oliveoilandlemon

recipes for a healthy life

Tag: thai

Roasted Root Veggie Curry

Summer may be on the way but the days can still be chilly and for me a Thai curry is still one of my favourite meals, pretty quick to prepare and really delicious. Roasting the vegetables in advance adds a delicious caramelized flavour to the veg and the end result gives a great bang of antioxidants from the spices plus getting lots of your 5 a day in. This is a no brainer – make it a regular staple in your house. Up the heat with more chillis if you like it hotter, me-I like it hot but have to hold back as my other half and Eva don’t like having their heads boiled :-)

Roasted Vegetable Thai Green Curry
1 large Sweet potato or 1/2 a squash of choice
1 large potato
1 small Cauliflower
2 tbsp of Ketchup Manis or sweet soy sauce

200ml Coconut Milk
2 tbsp rapeseed oil
1 tbsp Turmeric
1″ piece of Ginger peeled and chopped
1 medium Onion
2 big cloves of Garlic, peeled chopped and mashed
3-4 Lime leaves
1 big tbsp Green Curry Paste

to Finish
Fish Sauce, Palm Sugar and Lime Juice to taste

Peel the root vegetables and cut into large bit size pieces and tip into a bowl
Wash and trim the cauliflower, reserve half if very large and cut the rest into large florets
Tip into the bowl, season, add 2 tbsp ketchup manis and 2 tbsp rapeseed oil and mix to coat the veg. Tip onto a roasting tray and roast at 180 for 20 minutes

Meanwhile, Heat 2 tbsp rapeseed oil in wide bottomed pot over a medium heat
Add onion and cook gently until softened
Add minced garlic and ginger and cook for a few minutes
Tip in the green curry paste and cook for about 5 minutes – add a tbsp or 2 of water if it gets a bit dry
Add the turmeric and stir and cook for another minute
Tip in the coconut milk and cook over a gentle heat for about 7 minutes
Add in the cooked vegetables, season with salt and cook until the sauce has thickened
Just before serving add fish sauce, palm sugar and lime juice to finally season.
This depends on your taste but I added about 2tbsp fish sauce, the juice of a full lime and 1 tbsp of palm sugar, gradually, stirring each time and tasting before I was happy with it.
Serve as is or with cooked basmati rice if preferred.

Hot and Spicy Chicken Noodle Soup

The wind raged and howled around the house but we did not get it as bad as our southern cousins. Eva had to join us in the bed she was scared by the noise of the wind which ‘Sounds really cross’.
Cross indeed it was – this soup helped forget about it: comforting, hot, spicy, sour and sweet. Left over chicken works perfectly if you have it to hand. Full of the goodness of all the vegetables and fueling enough for an evening meal.

OO&L Spicy Chicken Noodle Soup

Serves 4

1 ltr chicken or vegetable stock
2 boneless, skinless chicken breast about 6oz each
100g rice noodles
1 medium sweet potato peeled and cut in a medium dice
1 small head of broccoli cut to bite size florets
1 medium onion finely sliced
1 tbsp good quality curry paste
1 tbsp tomato puree
2 tbsp rapeseed oil
2 spring onions, shredded
2 tbsp soy sauce
2 tbsp fish sauce
a handful of coriander chopped and a sprinkle for the top

Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
Remove the chicken to a board and shred into bite-size pieces
Heat the rapeseed oil over a medium heat, add the sweet potato dice, broccoli and onion and mix to cover with the oil. Season well and sweat gently for about 5 minutes.
Add the curry paste, tomato puree and cook out stirring well for about 3 minutes.
Add the stock and cook until the vegetables until almost tender.
Return the chicken to the stock with the noodles, half the spring onions and the coriander.
Simmer for 3-4 mins until the noodles are tender.
Season with fish sauce and soy sauce, taste and adjust as needed,
Ladle into bowls and scatter over the remaining spring onions.

Quick Thai Style Sweet Potato Soup with Toasted Coconut

OO&L Thai Style Sweet Potato Soup

November and the cold is here so it’s Soup for what ails you, nothing does it like a bowl of soup. I’m chock full of antibiotics, pain killers and what not so was glad for this, when you cant eat there is always soup.

Thai style Sweet Potato and coconut Soup
Serves 6
Ingredients
1 tbsp vegetable oil
2 tbsp ginger garlic paste
1 medium onion
4 medium carrots, peeled and roughly chopped
1 very large or 2 medium sweet potato peeled and roughly chopped
20 g Thai yellow curry paste or Thai curry powder mix
(I use Mai Ploy paste and The Spice Shop powder)
1 400ml tin coconut milk
500 ml vegetable stock
salt and pepper to taste
Toasted grated coconut shards and julienne of red chilli to serve if you have it

Method
Heat the oil in a heavy bottomed saucepan
Add the garlic ginger paste with 1 tbsp oil and cook out for a few minutes
Add curry paste or powder, stir well and cook out for a few minutes
If it is in danger of getting dry, add a splash of water
Add the carrot & sweet potato, mix well to coat the vegetables with the spice mix and cook for 4-5 minutes
Add the coconut milk and stock, stir and season, bring to the boil then turn down to a gentle simmer until the vegetables are cooked.
Blitz the soup, season to taste and serve garnished with toasted grated coconut and chilli.

Marinated Beef with Satay Sauce, Cucumber Relish……and a little mouse

IMG_9738

Turn away if you are mouse squeamish but I just have to share my Horrific weekend experience. I have been intending for months to get out into the garden to get it summer ready (eternal optimist) and finally got out there this weekend. Feverishly working away pulling over-grown weeds and raking dead leaves out of flower beds, finally making my way to my little raised vegetable bed. I keep it covered with netting pegged with bamboo to keep the blasted cats out and was hard at work pulling it all out of the bed when something hit me on the chest and tumbled down to my feet…. A MOUSE (shudder) almost as terrified as me, now clinging to a bamboo I had pulled out. When I finally stopped dancing around the garden, shuddering all the while, I called for help….NOTHING! My amused husband looking on from upstairs eventually coming down to observe while I tried to whoosh it into the under growth. Clearly the damm cats have forgotten their heritage and I have now banned Eva from giving them scraps as hunger might encourage them to revert to their nature and keep the mices away.

Recovery from the shock was helped by this delicious beef satay Neven Maguire recipe, so tender it was melt in the mouth and the chunky satay keeps in the fridge & works equally well with chicken, pork or stirred into noodles for a tasty quick dish. Please do make the cucumber relish as it goes amazingly with the beef. Overall an amazing tasty healthy dish guaranteed to please. Mice optional…..

Beef Marinade
3 garlic cloves mashed and crushed
2 fl oz pineapple juice, light soy sauce
1 fl oz kecap manis (Like a sweet thai ketchup available Asian markets)
4 tsp caster sugar
1 tsp chinese five spice
500gr sirloin or rump steak cut into slim 2″ long pieces
Wooden Skewers to cook and serve

Tip skewers into cold water for a few minutes to ensure they don’t catch fire on the barb q or in the oven
Mix all the marinade ingredients and tip in the meat.
cover and chill until use – I did over night, at least 3 hours is needed.

Satay Sauce
2 tbsp rapeseed oil
1 small onion finely diced
1/2 red pepper cored and diced
2 cloves of garlic crushed
1″ piece of garlic chopped and crushed
150ml coconut milk
100ml water
4oz crunchy peanut butter
2fl oz sweet chilli sauce
2fl oz soy sauce
2 tbsp kecap manis (if you have it)
2oz toasted peanuts

Heat oil in a medium pot, add the garlic, onion, pepper and ginger.
Sweat gently for about 5 minutes – stir from time to time to prevent any catching.
Add coconut milk, peanut butter, soy, chilli sauce, coconut milk and water.
Stir well to combined, Bring to the boil and then gently simmer for about 10 minutes until it has thickened and reduced a little.

Cucumber Relish
1/2 cucumber, peeled deseeded and chopped into cresent slices
1 small shallot finely sliced
1 small red chilli juilienned – include seeds if you are brave!
4 tbsp white wine vinegar
2 tbsp sugar
4 tbsp water
salt

Combine the vinegar, water sugar and salt. Bring to the boil, remove from the heat and stir to dissolve the sugar. Cool then add all the rest of the ingredients.
Mix and set aside for the flavors to mingle .

To serve
Thread the meat onto 6 skewers
Heat barb Q or griddle pan and cook for about 6 minutes turning occasionally until done to your liking.
You can use the rest of the marinade to brush over them while they are cooking.
Arrange the skewers on serving plate and serve with Satay and Cucumber relish as well as some egg noodles if liked.

And just for proof….
Little Mouse

Thai sweet potato soup

This isn’t so much a recipe, more a oh I fancy something spicy, hot and sour. Paired with some pickle because there is nothing better with Thai food…..anyway the resulting bowl of soup was so good I had to share. Great texture, lovely flavour and a good bang of heat.

2 tbsp red curry paste (I used mai ploy)
1 tin coconut milk
250ml chicken or veg stock
2 sweet potatoes cut into small dice
1 tbps Palm sugar
1 tbsp Fish sauce
Juice of 1/2 lime

Garnish
2 tbsp fried peanuts
1 spring onion chopped
1/4 chilli julienned

Pickle
2 radishes sliced thinly
I spring ontion thinly sliced
30ml each of water and white wine vinegar heated gently to dissolve 1 tbsp sugar
Take off the heat, put in the radish and spring onion and set aside until needed

For the soup
Add the curry paste to a medium pan with some oil and cook out for about 2 minutes.
Add the coconut milk and stock and mix to combine and cook on a medium heat for about 3 minutes.
Add the diced potato,season and continue cooking until the vegetable is tender.
When the soup is ready, season with fish sauce, lime juice and palm sugar.
Serve topped with chopped spring onion, chilli and some of the pickled veg

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