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Thai Green Curry

Thai Green Curry recipe

We had some spice packs given a while ago. The Thai Green Curry was the last to survive in the cupboard. We also had ½ a small cooked Chicken which was just asking to trundle to Thailand! We're not keen on Coconut Milk so we just used semi skimmed Milk. All in all this recipe far from traditional, but it was good.
 
Ingredients:-
 
½ cooked Chicken chopped into bite sized pieces
2 cloves of Garlic, minced
1 Onion, sliced
1 piece of Lemon Grass, sliced (From our spice pack)
A small piece of fresh Ginger, minced
2 tbsp Green Pesto
2 Lime Leaves (From our spice pack)
500ml Chicken Stock
200ml Milk / Coconut Milk
Coriander, roughly chopped
Lime juice / Black Lime powder
Soy Sauce, splash (Gluten Free in our case)
Fish Sauce, splash
2 tsp Sugar
A handful of Mushrooms, sliced
2 small Potatoes, peeled and quartered
Green vegetables of your choice (Cabbage, courgettes, peppers etc.)
Red Cabbage, sliced
Rice
Turmeric
Oil
Salt and Pepper to season
 
Method:-
 
 
(1) Sauté the Garlic in oil for 30 seconds and add the Onion and sauté until the Onion is translucent.
(2) Add the Lemon Grass and Ginger and stir in.
(3) Add Pesto and Lime Leaves.
(4) Add the Chicken Stock and allow to simmer for 2 minutes.
(5) Add the Milk / Coconut Milk and simmer for a few more minutes.
(6) Add the Coriander and Lime Juice (Or Black Lime powder in our case)
(7) Add the Soy Sauce and Fish Sauce and bring to the boil.
(8) Reduce the heat to a simmer and add the Sugar.
(9) Add the Potatoes and simmer for 10 minutes until they have softened.
(10) Add the green vegetables, cooked Chicken and Mushrooms.
(11) Season to taste.
 
We served ours on a bed of boiled rice coloured with a little Turmeric and dressed with deep fried Red Cabbage to add a bit of colour.
 

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Discount Fridge “Pub Classic”

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Category: Recipes

Discount Fridge “Pub Classic”

We were probably very close to breaking budget with this one, but Camembert, Chorizo etc. and Pork Fillet just had too much potential to leave behind…..

Breaded  Camembert

Ingredients:-

Cornish  Camembert, cut into six triangles
Flour (Gluten free here), seasoned with added Five Spice
Breadcrumbs (Gluten free here)
2 Eggs, beaten for the Egg wash

Method:-

(1) Dredge each triangle of Cheese in Flour.
(2) Dunk in the Egg wash.
(3) Dredge in the Breadcrumbs.
(4) Deep fry in small groups until golden brown. Make sure to take them out of the Oil before the melted Cheese escapes!

Pork Fillet with Hot & Spicy Cured Meats & Cheese.

Ingredients:-

2/3 of a pack of  Hot & Spicy Cured Meats & Cheese. This was Chorizo, Peperami and Chilli Cheese
Small end of Pork Fillet, halved lengthways and beaten out
1 Red Onion, sliced
2 mushrooms, sliced
Soy Sauce
Salt & Pepper

Method:-

(1) Marinade the Pork escalopes in Soy Sauce, Salt & Pepper.
(2) Shallow fry for a couple of minutes on both sides.
(3) Lay the Cured Heat and Cheese over the escalopes and place under the grill for a couple of minutes.
(4) Gently fry the Onion and Mushrooms.
(5) Lay the  escalopes over the Onion and Mushrooms.
(6) Dress with the greens of a couple of Spring Onions.

We enjoyed ours with a home made sweet Chilli dipping sauce and hand cut Chips.

 

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