Tag Archives: Thai

May 21, 2013

Ready in 10…Super Simple Thai Green Leftover Chicken Curry

What could be simpler than taking a couple of tablespoons of Thai green curry paste, mixing it with a can of coconut milk, then chucking in some leftover chicken, asparagus and chopped red pepper? OK, OK, toast could be easier, granted. Or a boiled egg. But neither of those will hit your gastronomical pleasure post like this dish.

I’ve used my friend Nitsa’s homemade (and gloriously fiery) Thai green curry paste, but a good quality shop-bought paste will do the job just as well.

Serves 2

1 tsp oil
2 tbsp Thai green curry paste
1 can coconut milk
Leftover chicken from the Sunday roast, or pre-cooked chicken breast and thigh meat
Small bunch asparagus, woody ends trimmed
1 red pepper, deseeded and chopped into chunks
Medium egg noodles, cooked according to packet instructions, to serve

1. Heat the oil in a large frying pan and stir-fry the Thai green curry paste for 1 min, until fragrant.

2. Add the coconut milk and bring to the boil. Cook for 3-4 mins to reduce and slightly thicken the sauce.

3. Add the leftover chicken, asparagus and pepper chunks. Stir to combine, then cook until the pepper and asparagus are cooked and the chicken is heated through, approx. 5-7 mins.

4. Serve on a bed of medium egg noodles.

Red Thai Curry Chicken Pie

This Red Thai Curry Chicken Pie is a wonderful recipe for using up leftover chicken. And it really couldn’t be simpler. All you need is a couple if tablespoons of Thai red curry paste, a can of coconut milk, an onion, a few green beans and a sheet of ready-made puff pastry. It’s that simple – but incredibly effective.

Serves 2

1 tbsp sunflower oil
1 onion, sliced
2 tbsp Thai red curry paste
Leftover chicken, or pre-cooked chicken (1 breast, 1 leg, or a combination)
Handful green beans, trimmed
1 can coconut milk
1 sheet ready-made puff pastry

1. Heat a little oil in a large frying pan and add the onion. Cook for a few mins until tender, then add the Thai red curry paste and stir for about 1 min, until the aromas are released.

2. Add the chicken and stir through, followed by the beans.

3. Add the coconut milk and bring to the boil. Cook for around 10 mins until the sauce is reduced and coats the chicken.

4. Transfer to a shallow baking dish. Roll out the pastry sheet and cut to fit the baking dish.

5. Brush with a little oil. Preheat the oven to 180C/Gas 4 and bake for 30-35 mins until the pastry becomes golden and crisp.

6. Serve with plain boiled new potatoes.

Thai Lamb Pasties

These Thai Lamb Pasties are a fantastic twist on the traditional variety. The pastry is light and crisp and the filling fragrant and delicately spicy. Make them nice and small and they are fantastic finger food t serve as canapes at a diner party – or for the kids’ teas (mine love them, even the five-year-old). Serve with a crunchy, colourful salad to complete the meal.

I used Thai red curry paste made by my friend Nitsa, who is something of a legend for her Thai cooking in our neighbourhood, but you could use any decent brand Thai paste from a jar.

Makes 16 small pasties or 8 big ones

2 tbsp oilive oil
500g lean lamb mince
1 green pepper, deseeded and diced
2 tbsp Thai red curry paste (or just use one if you’re making these for kids)
200g coconut milk
200ml water
1 sheet puff pastry (shop-bought is fine)

1. Heat 1 tbsp oil in a large frying pan and brown the lamb mince all over. Remove and drain, then reserve.

2. Wipe the pan clean and add the rest of the oil. Gently cook the peppers for 4-5 mins, until tender. Add the Thai curry paste and stir for 1 min.

3. Return the browned mince to the pan and stir through. Add the coconut milk and water and bring to the boil. Simmer for 20-25 mins until all the liquid has boiled away and the remaining mixture is dry.

4. On a floured surface, roll out the puff pastry into a large square, around 2 mm thick. Cut into smaller squares approx. 10 cm diagonal. Brush each with a little water.

5. Add a heaped teaspoon of the filling to the centre of each square, then fold one side over to create a triangle. Pinch together with your fingers to seal all round, then twist the ends to create a little rope effect and bring underneath to make it look pretty!!

6. Preheat the oven to 180C/Gas 4. Put the pasties on a wire rack and cook for 30-35 mins until the pasties and crisp and golden, taking care not to burn them.

7. Serve with green salad and red pepper strips, cooked in a little coconut milk and Thai red curry paste until tender.

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Filed under Lamb, Recipe Shed

Tagged as Lamb, Recipe Shed, Recipes, Thai, Thai lamb pasties, Thai red curry

February 22, 2013

Thai Baked Chicken Wings

I bought this bag of 8 organic chicken wings at my local farmers’ market. Three quid. That is unbelievable value in these straitened times. There are a thousand and twenty different recipes for chicken wings, but I bet none are as simple as this one. Just two ingredients (three, if you include the oil).

8-10 chicken wings, free-range or organic
2 tbsp Thai red curry paste
1 tbsp sunflower or vegetable oil

1. With a pair of scissors, snip the webby bit of the wing. Put all the ingredients in a freezer bag and massage the wings thoroughly. Leave to marinate in the fridge for an hour or overnight.

2. Preheat the oven to 190C/Gas 5. Line a roasting tray with tin foil. Arrange the wings on the tray and roast in the oven for 40-45 mins, until the wings are completely cooked and the skin is crisp and charred.