Tag-Archive for » coconut milk «
This is a wonderful quick and easy soup that has some wonderful flavours and smells delicious while cooking. It makes for a wonderful lunch or serve as a dinner with some bread or you could add noodles to make it more substantial. It sounds like a lot of ingredients but they all come together with ease and in all it only takes about 30-35 Min’s to get on the table.If you have been keep
ing up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
2 Tablespoons peanut oil
500g Chicken fillet, sliced thinly
1 Medium leek (350g), sliced thinly
3 Cloves garlic, crushed
1 Teaspoon mild curry powder
1 Teaspoon ground cumin
1 Teaspoon ground coriander
4 Cups chicken stock
1 Stem fresh lemon grass, halved
500ml Coconut milk
2 Teaspoons sambal oelek
1 Tablespoon cornflour
1 Tablespoon water
1 Teaspoon fish sauce
1 Red capsicum (200g), sliced thinly
4 Green onions
1 Lime, juice of
1 Tablespoon fresh coriander, chopped finely
Method
1. Heat 1 Tablespoon peanut oil in a pan, cook, chicken in batches until browned, remove and set to one side.
2. In the same pan heat the remaining oil and add the leek and garlic, cook, stirring, until soft.
3. Transfer the leek and garlic to a large saucepan along with the chicken, add curry powder, cumin and coriander, stir, until fragrant.
4. Stir in stock, lemon grass, milk and sambal, bring to the boil, simmer, uncovered, 10 Min’s.
5. Mix the tablespoon of water with cornflour, add this along with the fish sauce, stir over heat until soup boils and thickens.
6. Just before serving stir in capsicum, onion, juice and coriander.
Serve soup hot by itself or with bread.
Serves 4-6
4 dinner portions 8 lunch portions
I made this delicious dish for dinner last night it was so good and had a wonderful combination of sweet and spice to it. It is yet another zaar member recipe, I have to get back to making some more of my own, but I have saved so many good recipes and I have been really enjoying making them. I did add some snow peas to this as I had some to use up it is a very versatile dish in that you could through left over veg, like capsicum, bean sprouts green beans etc.. all would pair well. I also added red chili instead of jalapeno as I could not get one at the store that day and it was still wonderful.
If you have been keeping up with the progress of my beautiful
handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1-2lb Shrimp, peeled and deveined (depending on how “saucy” you want the end result to be, I have also used cubed, boneless chicken.)
Garam masala, for dusting (or any spice combination you prefer)
1 Lemon, juice of
2 Tablespoons butter
1 Onion, chopped
2 Garlic clove, crushed
2-4 Tablespoons tomato paste
1/2 Teaspoon dried thyme
1/2 Teaspoon cinnamon
1 Tablespoon chopped fresh cilantro (I used dried)
1/2 Jalapeno, chopped (or other hot pepper)
6-10 Ounces corn (frozen or canned, I used more than the 6 oz called for in the original recipe)
1 1/4 Cups coconut milk
Method
1. Sprinkle the shrimp with garam masala (or spices of choice) and lemon juice and let marinate in the refrigerator for about an hour. (When I made this with chicken, I used a cajun mix rather than the garam masala).
2. Melt the butter in a pan and fry onion and garlic for about 5 minutes, till slightly softened.
3. Add the shrimp and cook for a few minutes, stirring occasionally till cooked through and pink.
4. Transfer the shrimp, onions and garlic to a bowl, leaving some of the buttery liquid in the pan.
5. Add the tomato paste and cook over low heat, stirring.
6. Add the thyme, cinnamon and cilantro and jalapeno to the pan and stir well. (Keep warm over low heat).
7. Blend the corn (reserving about 1 T) in a blender or food processor with the coconut milk.
8. Add to the pan and simmer till reduced.
9. Add the shrimp and reserved corn and simmer for about 5 minutes.
10. Season to taste with salt and pepper.
All photos taken by me unless otherwise stated.
