Tag Archives: new year

Thai Green Chicken Curry

This New Year’s Eve was a big family and friends celebration and so we decided on making it a curry night. While I made a usual Korma favourite, my mum made her Thai Green Chicken Curry which always goes down well. While stuck at their home in the snow, my mum made it again and this is what she sent me…

I always enjoy making a Thai Green Curry and did just that for New Year’s Eve when we had eighteen friends for a meal to celebrate the New Year 2010. They all helped out by bringing starters, puddings, cheese etc. and another friend brought an Indian curry to go with this and the Korma too. I’ve used the same recipe since 1998 when my daughter returned from her year and a half stay in Australia. She and her housemates used to make this as an easy meal and fed friends as well. She always used vegetables to add flavour and another dimension to the curry but I’ve noticed that some cooks only use meat or shellfish. If you are a vegetarian the meat and shellfish can just be left out.

I normally make my own green curry paste with lemongrass, chillies, garlic, ginger etc (and nearly everyone has their own recipe). Today I’m stuck at home with the snow so I used a good green paste from a jar. I hope you find it easy to make and enjoyable to eat.

(Printable Recipe)

Serves 4

Ingredients:
5 Chicken thighs or breasts – cut into bite-size pieces
Thai green curry paste - homemade or from a jar
Green vegetables – I use a combination of beans, mange-tout, green pepper, asparagus or whatever is around.
1 x 400ml coconut milk
1-2tbsp Fish sauce
½-1tbsp unrefined caster sugar
Chopped coriander
Jasmine or long-grain rice

1 Put a little oil in a wok and cook the chicken until lightly browned, removed from pan.

2 Heat the wok until very hot and add 1 heaped tsp of green curry paste and cook for a minute.

3 Return the chicken to the pan and coat with the paste, stirring all the time.

4 Then add the coconut milk and cook on a low heat for 15 minutes until the mixture begins to thicken a little.

5 Add the fish sauce and sugar to your taste, finally adding the green vegetables.

6 Cook for 5 minutes until the vegetable and hot but still have a bite (it may depend how you like your vegetable as to how long you cook them).

Serve with chopped coriander and Jasmine rice.
If using ordinary rice squeeze some lime juice over the cooked rice and fork through before serving.

NB the curry can be made in advance or even the day before, and kept in the fridge, so long as it is heated through properly before serving.

Enjoy!

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Spiced Beef with Chestnuts and Cranberries

This is a tasty winter warmer that I adapted from a recipe that I was given, when I went on a cookery day out in Somerset. It uses seasonal ingredients such as chestnuts and cranberries, cheaper cuts of beef and would be perfect for a New Year’s party, especially after all the turkey consumed at Christmas!

What is really good about this recipe, is that it can be made upto 4 days in advance, being kept in the fridge and also it freezes well, making this handy for busy people at this time of the year.

It is fairly simple to make but looks very impressive served up.

(Printable Recipe)

Ingredients:
9ozs/250g Smoked Back Bacon Cubes
3 tbsp Gluten Free Plain Flour - seasoned with salt, pepper and a pinch of paprika (not smoked or hot)
3 ½ lbs/1.6Kg Lean Beef Cubed – skirt or chuck steak
2-3 tbsp Rapeseed Oil
3 Red Onions – peeled and finely chopped
2 Garlic Cloves – peeled and finely chopped
9ozs/250g Chestnut Button Mushrooms
½ Bottle Red Wine
6ozs/170g Fresh or Frozen Cranberries
4ozs/113g Fresh Chestnuts - peeled and chopped in half
1-2 tbsp Soft Light Brown Sugar
1 ½ pints/300ml Beef Stock
2 tbsp Sweet Chilli Sauce
Salt and Freshly Ground Black Pepper
¼-½ tsp Crushed Chillies
3 Bay Leaves
Fresh Parsley, chopped to garnish

Preheat oven to 180C/350F Gas 4 or 170C Fan Oven.

1 In a large flame-proof casserole dish, cook the bacon over a medium heat until crispy and then remove.

2 Tip the flour into a plastic bag, add the meat and shake to coat.

3 Add half the oil to the casserole dish and brown the meat in batches, adding more oil as necessary.

4 Remove the meat and set aside and add the onions and cook for 5 to 10 minutes until they start to brown.

5 Add the garlic and mushrooms to the onions and cook for a further 5 minutes.

6 Return the meat and bacon to the casserole, add the bay leaves, red wine, beef stock, sweet chilli sauce and crushed chillies, bring to the boil and cook in a pre-heated oven for one hour.

7 While the casserole is cooking, prepare the chestnuts by splitting the skin, then putting them in a covered dish and microwave each chestnut for 10 secs on high power. Once heated, peel off the outer skin and cut in half.

8 After cooking for an hour, add the cranberries, chestnuts and sugar, season with a little black pepper, stir well and return to the oven for another 45 minutes to one hour.

9 Check that the meat is tender, the cranberries are cooked and not tart, adding more sugar if necessay.

10 Re-check the seasoning, scatter with chopped parsley and serve.

Serve with green vegetables, roast or jacket potatoes, or if preferred, rice!

Enjoy!

Cranberries on Foodista