Thai Red Duck Curry with Pineapple & Lychees

Ingredients

1 tablespoon vegetable oil
1-2 tablespoons red curry paste
250ml chicken stock
270ml coconut cream
2 tablespoons fish sauce
1 tablespoon brown or palm sugar
1 small red capsicum, seeded and chopped into 2cm pieces
¾ cup chopped fresh pineapple, cut into 2cm pieces
½ cup fresh or canned lychees, halved
10 cherry or grape tomatoes
2 duck breasts, trimmed
2 teaspoons lime juice
2 tablespoons whole Thai basil leaves
½ teaspoon finely shredded Kaffir lime leaves
Steamed jasmine rice, to serve

Method

1. Heat oil in a saucepan over medium heat, add the curry paste and stir fry for 1 minute. Stir in the chicken stock, coconut cream, fish sauce and brown sugar. Bring to a boil then reduce the heat to low. Add the capsicum and cook for 2 minutes then add the pineapple, lychees and tomatoes and cook, stirring, for 3-4 minutes.
2. Meanwhile, heat a little oil in a large non-stick frying pan over medium heat. Cook the duck breasts for 3-4 minutes each side or until golden brown and cooked to your liking. Remove from heat and drain on paper towel. Cover and keep warm. (Rest the duck)
3. Thickly slice the duck. Stir lime juice through red curry mixture and divide among serving bowls. Top with duck and sprinkle with basil leaves and kaffir lime leaves. Serve with rice.

Notes & Tips

You can substitute duck breasts with ½ Chinese barbecue duck. Remove skin and bones, shred the flesh and place on an oven tray. Place in a 180°C oven and cook for 10 minutes or until duck is warmed through.

To help release the fat from duck breasts, prick skin all over with a fork before adding to the pan.

Thai Green Chicken Curry

I love a good curry- it's sweet, rich, spicy and warming to the belly. Making curry from scratch makes the best tasting curry but if you don't have the time, using a good brand of pre-made curry paste and coconut milk can still taste just as good.
Curry is also great to prepare the night before to allow the flavours to build up and intensify. Just make sure that when you reheat it, do it slowly so that you don't allow the coconut milk to boil or you'll end up curdling it- which is what happened to mine when I made this curry for a family dinner on Xmas day! It doesn't affect the flavour too much but doesn't make your curry look very attractive since you'll have small uneven lumps floating on the surface.

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
1-2 tablespoons Thai green curry paste
1kg boneless & skinless chicken thigh fillets, cut into 3cm pieces
4 tablespoons fresh basil leaves
6 kaffir lime leaves, shredded
1 lemongrass stalk, bruised
400ml coconut milk
250ml chicken stock
2 tablespoons Thai fish sauce
1 tablespoon brown or palm sugar
1 tablespoon lime juice
1 small baby eggplant- halved lengthways, cut into 2cm pieces
1 small carrot, coarsely chopped or 1 large zucchini, coarsely chopped
1 small broccoli, trimmed, cut into florets or 100g beans, topped
50g baby corn- halved lengthways
Sliced red chilli, Thai basil leaves & finely shredded kaffir lime leaves to garnish
Steamed jasmine rice, to serve

Method

1. Heat oil in a large saucepan over a high heat, add onions and cook for 3 minutes or until golden. Stir in curry paste and cook for 2 minutes or until fragrant.
2. Add chicken, basil, lime leaves, lemongrass, coconut milk, chicken stock, fish sauce, brown sugar and lime juice and bring to the boil. Reduce heat, add all the vegetables and simmer for 12-15 minutes or until chicken is tender and sauce is thick. Serve garnished with chilli, basil and kaffir lime leaves. Serve with steamed rice

Notes & Tips

Depending on the brand of curry paste you use it can vary in heat and flavour intensity. I've used anywhere between 1 tablespoon to half a jar! It depends on how hot you like your curry and how familiar you are with the brand you use. Experiment until you find the right one for you.

I prefer to use the Maesri brand green curry paste but it's very, very hot! So use no more than 1 tablespoon if you like your curry mild.

Make ahead tips:

If making the curry the night before, do not add the lime juice until right at the end when ready to serve

Add the chicken and vegetables during reheating to keep chicken moist and vegetables crisp

Reheat the curry over a low temperature to avoid coconut milk from curdling

Chicken & Sweet Potato Pasta Salad

Ingredients

600g sweet potato or pumpkin, chopped into 2.5cm pieces
1 tablespoon olive oil
400g spiral pasta
½ bbq chicken, shredded
1 punnnet, cherry tomatoes
50g baby spinach leaves
40g (1 mini tub) Philadelphia cream cheese 
1 tablespoon wholegrain mustard
1 tablespoon extra virgin olive oil

Method

Preheat oven to 200°C. Place sweet potato, olive oil, salt and cracked black pepper in a large bowl and toss to combine. Transfer to a large baking tray lined with non-stick baking paper and cook for 15-20 minutes or until tender and lightly golden. Remove and set aside. Allow to cool.
Cook the pasta in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and return to pan. Add the chicken, tomatoes, sweet potato and baby spinach leaves.

• Spoon the salad into a serving bowl then toss over the cream cheese, mustard and extra virgin olive oil.  Serve warm or cold. 

Taj Indian Masala

North & South Indian Thali $13.90

I have wanted to visit this place for a while since every time I walk past the restaurant I can see many Indians eating inside- makes me think- this place must be authentic!

I finally got the chance when Hubby and I stopped by this place after watching a movie. We were on our way back to the car when we spotted the restaurant was still open so we decided to venture in and try the thali. We ordered one North Indian and one South Indian thali- this was a great way to try all their different curries, condiments/sauces and breads. I loved the variety that was presented to us as well as the quality & quantity of food. I found it all very delicious and quite spicy! I'd love to try the other dishes on their menu if I'm in the area again.

Located in Parramatta Westfields, this small takeaway restaurant is opposite Coles supermarket.