We occasionally make the curry paste ourselves, but this is just a quick and easy way of making a tasty curry.
0.7kg boneless chicken thighs or breast, cut into bite-size chunks (I normally use thighs, as they are a more moist cut)
4 kaffir lime leaves
A generous handful of fresh basil
1 can coconut milk
1 red capsicum, de-seeded and cut into bite-size chunks
1 zucchini, sliced lengthwise several times, then cut into the same size as the capsicum
Oil, for stir-frying
6-8 tbsp Thai Green Curry paste.
1) Fry chicken in batches until just cooked.
2) Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem and chop the leaves into thin strips.
3) Fry curry paste in oil until fragrant, then add ¾ of the coconut milk (reserving some for serving)
4) Add chicken, bring to the boil. Cover and allow it to simmer for 3-5 minutes.
5) Add the capsicum, zucchini and strips of lime, stirring well to incorporate. Simmer another 3-4 minutes so that the vegetables are tender but still colourful.
6) Taste and add some salt/fish sauce for saltiness and palm sugar for sweetness.
7) Serve in bowls with rice separately, enjoy!
This curry will keep in the fridge happily for a few days, and is a healthy reheatable lunch!
½ cup rice flour
½ cup plain flour
¼ tsp baking powder
⅓ cup cocoa powder
1 ¼ cups caster sugar
2 eggs, lightly beaten
150g butter, melted
1) Preheat oven to 180 degrees Celsius. Grease a 20cm square pan, line base and sides with baking paper.
2) Sift flours, baking powder and cocoa into a large bowl, add the sugar and stir to combine. Make a well in the center and add eggs and butter. Mix with a metal spoon until just smooth
3) Spread mixture into a prepared pan. Bake for 20-25 minutes of until a skewer inserted in comes out clean.
4) Remove from oven and let cool in the tin before removing and cutting into the desired size.
These brownies will keep for 3-4 days in an air-tight container.
1kg butternut pumpkin (peeled, de-seeded and chopped)
300ml thin cream
1 cup brown sugar, firmly packed
4 eggs, lightly beaten
2tbs golden syrup
½ tsp ground cinnamon
½ tsp ground ginger
1 tsp ground nutmeg
1) Preheat oven to 180 degrees Celsius. Grease a large pie or flan dish. Line with short crust pastry (depending on the pastry being used, bake as required)
2) Place the pumpkin in a steamer and cook over simmering water for 15 minutes or until tender. Drain the pumpkin well. Transfer to a large mixing bowl and mash until smooth, then leave to cool.
3) Gradually stir the cream into the mashed pumpkin and mix well. Add the brown sugar, whisked eggs, golden syrup, ginger and cinnamon. Mix well until combined. Pour into prepared dish, sprinkle with nutmeg and bake in a preheated oven for 55-60 minutes or until just set.
4) Chill in fridge before serving. Best served with thick cream and chopped pecan nuts.