Thai Basil Beef

Ingredients

• chuck steak — 800g
• massaman curry paste — 4 tbsp
• coconut cream — 800ml tin
• potatoes — 500g
• peanuts — 1/2 cup
• tamarind paste — 2 tbsp
• palm sugar — 1 tbsp
• rice — 2 cups

Method

1. Cut beef into large chunks.
2. Fry curry paste in a little coconut cream until the oil separates and it smells fragrant.
3. Brown the beef in the paste.
4. Add remaining coconut cream, bring to a simmer.
5. Cover and simmer low 1.5-2 hours until beef is fork-tender, stirring occasionally.
6. Add potatoes in the last 30 min, cook until soft.
7. Stir in tamarind paste, palm sugar and peanuts.
8. Taste and adjust seasoning — should be rich, sweet, sour and salty.
9. Cook rice, serve curry over the top.

Ingredients

• rice noodles — 250g fresh
• chicken breast — 400g
• chinese broccoli — 1 bunch
• eggs — 2
• soy sauce — 2 tbsp
• oyster sauce — 2 tbsp

Method

1. Stir-fry chicken until cooked.
2. Push aside, scramble eggs.
3. Add noodles, broccoli, soy and oyster sauce.
4. Toss until noodles are charred in spots, serve.

Ingredients

• rice noodles — 250g
• chicken breast — 400g
• eggs — 2
• bean sprouts — 200g
• peanuts — 1/4 cup crushed
• tamarind paste — 2 tbsp
• fish sauce — 2 tbsp
• spring onion — 3

Method

1. Soak rice noodles in warm water until pliable, drain.
2. Slice and stir-fry chicken until cooked, push to the side.
3. Crack eggs into the pan, scramble briefly.
4. Add noodles, tamarind paste and fish sauce, toss to combine.
5. Fold through bean sprouts and spring onion.
6. Serve topped with crushed peanuts.

Ingredients

• chicken breast — 500g
• cashews — 1/2 cup
• capsicum — 1
• oyster sauce — 3 tbsp
• garlic — 2 cloves
• rice — 2 cups

Method

1. Cook rice.
2. Stir-fry chicken until browned.
3. Add capsicum, garlic and cashews, stir-fry 2 min.
4. Add oyster sauce, toss to coat, serve over rice.

Ingredients

• chicken thighs — 600g
• green curry paste — 3 tbsp
• coconut cream — 400ml tin
• green beans — 200g
• eggplant — 1
• fish sauce — 1 tbsp
• thai basil — 1/2 bunch
• rice — 2 cups

Method

1. Cook rice.
2. Fry curry paste in a splash of the coconut cream until fragrant.
3. Add chicken, brown on all sides.
4. Pour in remaining coconut cream, simmer 10 min.
5. Add beans and eggplant, cook until tender.
6. Season with fish sauce, finish with basil, serve over rice.

Ingredients

• white fish — 4 fillets
• red curry paste — 3 tbsp
• coconut cream — 400ml tin
• capsicum — 1
• kaffir lime leaves — 4
• fish sauce — 1 tbsp
• rice — 2 cups

Method

1. Cook rice.
2. Fry curry paste in a little coconut cream until fragrant.
3. Add remaining coconut cream and lime leaves, simmer 5 min.
4. Add capsicum, cook 3 min.
5. Gently slide in fish fillets, poach 6-8 min until just cooked.
6. Season with fish sauce, serve over rice.