This Friday Food Fest recipe was inspired by the Thailand Trade Show at the CTICC. Not a glam affair and I would not recommend attending the show because it purely is aimed at business people buying for their stores etc. This event is free and Non Traders are welcome. The show has many Thai products ranging from food, to kitchenware, some household and beauty items on show. They do sell a few samples to poke the interest of visitors, so there are a few bargains. The trade show will ends tomorrow at 16:00.
Coconuts
Coconuts are signature ingredients in many Thai dishes. It is flavoursome and positively addictive when paired with chicken or fish. Today, I discovered how lip smackingly delicious Tong Garden's Coconut Cream Coated Peanuts are and its pakaged in a cute can! It is so delicious, it is hard to believe its so healthy. Hmmm...
Foodie in the making
A blogger bro once asked me if I am a foodie, because I have numerous food posts and after finding the meaning of the word, I decided, I am a foodie-in-the-making!
Foodie is an informal term for a particular class of aficionado of food and drink. The word was coined in 1981 by Paul Levy and Ann Barr, who used it in the title of their 1984 book The Official Foodie Handbook. ~ Wikipedia
The recipe I have decided to share with you is from You Let's Cook Step by Step by Carmen Niehaus. (Go get some coconut milk because this is the theme here!) This is a highly accessible recipe book no matter what your level of cooking expertise may be. It is great for begginers and teaches to fry up a steak to succulent perfection or to conjure up a malva pudding deluxe! Enjoy!
Eastern chicken curry
Serves 6
CHICKEN
4–6 chicken breast fillets,
cut into strips
30 ml (2 T) soy sauce
250 g young green beans
125 g broccoli florets
45 ml (3 T) cornflour
1–2 ml (¼–½ t) turmeric
40 ml (8 t) canola oil
15 ml (1 T) sesame oil
125 g mushrooms, halved
1 punnet (125 g) baby corn
CURRY MIX
60 ml (¼ C) tandoori and
tikka paste
a few drops of fish sauce
250 ml (1 C) plain yoghurt
125 ml (½ C) coconut milk
60 ml (¼ C) chopped
fresh coriander
TO SERVE
peanuts for sprinkling
jasmine rice
1 CHICKEN
Drizzle the chicken strips with soy sauce and set aside for a few minutes. Heat 20 ml (4 t) of the canola oil and all the sesame oil in a heavy-based pan and fry the chicken strips in batches until lightly browned and just cooked. Remove from the pan and set aside. Mix the cornflour and turmeric on a shallow plate and roll the chicken strips in the mixture.
2 Pour boiling water over the green beans and broccoli and leave to stand for 1 minute. Drain and set aside.
3 Mix the cornflour and turmeric on a shallow plate and roll the chicken strips in the mixture.
4 Heat 20 ml (4 t) of the canola oil and all the sesame oil in a heavy-based pan and fry the chicken strips in batches until lightly browned and just cooked. Remove from the pan and set aside.
5 Add the green beans and broccoli. Use chopsticks to stir-fry the vegetables until cooked but still crisp. Do not overcook.
6 Wipe the pan clean. Heat the remaining canola oil and add the mushrooms. Stir-fry until just beginning to brown. Add the baby corn and stir-fry for 1 minute.
7 CURRY MIX
Mix all the ingredients together and add to the vegetables in the pan.
Mix all the ingredients together and add to the vegetables in the pan.
8 Return the chicken to the pan and heat through.
Sprinkle over peanuts just before serving with jasmine rice.
A Mish-Take would be swapping the peanuts for some cashews!
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I can't cook to save my life but oh how I love Thai food! Glad i didn't attend the Thai fair, my sis also said it was a waste of time. Cool Post! S
ReplyDeleteThank you Siyaam! This recipe makes up for the fair without a doubt. It is delish!
ReplyDelete