recipes for healthy living

Tag: thai

Turkey Meatballs in a Satay Sauce

Turkey Meatballs Coconut Satay Sauce and Greens

Full of flavour, easy to make, the satay dip is a real winner as it is or used in this sauce.



Serves 6

600gr turkey mince

1 lemon grass bottom 2cm peeled and chopped very finely

2 cloves garlic peeled and crushed

1tbsp chilies in oil

2tbsp each of fresh mint and coriander chopped

Salt and pepper to season

Mix well, form into balls and set aside in a cool place while you make the sauce

Coconut Satay Sauce

1 veg stock cube made up to 300ml

1 400ml tin of coconut milk of choice

2 tbsp of satay dip from below

150g savoy cabbage washed, trimmed of central root and chopped

Add the stock and coconut milk to a pot and heat gently, add the satay and mix well to combine and dissolve the satay into the sauce,

Add the meatballs to the sauce, bring just to the boil and immediately turn down to medium and cook gently for about 12 minutes. Splash the sauce over the meatballs as they cook and after 6 minutes turn them over and add the chopped greens.

Serve with a portion of rice and if you like it hotter, with a finely chopped red chili on top.

I use a meat thermometer to check they are cooked but if you are ever worried, don’t be afraid to take one out and cut it in half to check.

Satay Dip

This is delicious as is or you can use some of it to make the coconut satay sauce. This will keep in the fridge happily for a few weeks.


1tsp oil

1 cooked red pepper chopped

1/2 small white onion

1 tbsp sesame oil

1 tsp chilies in oil

1tsp garlic puree or 1 clove peeled chopped and mashed

2tbsp each red wine vinegar and soy sauce

Juice of ½ lime

1tbsp honey

3 heaped tbsp peanut butter


Heat the oil, add the onion and cook until softening, about 5 minutes

Add the red pepper sesame oil, chili, garlic and cook for about 5 more minutes then add the rest of the ingredients, mix well to incorporate and cook over a low heat for about 10 minutes.

Blend then let cool and store in the fridge. Use in the Coconut Satay sauce or as a dipping sauce for chicken or turkey as you wish. Thin with some water if it gets very thick in the fridge.IMG_8506.jpg

Thai beef with Nam Jim & pickled vegetables

IMG_1162February temperatures, hail sleet and morning frosts. It can only be April! Get some heat in with this delicious spicy beef with Nam Jim and pickled veg. These pickles work well with any hot Thai dish and will keep well in the fridge for a couple of weeks. The Nam Jim is great with lots of meat not just the beef as well as over a delicious raw veg salad.

Thai beef with Nam Jim and pickled vegetables
Serves 4
700g beef – sirloin, flank, flat iron or bavette all work well sliced into strips
Couple of handfuls of peanuts roasted
2 red chilies

Nam Jim Sauce
1 thumb sized piece of ginger peeled and chopped
3 cloves of garlic peeled chopped and mashed
4 chilies red preferably but not critical
juice of  3 limes
2-3 tbsp each of fish sauce and palm sugar or more to taste
1 bunch of coriander including root and stalk

To make nam jim, trim roots from coriander and rinse well. Pick leaves and reserve. (You can use a pestle and mortar if you want to do it the authentic Thai way but I usually throw everything into the processor when I am in a hurry).
Process coriander roots, ginger, garlic, the chillies, lime juice, fish sauce and brown sugar in the processor until well combined and finely chopped.
Combine half the nam jim with beef in a large bowl, cover and refrigerate for about 30 minutes to marinate.
Heat 2 tablespoons oil in a large pan or wok over high heat. Add half the beef mixture and stir-fry for 3 minutes or until beef is browned and just cooked through. Remove from wok and repeat with the remaining 2 tablespoons oil and beef mixture.
Mix remaining chilies, the leaves of the coriander, the cooked beef and remaining nam jim into a bowl and toss to combine. Season with salt and pepper, put onto a serving platter, scatter with roasted peanuts and serve with rice or noodles, if using as well as a little bowl of the pickled vegetables. This is chock full of goodness with fresh raw veg and spices making up the dressings and if you want to keep the calories down you could simply toss the picked veg through the beef, add loads of fresh coriander and mint leaves and simply serve as is.

Pickled Veg
A selection of carrot batons, deseeded cucumber, spring onion, slices of cauliflower.
Pack into a jar for which you have a lid.
Pickling juice
Pour 100ml each of water and white wine vinegar into a pot
Add 1/2 tsp coriander seeds, few black pepper corns, some mustard and cumin seeds.
Add 3 tbsp sugar and then heat the mix gently to dissolve together
Take off the heat and let cool. Add your veggies and set aside in the fridge until needed.

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
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

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.

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