Green Curry Chicken

Thai green curry chicken

This extraordinary recipe was adapted from Jane Rodmell's excellent book, Cottage Life's More Summer Weekends Cookbook (Cottage Life). Thai green curry paste turns chicken into a fiery treat--and you can make it as spicy as you like by varying the amount of paste. Rodmell created feverishly hot 'n' spicy chicken wings while we used breasts.
Preparation time 5 minutesBarbecuing Time 26 minutesMarinating Time 4 hours
Makes 4 to 6 servings


* 14 oz ( 398 mL) can coconut milk
* 1 to 2 tbsp ( 15 to 30 mL) green curry paste
* 1/2 tsp ( 2 mL) salt
* 6 chicken breasts, bone in and skin on
* Directions
* Nutrition

1. In a small bowl, stir coconut milk with curry paste and salt. Place chicken in a large resealable plastic bag or bowl. Pour coconut mixture overtop. Seal tightly and refrigerate at least 4 hours or overnight.
2. When ready to barbecue, grease grill and preheat barbecue to medium-high. Remove chicken from marinade. Reserve excess marinade. Grill chicken, skin-side down, with lid closed for 6 minutes. Turn chicken and baste with marinade, then discard. Continue grilling for 20 to 25 more minutes, turning several times, until chicken feels springy when pressed. If chicken begins to burn, reduce heat to medium. To bake chicken, preheat oven to 400F (200C). Remove chicken from marinade, reserving excess, and bake skin-side up on a foil-lined tray until chicken feels springy when pressed, from 25 to 35 minutes. Baste with marinade halfway through, then discard. Remove chicken from oven, pour pan drippings overtop and serve.

* Hot wings

Prepare above recipe, but use 3 pounds (1.5 kg) chicken wings. Follow marinating instructions, then spread wings out on a baking sheet, making sure they do not overlap. Bake in a preheated 400F (200C) oven for 40 minutes, turning wings over and basting halfway through. Or grease grill and preheat barbecue to medium-high. Grill with lid down for 15 minutes. Then turn wings, baste with marinade and grill 15 more minutes.

Nutrients per serving

* 30.7 g protein
* 21 g fat
* 1.6 g carbohydrates
* 2.2 mg iron
* 15 mg calcium
* 218 mg sodium
* 320 calories
Thai recipe name pronunciation Green Chicken Curry it a favored dish from Central Thailand, and visitors to Thailand love it because it not too spicy and easy on the palet. A good meal for an evening dinner, here it is cooked with chicken legs but you can use chicken breast instead if preferred. I recommend corn fed chicken, it has much more flavour and a softer texture. There are lots of herbs & spices in the sauce, in old times these would be prepared by hand, luckily today thats not necessary, your local Asian supermarket stocks green curry sauce all ready to use. Note, you can eat the herbs too.
Originally from central Thailand, this is low to medium hot.

Ingredients for 2 people
100 gms. Green Curry Sauce
4 Corn Fed Chicken legs
200 ml. Coconut milk
150 ml. Water
4 Red Thai Chillis
6 Cherry Tomatoes
1 Teaspoon Sugar
2 Teaspoons Salt
1 Tablespoon Fish Sauce
4 Basil Leaves
3 Kaffir Leaves (Asian Lime Leaves).

Serve With
Hot Fragrant Rice or Rice Noodles

1. Clean the corn fed chicken legs, ensure all feathers are removed and trim.
2. Warm half of the coconut milk until it is just near boiling.
3. Add the curry sauce to the pan and stir until the coconut milk is well mixed with the curry.
4. Put the corn fed chicken legs in and stir it for 2 minutes
5. Turn the heat down to medium
6. Mix the remaining coconut milk with the water, and put add it to the pan slowly, stirring at same time.
7. Leave on a low boil for 20 minutes.
8. Then add the salt, sugar, red chilli and fish sauce in to taste. The taste should be a salt,sweet, curry
9. Cook for a further 2 minutes to cook in the seasoning, then switch off the heat.
10. Add the basil and kaffir leaves together with the cherry tomatoes.

Thai Green Curry Chicken


1. 1 stalk fresh lemongrass
2. One 3 1/2 - to 4-pound chicken, cut into 8 pieces
3. Salt and freshly ground pepper
4. 1 tablespoon vegetable oil
5. 4 cups unsweetened coconut milk (from 3 cans)
6. 2 tablespoons Thai green curry paste
7. 2 kaffir lime leaves, or 1 teaspoon freshly grated lime zest
8. 1/2 cup chicken stock or canned low-sodium broth
9. 2 tablespoons fish sauce (nam pla)
10. 1 poblano chile, seeded and minced
11. 2 tablespoons finely chopped basil, preferably Thai
12. 2 tablespoons finely chopped cilantro
13. Steamed jasmine rice, for serving


1. Peel the tough outer leaves from the lemongrass and discard the top two-thirds. Mince the tender white bulb.
2. Season the chicken with salt and pepper. Heat the oil in a large enameled cast-iron casserole. Add the chicken, in batches if necessary, and cook over moderate heat, turning occasionally, until golden all over, about 10 minutes. Transfer the chicken to a platter.
3. Add the coconut milk to the casserole and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook over moderately high heat until reduced to 3 cups, about 15 minutes. Stir in the curry paste and simmer over moderate heat for 5 minutes. Return the chicken to the casserole along with any accumulated juices. Add the lemongrass, lime leaves, stock and fish sauce, cover partially and simmer over low heat until the chicken is just cooked through, about 30 minutes.
4. Add the poblano, basil and cilantro to the chicken, cover partially and cook over low heat for 10 minutes longer. Serve right away with jasmine rice.

Thai Chicken Recipe

Thai Chicken Recipe


6 boneless skinless chicken thighs (or breasts -- or a combination!)
1/3 cup Reduced Fat Peanut Butter (I use Skippy)
2 Tbsp lime juice
1 Tbsp soy sauce (I like the flavor of Tamari best)
1 tsp grated fresh ginger
1/2 cup sweet chili sauce (see note above!)
1/2 cup Sambal Oelek ground chili paste (see note above!)

1/2 cup chopped peanuts
3 tbsp chopped fresh cilantro

Place chicken (trimmed of visible fat) into slow cooker.
Mix together peanut butter, lime juice, soy sauce, ginger, sweet chili sauce and sambal oelek. Our over chicken.
Cook on Low 8 hours or on High 4 hours.
Serve 1 piece of chicken and sauce with chopped peanuts and cilantro as garnish.
Weight Watchers = 6 points per serving
Wonderful with a 1/2 cup of rice on the side.
Remember that you won't be using all the sauce, so the calories and fat that are listed are higher than what you will actually be eating!

Number of Servings: 6

Nutritional Info

* Servings Per Recipe: 6
* Amount Per Serving
* Calories: 268.1
* Total Fat: 14.5 g
* Cholesterol: 57.3 mg
* Sodium: 603.7 mg
* Total Carbs: 15.8 g
* Dietary Fiber: 2.0 g
* Protein: 20.2 g

Slow Cooker Thai Chicken

Prep Time: 15 min
Total Time: 9 hours 15 min
Makes: 4 servings

8 chicken thighs, skin removed (2 pounds)
3/4 cup Old El Paso® salsa (any variety)
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
1. Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
2. Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.
3. Remove sauce from slow cooker; skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 6 g); Cholesterol 90 mg; Sodium 510 mg; Total Carbohydrate 8 g (Dietary Fiber 3 g); Protein 38 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 10 %; Calcium 6 %; Iron 18 % Exchanges: 2 Vegetable; 4 Medium-Fat Meat; 1 Fat

Low Fat Thai Chicken

2 chicken breasts cut into slices
1/2 tsp garlic powder
1 tsp. curry powder
1 Tbsp. Canola Oil
1 onion, sliced thinly
1 red pepper sliced thinly
1 can sliced chestnuts
1 can bamboo shoots
1 (14-oz.) can light coconut Milk * SEE NOTE *
1 Tbsp. soy sauce
1 cup frozen peas

Heat oil in a large nonstick skillet over medium heat.

Add chicken slices, turning as needed until lightly browned. Remove chicken to a plate.

Add onion, bell pepper, curry powder, garlic and a teaspoon soy sauce. Cook for 2 minutes.

Stir in coconut milk, green peas, bamboo shoots and sliced chestnuts. Cook for 2 minutes.

Add rest of soy sauce to mixture for taste as needed.

* NOTE * Make sure the can of coconut is coconut MILK, not cream or water.

Thai Chicken Curry

Thai Green Chicken Curry (Serves 2)

200g chicken breast, cut into 1 inch pieces
1 tbsp green curry paste
200ml coconut milk
1 tbsp groundnut oil
1 shallot, finely chopped
1 tbsp fish sauce
zest of 1 lime
juice of half a lime
pinch of salt
pinch of sugar
100g jasmine rice, cooked as per packet

1.Heat a wok over a high heat and then add the oil. Next add the green curry paste and cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste.
2.Add the shallot, fish sauce, lime zest, lime juice, salt and sugar and cook for a
further 2 minutes. Pour in the coconut milk and bring to the boil and then simmer for 15 minutes.
3.Take the curry off the heat and leave to cool for 1 minute.
4.Serve with the cooked rice.

Coconut Curry Thai Chicken

Coconut Curry Sauce:

* 1(13.5-ounce) can light coconut milk
* 1 tablespoon Thai curry paste
* 2 tablespoons curry powder
* 2 teaspoons minced fresh ginger
* 3 cloves garlic, minced
* Dash cayenne pepper
* Kosher salt and freshly ground black pepper


* 8 ounces high-fiber whole wheat linguine, (recommended: DeCecco)
* Olive oil cooking spray
* 1 vidalia onion, chopped
* 1 pound boneless skinless chicken breast, fat removed, cut into small pieces
* Kosher salt and freshly ground black pepper
* 2 tablespoons curry powder
* 2 tablespoons peanut butter
* 1 cup thinly sliced roasted red peppers
* 1 cup thinly sliced water chestnuts
* 1 cup scallions, white and green parts, thinly sliced
* Chopped fresh mint and cilantro leaves, for garnish
* Lime wedges, for serving


For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside.

For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside.

Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken.

Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor.

Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired.

Low Fat Thai Chicken Curry

Coconut milk makes a wonderfully mild and sweet aromatic base for this Thai-accented low fat chicken curry. Chili garlic sauce and curry powder add the the kick, so feel free to adjust the quantities of these to suit your taste. Many supermarkets now routinely stock canned coconut milk and chili-garlic paste. Be sure to use the lite coconut milk, which is considerably lower in fat than the regular version.

* 1 14-ounce can “lite” coconut milk
* 3 tbsp reduced-sodium soy sauce
* 1 tsp brown sugar
* 2 tsp curry powder
* 1 tsp bottled minced ginger
* 2 tsp chili-garlic sauce
* 3/4 pound skinless, boneless chicken breast, cut into 1-inch pieces
* 1 red pepper, de-seeded and chopped
* 2 cups mushrooms, sliced
* 1 large carrot, chopped
* 1 celery stalk, chopped
* 2 bunches scallions, chopped into 1-inch pieces
* 2-3 baby bok choy, (green parts) chopped


Place coconut milk in a large Dutch oven. Add soy sauce, sugar, curry powder, ginger and chili-garlic sauce, and stir. Gradually bring to a boil over a medium heat. Add chicken pieces, red pepper, mushrooms, carrots, celery and scallions. Cover and cook for 5-6 minutes. Stir in bok choy and simmer for 5 minutes more. Serve over Jasmine rice or whole grain rice, with juices.

Serves 4

Per Serving: Calories 201, Calories from Fat 58, Total Fat 6.5g (sat 4.5g), Cholesterol 49mg, Sodium 518mg, Carbohydrate 12.5g, Fiber 2.5g, Protein 23.2g

Chicken Curry Recip

Chicken Curry Recipe


* 1 tablespoon canola oil
* 3 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
* 1/2 teaspoon salt
* 2 cups green bell pepper strips (about 1 large)
* 2 tablespoons fresh lime juice
* 2 tablespoons less-sodium soy sauce
* 2 tablespoons red curry paste
* 1 teaspoon sugar
* 1 (14-ounce) can light coconut milk
* 3 cups hot cooked long-grain rice
* Lime wedges (optional)


1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once. Add bell pepper to pan; sauté 4 minutes, stirring occasionally. Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated. Serve over rice. Garnish with lime wedges, if desired.
Nutritional Information

Calories: 402
Fat: 10.2g (sat 5.2g,mono 2.6g,poly 1.5g)
Protein: 34.7g
Carbohydrate: 42.4g
Fiber: 1.4g
Cholesterol: 74mg
Iron: 3.1mg
Sodium: 806mg
Calcium: 33mg

Easy chicken curry

1 chicken, about 1.5 kg, jointed into 4 pieces
salt and freshly ground black pepper
1½ tablespoons vegetable oil
2 large onions, finely chopped
3 garlic cloves, finely chopped
1½ tablespoons curry powder or paste
2 cups chicken stock
1 tablespoon tomato paste
½ teaspoon white sugar
1½ tablespoons Greek-style yoghurt

chopped fresh coriander leaves
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Preparation method
1. If you like, remove the skin from the chicken joints. Season the pieces with salt and pepper.
2. Heat the oil in a deep frying pan or flameproof casserole dish over a moderate heat. Add the chicken pieces and brown on all sides for 6–8 minutes. Remove from the pan and set aside on a plate.
3. Cook the onions in the pan for 15 to 20 minutes until golden brown, stirring regularly. Add the garlic and curry powder or paste and cook, stirring, for 1 minute.
4. Add the stock, tomato paste, sugar and salt and pepper to taste. Mix well and add the chicken. Bring to the boil, then reduce the heat, cover and simmer for 45 minutes, or until tender, turning the chicken pieces halfway through cooking.
5. Lift the chicken pieces into a serving dish using a slotted spoon. Heat the sauce over a high heat for 2–3 minutes until reduced and thickened. Take the pan off the heat and stir in the yoghurt. Pour the sauce over the chicken. Scatter with the chopped coriander before serving.

Coconut chicken curry

Ingredients (serves 4)

* 2 tablespoons vegetable oil
* 750g chicken thigh fillets, trimmed, cut into thirds
* 1 brown onion, cut into thin wedges
* 2 garlic cloves, finely chopped
* 1 teaspoon ground turmeric
* 2 tablespoons red curry paste
* 1 lemongrass stem, trimmed, bruised, thinly sliced
* 1 small red chilli, deseeded, thinly sliced
* 400ml can coconut milk
* 15 fresh curry leaves
* 1 cup coriander leaves
* 1/2 lime, juiced
* steamed jasmine rice, coriander sprigs and lime wedges, to serve

Add above ingredients to your shopping list

Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.
Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for 1 minute or until aromatic.
Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges

Chicken Pad Thai

Easy Chicken Pad Thai
1 pound boneless, skinless chicken breasts (about 3 to 4), cut into 1-inch cubes
5 tablespoons plus 1 teaspoon Asian fish sauce
1 cup water
2 tablespoons lime juice
1 1/2 teaspoons rice-wine vinegar
3 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon cayenne
3/4 pound linguine
3 tablespoons cooking oil
4 cloves garlic, chopped
2/3 cup salted peanuts, chopped fine
2 cups bean sprouts
1/2 cup lightly packed cilantro leaves

1.  In a medium glass or stainless-steel bowl, combine the fish sauce with the water, 1 1/2 tablespoons of the lime juice, the vinegar, sugar, salt, and cayenne.
2.  In a pot of boiling, salted water, cook the linguine until done, about 12 minutes. Drain.
3.  Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Put the remaining oil in the pan, add the garlic and cook, stirring, for 30 seconds.
4.  Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in the chicken and 1/3 cup peanuts. Remove from the heat. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.

Chicken pad Thai

Pad Thai is a favourite amongst locals and travelers in Thailand.

Preparation time: 10 mins
Cooking time: 15 mins
Serves: 2-3

Shopping list:
2 Tbsp vegetable oil
1 red onion sliced
2 chicken breasts, sliced
2 sachets Sharwood's Stir-Fry Pad Thai Noodles
2 eggs beaten
50g beansprouts
1Tbsp sugar
2 Tbsp fish sauce
Juice of ½ lime
4 Tbsp Sharwood's Thai Sweet Chilli Sauce
50g salted peanuts roughly chopped
1Tbsp fresh coriander finely chopped

1) Heat 2 Tbsp oil in a wok or deep-sided frying pan.
2) Add red onion and fry for 3-4 minutes until golden.
3) Add the chicken and continue stir-frying for 3-4 minutes until cooked.
4) Add 2 sachets of noodles to the pan and toss with the other ingredients for 3-4 minutes.
5) Add the beaten eggs and stir-fry quickly to distribute the egg.
6) Add bean sprouts, sugar, fish sauce, lime juice and chilli sauce.
7) Stir-fry for a further minute, stir in the peanuts and coriander and serve.

REVIEW: Healthy Choice Cafe Steamers Chicken Pad Thai

By: Gregory Ng: The Frozen Food Master

I fall into this trap every time. I read the outside of these boxes and see Asian Inspired and I put into my head that it will actually be what’s written on the box. The problem is every time I read “Asian Inspired” I really only comprehend the “Asian” not the “Inspired”.

The truth is this Healthy Choice Cafe Steamers Chicken Pad Thai is not really pad thai. It barely resembles pad thai. In fact, using the term, “inspired? is even a stretch. Does it have similar flavors as pad thai? Sure, I taste a hint of peanut, a slight spice, and ingredients consistent with the traditional thai dish.

But the noodles are saucy not spongee. The veggies are soft not crisp. The chicken is mushy not firm.

If you allow yourself to journey to a place where “pad thai” is just a ethnic sounding name for a saucy dish that isn’t half bad for you, then you will enjoy this meal. If you are anything like me, you will finish this meal feeling disappointed.

Nutritional Facts:
Serving Size: 1 Meal (283g)
Calories: 270
Calories from fat: 35
Total fat: 3.5g
Saturated fat: 1g
Trans fat: 0g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1.5g
Cholesterol: 25mg
Sodium: 540mg
Total Carbohydrates: 40g
Dietary Fiber: 5g
Sugars: 10g
Protein: 19g

Pad Thai Recipes

Pad Thai Recipes


* 8 ounces rice noodles
* 1 tablespoon tamarind paste
* 1 1/2 tablespoons fish sauce
* 1 1/2 tablespoons sugar
* 1 tablespoon lime juice
* 4 cups broccoli florets
* 1 carrot, thinly sliced
* 1/2 cup canola oil
* 2 teaspoons minced garlic
* 1 teaspoon minced ginger
* 16 large shrimp, peeled and deveined
* 2 large eggs, lightly beaten
* 3 scallions, thinly sliced
* 1 cup bean sprouts
* 1/3 cup chopped salted peanuts
* 3 tablespoons chopped cilantro
* 1 lime, cut into wedges
* Sesame seeds
* Red pepper flakes (optional)


Place the noodles in a bowl and cover with cold water. Let sit for 1 hour. Meanwhile, in a small bowl, whisk together the tamarind paste, fish sauce, sugar, lime juice and 1/4 cup water; set aside. Lightly steam the broccoli and carrot; set aside.
Drain the noodles. Set a wok over high heat for 1 minute, then add the oil and heat until almost smoking. Add the garlic and ginger; sauté for 30 seconds. Add the shrimp and sauté until almost cooked through, 2 to 3 minutes. Transfer to a plate.
Add the noodles and stir-fry for 1 minute. Pour in three-quarters of the tamarind sauce and toss to coat the noodles. Add more sauce if needed. Cook until the noodles are al dente, then push them to one side of the wok and scramble the eggs in the remaining space. Add the shrimp, broccoli, carrot, scallions, bean sprouts and half the peanuts. Toss to mix. Divide among 4 plates and garnish with the remaining peanuts, the cilantro, lime wedges, sesame seeds and (for brave children) red pepper flakes.

Serves 2 adults and 2 children

Pad Thai Recipes

Pad Thai is a stir fried noodle dish, traditionally made with shrimps or prawns but can also be made with pork, chicken, beef, and even tofu. It can be made to be dry and light or heavy and oily depending on your tastes.

A delicious, quick, easy to prepare, and healthy dish, with low cost ingredients. It's easy to see why this dish is so readily available on the streets of Bangkok, and why it's so popular with budget conscious backpackers.

Flavours are somewhat complex, combining hot, salty, sweet and sour, but together a good balance is created.

Pad Thai Recipe Ingredients

Serves 2

200g of Shrimps or prawns (raw preferred)

2 medium sized eggs

approx 130g of dry rice noodles

4 tablespoons of pad thai sauce

1/2 lime

1/2 cup chinese chives

1 cup of bean sprouts

1 tablespoon of crushed chillis

1 tablespoon crushed peanuts

2 teaspoons of fish sauce

1 carrot (optional)

2 spring onions (optional)

2 tablespoons of vegetable oil

Pad Thai Cooking Instructions

Step 1: Soaking the noodles - Fill a large bowl or container with warm water, and place the 130g of dried Thai rice noodles (approx 1/3 of the pack) into the bowl so that the water is completely covering the noodles. They will need about 10 minutes of soaking, so that they become soft, but not cooked.

Step 2: Take the 200g of prawns and using a sharp knife, make a cut along the back to open them up slightly, removing any stringy vein type material from inside (see video) Once this is done, wash them all under cold water.

Step 3: Cut away the bottom 1/3 of the Chinese green chives and put aside for use later. Chop the other 2/3 of the chives up for cooking. Follow by slicing the spring onion diagonally into thin pieces. Also slice the carrot into thin slices, or grate it, keeping a handful aside for use later. Finally cut your lime into quarters, wash the bean sprouts, and your preparation is complete.

Step 4: By now the noodles should have been soaking for about 10 minutes, poor them into a sieve and drain all excess water.

Step 5: Put 2 teaspoons of vegetable oil into a wok or pan, and set your cooker to a high heat. When the wok is hot, put the prawns in (ensure they have been drained of any water to you don't get hot oil spat at you!) Immediately after the prawns, crack the 2 eggs and put the white and yoke into the wok. Stir contents thoroughly adding more oil if required. After a few stirs, add the noodles, and continue to stir quickly and frequently.

Step 6: Add the 4 tablespoons of pad thai sauce, and stir in. Ensure all ingredients are thoroughly mixed together and the sauce evenly distributed. By this stage, all ingredients should have been cooking for just a couple of minutes on a high heat, cook for too long and the dish will become too dry.

Step 7: Add the chopped Chinese green chives, spring onions, some of the chopped carrot, and the bean sprouts into the wok. Once again stir everything together so the ingredients are well mixed. Add the 2 teaspoons of fish sauce, and continue stirring.

Step 8: Now the noodles should be soft and tangled - the cooking is complete. Pour contents onto a plate, and add to the side of the plate the bottom 1/3 of the Chinese green chives, bean sprouts, the 1/4 of lime, 1 table spoon of crushed chillies, and 1 tablespoon of crushed peanuts. Sprinkle some of the grated carrot you kept back earlier over the noodles. Serve and Enjoy!

Pad Thai at Home

Work time: 10 minutes
Total time: 10 minutes + freezing time
Servings: 4

Actual work time is brief, but because of the 3-hour freezing, this is definitely a make-ahead recipe. When you're squeezing juice for breakfast (I jest, but a girl can hope), keep going so you have extra for dessert.

4 c freshly squeezed juice, from 8 tangerines and 1/2 lime
1/4 tsp salt
3 Tbsp sugar, more or less to taste

1. Leave juice in measuring cup or pour into small bowl. Add salt and stir in sugar, a tablespoon at a time, until mixture reaches desired sweetness.

2. Pour into any flat pan or dish that will fit in your freezer. Cover with plastic wrap and freeze 1 hour. Stir with fork, breaking up chunks. Cover and return to freezer. Stir every 30 minutes until mixture is evenly icy and granular, about 2 hours longer.

Nutritional Info Per Serving: 142 cal, 1 g pro, 34 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 0 mg chol, 148 mg sodium
Pick Your Citrus
You can make the ice with just about any kind of juice you like. Orange is good, and when clementines are at their peak of deliciousness, I almost always juice them for ice. If you're lucky enough to have Meyer lemons at a store near you, try one instead of a lime.

Pad Thai Noodles

Pad Thai Noodles

1 tbsp dried shrimps

100g (4oz) roasted peanuts

175g (6oz) flat rice noodles

Juice of 2 limes

1 tbsp palm sugar or light muscovado sugar

2 tsps rice vinegar

2 tsps dark soy sauce

3 tbsps Thai fish sauce (nam pla)

1--2 red bird's-eye chillies, finely sliced

3 tbsps peanut oil

2 skinless chicken breast fillets, thinly sliced

2 eggs, beaten

2 shallots, peeled and finely sliced

2 garlic cloves, peeled and finely chopped

200g (7oz) beansprouts

4 spring onions, trimmed and thinly sliced

2 tbsps roughly chopped coriander, plus sprigs of coriander, to garnish

Lime wedges, to serve

The best Pad Thai I ever ate was while sitting in a rickety chair on a Bangkok pavement. The aroma of all the wonderful ingredients was sensational and the flavour just blew me away. Here's my version. Serves four.

1 Place the shrimps in a small bowl, cover with boiling water and allow to soak for 10 minutes. Blend the roasted peanuts in a mini food processor or roughly grind them using a pestle and mortar.

2Cook the noodles in a saucepan of boiling water according to the packet instructions then drain well. Mix the lime juice, sugar, rice vinegar, soy sauce, Thai fish sauce and chillies together in a small bowl, stirring to dissolve the sugar, and set aside.

3Heat two tablespoons of oil in a wok until very hot, then stir-fry the chicken for six to eight minutes until cooked through and just turning golden. Remove from the pan and cover loosely with foil to keep warm. Pour in the beaten eggs and quickly swirl the wok so that the egg sticks to the sides in a thin layer. Leave for about 30 seconds until the egg is just set, then break into small pieces with a wooden spoon. Remove and set aside with the chicken.

4Wipe the wok with kitchen paper and return it to a medium heat, adding the remaining tablespoon of oil. Stir-fry the shallots and garlic for two to three minutes until softened and just beginning to brown. Drain the dried shrimps and add them to the wok, stir-frying for 30 seconds. Pour the lime juice mixture into the wok and simmer for one to two minutes until it has reduced and thickened slightly.

5Add the noodles, beansprouts, spring onions and coriander to the wok, toss for one minute to wilt the beansprouts, then return the cooked chicken and egg to the pan and toss everything to combine.

Serve the Pad Thai noodles in warmed bowls, garnish with sprigs of coriander and place the lime wedges and a little pile of the ground peanuts to one side.

Pad Thai Noodles with Tofu

The key to making great pad Thai noodles is twofold. First, you will need to have all the ingredients for the dish prepped before you begin the cooking process because the cooking process is very speedy. Second, you will want to stir fry this dish very quickly, being sure not to overcook the noodles.

Pad Thai Sauce
Ingredients You Will Need:
1/3 cup fish sauce
¼ cup white granulated sugar
1/3 cup tamarind pulp (premade)
½ teaspoon Thai chili powder

Combine these ingredients in a food processor and process thoroughly. Set the sauce aside for use while making the pad Thai with tofu.

Authentic Pad Thai Noodles with Tofu Recipe
Ingredients You Will Need:
1 pound tofu
1 egg yolk, beaten
¼ cup cooking oil of your choice
Pad Thai noodles, 1 package
1 teaspoon minced garlic
1 teaspoon minced ginger root
1 egg
1 cup shredded carrots
1 cup bean sprouts

Press the tofu between two towels for a half hour to let tofu drain. Cut the tofu into one inch by one inch cubes. Dip tofu into a beaten egg yolk, then into flour so tofu is coated well. Set aside.

In a sauce pan, boil water. Add pad Thai noodles to the pot of boiling water and cook for three minutes. Drain noodles and run under cold water to prevent further cooking. You want the noodles only slightly cooked, very al dente.

Heat your wok with the quarter cup of cooking oil in it until it is smoking hot. Throw in the garlic and ginger root and stir fry quickly for one minute. Add the tofu and a couple tablespoons of your pad Thai sauce and toss in wok for three to four minutes, allowing tofu to brown on every side. Add noodles and toss for two minutes. Crack the egg right into the middle of the wok. Let it sit for one minute, then toss vigorously. Add the carrots and bean sprouts and toss for one minute more. Now add remainder of sauce, mix thoroughly, and remove from heat. Serve immediately with generous servings of lime wedges, crushed peanuts or fresh cilantro sprigs. This dish is fabulous with a Riesling or a glass of champagne.

Pad Thai Shrimp Rice Noodles

Single Serving Ingredient List:
3/8 C. Pad Thai Sauce (See sauce mix below)
4 oz. Shrimp, shelled & de-veined, marinated
6 oz. Rice sticks (re-hydrated) (2 C.)
1 oz. Red onions, sliced 1/4" (1/4 C.)
1 oz. Thai basil, sliced (or sweet basil)
3 oz. Bean sprouts, fresh (2 C.)
1 oz. Green onions, slant cut 2"
1 Tbsp. Peanut, roasted, crushed
1 Tbsp. Cilantro, chopped
.6 oz. Corn oil (2 Tbsp.)
Garnish with lime wedge

Pad Thai shrimp rice noodle ingredients


1.Soak rice sticks in warm water about an hour until softened. Rinse and drain then add 1 Tbsp. oil to each 2 lbs. of noodles to prevent clumping. Cover and refrigerate.
2.See instructions above for mixing Pad Thai Sauce and marinating shrimp.
3.Add 2 Tbsp. oil to hot griddle or wok and sear shrimp for 1 minute, then add onions. Sauté 30 seconds, add rice sticks, then wine or broth. Cover and let rice sticks steam 1-2 minutes until noodles become translucent.
4.Add Pad Thai sauce, basil, and ¾ of the bean sprouts (save some for garnish) toss until steaming hot.
5.Add green onions (save a few pieces for garnish) toss well and remove.
6.Garnish with remaining green onions, bean sprouts, crushed peanuts, cilantro and a lime wedge.

Pad Thai Sauce

Pad Thai Sauce
Yield 1½ cups
4 oz. tamarind paste (see Note)
1½ cups boiling water
¼ cup peanut oil
6 Tbsp. fish sauce
1 Tbsp. rice vinegar
¼ cup (about 2 ounces) palm sugar, crushed (or substitute white sugar)

1. Place the tamarind paste in a bowl and pour the boiling water over. Let sit 5 minutes, then stir gently, pressing the paste against the side of the bowl to break up. Let sit another 5 minutes and stir again. Repeat until there are no remaining large chunks of paste, then strain through a sieve into a bowl, pressing gently on the tamarind paste and scraping the bottom of the sieve. Discard the contents of the sieve.
2. Add the peanut oil, fish sauce, rice vinegar, and palm sugar to the tamarind liquid, and stir until the sugar dissolves. May be refrigerated up to 1 week or frozen up to 2 months.


Tamarind paste is found in most Asian groceries. It’s sold in a one-pound cellophane-wrapped square block, and you reconstitute it by soaking it in boiling water and straining out the solids. This is probably the most arduous part of the pad Thai process, so it definitely makes sense to make extra tamarind water and refrigerate or freeze it.

Pad Thai Sauce

1 heaping Tbs tahini
1 Tbs almond butter
A few cashews
1/4 cup sundried tomatoes, soaked
2 dates, soaked
1/2 lime, juiced
1-2 garlic cloves (we love garlic!)
1 Tbs grated fresh ginger
Braggs, to taste
Curry powder, to taste
Water or tomato soaking water (if unsalted!)

How to make Pad Thai Sauce from scratch.

Cooking time: 10-15 mins

3 cubes palm sugar
2 cups water
1/3 cup concentrated tamarin juice
2 Tbbsp fish sauce
2 tsp salt


Boiled palm sugar in a small pot, stir. Once it's dissolved, turn off heat, add all ingredients, stir. Makes about 2 1/2 cups. Keep refrigerated for up to 3-4 months.

Thai Curry Recipe

Thai Curry Recipe
Preparation time : 30 mins | Serves : 4 persons

This is one of the methods used in making Thai curry. In this Thai curry recipe, only vegetables are used. You can add your favorite vegtables as you like. Usually this curry recipe contains either chicken or fish but here I have only used veggies which also give a very pleasant tase to this thai curry and also quite healthy for everyone. For people who dont like spices, it is advised to reduce the qauntity of red chili in this recipe.

3 medium size onion (julienne)
3-4 garlic cloves (finely chopped)
1/2 cup capsicum (cut in small cubes)
1/4 cup peas
1/2 cup potato (cut in small cubes)
1/2 cup carrot (julienne)
1/4 cup cabbage (julienne)
1/2 cup thai curry paste
1 tspn crushed red chili powder
1 tspn crushed black pepper
Salt to taste
2 cup chicken stock
3 tbspn cornstarch
1/2 cup vegetable oil


1. In a large sauce pan, fry onions in the qiven quantity of oil on medium flame. Fry for at least 8 minutes until become light golden in color.
2. Now add garlic, curry paste and quarter cup water and let them cook for 4-5 minutes on low heat.
3. After that add veggies including capsicum, peas, potato, carrots and cabbage with black pepper, salt, stock and red pepper. Cook them together for at least 15 minutes so that they beocme tender.
4. In the end, add cornstarch to make gravy little denser. The quantity of cornstarch depends upon how much dense gravy you want. Cook veggies with corn strach for just 2 minutes.
5. Turn off the flame, and it is better to serve the delicious Thai curry in a sizzling dish.

Thai Curry : Thai Green Curry Beef

Ingredients A

* 500g beef, cut into pieces
* 375ml thick coconut milk
* 125ml water
* 1 shallot, chopped
* 100g green beans, sectioned
* 100g Thai mini eggplants
* 6 pieces kaffir lime leaves, shredded
* 1 teaspoon lemon rind
* 1tablespoon fish sauce
* 1 tablespoon lime juice
* 2 teaspoons brown sugar
* Some coriander

Ingredients B (Green Curry Paste)

* 20 green chili padi
* 5 green chilies
* 20g garlic, chopped
* 20g shallots, chopped
* 2 slices galangal
* 10g lemon grass, sectioned
* 20g coriander
* 2 tablespoons coriander powder
* 1 teaspoon cumin powder
* 2 teaspoons shrimp paste


* Some pepper, fish sauce and sugar

Method for Cooking Thai Green Curry Beef:

1. To make Green Curry Paste : Place all the ingredients into a food processor and blend until a fine paste is formed.
2. Marinate beef with Marinade before cooking.
3. Pour coconut milk into a bowl. Pour in water and mix well. Set aside.
4. Heat wok with some oil, add shallot and 2 tablespoons of Green Curry Paste. Stir-fry for 1 minute. Pour in thin coconut milk. Bring to a boil.
5. Add green beans, eggplants and kaffir lime leaves. Mix well. switch to low heat and simmer for10 minutes.
6. Add beef, lemon rind, fish sauce, lime juice and brown sugar. Stir well and cook for 5 minutes or until the beef is tender. Remove and transfer to a bowl. Sprinkle with coriander before serving.

Green Thai Curry



2 Tbsp sunflower oil
2 carrots, peeled
2 small zucchini
1 small red pepper
1 clove garlic, crushed
1 Tbsp green Thai curry paste
dark soy sauce
about 150-200ml coconut milk


Crush the garlic, slice the pepper very thinly, and using a vegetable peeler, cut the carrots and zucchini into ribbons lengthways.

Heat the oil in a large pan of wok, add the garlic and sautee till aromatic. Then add the pepper strips and sautee for about 3 minutes. Add the carrot strips and zucchini and sautee briefly, just until they begin to soften.

Add the green Thai curry paste and stir to mix thoroughly. Add a splash of soy sauce and allow the liquid to reduce.

Finally, add the coconut milk, stir and heat through until starting to bubble. Serve immediately.

I could imagine this would go well with grilled fish or chicken, but my vegetables were delicious with couscous and pan-fried pork medallions. The choice is yours!

Green Thai curry with greens recipe


1. Vegetable oil
2. 400ml can coconut milk
3. 3 courgettes, thickly sliced
4. 250g shelled fresh broad beans, skins removed
5. 250g asparagus, halved
6. 10 fresh basil leaves

For the Thai curry paste

1. 1 tsp each cumin and coriander seeds
2. 5 Thai chillies, deseeded if you like
3. 2 shallots, roughly chopped
4. 2 garlic cloves, roughly chopped
5. 4cm piece fresh ginger, grated
6. 2 lemongrass stalks, roughly chopped
7. 6 kaffir lime leaves or finely grated zest of 1 lime
8. 1/4 tsp turmeric
9. 1/2 tbsp palm sugar
10. Handful fresh coriander leaves, plus extra to serve
11. Splash of vegetable oil


1. 1. Make the paste. Dry-fry the spices, then grind in a mortar and pestle. Put in a blender, add the remaining paste ingredients and black pepper. Blitz for 5 minutes, until smooth. Set aside.
2. 2. Warm some oil in a large pan over a low heat. Add 40g curry paste and cook for 2 minutes, stirring. Add the coconut milk, bring to the boil, then simmer for 5 minutes.
3. 3. Toss the courgettes in oil, season, and fry on a hot griddle for 2 minutes each side. Add to the curry and cook for 6 minutes. Add the asparagus and broad beans and cook for 3-4 minutes, then stir in the basil. Serve with jasmine rice and lime wedges to squeeze over.

Nutritional info

Per serving: 319kcals, 25.9g fat (15.8g saturated), 10.1g protein, 11.8g carbs, 3.5g sugar, 0.4g salt

Delicious Green Thai Curry Recipe

Green Thai Curry

Taste tickling spice with the creamy comfort of coconut milk, a green thai curry makes an easy and satisfying meal. It keeps well and the flavours are even better the next day, so it is a wonderful recipe to cook ahead the evening before, when you’ll be having guests to dinner after work.

It’s simple enough to make your own thai curry paste in the food processor, but to save time and make things simpler you can use a good ready-made brand. The vegetables you include in your curry are up to you: spinach, red peppers, bamboo shoots, green beans and mushrooms all work well, but you probably want to choose just two of those.

Recipe for Green Thai Curry

Ingredients to serve six
6 chicken breasts cut into bite size pieces
2 tablespoons vegetable oil
4 onions sliced thinly
2.5cm / 1 inch fresh ginger root peeled and grated
6 cloves garlic finely chopped
75g green thai curry paste (see below to make your own)
2 x 400g tins coconut milk
1 tablespoons soft brown sugar
2 tablespoons lime juice
8 lime leaves (optional)
1 tablespoon fish sauce
2 – 3 cups of the chopped or sliced vegetables of your choice from the list above
20 basil leaves
1 bunch fresh coriander

In a heavy based casserole, brown the chicken pieces in the oil. Set aside on a warm plate. Cook the onions and garlic in the same oil over a medium heat, until the onions are soft and starting to colour. Add the ginger and green thai curry paste. Cook stirring for 3 minutes. Add the vegetables you have chosen (except for the spinach which can go in at the last stage of cooking) and cook for 1 minute stirring.

Return the chicken to the pan and add half the coconut milk, the lime leaves and the sugar. Bring the green thai curry to simmering point and cook over a low heat for 40 minutes. (If you are cooking it ahead of time, stop at this point and cool, then refrigerate).

Add the remaining coconut milk, lime juice, basil, spinach (if using) and fish sauce and cook for 5 more minutes.

Serve sprinkled with chopped coriander accompanied by fragrant rice or noodles.

To make your own Green thai curry paste:

6 green chilis
2 stalks lemongrass
2 tablespoons fresh coriander with its root
1 teaspoon cumin
2.5cm / 1 inch fresh ginger root
2 shallots
1 teaspoon coriander seeds
3 cloves garlic
1 teaspoon black peppercorns
1 teaspoon lime zest
1 tablespoon lime juice

Chop, peel and deseed the above and blitz to a paste in the processor or blender. You can keep the green thai curry in a jar with a film of oil over the top to store for a week or two.

Red Curry Recipe

Thai red chicken curry

Want a quick but satisfying meal idea? This flavoursome Thai curry just needs hot sticky rice garnished with coriander to complete it

Serves: 4
Cooking time: 35 mins

* 1tbsp groundnut oil
* 6 skinless, boneless chicken breasts, cubed
* 2 small red onions, cut into thin wedges
* 3tbsp Thai red curry paste
* 2 x 400ml cans coconut milk (you can choose the low-fat version if preferred)
* 250g (9oz) fine green beans, trimmed
* 1 lime, zest and juice
* 2tbsp Thai fish sauce
* 8tbsp chopped fresh coriander


1. Heat the oil in a large, heavy-bottomed pan, add the chicken and cook for 5 mins until golden. Add the onion and cook for 5 mins until the chicken is cooked through and the onion is tender. Add the curry paste and cook for just 2 mins.
2. Pour in the coconut milk, bring almost to the boil and then simmer for 10 mins.
3. Add the beans and simmer for 5 mins until just tender. Add the lime zest and juice, fish sauce and coriander just before you're ready to serve. Perfect with hot, sticky rice and a bottle of cool lager.

Nutritional information per portion

* Calories 454(kcal)
* Fat 28.0g
* Saturates 20.0g
* Sugars 3.0g
* Salt 1.4g

This nutritional information is only a guide and is based on 2,000 calories per day.

Thai Red Prawn Curry


Serves 3-4

*300-400g fresh (or defrosted), peeled prawns

1 can coconut milk

1-2 tablespoons red curry paste

2 cloves of garlic, diced

1 red Thai chilli, sliced

1-2 big courgettes, diced

5-6 regular (button) mushrooms, sliced

1 small can sliced bamboo shoots

2 tbsp fish sauce

3-4 kaffir lime leaves

5-8 holy basil leaves

How to make Thai Red Prawn Curry

Quick & easy; most definitely one of my favourite Thai dishes. Can be eaten as a soup but is a little rich, therefore I think it's far better with rice.

Prep all the ingredients (slice & dice) and put the rice on to boil*.

Spoon the THICK coconut milk into a wok (from top of can), add the Red Curry paste and fry for 2-3 mins on high heat.

Add the prawns and cook until done (approx 3 mins).

Add the rest of the coconut milk and bring to the boil.

Then add the garlic, courgettes & mushrooms and simmer for 5-10 mins. Add the bamboo shoots, chilli, fish sauce, leaves & a little water. Turn the heat up for a few minutes then serve on a bed of jasmin rice!

Thai Red Curry Recipe


Thai red curry has a flavor that’s a complex blend of spicy, sweet, citrus, creaminess from the coconut milk and a slight musky taste from the fish sauce and coconut palm sugar. Once you’ve made the thai red curry paste, the final dish is a snap!


1 lb of chicken breasts or chicken tenders
10 oz of canned bamboo shoots (6 oz drained)
½ cup fresh opal basil or thai basil (sweet basil/Italian basil will work in a pinch)
1 ½ tsp coconut sugar
3 tbsp homemade red curry paste
2 cups coconut milk
5-6 heirloom potatoes (we used Mountain Rose Potatoes)
2 tbsp fish sauce (aka nam pla)

How to Make Thai Red Curry:

1. Cut the chicken and potatoes into bite sized pieces. Drain the bamboo shoots and julienne them (cut them into matchstick thin pieces) if they didn’t come in the can that way.
2. Saute the potatoes for about 15 minutes before adding the chicken. Saute until the chicken is browned on all sides and the potatoes are tender.
3. Deglaze the pan with the coconut milk. Add the red curry paste, fish sauce, and coconut sugar. Bring the mixture to a boil, stirring occasionally. Reduce to a simmer & cover. Simmer until the chicken and potatoes are completely cooked through.
4. Salt to taste.
5. Just before serving, tear the basil leaves up into bite sized pieces and mix them into the curry.
6. Serve with jasmine rice, garnished with more basil, opal basil microgreens or lemon basil microgreens.

Makes 5 hearty servings.

Massaman Curry Recipe

Thai beef massaman curry recipe

Serves 4-6


* 1kg fillet or topside steak cut into bite size cubes
* 2 x 400g cans coconut milk
* 200ml water
* 1 tsp salt
* 2 large onions, cut into thick wedges
* 8 new potatoes, halved
* 100g unsalted peanuts

For the massaman paste

* 1 tbsp coriander seeds
* 1 tbsp cumin seeds
* 4 cardamom pods
* ½ tsp cloves
* 2 tsp black peppercorns
* 1 tbsp shrimp paste
* 1 tsp tamarind paste
* 1 tsp freshly grated nutmeg
* 2 red chillies
* A thumb sized piece of ginger, peeled
* 5 tsp palm sugar
* 5 shallots, peeled
* 3 large cloves garlic
* 1 tsp shrimp paste
* 1 tsp paprika
* 2 stalks lemongrass, outer leaves and bulb removed and sliced thinly
* Fish sauce, to taste
* 200ml coconut milk

Method: How to make Thai beef massaman curry

1. To make the paste finely grind the coriander seeds, cumin seeds, cardamom pods and cloves in a pestle and mortar. Place in a food processor with all the remaining ingredients excluding the coconut milk and blend to a paste. Add the coconut milk and blend again. Transfer to an airtight container and refrigerate for at least 2 hours.

2. Place the beef in a large saucepan and pour over half the coconut milk, the water and salt. Bring to the boil then turn down the heat and simmer gently for 10 minutes.

3. Add 4 tbsp massaman paste, the remaining coconut milk, onion, potatoes and peanuts. Simmer gently, stirring occasionally until the meat and potatoes are tender and the sauce thickened and reduced.

Beef Massaman Curry Recipe
Beef Massaman Curry or Gaeng Massaman literally translates to "Muslim Curry" and is a mild antastically tasty Thai curry with a great variety in textures between the Beef, the soft Potatoes and the hard peanuts. It is extremely easy to make and really benefits from a long slow cooking time.

Preparation: 15 Minutes

Cooking: 20 Minutes or the longer the better


This serves 4 people

* 2 tablespoons vegetable oil
* 650g gravy beef or chuck steak, trimmed
* 2 cup coconut cream
* 2 tablespoons massaman curry paste (see below)
* 1 cup beef stock
* 1/2 cup unsalted roasted peanuts
* 2 medium potatoes, peeled, cut into 3cm pieces
* 3 red onions, peeled and sliced
* 1 cinnamon stick
* 2 bay leaves
* 5 cardamom pods, lightly crushed
* 2 tablespoons brown sugar
* 1 tablespoon lemon juice
* 1 tablespoon fish sauce
* steamed jasmine rice, to serve

Massaman curry paste

* 1 tbsp coriander seeds
* 1/2 tbsp cumin seeds
* 1 tbsp white peppercorns
* 2 stalks lemongrass (the tender, inner white part only), finely sliced
* 6 cloves garlic, peeled
* 1 big knob ginger, peeled and sliced
* 1 tbsp shrimp paste
* 7 large fresh chillies (less if you require a slightly milder curry)
* 1 tsp cardamon seeds


1. First of all to make the curry paste put the coriander, cumin and peppercorns in a frying pan and roast over a medium heat. Stir all the spices until fragrance is given off and the spices turn slightly golden. Take them off the heat and allow to cool and then grind in a pestle and mortar and pestle. Then put all the remaining ingredients for the paste in the mortar and blend these until you have a smooth paste.
2. Remove any excess fat from the beef and cut into 5cm/1in cubes. Then coat the cubes in the paste and set aside whilst you complete the next steps.
3. Add the Vegetable Oil to a frying pan and fry the onions and potatoes until the onions are brown.
4. Add the curry paste coated beef and any remaining curry paste and brown the meat for 1-2 minutes.
5. Add the coconut cream, beef stock, peanuts, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate and fish sauce. Bring this to the boil and then allow to simmer for 1 1/2 to 2 hours over a low heat. Keep an eye on the curry as you want the sauce to thicken but not dry out.
6. When the Potatoes are tender the curry is ready and can be served with Steamed rice.

Chicken Massaman Curry Recipe
Massaman Chicken Curry

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 (3/4 inch thick) slice ginger, minced
1 1/4 pounds boneless, skinless chicken cut into cubes (you can also opt for another protein or omit for vegetarian)
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
1 1/2 cups peeled, cubed potatoes
1 1/2 cups peeled, cubed sweet potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
crushed roasted peanuts

Heat vegetable oil in a large saucepan over medium heat. When the oil is hot, stir in curry paste and minced ginger; stir continuously until aromatic (about 2 minutes). Stir in the cubed chicken, and cook just until the pieces turn white on the outside.

Add brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, sweet potatoes and coconut milk and stir well. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes. Garnish with crushed roasted peanuts when you serve it.

Thai Red Curry Recipe

Vegetables in Thai Red Curry

ingredient: Serves 6

* 1 small head cauliflower, cut into florets (3 cups)
* 1 cup green beans, stems removed and cut into 2-inch pieces
* 1 Tbs. canola oil
* 1 cup cremini mushrooms, ends trimmed (left whole if small, quartered if large)
* 1 14-oz. can light coconut milk
* 1–2 Tbs. Thai red curry paste
* 2 Tbs. brown sugar
* 2 Tbs. tamari or low-sodium soy sauce
* 1 small red bell pepper, cored, seeded, and cut into slivers (1 cup)
* 20–30 fresh Thai basil leaves


1. Blanch cauliflower 4 minutes, or until al dente, in pot of boiling, salted water. Remove with strainer; rinse under cold water to stop cooking. Repeat with green beans in same pot of water; set aside.

2. Heat oil in skillet over medium heat. Add mushrooms, and cook 5 to 7 minutes, or until mushrooms have browned and released some of their juices; set aside.

3. In wide saucepan over medium heat, combine coconut milk, curry paste, sugar, tamari, and 1/2 cup water. Start with small amount of curry paste and adjust for spiciness. Add cauliflower, green beans, mushrooms, bell pepper, and half of basil. Simmer 10 minutes. Garnish with remaining basil.

Nutritional Information Per 1 person
Calories 141
Protein 3g
Total Fat 9g
Saturated Fat 4g
Carbs 13g
Cholesterol 0mg
Sodium 341mg
Fiber 3g
Sugar 8g

Thai Red Curry Recipe, An enduring Thai classic – and with good reason – and easily adapted for vegetarians too.

Preperation and cooking times: Serves 6, Ready in 30 mins

Thai Red Curry Ingredients:

* 1 tbsp olive oil
* 3-4 tbsp red curry paste
* 400ml coconut milk
* 2 large potatoes , peeled and cubed
* 300g butternut squashes , cubed
* 150g green beans
* 12 button mushrooms , halved
* 250g cherry tomatoes
* 4 boneless and skinless chicken thighs , cut into cubes or
* 200g raw prawns , peeled
* handful coriander
* fish sauce

* Making it low fat:
Rather than overloading this with 400ml high-fat coconut milk, you could use 200ml coconut milk, 200ml milk (plus the additional 250ml milk).
(low fat alternative)

Thai Red Curry Cooking Instructions:

* Heat 1 tbsp oil in a wok or large saucepan and fry 3-4 tbsp curry paste (depending on how hot you want the curry to be) for a minute until fragrant.
* Add the coconut milk and milk, stir well and bring to a simmer.
* Add the potato and butternut squash and cook for about 10 minutes until it is almost tender, add the rest of the veg and thin the sauce with a little water if you need to.
* Simmer for 5 minutes.
* For the veggies, transfer half the curry to another pan.
* For the non-veggies, add the chicken or prawns to the remaining half.
* Simmer for 3-5 minutes until the chicken or prawns are cooked through and season with fish sauce.
* Serve both curries with the coriander sprinkled over and steamed jasmine rice.

Thai Red Curry Recipe


Thai red curry has a flavor that’s a complex blend of spicy, sweet, citrus, creaminess from the coconut milk and a slight musky taste from the fish sauce and coconut palm sugar. Once you’ve made the thai red curry paste, the final dish is a snap!


1 lb of chicken breasts or chicken tenders
10 oz of canned bamboo shoots (6 oz drained)
½ cup fresh opal basil or thai basil (sweet basil/Italian basil will work in a pinch)
1 ½ tsp coconut sugar
3 tbsp homemade red curry paste
2 cups coconut milk
5-6 heirloom potatoes (we used Mountain Rose Potatoes)
2 tbsp fish sauce (aka nam pla)

How to Make Thai Red Curry:

1. Cut the chicken and potatoes into bite sized pieces. Drain the bamboo shoots and julienne them (cut them into matchstick thin pieces) if they didn’t come in the can that way.
2. Saute the potatoes for about 15 minutes before adding the chicken. Saute until the chicken is browned on all sides and the potatoes are tender.
3. Deglaze the pan with the coconut milk. Add the red curry paste, fish sauce, and coconut sugar. Bring the mixture to a boil, stirring occasionally. Reduce to a simmer & cover. Simmer until the chicken and potatoes are completely cooked through.
4. Salt to taste.
5. Just before serving, tear the basil leaves up into bite sized pieces and mix them into the curry.
6. Serve with jasmine rice, garnished with more basil, opal basil microgreens or lemon basil microgreens.

Makes 5 hearty servings.

Master Cleanse Recipe

Master Cleanse Recipe

The Master Cleanse is seeing a renewal of interest in the past few years. It consists of a liquid fast in the form of a special lemonade mixture.

Important consideration: When you are experiencing candida symptoms it may not be the best time to embark on the Master Cleanse, since the whole thing consists of a maple syrup-sweetened lemonade (yeast thrives on sugars).
Master Cleanse Recipe To help your body regain balance and recover from candida overgrowth I'd vote for simplifying your diet by following the advice laid out in our Diet Guidelines for a while first, before trying something like the Master Cleanse recipe.

For those who are at a point where they feel ready to try the Master Cleanse, here's a recipe for one serving of the lemonade for a sample of what your diet would consist of for the next 10 or more days.

Master Cleanse Recipe Ingredients

The master cleanse diet is a very cost effective diet because it does not require you to have any special kind of ingredients to make it work. The main ingredients for the master cleanse are pure water, grade B Organic maple syrup, organic Cayenne pepper, organic lemons and sea salts. To increase its effectiveness as a cleanser, you can use secondary ingredients such as herbal laxative tea, psyllium husk, wheat grass, natural decaffeinated herbal tea and hoodia extract.

The most important ingredient actually in the master cleanse diet is the pure filtered water. Most people actually overlooked the importance of this ingredient because they took it for granted. You must not use other types of water because the effectiveness of the master cleanse will be reduced when there are chlorine or bacteria in the water. Furthermore chlorine is a poison. The purpose of the master cleanse diet is to remove toxic inside your body. Therefore by adding in more poison into your body, it defeats the entire purpose of the master cleanse diet.

The Master Cleanse Recipe - Behind the Detox Diet
First and foremost, remember as with any diet, the master cleanse diet should be carefully examined and researched before attempting the cleanse. If you are serious about losing weight or detoxifying your body, it would be wise to research the cleanse as much as possible before attempting it. Read a book, look through websites, get informed.

The master cleanse recipe first starts with drinking a mixture of water, cayenne pepper, fresh squeezed lemons or limes, and organic grade B maple syrup. To many, the first thought of this mixture may be repulsive, however many who have attempted the cleanse find it very tasty and each ingredient has its own purpose in the mix.

Water - The basis of every bodily function. Water is a key element in the cleansing process and is necessary to maintain health. (this is a given)

Cayenne Pepper - Cayenne pepper has many functions. Cayenne is what is known as a "hot" food which contains capsaicin. Capsaicin is the hot stuff in peppers and may help with such things as digestion, cleansing and "curbing" appetite. Ever wonder why it is so easy to go ten days without solid food? Cayenne pepper keeps you from getting hungry.

Lemon or Lime juice - Lemon juice or lime juice are responsible for much of the "nutrient" aspect of the master cleanse. Lemon water as been used to cleanse the body for years and years. It also provides nutrients like vitamin C which is essential for good health. Part of the idea with the master cleanse diet is that you are only putting in the "good" and none of the "bad" in the meantime.

Grade B Maple Syrup - Organic grade B maple syrup is also why many call this the mayple syrup diet. Mayple syrup is responsible for your daily calorie intake as well as nutritive properties like B vitamins. It also helps sweeten the mix.