Thai Green Beef Curry

Thai Green Curry - Beef

Thai green curry is a very versatile dish, able to accommodate beef, chicken, shrimp, even vegetarian (it’s great with asparagus!). The recipe will vary depending on who you ask; below is the recipe from Annie Bell’s Gorgeous Suppers, but feel free to play around with the flavours to suit your tastes.

Ingredients:

• 400g beef schnitzel (or other fast-cooking cut), sliced into finger-length strips
•4 tablespoons groundnut or vegetable oil
• 8 spring onions, sliced
• 2 garlic cloves, peeled and sliced
• 2 tablespoons Thai green curry paste
• 425ml beef or chicken stock
• 2 x 400ml cans coconut milk
• 6 lime leaves
• 4 whole chillies
• 200g shelled peas (fresh or frozen)
• 3 tablespoons fish sauce
• 1 tablespoon caster sugar
• Fresh basil leaves
• Fresh coriander leaves
• Cooked rice and lime wedges to serve

Method:

• Heat half the oil in a large frying pan over high heat and brown the beef in several batches, seasoning it with salt, removing it to a bowl as you go.
• Heat the remaining oil in a large casserole or saucepan over a medium-low heat, and cook the spring onions and garlic for a few minutes until they soften.
• Stir in the curry paste and cook for 1 minute longer, then add the stock, one of the cans of coconut milk, lime leaves, and chillies. Bring to the boil over a high heat, then simmer over a low heat for 10 minutes.
• You can prepare the recipe to this point in advance and finish cooking it for 10 minutes before you want to eat. Cook the rice at this point too.
• Bring the sauce back to the boil over a medium heat, add the beef and peas and simmer for 5 minutes. Stir the remaining tin of coconut milk, the fish sauce, sugar and herbs into the curry, and bring back to the boil.
• Serve the curry ladled over rice and accompany with lime wedges. You can leave in the whole chillies and lime leaves and remove them as you eat.

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Thai Green Chicken Curry

Thai Green Curry - Chicken

Thai green curry is a very versatile dish, able to accommodate chicken, beef, shrimp, even vegetarian (it’s great with asparagus!). The recipe will vary depending on who you ask; below is the recipe from Annie Bell’s Gorgeous Suppers, but feel free to play around with the flavours to suit your tastes.

Ingredients:

• 6 skinned chicken breasts, sliced into finger-length strips
•4 tablespoons groundnut or vegetable oil
• 8 spring onions, sliced
• 2 garlic cloves, peeled and sliced
• 2 tablespoons Thai green curry paste
• 425ml chicken stock
• 2 x 400ml cans coconut milk
• 6 lime leaves
• 4 whole chillies
• 200g shelled peas (fresh or frozen)
• 3 tablespoons fish sauce
• 1 tablespoon caster sugar
• Fresh basil leaves
• Fresh coriander leaves
• Cooked rice and lime wedges to serve

Method:

• Heat half the oil in a large frying pan over high heat and brown the chicken in several batches, seasoning it with salt, removing it to a bowl as you go.
• Heat the remaining oil in a large casserole or saucepan over a medium-low heat, and cook the spring onions and garlic for a few minutes until they soften.
• Stir in the curry paste and cook for 1 minute longer, then add the stock, one of the cans of coconut milk, lime leaves, and chillies. Bring to the boil over a high heat, then simmer over a low heat for 10 minutes.
• You can prepare the recipe to this point in advance and finish cooking it for 10 minutes before you want to eat. Cook the rice at this point too.
• Bring the sauce back to the boil over a medium heat, add the chicken and peas and simmer for 5 minutes. Stir the remaining tin of coconut milk, the fish sauce, sugar and herbs into the curry, and bring back to the boil.
• Serve the curry ladled over rice and accompany with lime wedges. You can leave in the whole chillies and lime leaves and remove them as you eat.

Macadamia Chicken Kiev

a.k.a. Feta and Garlic Stuffed Chicken with a Cajun-Macadamia Crust

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From Simon Gault’s Homemade.

Ingredients:

• 200g soft goat’s cheese
• Grated zest of 1 lemon
• 2 cloves garlic, finely chopped
• 4 skinless chicken breasts
• 16 large basil leaves
• 2 eggs, lightly beaten
• 1 tablespoon Dijon mustard
• 1 cup flour
• ½ cup grated Parmigiano-Reggiano
• ½ cup crushed macadamia nuts
• 1 tablespoon Cajun spice
• Canola oil

Method:

• Preheat the oven to 180°C/360°F.
• In a small bowl, mix the goat’s cheese, lemon zest and one clove of garlic. Set aside.
• Butterfly each breast*, season with salt and black pepper and place four basil leaves in a row on each breast, covering as much of the surface as possible. Divide the cheese mixture into four equal amounts and spoon onto the breasts. Roll the breasts to enclose the filling. Season again.
• In a bowl, mix the eggs, remaining garlic and mustard. Place the flour in another bowl, and in a third bowl combine the Parmigiano, nuts and Cajun spice. Season to taste.
• Dip each breast in the flour and then the egg mixture, then coat thoroughly in the nut mixture, repeating if necessary.
• Heat the oil in a large frying-pan until hot (around 170oC), add the chicken and shallow-fry for just a few seconds on each side until the crumb in golden. Place on a baking tray and bake in the oven for 20-25 minutes until cooked through.

• Serve with balsamic coleslaw.

> How to butterfly a chicken fillet.