Yellow Vegetable Curry

This was thrown together the other night in a hurry. I had not planned dinner so had a look in the fridge and pantry and came up with this nice surprise. It's tasty but not too spicy and packed full of vegetables. This serves 4.

Ingredients:

• 2 tablespoons yellow curry paste
• 2 tins (800ml) coconut milk
• 1 tablespoon coconut oil
• 1 teaspoon fish sauce
• 1 teaspoon brown sugar
• 1 carrot, peeled and sliced
• ½ red capsicum, roughly chopped
• ½ green capsicum, roughly chopped
• ¼ eggplant, peeled and roughly chopped
• ½ zucchini, roughly chopped
• 1 squash, roughly chopped
• Handful of broccoli florets
• Handful of green beans, ends removed and cut into 2cm pieces
• 4 mushrooms, stalks removed and roughly chopped
• Coriander for garnishing
• Dried shallots for garnishing
• Noodles of your choice - I used 2 squares of vermicelli

Method:

1. Heat oil in a wok and add the curry paste. Stir and heat for about 2mins
2. Add the coconut milk, stir well and simmer for 2mins
3. Add the hard vegetables, i.e. carrots, broccoli and green beans, simmer for 2mins
4. Add the remaining vegetables except the mushrooms, and simmer for 5mins
5. Add the mushrooms, fish sauce and brown sugar and simmer until the noodles are ready
6. Feel free to add water if there isn't enough sauce for you. If it's too spicy, add more coconut milk, but if the spice is just right, only add water to extend the liquid
7. Cook the vermicelli noodles (or noodles of your choice) as per packet instructions
8. Drain the noodles, place in a bowl and pour the curried vegetables over the noodles
9. Garnish with chopped coriander and dried shallots.  D-E-L-icious  XD

Chicken & Lychee Thai Curry

This is the first time I’ve made this recipe and it’s very nice. These quantities serve 4 people with rice.

Ingredients:

• 1tsp extra virgin olive oil
• 1 medium red onion, sliced
• 1 medium red capsicum, sliced
• 150g button mushrooms, quartered
• 1tbs red curry paste
• 1 cup chicken stock
• 500g lean chicken breast fillets, fat trimmed, cut into 3cm pieces
• 150g green beans, cut into 3cm lengths
• 100g snow peas
• 3tbs low-fat natural Greek yogurt
• 16 fresh lychees peeled and pitted (or canned and drained)
• 1 large green chilli, thinly sliced diagonally
• 2 green shallots, thinly sliced diagonally

Method:

1. Heat oil in a wok, add onion, capsicum and mushrooms and cook, stirring, for 3-5 minutes or until soft
2. Add curry paste and cook, stirring, for 1 minute or until fragrant
3. Add stock and bring to the boil. Add chicken and simmer for 4 minutes
4. Add green beans and snow peas and simmer for 3-4 minutes or until chicken is cooked through
5. Stir in yogurt and lychees and cook for 1 minute or until heated through
6. Serve on a bed of rice and sprinkle with chilli and green shallots…D-E-L-icious XD

Prawn Laksa

I have a confession to make...I don't like most seafood. The only seafood I like is BBQ Salmon steaks, tinned tuna, muscles if they are in my paella and crumbed fish which you simply throw in the oven. So my poor family who love all seafood only gets to eat prawns, oysters, octopus, calamari, etc when we dine out or if Tony buys and cooks it. So today he brought home some prawns and I had an idea. The family likes laksa so I decided to make Prawn Laksa :)

Ingredients:

• 2 tablespoons olive oil
• 2 cloves minced garlic
• 2 teaspoons red curry paste
• 2 and 1/2 cups of chicken stock
• 1 400g tin corn spears
• 1 cup bamboo shoots
• 1 and 1/2 cups low fat Greek yoghurt
• 1 teaspoon brown sugar
• 1/2 teaspoon sea salt
• 2 tablespoons fish sauce
• 100g Laksa or vermicelli noodles
• 5 button mushrooms, wiped clean and quartered
• 20 large raw prawns, peeled and deveined (of course I got hubby to do this! lol)
• 2 tablespoons chopped coriander

Method:

1. Heat oil in a large saucepan over a medium heat
2. Add garlic and curry paste and cook for 1 minute, stirring
3. Add stock, yoghurt, sugar, salt and fish sauce and whisk
4. Bring to the boil, then reduce heat and simmer for 5 minutes uncovered
5. While simmering, soak the noodles in a bowl of boiled water for 10 minutes
6. Add mushrooms, corn spears and bamboo shoots to laksa, stir through and cook for 2 minutes
7. Add prawns and cook for a further 2 minutes
8. Drain noodles under cold water, place in bottom of soup bowl
9. Pour laksa over noodles and garnish with coriander

D-E-L-icious  XD