RED THAI CHICKEN SOUP | JAMIE OLIVER CHICKEN SOUP RECIPES
Total Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 5
Steps:
- Sit the chicken in a large, deep pan.
- Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.
- Slice the coriander stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water. Cover and simmer on a medium heat for 1 hour 20 minutes.
- Use tongs to remove the chicken to a platter. Spoon any fat from the surface of the soup over the chicken, then sprinkle with half the coriander leaves.
- Serve with 2 forks for divvying up the meat at the table. Use a potato masher to crush some of the squash, giving your soup a thicker texture.
- Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.
- Shred and add chicken, as you dig in.
Nutrition Facts : Calories 354 calories, FatContent 16.1 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 32.8 g protein, CarbohydrateContent 20.5 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 0.9 g salt, FiberContent 4.8 g fibre
THAI GREEN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
The first time I ever had Thai green curry I was sixteen years old and it blew my mind! This green curry paste is so quick to make, yet the flavours are really complex, refreshing and delicious. With Christmas leftovers, it’s a dream. Boom.
Total Time 1 hours 15 minutes
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Wash the squash, carefully cut it in half lengthways and remove the seeds, then cut into wedges. In a roasting tray, toss with 1 tablespoon of groundnut oil and a pinch of sea salt and black pepper, then roast for around 1 hour, or until tender and golden.
- For the paste, toast the cumin seeds in a dry frying pan for 2 minutes, then tip into a food processor.
- Peel, roughly chop and add the garlic, shallots and ginger, along with the kaffir lime leaves, 2 tablespoons of groundnut oil, the fish sauce, chillies (pull off the stalks), coconut and most of the coriander (stalks and all).
- Bash the lemongrass, remove and discard the outer layer, then snap into the processor, squeeze in the lime juice and blitz into a paste, scraping down the sides halfway.
- Put 1 tablespoon of groundnut oil into a large casserole pan on a medium heat with the curry paste and fry for 5 minutes to get the flavours going, stirring regularly.
- Tip in the coconut milk and half a tin’s worth of water, then simmer and thicken on a low heat for 5 minutes.
- Stir in the roasted squash, roughly chop and add the leftover greens and leave to tick away on the lowest heat, then taste and season to perfection.
- Meanwhile, cube the tofu and fry in a pan on a medium- high heat with 1 tablespoon of groundnut oil for 2 minutes, or until golden.
- Crush the peanuts in a pestle and mortar and toast in the tofu pan until lightly golden.
- Serve the curry topped with the golden tofu and peanuts, drizzled with a little sesame oil. Slice the chilli and sprinkle over with the reserved coriander leaves. Serve with lime wedges, for squeezing over. Great with sticky rice.
Nutrition Facts : Calories 324 calories, FatContent 24 g fat, SaturatedFatContent 9.7 g saturated fat, ProteinContent 10.2 g protein, CarbohydrateContent 18.2 g carbohydrate, SugarContent 10.3 g sugar, SodiumContent 0.5 g salt, FiberContent 3.7 g fibre
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MARY BERRY ROASTING TIN THAI SALMON RECIPE | BBC2 SIMPLE ...
From thehappyfoodie.co.uk
Cuisine Thai
1. Preheat the oven to 220C/ 200C fan/ Gas 7.
2. Measure the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce into a small bowl. Mix well and season with salt and pepper.
3. Scatter the cauliflower florets, peppers and shallots into a large roasting tin or an ovenproof dish. Add a tablespoon of the oil and mix well, then pour over half the sauce, season and drizzle over the honey. Roast in the oven for about 12–15 minutes until the vegetables are starting to brown.
4. Toss the courgettes in the remaining oil and add them and the salmon to the tin. Spoon over the remaining sauce, then roast for a further 10 minutes until the salmon flesh is opaque pink and is just cooked.
5. Sprinkle over the Thai basil or coriander and serve with some steamed rice.
Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:
RED THAI CHICKEN SOUP | JAMIE OLIVER CHICKEN SOUP RECIPES
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 354 calories per serving
- Sit the chicken in a large, deep pan.
- Carefully halve the squash lengthways, then cut into 3cm chunks, discarding the seeds.
- Slice the coriander stalks, add to the pan with the squash, curry paste and coconut milk, then pour in 1 litre of water. Cover and simmer on a medium heat for 1 hour 20 minutes.
- Use tongs to remove the chicken to a platter. Spoon any fat from the surface of the soup over the chicken, then sprinkle with half the coriander leaves.
- Serve with 2 forks for divvying up the meat at the table. Use a potato masher to crush some of the squash, giving your soup a thicker texture.
- Taste, season to perfection with sea salt and black pepper, then divide between six bowls and sprinkle with the remaining coriander.
- Shred and add chicken, as you dig in.
THAI GREEN CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 324 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Wash the squash, carefully cut it in half lengthways and remove the seeds, then cut into wedges. In a roasting tray, toss with 1 tablespoon of groundnut oil and a pinch of sea salt and black pepper, then roast for around 1 hour, or until tender and golden.
- For the paste, toast the cumin seeds in a dry frying pan for 2 minutes, then tip into a food processor.
- Peel, roughly chop and add the garlic, shallots and ginger, along with the kaffir lime leaves, 2 tablespoons of groundnut oil, the fish sauce, chillies (pull off the stalks), coconut and most of the coriander (stalks and all).
- Bash the lemongrass, remove and discard the outer layer, then snap into the processor, squeeze in the lime juice and blitz into a paste, scraping down the sides halfway.
- Put 1 tablespoon of groundnut oil into a large casserole pan on a medium heat with the curry paste and fry for 5 minutes to get the flavours going, stirring regularly.
- Tip in the coconut milk and half a tin’s worth of water, then simmer and thicken on a low heat for 5 minutes.
- Stir in the roasted squash, roughly chop and add the leftover greens and leave to tick away on the lowest heat, then taste and season to perfection.
- Meanwhile, cube the tofu and fry in a pan on a medium- high heat with 1 tablespoon of groundnut oil for 2 minutes, or until golden.
- Crush the peanuts in a pestle and mortar and toast in the tofu pan until lightly golden.
- Serve the curry topped with the golden tofu and peanuts, drizzled with a little sesame oil. Slice the chilli and sprinkle over with the reserved coriander leaves. Serve with lime wedges, for squeezing over. Great with sticky rice.
MARY BERRY ROASTING TIN THAI SALMON RECIPE | BBC2 SIMPLE ...
From thehappyfoodie.co.uk
Cuisine Thai
1. Preheat the oven to 220C/ 200C fan/ Gas 7.
2. Measure the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce into a small bowl. Mix well and season with salt and pepper.
3. Scatter the cauliflower florets, peppers and shallots into a large roasting tin or an ovenproof dish. Add a tablespoon of the oil and mix well, then pour over half the sauce, season and drizzle over the honey. Roast in the oven for about 12–15 minutes until the vegetables are starting to brown.
4. Toss the courgettes in the remaining oil and add them and the salmon to the tin. Spoon over the remaining sauce, then roast for a further 10 minutes until the salmon flesh is opaque pink and is just cooked.
5. Sprinkle over the Thai basil or coriander and serve with some steamed rice.
Get your copy of Mary Berry’s essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:
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