and transfer into a bowl.
  2. Next, heat the olive oil, minced ginger, and garlic into a deep-set frying pan, or alternatively a wok if you have one in your kitchen. Keep cooking until the mixture is golden brown, then promptly add the chicken and sesame oil.
  3. Cook for an additional 3-5 minutes or until the chicken has completed cooked-through.
  4. Stir in the noodles, cashews and remaining vegetables with a splash of soy sauce for an authentic taste.

Image via Taste

January 9, 2015

The Best Red Curry Recipe Ever

Create this delicious red curry and chicken dish with a healthy twist of quinoa instead of rice. Not only is this easy to make, but it’s so delicious (even better for lunch the next day!) Add some of your favourite vegetables including capsicum, mushrooms, and basil leaves for fresh flavour.

RELATED: 5 Ways To Eat Quinoa

Ingredients

1 can coconut milk

2 tbsp red curry paste

2 tbsp fish sauce

2-3 tbsp brown sugar

1 tbsp lemon grass

1 large chicken breast

1 tbsp olive oil

Mushrooms

1 red bell pepper

Handful of basil leaves

1 cup quinoa

2 cups of water

Method

  1. Heat some olive oil over a medium pan, and add the sliced mushrooms and sliced pepper. Cook on for 10 minutes or until the vegetables soften.
  2. Cook the chicken breast (doesn’t matter whether you choose to boil, grill, or roast it in the oven). Cut into small strips when it’s cooked.
  3. Add the coconut into a large pan to boil, the slowly reduce to a simmer. Then add the tablespoon of red curry paste, brown sugar, and lemon grass. Stir well.
  4. After 10 minutes, add the cooked vegetables and slices of chicken into the mixture.
  5. In another pan, boil 2 cups of water and 1 cup of quinoa. Cook for 10-15 minutes or until the water has been completely absorbed.
  6. To serve, garnish with basil leaves, and serve with quinoa. Yum!

Image and Recipe via Julia’s Album

November 27, 2014

The Best Chicken Soup Recipe You’ll Ever Make

There’s nothing more comforting than a bowl of homemade chicken soup – it truly is soulfood. We love to use a leftover roast chicken to make chicken soup, but uncooked chicken breasts work well here too. Here is the best chicken soup recipe we’ve ever made, plus 5 variations including Thai, Chinese and Italian.

Ingredients

1 small onion, finely chopped

2 carrots, cut into 1cm slices

2 celery ribs, cut into 1cm slices

2 cloves garlic

6 sprigs thyme

1 bay leaf

6 peppercorns

Leftover roast chicken or 2 uncooked, skinless chicken breasts

250g pasta like vermicelli, orzo or egg noodles

Method

1. Heat a large stock pan over low-medium heat. Saute the onion in a little olive oil until starting to soften. Add the carrots, celery and garlic and continue to saute for 5 minutes.

2. Add the thyme, bay leaf, peppercorns and chicken, and enough water to just cover, and bring to a boil. When the soup comes to a boil, reduce to a simmer and cover. Cook for about 15 minutes (if using uncooked chicken, check that the chicken breasts are cooked by taking one out and cutting it in the middle). Season to taste with salt and pepper.

3. Remove the thyme, bayleaf and peppercorns. Shred the chicken using 2 forks, return to the stock and add the pasta. Simmer for another 5 minutes and serve.

Variations

Thai
Add julienned slices of ginger and 1/2 cup of coconut milk 5 minutes before serving. You can also add a few drops of fish sauce and sesame oil. Replace the pasta with rice noodles. Finish with a handful of coriander leaves and thin slices of red chili.

Chinese
Instead of seasoning with salt, season to taste of low-sodium soy sauce. Instead of pasta, add frozen dumplings to the soup and cook for 5 minutes before serving with thinly sliced spring onions.

Italian
Along with celery and carrots, saute diced zucchini and florets of cauliflower. Add a can of tomatoes to the pot after sauteeing the vegetables. Before serving, add a handful of chopped parsley.

Mexican
Simmer the soup with a smokey chili pepper like chipotle or poblano. When ready to serve, replace the pasta with crunchy corn tortilla strips (or broken tortilla chips) and diced avocado. Serve with coriander.

Indian
After sauteeing the onion, add 1-2 tablespoons of Indian curry paste and cook for 2 minutes before adding the vegetables. Add small cubes of potato to the carrot and celery.

August 12, 2013

Pineapple, Chili And Sweet Chicken Curry

Ditch the greasy takeaway and make this delicious Thai chicken curry recipe at home, ready in only 30 minutes!

Serves 4-6

Ingredients
750g chicken breast or thigh, chopped
500ml coconut milk
1tbsp red curry paste
½ tsp fish sauce
3 kaffir lime leaves
½ fresh pineapple, diced
2 red chilies, sliced (seeds removed if required)
2 chicken stock cubes

Method
1. Pour coconut milk, fish sauce, curry paste and stock into pot and dissolve to creamy consistency.

2. Bring curry to the boil over medium heat.

3. Add chicken and continue to cook over medium heat for 5 mins.

4. Add pineapple, kaffir lime leaves and chilis.

5. Continue to cook over low-med heat for 15 min. Serve with brown rice and steamed vegetables.

July 15, 2013

Thai Turkey Salad With Snake Beans And Avocado

My Kitchen Rules winners Sammy and Bella share an easy dinner recipe for a salad that’s bursting with delicious Thai flavours – and a great way to cook with healthy turkey!

Serves 4 

Ingredients
600g skinless turkey breast
½ bunch coriander
3 cloves garlic
½ tsp salt
2 Tbsp extra light olive oil
1 bunch snake beans
1 avocado, ripe
1 lebanese cucumber
1 long red chilli
¼ cup cashew nuts, roasted
1 cup bean sprouts
½ bunch thai basil, leaves picked
2 Tbsp crispy shallots

For the passionfruit dressing
1/3 cup passionfruit pulp (about 3)
2 kaffir lime leaves
1/2 lime, juiced
2 tsp fish sauce
1 tsp sugar
½ tsp ginger, freshly grated

Method
1. Slice turkey breast into 1cm thick pieces. Thoroughly wash coriander, pick and reserve leaves. Roughly chop remaining roots and stems and place in a mortar and pestle along with garlic and salt. Pound into a smooth paste, then mix with olive oil and coat turkey generously. Allow to marinate for at least 1 hour, preferably overnight.

2. Bring a pot of salted water to the boil. Cut snake beans into 3cm batons and blanch for 30 seconds, then drain and allow to cool. Slice avocado and cucumber, chop chilli. Roast cashews until golden and fragrant. Allow to cool.

3. Place turkey under a hot grill and cook for about 3 minutes on either side, or until cooked through.

4. For the dressing, remove pulp from passionfruit. Remove stems from kaffir lime leaves and chop very finely. Whisk passionfruit pulp, kaffir lime, lime juice, fish sauce, sugar and grated ginger until the sugar has dissolved. Check for seasoning to make sure there is enough saltiness, sweetness and acidity.

5. For the salad, mix snake beans, avocado, cucumber, chilli, cashew nuts, bean sprouts with half the dressing. Spread on a wide flat serving plate and top with turkey, basil and coriander leaves and a sprinkling of crispy shallots. Drizzle over remaining dressing and serve immediately.

What’s your favourite Thai recipe?

July 12, 2013

MasterChef Alvin Quah’s Lemongrass Chicken With Papaya Cucumber Salad

We’ve been craving the fresh, vibrant flavours of Thai food lately and this lemongrass chicken recipe from MasterChef Alvin Quah really hits the spot! Leftovers make a great healthy lunch too.

Serves 4

Ingredients

4 (about 150g each) chicken breast fillets

1 stem lemongrass, pale section only,
finely chopped

2 teaspoons peanut oil

1 tablespoon fresh lime juice

2 teaspoons fish sauce

2 teaspoons brown or palm sugar

½ teaspoon sesame oil

1/2 pawpaw, deseeded, peeled, very
thinly sliced

2 Lebanese cucumbers, end trimmed,
thinly sliced lengthways into ribbons

½ cup round mint leaves

½ cup Thai basil leaves

1/3 cup toasted peanuts, coarsely
chopped

Steamed Jasmine rice, to serve

Method

1. Preheat oven to 180°C. Place the chicken and lemongrass in a large bowl.
Drizzle with oil and gently toss to combine. Season with salt and pepper.

2. Heat a large frying pan over medium-high heat. Cook chicken for 2 minutes
each side or until golden. Transfer to an oven tray and bake for 8 minutes or until
just cooked through. Remove from heat and set aside for 5 minutes to rest.

3. Meanwhile, combine the lime juice, fish sauce, sugar and sesame oil in a small
bowl. Place the papaw, cucumber, mint and basil in a large bowl. Drizzle with
dressing and gently toss to combine. Divide evenly among serving plates.

4. Thickly slice chicken and place on serving plates. Sprinkle with peanuts and
serve immediately, with steamed rice, if desired.

Tip: Instead of chicken, try salmon fillets or tuna steaks. Cook salmon or tuna on a chargrill, 2-3 minutes each side for salmon, or 1 minute each side for tuna.

What’s your favourite Thai dish?

May 15, 2013