Tag Archives: Fruit and Vegetable

Vegetarian Red Curry

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This is great dish to have with rice or on its own.  I make a big batch and freeze it in containers and keeps well. You can use potato, zucchini, beans or any other vegetables that you have in the fridge – there are no rules.DSCN6283
Serves 6 people.

Ingredients

  • 2 small-sized sweet potato
  • 1/2 small cauliflower
  • 1 small can champignons
  • 1 small can bamboo shoots
  • Handful snow peas
  • 1/2 red capsicum
  • 1 red onion
  • 2 – 3 tbsp red curry paste
  • 400g coconut milk
  • 1/2 cup lukewarm water
  • 1tsp oil
  • Handful of fresh coriander

Method

Peel and cut sweet potato into large chunks. Cut cauliflower into large florets. Quarter onion and capsicum and cut each quarter into half. Drain champignons and bamboo shoots.
Heat oil in a large pot, add red curry paste and fry for a couple of minutes. Add sweet potatoes and cauliflower and give it a gentle mix. Add coconut milk & water and bring to boil. Lower heat to medium and let curry cook for 5 – 7 minutes. Add onion, capsicum, champignons,snow peas and bamboo shoots. Cook for another 3 mins. Season to taste and garnish with chopped coriander. Serve with rice.
Tip: sometimes I chuck in a can of chick peas if I am short on veggies.

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Asian Style Fish with Spicy Noodles

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This is a really quick and easy dish.  A firm favourite in my household.  This will serve 4 people.  You can also add bok choy, snow peas to this recipe.DSCN6157

Asian Style Fish

Ingredients

  • 4 fillets of fish cut in half
  • 1 tsp ginger
  • 2 tbsp light soy sauce
  • 1 tbsp Mirin (Japanese rice wine)
  • 1 1/2 tsp of XO sauce
  • 1/2 tsp sesame oil
  • 11/2 tbsp grapeseed oil

Method

Mix ginger, soy, mirin, sesame oil and XO sauce in a bowl and pour over fish.  Let sit for 10 mins.  Put a frying pan on medium heat with a grapeseed oil. Once the pan is hot pan fry the fish pieces. I only turn the fish once.   Cooking time on each side is 2 -3 mins depending on thickness of fish.

Spicy Noodles

Ingredients

  • 1 450 g Packet Fresh Singapore Noodles
  • 1 Bunch Broccoli  (I use the stem as well)
  • I small Carrot
  • 2 tbsp Red Curry Paste
  • 1 small Red Onion
  • 1 tsp light soy
  • 1 tsp dark soy
  • 2 Small Red Chillies
  • 1 tbsp Grapeseed Oil
  • 1/2 bunch of fresh coriander

Method

Cut the broccoli into florets. Peel the broccoli stem and carrot and Julienne. Slice the red onion and chillies and coriander stalks.

Cook noodle as per instructions.

Heat oil in a work on high heat.  Add red curry paste and cook for 1 minute.  Add onions, carrots, broccoli stems, and coriander stalks,  cook for a 1 minute, add broccoli cook for a further minute.  In a separate bowl add soy sauce to the noodles and mix gently. Add noodles to the wok and give it a good toss.  Garnish with chopped fresh coriander leaves.