Thai Red Chicken Curry and Egg Fried Rice….

I often find when making a curry that you need so many spices and ingredients and it can often take me a long time to prepare. Why not try Verstegen spices and pastes. I used the Red Thai Curry paste to make this recipe. They are so so easy to use and take away all the pressure and extremely tasty too!

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You Will Need:

  • 1tbsp vegetable oil
  • 250g skinless chicken breasts, cut into chunks
  • 1 large onion, cut into wide strips
  • 2 small sweet potatoes, cut into 2cm cubes
  • Verstegen Red Thai Curry Paste
  • 100ml of water
  • 2 eggs
  • 3 spring onions
  • 1 cup of rice
  • 2 cups of water

Preparation Method:

Thai Red Curry:

  1. Heat the oil in a wok or large frying pan and add the chicken. Cook over a medium-high heat for 4-5mins, stirring occasionally, until the chicken is sealed and browned.
  2. Add the sweet potato and fry for 4 minutes
  3. Add the onion and fry for 2 minutes
  4. Add the water and curry paste and simmer for 5 minutes

Egg Fried Rice:

  1. Boil 1cup of rice to 2 cups of water for ten minutes
  2. whilst this is boiling chop you spring onions very finely and throw in a frying pan with a little oil
  3. Then break two eggs into the frying pan and scramble
  4. Then add your rice, covering it with your egg and onions and fry for 3 minutes

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Meatballs in spicy tomato sauce

You will need:

  • 1 tablespoons of olive oil
  • 112grams ground beef
  • 1/2 cup (28 grams) fresh white breadcrumbs
  • 1 tablespoons grated Parmesan cheese
  • 1/2 tablespoon tomato paste
  • 1 1/2 cloves garlic, chopped fine
  • 1 scallion, chopped fine (spring onions)
  • 1 teaspoons chopped fresh thyme
  • 1/2 teaspoon turmeric
  • Salt and pepper, to taste
  • 1 cups (16 oz) canned plum tomatoes, chopped
  • 1 tablespoons red wine
  • 1 teaspoons chopped fresh basil leaves
  • 1 teaspoons chopped fresh rosemary

Preparation Method:

  1. In a bowl, mix together the beef, breadcrumbs, cheese, tomato paste, garlic, scallions, egg, thyme, turmeric, salt, and pepper. Using your hands, shape the mixture into 6 to 8 firm balls.
  2. Heat the olive oil in a pan over medium-high heat. Add the meatballs and cook for several minutes or until browned on all sides.
  3. Add the tomatoes, wine, basil, and rosemary. Simmer gently for around 20 minutes, or until the meatballs are cooked. Season generously with salt and pepper and serve hot.