Logo
HOME PRODUCTS RECIPES WHERE TO BUY GARDEN CONTACT
Line
Red Prawn Curry

Onion
Broccoli
Red pepper
Eggplant
Carrot
Bok Choy
Snow peas
1 packet The Spice Shelf Red Curry Paste
600g prawns
1 x 400 ml can coconut milk
1-2 tbsp fish sauce
1-2 tsp palm sugar (or else normal sugar)
2 Kaffir lime leaves (optional)
Fresh coriander

Heat oil and lightly stir fry the chopped broccoli, onion, eggplant, red pepper and carrot.  Remove from wok.
Add all of the paste to the wok, or less for a milder heat. Cook the paste for a couple of mins.
Add coconut milk, fish sauce, kaffir lime leaves and sugar.  Add the prawns and cook for 3-4 minutes, or until the prawns are cooked through.  Add all of the vegetables. Stir and allow curry to simmer for a minute or two.
Serve with rice and freshly chopped coriander.



Chicken Vindaloo with Apricots

4 chicken breasts
1 cup water
1 teaspoon dry coriander
1-2 tablespoons The Spice Shelf Vindaloo Curry Paste
1 onion diced
1 tablespoon oil
cup dry diced apricots
Salt and pepper to taste
cup sour cream

Chop the chicken into bite sized pieces. Heat the oil in a fry pan and brown the chicken, add the onion and continue cooking until the onion softens. Add water, coriander, The Spice Shelf’s Vindaloo curry paste, salt, pepper and dry apricots. Simmer until reduced. Just before serving, stir in sour cream. Serve with boiled rice.
By changing the amount of Vindaloo Curry Paste, you can increase or decrease the heat in this recipe.




Green Chicken Curry


1 packet The Spice Shelf Green Curry Paste
Onion
Broccoli
Red pepper
Eggplant
Carrot
Bok Choy
Snow peas
600g Chicken
1 x 400 ml can coconut milk – vary amount depending on your taste
1-2 tbsp fish sauce
1-2 tsp palm sugar (or else brown sugar)
2 Kaffir lime leaves if you have them
Coriander

Lightly stir fry the harder vegetables in oil first and then remove them from the wok. Add chopped chicken and the curry paste to the wok and fry for around 5 minutes. Add coconut milk, fish sauce, kaffir lime leaves and sugar.  Simmer for 5 minutes. Add all vegetables to the wok and cook for a further couple of minutes. The sauce should thicken slightly. Serve with rice and coriander.




Thai Fried Rice
1 large onion, diced
2 cloves of garlic, finely chopped
1-2 tablespoons The Spice Shelf Red Curry Paste
2 tablespoons fish sauce
300g cooked chicken, tofu, pork or prawns (optional)
2 eggs lightly beaten
500g cooked rice
50g chopped green beans
1 red capsicum, diced
1 chopped tomato
Vegetable oil

Garnish - Handful of chopped spring onions and coriander

Heat oil in wok, pour in eggs and cook as an omelete, remove and chop it up.
Lightly fry onions and garlic in oil until garlic becomes golden in colour. Add the meat/tofu/fish/chicken, capsicum, beans and the red curry paste. Gently fry together and then add the remaining ingredients. Lightly toss the ingredients together until they are sizzling.
Serve with coriander and spring onions.



The complete fresh and aromatic experience
Line
Site By Sparky. The Spice Shelf 2010 Photography By Jo Sheldrick, Studio Red