Tag-Archive for » Coconut Milk/Cream «
This again is quite a quick dish to throw together, another one that can be on the table in about 35 Min’s with a yummy end result. You can serve this dish over rice, as My hubby and I are watching our carb intake at the moment I served ours over bean sprouts. The flavours in this dish all compliment each other really well and the addition of the apple just gives it that something different. I just used a prepared red curry paste with this, not only for time purposes, but also for ease of making, feel free to use homemade, I would have, if I had had some already made up in the fridge.
Ingredients
3 Tablespoons peanut oil
800g Pork fillets, sliced thinly
5 Tablespoons red curry paste, or to your taste (I used Thai kitchen brand)
1 Medium onion, sliced thinly
3 Cloves garlic, crushed
2 Teaspoons fresh ginger, grated
300ml Coconut milk
200ml Coconut cream
50ml Water
1 Teaspoon chicken stock granules
2 Medium apples, peeled and sliced thinly
2 Teaspoons lime juice
1 Teaspoon fish sauce
400g Baby bok choy, trimmed and chopped (your choice I love this veg so I added it.)
1/2 Cup Thai basil, chopped coarsely
Method
1. Heat 1 tablespoon oil in a large wok or pan, add pork, cook in batches until browned all over, add additional oil as needed, set pork to one side. I find you use about 2 tablespoons to cook the pork and that leaves 1 tablespoon for the onion.
2. Heat remaining oil in same cleaned pan, cook onion, paste, garlic and ginger, stirring until onion softens.
3. Add coconut milk, cream, water and stock, bring to the boil, reduce heat, simmer, uncovered 5 Min’s.
4. Return pork to pan, add lime juice and fish sauce, stir to combine, add apples, simmer, covered, about 10 Min’s, until apples soften and pork is cooked through.
About 5 Min’s before the end add bok choy.
5. Remove from heat and stir in basil.
Serve over rice or bean sprouts for lower carb version
All photos taken by me unless otherwise stated.
Sorry to my regular readers I have had some annoying problems with my Internet lately, hopefully all is well now and I will get back on track. I have a few recipes in hand now, as I have not been able to post them so I guess that is good.
Well today I am posting a yummy fish curry recipe it tastes wonderful and is quite a quick recipe to make, on the table in around 45 Min’s. It is lovely served with steamed jasmine rice but if you are like myself and my hubby, who are trying to keep your carb intake low, especially at night, I served ours with some cauliflower.
Ingredients
Spice Paste
3 Shallots, quartered
50g Piece galangal, quartered
1/2 Teaspoon ground turmeric
1 Teaspoon fennel seeds
1 Teaspoon ground coriander
1/4 Cup madras curry paste
2 Tablespoons lime juice
2 Cloves garlic, quartered
2 Red thai chillies, quartered
2 Teaspoons sugar
Fish
2 Tablespoons oil
250ml Coconut Milk
400ml Coconut Cream
4 White fish fillets, I used halibut but any is fine
16 Medium green prawns, I allow for 4 per person
2 Tablespoons desiccated coconut
4 Fresh kaffir lime leaves, sliced thinly (optional)
Method
1. Blend or process all the spice ingredients to form a smooth paste
2. Heat half the oil in a large frying pan, cook paste stirring over a medium heat until fragrant, add coconut milk and cream, bring to the boil, reduce to a simmer and simmer about 15 Minutes until curry sauce thickens slightly.
3. Heat remaining oil in a large frying pan, cook prawns and fish, about 10 minutes or until cooked as desired, times will vary depending on thickness of fillet.
To serve: Pour some curry sauce into a bowl, arrange fish and prawns on top, drizzle some more sauce over the top of the fish, sprinkle with coconut and lime leaves.
Serve with Jasmine rice or for lower carb version cauliflower.
All photos taken by me unless otherwise stated.
