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.

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.

Vietnamese Shaking Beef (Bo luc lac)

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Shaking beef (named for the way the beef is shaken as it’s cooked) is a delicious Vietnamese dish which is really easy to make at home. I rarely have the specific ingredients listed for the salad, but I will usually have enough to whip up an oriental salad (e.g. bok choy, capsicum, red onion and carrot). Changing up the salad’s fine, since the salad dressing makes anything taste amazing – and even if all you have is greens, the main star of this is the beef itself. This particular recipe is from Cuisine magazine.

This recipe serves 6 as an entrée, 4 as a main.

Ingredients – beef:

• 500g eye fillet (or other fast-cooking cut), trimmed of fat and sinew and cut into thumb-sized strips
• 2 tablespoons freshly cracked black pepper
• 1 green chilli, sliced into thin strips
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons vegetable oil
• ¼ cup torn Thai basil leaves (if you can’t get it, omit)
• 2 cloves garlic, crushed

-> Place all ingredients in a bowl and marinate for at least an hour.

Ingredients – salad dressing:

• ¼ cup fresh lime juice
• 1 ½ tablespoons fish sauce
• 2 teaspoons sugar
• ½ teaspoon freshly cracked black pepper
• 1 green chilli, seeded and sliced into thin strips
• 2 tablespoons warm water

Recommended ingredients – salad:

• 2 cups watercress sprigs, washed and dried
• 1 head cos or cosberg lettuce, cut into chunks
• 2 medium red onions, thinly sliced, soaked in iced water for ten minutes then drained

Method:

• Mix dressing ingredients.
• Toss other salad ingredients together and scatter on a serving platter.
• In a very hot wok or frying pan, heat a little oil to coat the base, toss in the beef and shake the pan around.
• Fry for no longer than two minutes; the idea is to sear very quickly. The meat should be rare and juicy.
• Spoon the beef over the salad base and pour the dressing over everything. Serve immediately.

Caramel Pork and Pumpkin Stir-Fry

Caramel Pork and Pumpkin

From Step by Step: Quick & Easy.

Ingredients:

• 300g pumpkin
• 500g pork fillet
• 2 teaspoons crushed garlic
• 4 tablespoons brown sugar
• 3 tablespoons fish or oyster sauce
• 3 tablespoons rice vinegar
• 2 tablespoons coriander
• 2 tablespoons peanut oil, with extra for frying
• Rice (about 1 and a half cups) and mixed Asian greens for the side

Method:

• Bring the rice to the boil in a large saucepan of water and cook for 12 minutes, stirring occasionally. Drain well when done.
• Thinly slice the pork, then combine with the garlic and two tablespoons of peanut oil. Season with salt and plenty of pepper.
• Add a tablespoon of oil to a wok and heat it until very hot. When the oil is just starting to smoke, stir-fry the pork in two batches for about one minute per batch, or until the meat changes colour. Transfer to a plate.
• Cut the pumpkin into thin pieces roughly 2cm x 4cm, and 5mm thick. Add more peanut oil to the wok and stir-fry the pumpkin for about four minutes, or until tender but not falling apart. Remove and set aside with the pork.
• Combine the sugar, fish or oyster sauce, rice vinegar and 125ml (1/2 cup) of water in the wok and boil for about ten minutes, or until syrupy.
• Return the pork and pumpkin to the wok and stir for one minute, or until well coated and heated through. Stir in the coriander.
• Boil or steam the mixed Asian greens until cooked, and serve on the side of the stir-fry and rice.