Love Bites Chicken Laksa

This is a recipe I literally just whipped up last week. I was craving a warm soupy spicy concoction as I had been feeling a bit under the weather with a cold... The ingredients might not be exact as I was free pouring and guestimating but it turned out THAT good so I had to share it with you! Pretty easy and tasty ticking all the Love Bites boxes. Bear in mind that my taste buds were slightly non existent when I made this so the amount of chilli is to your own preference!

Serves 2

INGREDIENTS:

• x5 Chicken tenderloins
• x2 Tbspns Thai Green Curry Paste
• x1 Tbspn sliced ginger
• x3 Spring onions thinly sliced
• x1 Thinly sliced yellow chilli
• 1/2 can coconut milk
• 700ml boiling water
• x1 Knoll Chicken stock pot
• x1 Cup frozen peas
• x1 Cup tendersteam brocolini broken into smaller heads and stalk chunks
• 1/2 Thinly slicked red pepper
• x1 Tbspn Fish sauce (or to your liking)
• x1 Lug soya sauce
• x1 Lug sweet Thai chilli sauce
• x1 Packet vermicelli rice noodles (small packet 300g)
• Fresh coriander
• Fresh lime juice

METHOD:

Broth

1. Combine the boiling water and stock pot
2. Add the brocolini, peas and half the chilli
3. Add a lug of soya sauce, sweet Thai chilli sauce and fish sauce
4. Add the noodle cake
5. Leave to simmer gently

Curry

1. Over a low heat a small amount of oil in a frying pan
2. Add the curry paste and stir for a minute
3. Add the chicken and mix so it is covered in the paste
4. Add the ginger, spring onions and the rest of the chilli
5. Continue to turn the chicken as necessary until cooked (be careful not to fry the chicken - you do not want it to be brown on the outside)
6. Once the chicken is sealed add the coconut milk and red pepper
7. Stir and cook for another couple of minutes

Combine

1. Once the chicken is cooked through remove the chicken from the pan and slice into 0.5cm pieces
2. Add the coconut mixture to the broth and stir through
3. Serve into bowls with the slicked chicken on top
4. Garnish with fresh coriander and lime

Thai Green Prawn and Aubergine Curry

 This recipe is a delight every time I cook it. The biggest surprise was the eggplant, I have never used it in a curry before now and it really makes this recipe something special. Even if your not an eggplant fan this recipe has the opportunity to appeal to everyone. It's simple, quick for an after work meal and perfect for anytime of the year (bearing in mind eggplant's need to be in season usually July - October). Brown rice makes this dish even healthier and pompadoms are a really nice accompaniment. I hope you enjoy this little gem as much as I do!

 

 

INGREDIENTS:

1 tbsp. olive oil for frying

1 eggplant / aubergine, cut into small chunks

1 piece of ginger, size of your thumb-nail, finely chopped (optional)

1tsp of lemongrass (optional)

1/4 jar of Thai Green Curry paste (or as per jar instructions)

400ml can light coconut milk

250g packet of cooked prawns (I use Marks and Spencers)

1 lime, finely grated zest and juice

100g baby spinach

1 tbsp Thai fish sauce

1 small bunch fresh coriander, chopped, plus extra to garnish

brown or jasmine rice to serve (usually 70g pp)

METHOD:

1. Cook rice as per packet instructions
2. Heat oil in a wok or large frying pan over a medium heat, add the chopped aubergines and fry until slightly golden all over. Add chopped fresh ginger and lemongrass with the green curry paste and fry for 1 minute until fragrant
3. Add the coconut milk, bring to the boil, then lower to a simmer
4. Add the prawns and lime zest and cook for 3-4 minutes until the prawns are heated through
5. Add the fresh spinach, fish sauce, lime juice and coriander and serve with steamed rice and pompadoms.

LoveBites Thai Beef Salad

Thai Beef Salad is one of my all time favourite dishes. There are so many variations with this salad that I always seem to do it a different way. When I went to my LoveBites Asian Inspired Beef Salad original post recently, I realised that I don't really make my Thai Beef Salad's like this anymore.
So it's time for an update: a new recipe, something easier to follow and quicker to make = perfect LoveBites standards!

Feeds 2

 Ingredients

• 300g Rump Steak
• 2Tbspns Soya Sauce
• 1Tbspn Fish Sauce
• 1/3Cup Sweet Chilli Sauce
• 1 Clove Garlic, crushed
• 1 Red Chilli, de-seeded and diced
• Juice of1/2 a Lime, other 1/2 slice into wedges
• Handful of fresh Coriander, roughly chopped (save some leaves for garnish)
• 1/2 Red and Yellow Capsicum, sliced thinly
• 1/2 Cucumber, peeled lengthwise
• 1/2 Large Red Onion sliced thinly (can also use x2 Spring Onions sliced thinly)
• x2 Packets individually packed Vermicelli Noodles (optional)
• 1 Cup Sugar snap Peas sliced (optional)

Method

• Combine Soya, Sweet Thai Chilli, Fish sauce, 1/2 the fresh Chilli, and 1/2 the lime juice in a small mixing bowl or jar
• Crush the garlic and press into the beef in a dish and pour over half the sauce mixture, set aside
• Chop the salad ingredients and combine in a large bowl, boil the jug
• Place the noodles in a bowl of boiled water, cover and set aside
• Sear the steak for approximately 2 minutes per side, remove from the pan and once slightly cooled, slice in 1cm thick slices
• Drain the noodles and combine with the salad, mixing well with your hands
• Scoop into individual bowls or plates, arrange the steak slices on top and sprinkle with the remainder sauce, lime slices and garnish with the rest of the coriander.

The picture used for this recipe did not have noodles. If you are not using noodles I would recommend using more herbs and rip them up in your hands so they are still quite large rather than dicing them. Capsicums (peppers) can be any colour, orange was used for this pic.

I also made a bit of a dressing to go with this version : combine soya and fish sauces, sweet chilli, lime, coriander and chilli and pour over the dish. This recipe is a great backbone so make it as you so desire!