15 Minute Monday – Chicken Larb Gai

 

delicious. - March 2010, Page 102. Photography by Ian Wallace.

delicious. – March 2010, Page 102.
Photography by Ian Wallace.

Chicken Larb Gai with mint and basil is a Thai-inspired dish that is perfect for those midweek dinners when you want something quick, easy and light. It doesn’t need oil, so the meat has a lovely light, un-fried quality to it. Served with rice, it’s a satisfying main meal.

Ingredients

  • 150ml salt-reduced chicken stock
  • 500g chicken mince – you could also use pork mince if you’d like
  • 1/4 cup (60ml) fish sauce
  • 5cm piece ginger, cut into matchsticks
  • 1 long red chilli, seeds removed, cut into matchsticks
  • 1 tsp sugar
  • 2 tbs lime juice, plus extra lime wedges to serve
  • 1 cup mint leaves
  • 1 cup basil leaves
  • 1/2 cup coriander leaves
  • 1 Lebanese cucumber, thinly sliced
  • 1 small butter lettuce, leaves separated
  • 2 tbs roughly chopped salted peanuts

Method

  1. Heat the chicken stock in a wok or large frypan over medium-high heat,  add the mince, fish sauce and ginger. Cook, breaking up the meat with a wooden spoon, for 5 minutes or until the meat has browned and cooked through. It might stick at first, but keep stirring!
  2. Add the chilli and sugar and cook, stirring, for 2 minutes, then transfer the mixture to a large bowl.
  3. Add the lime juice and most of the mint, basil and coriander to the warm mince mixture, then gently fold through, allowing the herbs to wilt. Taste and adjust the lime juice, fish sauce and salt to your liking.
  4. Arrange the cucumber and lettuce leaves on 4 serving plates. Use a slotted spoon to pile the larb gai over the top. Scatter with the peanuts and the remaining mint, basil and coriander, then serve with the lime wedges.

Enjoy!

Caramel Chicken

Image: Super Food Ideas – August 2011, Page 61. Photography by Mark O’Meara.

Caramelised Chicken or ga kho is a sticky, sweet and spicy Vietnamese dish. And, before you get freaked out by the words Caramel and Chicken appearing alongside each other, it is savoury caramel rather than a sweet caramel. So don’t worry you won’t be tucking into a bowl of Jersey Caramels with a side of chicken thigh!

This Vietnamese style savoury caramel sauce weaves together the perfect blend of salty, sweet, sour and spicy by making a caramel using sweet brown sugar, salty fish sauce, sour lime juice and spicy chilies along with some garlic which reduces to a glaze while it cooks, for a full flavour punch. Delicious.

Ingredients – Caramel Chicken

  • 1 tbs peanut oil
  • 1 tsp sesame oil
  • 800g chicken thigh fillets –  trimmed and thinly sliced
  • 1 medium red onion – thinly sliced
  • 3 garlic cloves – minced
  • 2 tbs soy sauce
  • 1/4 cup brown sugar
  • 2 tbs fish sauce
  • 1 tbs lime juice
  • 1 tsp of dried chilli flakes
  • Steamed rice to serve

Ingredients – Pickled Cucumber

  • 1/4 cup rice wine vinegar
  • 2 tbss caster sugar
  • 2 Lebanese cucumbers – cut into thin ribbons
  • 1 green onion – thinly sliced
  • 1/4 cup of cold water

Method

  1. To make the pickled cucumber, place the vinegar, sugar and 1/4 cup cold water in a saucepan over medium heat. Cook, stirring for 2 minutes or until sugar has dissolved. Transfer to a heatproof bowl, add cucumber, stir to combine and set aside to cool completely. Once cooled, stir in the green onion.
  2. Place the chicken and oil in a bowl and toss to combine. Heat a large frying pan or wok over a high heat until hot. Add half the chicken and cook for two minutes on one side until lightly browned, turn and cook for another minute. Remove from the pan and repeat with the remaining chicken.
  3. Reduce the heat to medium and add a little extra peanut oil if needed. Add the onion and garlic and cook for five minutes, stirring occasionally. Return the chicken to the pan, add the soy sauce, chilli flakes and stir to combine.
  4. Cover the pan, reduce heat to low and cook for 10 minutes, stirring occasionally. Increase the heat to high, add the sugar and stir to combine. Cook uncovered for 3-4 minutes, or until the sauce is rich, dark and syrupy.
  5. Add the fish sauce, lime juice and stir to combine.
  6. Place in a serving dish and serve with steamed rice and pickled cucumber.

Enjoy!

15 Minute Monday – Speedy Massaman Beef Curry

Fast and tasty – this speedy massaman beef captures the same spicy, creamy coconut flavours of a slow cooked curry. 

Ingredients

  • 1 tbs peanut oil
  • 1 large brown onion – halved and sliced
  • 2 cloves of garlic – diced
  • 1 medium red chilli – seeds removed and diced
  • 600g beef rump steak – cut into thin strip
  • 150g massaman curry paste
  • 1 tsp of sesame oil
  • 1 tbs of raw sugar
  • 1 tbs of soy sauce
  • 1 tbs fish sauce
  • 1 red capsicum – cut into thin strips
  • 1 medium head of broccoli – cut into florettes
  • 125ml light coconut milk
  • 50ml of water
  • Steamed rice and fresh coiander leaves – to serve

Method

  1. Heat 1/2 the peanut oil in a wok over a medium heat. Add the onion, garlic and chilli, stir until fragrant and translucent.
  2. Add the beef in batches to brown.
  3. Add the remaining peanut oil, sesame oil and curry paste, stir until fragrant – this will take about 1 minute.
  4. Return the beef and add the sugar, fish sauce and soy sauce. Stir until well coated.
  5. Add the capsicum, broccoli, water and coconut milk. Bring to the simmer and leave to boil for five minutes – this will allow time for the sauce to thicken and vegetables to soften.
  6. Serve with steamed rice and fresh coriander leaves.

Enjoy!