sugar snap peas Archives

Braai recipes

Miso barley risotto with charred tofu and greens

1 hour

Lamb recipes

Marinated lamb knuckles with peas, mint and lemon

1 1⁄2 hours

Rice recipes

Seared trout with ginger rice and jalapeno-lime dressing

25 minutes

Asparagus recipes

Greens, pancetta and smoked almond salad with garlic aïoli

15 minutes

Chicken recipes

Siba’s butter chicken tray bake with cheat’s mash

40 minutes

Mexican recipes

Mexican-style chorizo-and-seafood paella

1 hour

Noodle recipes

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

15 minutes

Asian recipes

Camilla’s Asian curry

25 minutes

Camilla’s Asian curry

Serves 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 25 minutes

Ingredients

For the curry paste, blend:

4 garlic cloves, crushed
1 T fresh ginger, peeled and grated
1 t fresh turmeric (1⁄2 t ground)
2 chillies, sliced
2 limes, zested and juiced
4 spring onions, chopped
2 t fresh coriander, chopped
1 T fish sauce
2 T peanut oil

For the curry:

2 T peanut butter
1 x 400 g can coconut milk
1 - 2 cups chicken stock
Sea salt and freshly ground black pepper, to taste
6 free-range chicken breasts
340 g rice noodles, cooked according to package instructions
1 butternut, sliced and roasted
400 g Tenderstem broccoli, blanched
200 g sugar snap peas, blanched
Microgreens, to garnish

For the chilli oil:

1 T ginger, grated
1 T dried chillies
1 garlic clove, sliced
Salt, a pinch
1 cup grapeseed oil

Method

Place the curry paste and peanut butter in a heavy-based saucepan and fry for 1–2 minutes or until fragrant. Add the coconut milk and stock and simmer for 5 minutes.

Season to taste, add the chicken breasts and gently poach for 5–10 minutes, or until firm and cooked through. Remove from the pan and set aside. Slice when slightly cooled. Remove the pan from the heat and set aside.

To make the chilli oil, gently fry all the ingredients except the grapeseed oil until fragrant, then spoon into the grapeseed oil to infuse. This can be done a few days ahead and stored in a sterilized jar.

Serve the curry with the chicken, noodles, butternut, broccoli and sugar snap peas. Drizzle over the chilli oil and garnish with microgreens.

Cook's note: Make your own chilli oil by using grapeseed oil as a base – it has a neutral flavour, so won’t clash with anything.

Discover more Asian-inspired recipes here.

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Butter-basted roast chicken

Tuna summer rolls

Grilled greens

Miso barley risotto with charred tofu and greens

Marinated lamb knuckles with peas, mint and lemon

Seared trout with ginger rice and jalapeno-lime dressing

Sautéed baby greens

Greens, pancetta and smoked almond salad with garlic aïoli

Siba’s butter chicken tray bake with cheat’s mash

Mexican-style chorizo-and-seafood paella

Spinach-and-cauli noodles with crispy tofu and hot sesame-maple dressing

Camilla’s Asian curry

Camilla’s Asian curry

Ingredients

Method