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easy but tasty recipes
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i love to cook but tend to stick with traditional recipes as my husband prefers them.now that the kids are 'grown up' but still at home i know we would like to try other meals. i like the idea of trying chinese five spice and root ginger but now need to find tried and tested simple recipes! i have tried making stir fries using various jars, mixes etc for the flavouring/sauce but nothing seems to be quite as we would like to taste so hoping using these basic ingredients from scratch (instead of a jar) will get it right.hope someone can help! thanx.
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This is just so easy that you have to try it BusyBee. I am not a great fan of ginger or garlic (which is usually in 5 spice) so this recipe isn't exactly answering your question but it might help give you a place to start. It couldn't be any easier and is really tasty.
Good luck!
THAI GREEN CHICKEN CURRY
approx 750 gms chicken thigh or breast fillets
200 gms green beans
1 cup (250 mls) coconut cream
Green Curry Paste:
3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.
Cut chicken into thin strips. Chop the beans into lengthy strips.
Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
This recipe is best made just before serving and served with boiled rice.
Good luck!
THAI GREEN CHICKEN CURRY
approx 750 gms chicken thigh or breast fillets
200 gms green beans
1 cup (250 mls) coconut cream
Green Curry Paste:
3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.
Cut chicken into thin strips. Chop the beans into lengthy strips.
Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
This recipe is best made just before serving and served with boiled rice.
that sounds wonderful i shall definately give it a go! i have never used coconut cream before although i have seen it in supermarket, and the shrimp paste i have never really heard of where is that in the supermarket please?? im going shopping on my way home tonight so shall get everything and try it tomorrow - i'll let you know what my family thinks to it.
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most supermarkets have a specific ailse where this type of stuff is, just ask someone when you head in. your best bet though is find out where your local asian supermarket is and shop there its usually much cheaper and better ingrediants. also invest in a good recipe book or look on line, try Ken Hom's foolproof chinese cookery, far flung flloyd is another good one
I dont recommend five spice really, it wont help you create the chinese flavours you know (in my opinion). It doesnt contain ginger or garlic but google will tell you that.
Also if you want to save time, ready-made thai curry pastes are generally of v high quality and will likely be better than your own effort. The brand mae ploy seems to be the most common & is v cheap. Buy the smallest quantity possible and half the suggested amount of paste. Other than that, add a tbs sugar (light brown preferably), a tbs of lime, and one of fish sauce (if you're going to buy thai ingredients). I suggest a foreign shop too, supermarkets charge double the going rate.
Add coriander or basil at the end.
Balancing salty, sweet, sour, hot etc is crucial to thai cooking.
Also if you want to save time, ready-made thai curry pastes are generally of v high quality and will likely be better than your own effort. The brand mae ploy seems to be the most common & is v cheap. Buy the smallest quantity possible and half the suggested amount of paste. Other than that, add a tbs sugar (light brown preferably), a tbs of lime, and one of fish sauce (if you're going to buy thai ingredients). I suggest a foreign shop too, supermarkets charge double the going rate.
Add coriander or basil at the end.
Balancing salty, sweet, sour, hot etc is crucial to thai cooking.
I have just finished eating stir fried veg with noodles in my very own home made sauce! It's one of my fave's (and I'm not a vegetarian!) and it takes minutes to do! For the veg I sliced onions, peppers, carrots, mushrooms and broccoli and for the sauce mixed equal parts soy sauce, sherry and water, then added crushed garlic, grated ginger, black pepper, a pinch of 5 spice and the same of sugar. Mix a bit of cornflour in water and throw that in too! Stir fry your veg until its almost cooked, add your pre-mixed sauce, allow it to bubble for a few secs (add more water if too thick), then add your (cooked) noodles and mix it all together. Enjoy!
Sorry about the lack of quantities - I tend to cook by eye!
Sorry about the lack of quantities - I tend to cook by eye!
hi thanks for asking.....i couldnt get all the ingredients locally so kinda done a variation of JB's this week. Not entirely successful - think i used too much 5 spice and prob too much ginger and garlic as it was very hot and spicey - i was the only one that enjoyed eating it! i need to do more experimenting i think. Will definately make yours next week after going into town at weekend. i'll keep you posted! i also ordered ken homs book online for more ideas.
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