Thai Red Chicken Curry

Thai food is a winner at any dinnertime. The unusual flavour combinations make this style of food a great variation for families tired of the standard ‘meat and three vege’ dishes that grace so many New Zealand dinner tables!

I’ve been making my Mum’s Thai red curry for several years now so I’ve pretty much got it down pat. Over the years, I’ve tweaked my recipe to make it even tastier. I think I’ve finally hit upon the right combination of ingredients that makes it as good as the red curry that you can get in any Thai restaurant.

This recipe uses very few ingredients so is not complicated at all. I find it is such a great meal to put in the freezer for those weeknights when you get home and you’re a little tired, hungry, irritable, cold…….yes, you get the picture!

Although I tend to use chicken, pork and beef would work just as well. Regardless of the meat choice and side ingredients used, red curry is just so satisfying!

Thai Red Chicken Curry

  • 45 grams butter
  • 1 onion
  • 1/2 tsp garlic, chopped finely
  • 1 red pepper
  • 3 tsp red curry paste
  • 1 tsp cumin
  • 2 Tbsp flour
  • 2 cups chicken stock
  • 500 grams lean chicken breasts, chopped

Melt the butter slowly in a heated fry pan. Cook the onion, garlic and red pepper. Add the curry paste, cumin and flour. Stir in the chicken stock and simmer until the mixture boils. Add chicken and simmer for approximately 3 minutes so the chicken is heated through.

Take off heat and service with boiled rice. I’m not sure if this is a traditional thing or just something my Mum read/saw in a magazine but like her, I serve mine with a serving of sliced banana mixed roughly with one tablespoon of coconut. This tends to ease the spiciness that comes through from the paste. Sprinkle a small handful of peanuts over the plated curry and voila!

Soya Sauce and Roasted Peanut Pasta Salad

I love Summer, purely because I get to eat lots and lots of different types of salad!  Somehow salads don’t seem so appealing as a meal in the midst of Winter. Mesculin, roasted vegetable, pasta….salads are just delicious!

This pasta salad is seriously good! Saturday night was my first barbecue of the season and I took along this dish. It is very easy to throw together at the last minute and it is super tasty. I used spiral pasta but the original recipe uses vermicelli (a slender version of spaghetti!). You can add a small amount of chopped parsley to add a bit of greenery and flavour.

Soya Sauce and Roasted Peanut Pasta Salad

  • 4 cups of pasta, cooked
  • 1 cup of sunflower seeds
  • 4 cups of roasted peanuts
  • 1 cup of chopped parsley
  • 1/2 a cup of soya sauce
  • 2 tablespoons of olive oil

Cook the pasta until al dente. Drain and rinse the pasta then toss in oil. Add the soya sauce and sunflower seeds.

Toss the peanuts in a splash of olive oil and a teaspoon of rock salt. Microwave on high for about 10 minutes. Be sure to stop and stir these every two or so minutes so they do not burn. Let the peanuts stand for 10 minutes to cool.

Add peanuts to the pasta mix, along with the parsley. Toss slightly and chill in the fridge until needed. Enjoy!