Thai Panang Curry

                                         

                                        Thai Panang Curry

Ingredients

• 1 tablespoon oil
• 2 tablespoons Panang curry paste 
• 1 tablespoon peanut butter
• 2 pounds chicken breasts , cut into pieces against the grain
• 1 small onion , sliced
• 1 green bell pepper , thinly sliced
• 1 red bell pepper , thinly sliced
• 2 teaspoons freshly grated ginger
• 4 garlic cloves , minced
• 2 14 oz cans coconut milk (Chaokoh brand is my favorite)
• 2 teaspoons cornstarch
• 1/4 cup light brown sugar , packed
• 1 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 cup loosely packed basil leaves , roughly chopped
• Hot cooked rice white, brown or jasmine

Instructions

• Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
• Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining 1/2 can coconut milk then add to the pan. Stir well.
• Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
• Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
• Serve over hot cooked rice.

Spicy Maryland Fish Stew

 

                                                           Spicy Maryland Fish Stew

 

Ingredients

• 1kg skinless firm white fish fillet (such as snapper), pin-boned, cut into 3cm cubes
• 1/3 cup (80ml) lime juice
• 1/4 cup (60ml) olive oil
• 1 red onion, thinly sliced
• 1 green capsicum, thinly sliced
• 1 red capsicum, thinly sliced
• 3 garlic cloves, finely chopped
• 2 short red chillies, finely chopped
• 2 cups (500ml) fish stock
• 400g can chopped tomatoes
• 270ml can coconut milk
• 1 tablespoon virgin coconut oil (see note)
• 6 large green prawns, peeled (tails intact), de-veined
• Coriander leaves and steamed rice, to serve 

 

 

Directions:

 Place fish in a large ceramic dish and toss with 2 tablespoons lime juice and 1 teaspoon sea salt.

Chill for 30 minutes to marinate.
        
Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion for 3 minutes or until softened.
         
Add capsicum, garlic and chilli, then cook, stirring occasionally, for a further 5 minutes or until capsicum is softened.     
    
Stir in stock, tomatoes, coconut milk and coconut oil. Bring to the boil, then reduce heat to medium and cook for 20-25 minutes until slightly reduced
    
Add prawns, fish and marinating juices, then cook for a further 8-10 minutes until the seafood is just cooked.

Stir in the remaining 2 tablespoons lime juice and season to taste. Serve with coriander and rice.