Green Curry Chicken with Five Tastes

 

Part two of my attempt to cook Thai food at home was victorious, this time with Five Tastes’ Green Curry sauce & meal kit. I was pleased to see how simple it was to create green curry chicken using the Five Tastes Meal Kit. My husband makes his own green curry paste from scratch, and he was equally thrilled that the Five Tastes’ version tasted close to his own version!

The Meal Kit included:

Green Curry Chicken with Five Tastes’ Thai Green Curry Paste & Meal Kit
Makes approximately 4 servings

500g chicken thigh fillets, sliced into small portions
1 tbsp olive oil
1 tsp palm sugar
1/2 cup water
Small handful of green beans
Small bunch of fresh coriander
(Optional) 200g pumpkin, sliced into small chunks
1 Five Tastes Green Curry Paste Meal Kit (the meal kit includes the green curry paste, fish sauce, coconut cream & baby corn)

  1. Heat the oil in a pan. Sear the chicken until lightly brown. Cook chicken for about 15 minutes.
  2. Add the pumpkin and cook for another 5 – 10 minutes, or until the pumpkin have just softened. Add a small amount of water to avoid burning.
  3. Add the palm sugar, water, green beans and the meal kit ingredients (fish sauce, coconut cream, green curry paste & baby corn). Simmer for 5 minutes
  4. Remove from heat and top with fresh coriander. Serve with warm rice. Enjoy!

Again, thank you to my friend Larissa & Five Tastes for the generous Five Tastes sauces & meal kit.

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Truffle Tapenade & Madras Splash from the Good Food & Wine Show, Sydney

Recently took Mr J to his first ever Good Food and Wine Show.

All the goodness of local and international food & wine (even a semi-smokehouse) filled our afternoon that would’ve been otherwise spent cooped up at home, staying as far away from the rain that recently drenched Sydney as possible. Meeting people who are passionate about food, wine and everything gastronomic was so inspiring, making us appreciate more the things that we prepare, cook & consume at home.

Grilled chicken with Maison Therese’ Asian Marinade & steamed broccoli

The verdict? He went crazy over the Irish whiskey, cheese, wine, pesto and lychee liqueur.

Me? I only had one thing in sight.

Truffles.

Mushroom & Truffle tapenade

Smear over a nice toasted sourdough slice, enjoyed with a good Merlot on a cold, winter night. Bliss. The earthiness of the mushrooms and the depth of flavours is unbelievable. For $20, this was one indulgence I was more than happy to pay for.

The Madras Splash was a purchase from the Maison Therese stand. I was immediately drawn towards the stand because of the warm and friendly greeting from the lovely ladies at ┬áMaison Therese (from New Zealand). Talking to one of them, they explained that the Madras Splash is a vinaigrette mixed with Indian spices, creating a sweet, lightly flavoured dressing. I immediately had thoughts of putting this on to all of my salads. I couldn’t get enough of it that I bought two bottles.

Potato, celery, Spanish onions & egg salad with Madras Splash

Another Maison Therese purchase is this Asian Marinade, which I used as a last minute addition to my grilled chicken dish that evening. The result was a mild sweet sauce and ginger finish that perfectly went well with the tender chicken fillets.

Mushroom & Truffle Tapenade
The Wine & Truffle Co
http://wineandtruffle.com.au/

Madras Splash & Asian Marinade
From Maison Therese
http://www.maisontherese.co.nz/index.html

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The Adobo Series: Classic Chicken Adobo

Adobo is possibly the unofficial national dish of the Philippines. Adobo has clean flavours and can last long thanks to the addition of vinegar. This classic adobo is the simplest form of Filipino cooking that encompasses the tastes, smells & sights of the Philippines.

Chicken Adobo

Makes approximately 4 servings

1 kg chicken thigh fillets

3 cloves garlic, minced

2 dried bay leaves

About 6-8 whole peppercorns

1/4 cup soy sauce

2 tbsp vinegar

1. Place all ingredients in a pan. Cook for 30 minutes in low heat, mixing the chicken and the soy sauce constantly.

2. Optional: add potatoes, boiled eggs, or in this case: boiled quail eggs.

3. Remove from heat when the meat and/or potatoes are cooked.

4. Serve with warm rice. Enjoy!

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