Chicken recipes

Chicken-and-paneer butter masala

15 minutes

Lamb recipes

Roast lamb with green sauce

2 hours

Cauliflower recipes

Cumin-spiced cauliflower with roast tomatoes

45 minutes

Beans recipes

Crusty pan-fried beans with creamy kale polenta

15 minutes

Brinjal recipes

Baked cheesy brinjals

40 minutes

Vegan recipes

Roast pumpkin wedges with swiss chard and quinoa pilau

30 minutes

Italian recipes

Italian-style cannellini beans with frikkadels

20 minutes

Sausage recipes

Caldo verde soup with ricotta and garlic baked potato

45 minutes

Carrot recipes

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Brownie recipes

Gluten-free almond-and-coconut brownies

30 minutes

Duck recipes

Pan-roasted duck breasts with exotic mushrooms

25 minutes

Asian recipes

Thai beef curry

20 minutes

Thai beef curry

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 T sunflower oil
500 g beef fillet
sea salt and freshly ground black pepper, to taste
1 T peanut oil
2 cups Woolworths organic vegetable stock
2 T fish sauce
1 T Woolworths coconut palm sugar
½ cup coconut cream
Woolworths fresh coconut chunks, finely grated, for serving
Woolworths crispy onion sprinkle, for serving
mini cucumbers, halved, for serving
basil, to garnish

For the curry paste:

2 t coriander seeds, toasted
1 t cumin seeds, toasted
½ t black peppercorns
½ t salt
4 cloves garlic
2 red chillies, roughly chopped
1 x 3 cm piece ginger, peeled and grated
1 x 2 cm piece fresh turmeric, grated
15 g fresh coriander, roughly chopped
1 t shrimp paste
1 lime, zested and juiced
1 stalk lemongrass, roughly chopped (white part only)
1 red onion, finely chopped

Method

Heat the oil in a large cast-iron pan over a high heat. Season the beef. Once the pan is smoking hot, cook the meat for 5 minutes on each side. Remove from the heat then allow to rest.
To make the curry paste, place the dry ingredients in a pestle and mortar and grind until fine.
Add the remaining ingredients and pound until you have a smooth paste.
Heat the peanut oil in a large pan or wok and fry the paste until fragrant, add the stock, fish sauce and palm sugar, then simmer gently for 5 minutes.
Slice the beef and serve on top of the curry. Drizzle over the coconut cream and serve with the fresh coconut, crispy onions, cucumbers and basil.

Cook’s note: Replace the beef with prawns or chicken, or make a veggie version using mushrooms, Tenderstem broccoli and tofu.

The key to mastering Asian dishes lies in balancing the flavours: salty, sour, sweet and hot.

Sticky pork belly skewers with smoky BBQ glaze

Spinach lasagne

Home-made chips

Chicken-and-paneer butter masala

Roast lamb with green sauce

Cumin-spiced cauliflower with roast tomatoes

Crusty pan-fried beans with creamy kale polenta

Baked cheesy brinjals

Roast pumpkin wedges with swiss chard and quinoa pilau

Italian-style cannellini beans with frikkadels

Caldo verde soup with ricotta and garlic baked potato

Shaved baby root veggie salad with tahini dressing and carrot top pesto

Gluten-free almond-and-coconut brownies

Pan-roasted duck breasts with exotic mushrooms

Thai beef curry

Thai beef curry

Ingredients

Method