If you can’t handle the heat then stay out of the kitchen! Or, you know, put less chilli in it. These South East Asian and Subcontinental delicacies score top marks with all crowds and they’re easier to make than a C- average.
Thai Green Curry
- 100g Green Beans, trimmed and halved
- 400ml can of Coconut Milk
- 1 tbsp of Vegetable or Sunflower Oil
- 4 tsp of Thai Green Curry Paste
- 450g of boneless, skinless Chicken Breast, cut into bite-sized pieces
- 2 cups of boiled rice
- 225g of Potatoes, cut into chunks and boiled
- 1 Garlic clove, thinly sliced
Put 225g new potatoes, cut into chunks, in a pan of boiling water and cook for 5 minutes.
Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.
Spoon in Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.
Next, pour in a 400ml can of coconut milk and let it come to a bubble.
Stir in bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.
Tip in the potatoes and beans and let them warm through in the hot coconut milk and serve immediately with boiled rice.
- 6 tablespoons butter
- 2 lbs boneless/skinless chicken thighs, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 Tbsp garam masala
- 1 Tbsp fresh grated ginger
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 1/2 cups tomato passata/puree (or one 14 oz can would work)
- 2 cups cream
- salt & pepper
Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside when you’re done.
Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato passata.
Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil.
Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.
Serve alongside rice and naan.
- 200g Pad Thai Rice Noodles, dry
- 1 medium Onion, halved and sliced
- 400g skinless Chicken Breast, cut into strips
- 1 tbsp of Oil
- 2 Eggs, beaten
- 210g pouch Watties WOK Creations Pad Thai Stir-Fry Sauce
- 2 Spring onion, sliced
- 100g Bean Sprouts
- Handful of fresh Coriander, chopped (optional because yuck)
Cook the noodles in boiling water for 5 to 7 minutes or until just tender. Drain. Refresh in cold water and drain again.
Heat a splash of oil in a wok or frying pan over medium heat. Add the onion and stir-fry until it starts to soften. Increase the heat to high. Add the chicken strips and stir-fry until golden and nearly cooked.
Add the beaten eggs and stir-fry until just scrambled and set.
Reduce the heat to medium. Add the cooked noodles and Wattie’s WOK Creations Pad Thai Stir-Fry Sauce. Toss for 1–2 minutes until the noodles and chicken are coated and sauce is hot. Toss through the spring onions, bean sprouts, and coriander.
Serve in bowls garnished with a wedge of lime or lemon, if wished.