Posts in "pan-asian recipes" category

Thai Tuna Curry

#hangryjerk

Thai Tuna Curry

Ingredients

  • 1/2 Red Onion
  • 2 Handfuls of Spinach
  • 1/2 Brocoli (Cut into 1-2cm size)
  • 2 Tin's of Tuna
  • 30g of Fresh Coriander (Crushed & Cut very finely)
  • 190g of Garden Peas
  • 1/2 Large Courgette (Sliced in half, then again. Then cut finely)
  • 4/5 Spring Onions (Diced)
  • 1 Red Pepper
  • 2 Tsp Garlic Puree
  • 2 Tsp Tomato Puree
  • 4 TBsp Light Soy Sauce
  • 1 Coconut Milk Can
  • Two Tablespoons of Groundnut Oil
  • Spices
  • 2 TBsp Ground Coriander
  • 2 TBsp Ground Cumin
  • 2 Tsp of Tumeric
  • 1/2 Tsp Birds Eye Chilli (very mild, add more for spicer variations)
  • 1 Tsp Ground White Pepper
  • Noodles or Rice

Instructions

  1. Add Ground Nut oil to hot wok with Garlic Puree & Spring Onions.
  2. Once sizzling add Red Onion, Red Pepper,
  3. Now add rest of the vegetables and Fresh Coriander.
  4. Spread Soy Sauce and Sea Salt over vegetables. Mix in.
  5. After 5 minutes add Spices. Mix it and simmer for 5 minutes.
  6. Add Tuna and mix in till fully spread and cook for 5 minutes.
  7. Add Coconut Milk, cook till boils, then simmer until ready to serve.
http://www.hangryjerk.com/2016/09/22/thai-tuna-curry/

Thai Coconut Cashew Curry 

Thai Coconut Cashew Curry w/ long grain rice and lettuce

Thai Coconut Cashew Curry 

Prep Time: 10 minutes

Cook Time: 20 minutes

Serving Size: 4

Ingredients

  • Cashews (Decent handful)
  • 1/2 Aubergine
  • 1 Green Pepper
  • 1 Red Onion
  • Chillis
  • Coconut milk
  • lemon grass
  • Black Pepper
  • Sea Salt
  • 1 Tablespoon Light Soy Sauce
  • Groundnut Oil
  • Fresh Coriander
  • 1/2 Tablespoon of Ground Cumin
  • 2 Tablespoon of Honey
  • 1 Tablespoon of tomato puree
  • 2 teaspoons of garlic puree

Instructions

  1. Heat pan till hot, pour groundnut oil in, and brown the cashews
  2. Add aubergine, red onion, green pepper, cook until onion soft and aubergine
  3. Cut fresh coriander and chuck it in the mix with two grinds of sea salt and 1/2 tablespoon of black pepper
  4. By this point the groundnut will of been absorbed. Pour a tablespoon of light soy sauce, lemon grass, honey
  5. Add the tomato and garlic puree and mix in thoroughly
  6. Once the tomato and garlic puree has mixed in add the coconut milk and cook untill you have a nice thick rich nutty sauce.
  7. Serve with rice or noodles. Voila!
http://www.hangryjerk.com/2016/06/23/thai-coconut-cashew-curry/