kaffir lime leaves

Asian Salad with Poached Chicken

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This quick and easy salad can be prepared ahead of time and will last a couple of days in the fridge. It’s gluten free, low calories and a good source of protein. The salad can consist of any vegetable you have in the fridge – it’s the dressing and herbs that pull it all together.


Asian Noodle Salad with Poached Chicken

Serves 4


Ingredients

200g vermicelli noodles, cooked and place in cold water
1 carrot, julienned
1 Lebanese cucumber, julienned
1/2 capsicum, julienned (didn’t use in the photo, didn’t have any)
1 spring onion, finely sliced
1/4 cup mint and coriander
2 tbsp thai basil leaves ( optional)
6 kaffir lime leaves, vein removed and finely sliced
2 tbsp cashews or peanuts
200g poached chicken, steamed or cooked in broth

Dressing (makes about 3/4 cup)

1/4 cup preferred sweetener ( coconut , Palm or caster sugar)
1/2 cup water
1/4 cup white vinegar
1-2 tbsp fish sauce
1 small red chilli, finely sliced

To serve, chilli and lime wedges


Method

  1. To make dressing place the sweetener, water , white vinegar and fish sauce in a sauce pan and bring to the boil, then take off heat, add the chilli, taste and adjust if needed ( it will be sweet). Place in fridge to cool.
  2. Combine the cooked noodles, carrot, cucumber, capsicum and spring onion in a bowl and set aside.
  3. Shred or slice your chicken, combine with the noodle salad, add a little of the dressing at a time ( about 1/4 cup) toss and taste.
  4. Assemble salad in a bowls, garnish with the fresh herbs, nuts and extra chilli and wedges of lime.

Notes

Ive made this salad before with pork belly, thai chicken cakes, salt and pepper calamari and bbq prawns, its such an adaptable salad.

Thai Curry and Homemade Paste

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I’ve struggled with a name for this curry paste, so I’m just going generic “Thai Curry “. Its the colour of a yellow curry, with flavours of a green curry and a laksa mixed in. Ive kept the paste very mild in the heat department, so if you like it hot,  double the chilli’s or use a couple of birds eyes. I use this paste for fish cakes, roast chicken, chicken meatballs, pork and quinoa patties and soups. The paste will last 3 weeks in the fridge and 2-3 months in the freezer.


Thai Curry Paste

( makes about 1 cup )


Ingredients

1 tablespoon coriander seeds

2 teaspoons cumin seeds

1 teaspoon black peppercorns

2 teaspoons shrimp paste

12 dried long red chillies, soaked in boiling water for 30 mins or fresh, roughly chopped

5 cm piece of galangal, peeled and roughly chopped*

300g asian shallots or golden shallots

2 tablespoons oil

4 lemongrass stems, white part only, smashed and chopped*

12 small garlic cloves, roughly chopped

100 g coriander , roots and leaves, roughly chopped*

6 kaffir lime leaves, chopped*

zest of 1 lime*

2 teaspoons salt

2 teaspoons ground tumeric

1 teaspoon paprika


 Method
  1. Dry roast the coriander and cumin seeds over medium heat, shaking the pan constantly, 2-3 minutes.Place the toasted spices and peppercorns into a mortar and pestle, pound until finely broken down.
  2. Wrap the shrimp paste in a small piece of foil and place under the grill, about 3 mins, turning twice. You will be able to smell it.
  3. Place ground spices, shrimp paste and chopped chilli’s into a food processor , pulse a couple if times. Add the rest of the ingredients and process until a paste forms. You will need to scrape down the sides every 30 secs.
  4. Store in jars with a layer of oil on top.

* I buy all these ingredients in bulk or when on special and store them in my freezer.


Thai Curry

( serves 4-6 )


Ingredients

1 tablespoon peanut oil

1 onion, sliced

2 to 3 tablespoons of homemade curry paste

500 g chicken breast or thigh, chopped

400 ml coconut cream or milk

500 ml chicken stock or water

6 kaffir lime leaves, left whole

200 to 300 g vegetables of choice

15 g thai basil, roughly torn

2 tablespoons fish sauce

Juice of 1 lime

1 to 2 tablespoons of soft brown sugar

Garnish with roasted peanuts, shredded kaffir lime, thai basil and sliced fresh chilli

Brown Rice to serve


 Method
  1. Place a large wok over medium heat and fry off the onion in the peanut oil until translucent, add the curry paste and continue cooking until fragrant.
  2. Pour in coconut cream/milk, stock and kaffir lime leaves, increase heat and bring to the boil, reduce heat to med, add chicken and vegetables and summer until cooked.
  3. Lastly add basil, fish sauce, lime juice and sugar, adjust to suit taste.
  4. Serve with brown rice and garnishes.