Home
Recipes
chilli flakes

Cheese recipes

Home-made Ricotta cheese with exotic tomato salad

5 minutes

Berry recipes

Warm lentil salad with couscous and vegetables

45 minutes

Avocado recipes

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

1 hour 10 minutes

Battered and

Indian battered brinjals with chilli oil

20 minutes

Moroccan recipes

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

25 minutes

Cheat recipes

Pumpkin-and-apple soup with goat’s cheese and toasted pumpkin seeds

1 hour

Seafood recipes

Panko-crumbed baby marrow and kale with poached eggs and yoghurt

20 Minutes

Asian recipes

Tamarind-flavoured Thai chicken curry

20 minutes

Tamarind-flavoured Thai chicken curry

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 T tamarind paste
2 T canola oil
1 red onion, finely chopped
4 garlic cloves, finely grated
1 x 3 cm ginger piece, grated
2 green chillies, finely chopped
2 t red chilli flakes
1 lemongrass stalk, bruised
2 t ground turmeric
2 T fish sauce
1 x 400 g coconut cream can
1 Woolworths rotisserie chicken, jointed
1 fresh coconut, removed from the shell and cut into large pieces
2 spring onions, thinly sliced, to garnish
4 T coriander, roughly chopped, to garnish

Method

Dissolve the tamarind paste in ½ cup boiling water in a small mixing bowl. Remove any seeds. 2

Heat the oil in a pan over a medium heat. Add the onion, garlic, ginger, chilli, lemongrass and turmeric and fry for 30 seconds, then add the tamarind water and fish sauce. Add the coconut cream and mix through.

Allow to simmer for 10 minutes, then add the chicken and toss through the sauce.

Garnish with the coconut, spring onion and coriander.

Discover more curry recipes here

Cheesy sweetcorn bread

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Home-made Ricotta cheese with exotic tomato salad

Phosphate raspberry fizz

Warm lentil salad with couscous and vegetables

Baked avo eggie cups

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

Indian battered brinjals with chilli oil

Rose harissa

Peppered mackerel on cauliflower purée with chickpeas, olives and feta

Easy home-made sausage rolls

Pumpkin-and-apple soup with goat’s cheese and toasted pumpkin seeds

Panko-crumbed baby marrow and kale with poached eggs and yoghurt

Tamarind-flavoured Thai chicken curry

Tamarind-flavoured Thai chicken curry

Ingredients

Method