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Thai Green Chicken Curry36004502806700047625781685004762527686000Ingredients2 x 400g cans coconut milk3 tbsp green curry paste (see 'Goes well with' recipe below - you will need more if you buy ready-made paste)800g skinless chicken thighs, each thigh cut into three6 lime leaves, stalks removed, shredded3 lemongrass stalks, outer leaves removed and inner stalk finely chopped25g galangal, sliced1 tbsp palm sugar1 tbsp fish saucehandful pea aubergines or ? aubergine, dicedsmall bunch Thai basilMethodScrape the thick, fatty part of the coconut milk into a warm wok. Cook it slowly, stirring all the time, until it starts to bubble and sizzle and just begins to split. Add the green curry paste and cook for 3-4 mins until the paste starts to release the true smell of South-east Asia.Add the chicken and stir well, coating it all in the paste. Add the rest of the coconut milk, lime leaves, lemongrass, galangal, palm sugar and half the fish sauce. Let the sauce bubble for about 10 mins, until the oil in the coconut milk starts to come through to the surface and the chicken is cooked. Add the pea aubergines and the rest of the fish sauce and cook for 5 mins more. Scatter on the Thai basil and serve with some jasmine rice.(BBC Worldwide, (n.d.)35471106457950015240115062000Thai Chicken & Mushroom Broth 1524019304000Ingredients1l hot chicken stock1 tbsp Thai red curry paste1 tbsp Thai fish sauce2 tsp sugarzest and juice 2 limes100g Portobello mushrooms, slicedbunch spring onions, sliced, whites and greens seperated200g leftover chicken, shreddedMethodTip the stock into a saucepan, then stir in the curry paste, fish sauce, sugar, lime juice and most of the zest. Bring to the boil, then add the mushrooms and whites of the spring onion. Cover, then simmer for 2 mins.Stir in the chicken and most of the spring onion greens to gently heat through, then serve ladled into bowls and scattered with the remaining lime zest. Serve with extra lime juice, sugar and fish sauce on the side so everyone can adjust their own bowlfuls.(BBC Worldwide, (n.d.)346837050419000-635115062000Fragrant Thai Prawns05143500Ingredients20 raw king prawns1 small shallot, finely chopped4 garlic cloves, finely chopped1 fresh red chilli, halved, seeded and finely chopped2? cm piece of fresh root ginger, peeled and finely chopped1 stem of lemongrass, tough outer leaves removed, finely choppeda good handful of fresh mint leaves, finely choppeda good handful of fresh coriander leaves, finely chopped100ml/3? fl oz olive oilgrated zest and juice of 1 limeMethodTip all the chopped ingredients into a bowl, add the olive oil along with the lime zest and juice and mix well. Set aside for 30 minutes to allow the flavours to mingle.To make fragrant Thai prawns, remove heads and peel shells from 20 raw king prawns but leave tail sections on. Toss in the marinade and cook on a really hot barbecue for 45 seconds on each side until they turn from grey-blue to pink.(BBC Worldwide, (n.d.)334454552895500Thai Chicken Curry-2216156667500Ingredients2 shallots, or 1 small onion1 stalk lemongrass1 tbsp vegetable oil3-4 tsp red Thai curry paste4 boneless and skinless chicken breasts, cut into bite-size pieces1 tbsp fish sauce1 tsp sugar, brown is best4 freeze-dried kaffir lime leaves400ml can coconut milk20g pack fresh corianderMethodPeel shallots or onion and cut in half from top to root. Lay the cut sides flat on a board and thinly slice. Very finely slice the lemongrass, starting at the thinner end, stopping towards the base when it gets tough (often described as ‘woody’ and white in the centre).Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the shallots or onion. Fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.(BBC Worldwide, (n.d.)351472545720000Thai Chicken and Sweet Potato Soup0356870000698500Ingredients1 tsp olive or rapeseed oil2 garlic cloves, chopped1 red chilli, deseeded and chopped2cm chunk root ginger, chopped1 stalk lemongrass, bashed1 x 25g pack coriander, leaves and stalks chopped separately2 tbsp red Thai curry paste750ml chicken stock (made with 2 stock cubes)1 small can (160ml) coconut cream500g sweet potatoes, peeled and roughly chopped2 skinless chicken breasts, sliced1 lime, juice only1 tsp sugar? tsp fish saucecrusty bread, to serve (optional)MethodHeat the oil in a large saucepan. Add the garlic, chilli, ginger, lemongrass, coriander stalks and curry paste and cook for 2 - 3 minutes until the aromas are released.Add the chicken stock, coconut cream and sweet potatoes and cook for 15 minutes or until the potatoes are soft. Remove the lemongrass and discard. Carefully transfer to a blender and blitz until smooth. If freezing, for best results freeze at this point, otherwise as an easier option freeze complete recipe.Return to the saucepan, add the chicken and cook gently for 5 - 10 minutes or until the chicken is cooked through. Stir through the lime juice, sugar and fish sauce, scatter with the coriander leaves and serve.(BBC Worldwide, (n.d.)355092055245000Red Spiced Fish With Green Salad-3238554165500-273059906000Ingredients4 fillets white fish, such as hake4 tsp Thai red curry paste1 avocado, sliced1 cucumber, sliced into fingers1 romaine or 2 Little Gem lettuces, leaves separatedsmall bunch coriander, roughly choppedzest and juice 1 lime, plus extra to serve1 tsp clear honey250g brown rice, cooked, to serveMethodHeat oven to 200C/fan 180C/gas 6. Brush each fish fillet with 1 tsp of curry paste, then roast on a baking sheet for 8-10 mins until the fish flakes easily.Meanwhile, mix together the rest of the ingredients, apart from the rice, in a large bowl with some seasoning. Serve with the spiced fish and brown rice, plus extra lime wedges for squeezing over.(BBC Worldwide, (n.d.)Source:BBC Worldwide, (n.d.), Thai Recipes, 15th February 2014, ................
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