1 packet The Spice Shelf
Red Curry Paste
1 x 400 ml can coconut milk
1-2 tbsp fish sauce
1-2 tsp palm sugar (or else
2 Kaffir lime leaves
Heat oil and lightly stir
fry the chopped broccoli, onion, eggplant, red pepper and carrot. Remove from
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
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
¾ cup dry diced apricots
Salt and pepper to taste
¾ 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
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
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
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
By Sparky. © The Spice Shelf 2010
By Jo Sheldrick,