Red Pork Curry Recipe

Ingredients:
2 tsp oil
2 tbs red curry paste
500g Heart Smart diced pork
270ml light coconut milk
3/4 cup (185ml) vegetable stock
500g sweet potato, peeled, cubed
3 fresh kaffir lime leaves, shredded
1 bunch snake beans, trimmed, cut into 5cm lengths
1/4 cup fresh coriander leaves
Steamed rice, to serve

Instructions:
Step 1: Heat the oil over a medium-high heat in a medium to large saucepan. Add the curry paste. Cook for 30 seconds, stirring constantly or until fragrant. Add the pork and stir-fry just until light golden.
Step 2: Add the light coconut milk, vegetable stock, sweet potato and shredded lime leaves. Bring to a simmer and cook over a medium heat for 10 minutes or until the sweet potato is tender. Add the beans in the last 6 minutes of cooking. To serve, roughly tear the coriander leaves into the curry and fold through. Serve with the steamed rice.

Asian Chicken Skewers Recipe

Ingredients:
4 boneless skinless chicken breasts (cut into 1 inch chunks)
8 wooden skewers (soaked for 1 hour in cold water)
1 ½ cups teriyaki sauce ½ cup chunky peanut butter
1 tablespoon crushed red pepper flakes
2 teaspoons sesame seeds

Instructions:
Step 1: In a medium saucepan add teriyaki sauce, peanut butter, sesame seeds, and red pepper flakes. Whisk over medium-high heat until the peanut butter is blended into the sauce. Remove from the heat and allow the sauce to cool completely.
Step 2: Place the chicken in a large bowl or sealable plastic bag. Pour half of the marinade over the chicken (reserving the other half). Cover and place into the refrigerator. Allow the chicken to marinate for 30 minutes.
Step 3: Thread the chicken pieces onto the soaked wooden skewers. Lightly grease the grates of an outdoor grill. Preheat the grill to medium heat. Grill the chicken skewers while brushing with the reserved sauce and turning frequently until the chicken is fully cooked (the internal temperature has reached 165 degrees).

Red Beef & Pumpkin Curry Recipe

Ingredients:
2 tbs vegetable oil
2 tbs chopped fresh ginger
1.2kg beef steak (like round steaks), cut into large cubes
3 tbs (60g) bought red curry paste
1 425g can diced Italian tomatoes
1 400g can coconut milk
250ml (1 cup) water
2 tbs fish sauce
6 fresh kaffir lime leaves
700g jap pumpkin, deseeded, peeled, cut into large pieces
2 tbs vegetable oil, extra
2 tbs chopped fresh coriander
Cooked white long-grain rice, to serve

Instructions:
Step 1: Heat oil in a large heavy-based saucepan over high heat. Add ginger and cook, stirring, for 1 minute or until aromatic. Add beef and cook, stirring, for 2 minutes or until browned all over. Transfer to a bowl and set aside.
Step 2: Add curry paste to pan. Cook, stirring, for 1 minute or until aromatic. Add beef, tomatoes, coconut milk, water, fish sauce and lime leaves, and bring to the boil. Reduce heat to medium-low and simmer, covered, stirring occasionally, for 1 1/2 hours or until sauce thickens slightly.
Step 3: Meanwhile, preheat oven to 200°C. Place pumpkin in a roasting pan and drizzle with extra oil. Bake in preheated oven, uncovered, for 30 minutes or until tender and golden brown. Set aside.
Step 4: Add pumpkin and coriander to beef curry, and stir gently over low heat until heated through. (See freezing note below.) Serve with rice.

Red Curry of Chicken Recipe

Ingredients
3 cloves garlic
4cm piece ginger, peeled, sliced
3 x 270ml cans coconut cream
1/3 cup Thai red curry paste (see note)
6 (about 360g) Lebanese eggplants, sliced diagonally
10 snake beans, cut into 4cm lengths
6 kaffir lime leaves, torn
250g pineapple, cut into 2cm pieces
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons grated palm sugar
2 (600g) chicken breast fillets, thinly sliced
200g grape tomatoes
3/4 cup Thai basil leaves, plus extra, to serve
Jasmine rice, garlic chives and lime cheeks, to serve

Instructions:
Step 1: Using a pestle and mortar, pound garlic and ginger to a paste. Set aside.
Step 2: Heat 250ml (1 cup) coconut cream in a large saucepan over medium-high heat and cook, stirring, until mixture thickens and oil starts to separate.
Step 3: Add curry paste and stir for 3 minutes, then add ginger paste and stir for 1 minute.
Step 4: Add eggplants and stir for 2 minutes.
Step 5: Add remaining coconut cream, snake beans, lime leaves, pineapple, sauces, sugar and 150ml water.
Step 6: Bring to the boil and simmer for 5-8 minutes or until eggplants are tender.
Step 7: Add chicken and tomatoes, and cook for 2-3 minutes or until chicken is cooked through.
Step 8: Stir in basil leaves and serve with extra basil, rice, chives and lime cheeks.

Thai Coconut Chicken Soup Recipe

Ingredients:
1 litre chicken stock
2 x 270ml cans Ayam coconut milk
1 lemongrass stalk, trimmed, bruised, quartered
8 slices fresh galangal
4 kaffir lime leaves, torn
2 small red chillies, halved lengthways
1 1/2 cups skinless shredded roast chicken (see related recipe)
100g button mushrooms, halved
1 tablespoon fish sauce
1/4 cup lime juice
1 tablespoon brown sugar
1/4 cup fresh coriander leaves

Instructions:
Step 1: Place stock, coconut milk, lemongrass, galangal, lime leaves and chilli in a large saucepan. Bring to the boil over medium heat. Reduce heat to low. Simmer, covered, for 15 minutes. Remove lemongrass, lime leaves, galangal and chilli.
Step 2: Add chicken, mushroom, fish sauce, lime juice and sugar to pan. Simmer for 3 to 4 minutes or until mushroom has softened.
Step 3: Spoon soup into bowls. Serve topped with coriander.