Poached chicken in a coconut, lime, lemongrass and ginger broth

I made this the other day, in mind I was thinking a beautiful poached chicken in a lemongrass, ginger and lime broth. After I made it I realised I had pretty much made Tom Kha Gai! lol

This is pretty easy and you don't need to make a paste or anything, its really just infusing the flavors into the coconut.

It is a sexy soup:)

In a large pot or wok ( I am using Aus-Ion wok made by solidtekniks)

Everything goes in chunky

To serve 4

Ingredients

Put in 1 x 270ml can coconut milk and 1 x cans worth of water.

1x bruised stalk of lemongrass

6 slices of ginger (or galangal)

1/2 red onion, thick slice

6 cloves of garlic cut into half

A handful of thai basil if you can get it

A few lime leaves if you have it, I didn't use any

1/2 lime, cut in half

1-2 red chillis, always optional here

Method

Simmer all this in a large pot or wok for about 20 minutes to infuse.

Then put in your chicken to poach. I have used 2 chicken breast, each cut into 3.(700g) This included chicken to have as a leftover to make salad or pulled chicken burgers etc

If you are in a hurry you can just cook the chicken the same time you start the infusing.

You can use any vegetables you like, I did some whole button mushrooms, asian leafy greens and bean sprouts.

The chicken should simmer for about 15-20 minutes or until no longer pink inside. Check the flavor and use some fish sauce to taste. I serve up with noodles on the bottom, the veg and broth plus the poached chicken on top with some extra lime. You can also garnish with coriander and extra chili if you like.

Thai salad with mango

This is the food I just love, its light, crisp, clean flavors, tangy dressing, its all about the dressing and marinade!
Another yummy dish for using up mango and veggies hanging around in the fridge. What a beautiful way to get your vegetable intake up, it's so much easier when the food is tasty!

I marinated 1 kg of chicken thighs so I had some for leftover lunches. Marinated in lemongrass, garlic, ginger, fish sauce and sweet chilli sauce/or chopped chilli, cooked on the BBQ.

Makes 4 huge portions or 6 average portions

Ingredients
¼ chinese cabbage (wombok) finely shredded
1 carrot, cut into matchstick size
1 lebanese cucumber, cut into 2 long halves and sliced thinly
1 small and 1 green capsicum, thinly sliced
150g snow peas, thinly sliced on the angle
2 stalks of celery, thinly sliced
125g bean sprouts (half a bag)
60g brown rice vermicelli noodles, cooked and then cooled under running cold water and drained. Cut up with scissors to make the noodles more manageable.
1-2 mangoes, cheeks taken off and using a large spoon to take the flesh from the skin, sliced finely.

Method
Toss everything together and arrange the mango on top. Serve with marinated chicken and Thai dressing. This is just lime juice, sweet chilli sauce and fish sauce, mix with a little water to make your dressing. You can add some minced ginger in too.

Thai red fish curry

Ingredients

1.5 tsp coriander seeds/ 1 tsp cumin seeds, dry fry in a pan to toast

1.5 tbsp ginger or galangal

1 tbsp fresh turmeric

4-5 cloves of garlic

¼ tsp white pepper

5 lime leaves or the zest of one lime, you can get lime leaves in the herb section at the supermarket

1 stem lemongrass, white part only, you can get this in the herb section at the supermarket

1-2 tsp shrimp paste, dry toasted a little in a pan until fragrant

1 red capsicum, if you do chilli you can use some red chilli in there too. You can also use green or yellow capsicum.

Method

Blend up everything to make a smooth paste. Add a little oil if you need to.

On a low heat, large pan fry off your paste until fragrant, about 1-2 minutes.

Add 1x 270ml can coconut cream. Add ¾ pack of Thai basil leaves (you can get these at the supermarket)

Reduce for a few minutes until nice and thick. Place 500-700g white fish. Simmer until the fish flakes easily- this is about 5-8 minutes depending on the thickness of the fish. You can also use salmon or prawns. Now to balance the flavours by adding some fish sauce, some palm or coconut sugar and a squeeze of lime or lemon juice.

If you want to use chicken thighs or beef you can do that too, you will need to adjust the time as chicken will take longer, add more water or coconut cream if you need it beef strips would be quick though. This would make a great slow cooker dish, just cook off the paste, add the coconut cream and water and put the meat and curry in the slow cooker for the day.

I have served with a turmeric and lemon rice plus stirfry veg of carrot, capsicum, green beans and asian veg. For the garnish in a small pot put some oil in the bottom, when hot throw in the rest of your thai basil leaves and some sliced chilli. They will sizzle. After 1 minute take out and set aside, your basil will be crispy.

Thai style red curry with salmon and vegetables

Serves 4

It is great making your own curry paste as you control the heat. You can use your favorite vegetable for this. You can use beef, chicken prawns in place of the salmon.

Ingredients

Curry Paste

1 tbsp ginger, peeled

5 garlic cloves, peeled

¾ tbsp shrimp paste

5 coriander roots. When I buy a bunch of coriander I cut off the roots and leave about 4cm then keep them in the freezer for your curries

½ brown onion

½ red capsicum, you could use any color, if will just affect the color of your curry.

1 tbsp fish sauce

1tsp palm sugar

½-1 red chilli (optional)

1 tbsp coconut oil

Method for paste

Blend in food processor until very smooth. Add a little more oil if you need to.

Ingredients for curry

6-7 lime leaves or 1 tbsp lime juice

270ml can of ayam coconut milk

300 g salmon, take the skin off to make crispy salmon skin. 2 cm dice

2 carrots, peeled, sliced thinly

1 zucchini, sliced thinly

1 finger eggplant, sliced thinly

2 small heads of broccoli, separated into small florets

2 small bunches of bok choy, washed and end root sliced off

Method

In a wok heat 1 tbsp coconut oil and cook the paste on a medium heat for 1-2 minutes. Add the carrot and stir fry in the paste for 1 minute then add the zucchini, eggplant and broccoli.  Add the coconut milk and lime leave/lime juice and simmer the veg in the sauce for 5 minutes until the veg is cooked to your liking. Add some water if it is looking too thick. Then add you salmon and cook for 1 minute, then add you bok choy and cook another 1 minute. You don’t want the salmon cooked all the way through as it will finish cooking on your plate. If you want crispy salmon skin sprinkle some salt on the skin and cook in a pan in the little oil for 3-4 minutes. You can serve with rice, chilli, lime wedge and coriander.