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Thursday, 19 November 2015

Red Thai Curry

Easy Red Thai Curry.

I call this my easy Red Thai Curry as I use ready made red Thai curry paste. I have tried various brands but I have found  Mae Ploy to be the best. Ready made paste, its cheating, I know, but you get a great curry in 30 minutes. I also use frozen veg for colour and we always in the fridge. We always have these ingredients in and it makes a great comforting meal.

  • 2 tbsp vegetable oil
  • 1 medium Onion
  • 2 garlic cloves, finely sliced
  •  2 heaped tbsp Thai red curry paste 
  • ½-1 tbsp fish sauce
  •  1 tsp palm sugar
  •  4-5 kaffir lime leaves 
  • 400ml coconut milk
  • 1 baby aubergine, cut into chunks
  • 3 skinless chicken breasts, sliced
  •  150g frozen veg, 
  •  Handful of fresh coriander, chopped

1. Heat the oil in a wok and fry the onion for 5 minutes until softened.

2. Add the garlic and fry for 30 seconds.

3. Add 2 heaped tbsp of curry paste and fry for 1 minute

4. Add ½ tbsp fish sauce, the palm sugar, lime leaves, coconut milk, 150ml water (or stock) and the aubergines. Bring to the boil

5. Reduce to a gentle simmer and cook for 5-10 minutes.

6. Add the chicken and cook for another 12 minutes.

7. Add the veg and cook for a further 5 minutes or until veg is heated through.

8. Remove from the heat, taste and add more fish sauce if needed, then stir in the coriander and serve with rice and lime wedges to squeeze over.

9. Enjoy

Sunday, 15 November 2015

Lamb Curry

Nina's Punjabi Lamb Curry

Thanks to my sister Nina for making this for me and sharing the recipe on the blog. It tasted great and was just what I needed after a night of drinking! I will add my lamb curry at a later date.


3 large onions
6 cloves of garlic
1 teaspoon grated ginger
Olive oil to fry onions
1 handful coriander leaves
4 green chilies
5 coriander stalks
1 teaspoon of cumin seeds
Half a teaspoon of dried fenugreek leaves
1 teaspoon Garam masala
1 teaspoon Paprika
1 teaspoon turmeric
Half a teaspoon ground cumin
Half a teaspoon curry powder
Half a tin chopped tinned tomatoes
Lamb –  (750g)
1 large stick of cinnamon 
1 to 1.5 teaspoons salt  to your own  taste

  1. Heat olive oil in a pan and add chopped garlic and cumin seeds.
  2. Stir until a pale brown colour, and then add the three chopped onions to the pan.
  3. Stir and heat for five minutes until the onions are translucent. Add the 1 teaspoons of salt.
  4. Leave the onions to brown for around 10 minutes.
  5. Then add the dried fenugreek leaves and the coriander stalks, green chillies, stir for another 4 minutes.
  6. In a bowl add 2 tablespoons of water, into this put the paprika, turmeric, curry powder, fresh ginger and ground cumin. Add this to the onions and stir on a low heat for two minutes.
  7. Add the chopped tomatoes, lamb and large stick of cinnamon  to the pan and cook for the required time (around an hour on low heat). When lamb in cooked and tender to chew add the coriander leaves and garam masala. Stir for a further minute and then remove from heat.
  8. Sprinkle with a few coriander leaves before serving.

Thursday, 5 November 2015

Chinese Style Salmon

Baked Chinese Style Salmon

This is a simple way to make an amazing easy dinner. The marinade takes minutes to put together, using only five ingredients. We had some Yakitori noodles and I thought this would work well with them.

Serves 2


3tbsp Dark Soy Sauce
1 clove garlic
1 inch ginger
1/4 tsp Chinese Five Spice
1 green chilli

2 Salmon Fillets


1. Place the chilli, garlic, ginger and five spice in a mini food process and whizz to a paste.
2. Add the Paste to the soy sauce and mix well to combine
3. Rub the marinade on to the salmon.
4. Pre heat the oven 200 degrees Celsius. I let the salmon marinade for 15 minutes.

5. Bake the salmon for 15 to 20 minutes until cooked.
6. Serve either on a bed of rice or noodles.
7. Enjoy