Ingredients: rice, 3 tablespoons Thai red curry paste, 1 chicken breast, 1 onion, 1 red pepper, 250 grams mushrooms, 3 spring onions, 400 ml coconut milk, 2 tablespoons sugar, 2 tablespoons fish sauce,
Ingredients: rice, 2 chicken breasts, 1 onion, 2 garlic cloves, 1 teaspoon chili jam, turmeric, galangal, cumin, ginger powder, 250 grams mushrooms, 200 ml coconut milk, 1 stock cube,
Ingredients: 1/2 pack rice (200 grams), 1 egg, 250 grams diced bacon, 1 onion, 2 garlic cloves, 1 teaspoon chili jam, coriander, cinnamon, cloves, nutmeg, 1 leek,
Ingredients: noodles, 1 onion, 1 garlic clove, 2 chicken breast, Chinese five-spice powder, 1 red pepper, 1 zucchini, 250 grams mushrooms, 400 ml coconut milk, 3 tablespoons peanut butter, 1 cube chicken stock,
Number of persons: 4
Prepare the noodles according to the instructions on the package. Bake in hot butter 1 chopped onion with 1 finely chopped garlic clove until the onion is translucent. Add 2 diced chicken breast and Chinese five spice (to taste) and cook 2 minutes. Add 1 chopped red sweet pepper and 1 diced zucchini. Fry also 2 minutes. Add 250 grams sliced mushrooms. Bake until the mushrooms are soft. Add 400 ml coconut milk, 3 tablespoons peanut butter and 1 crumbled chicken stock cube. Stir well. Let simmer over medium heat for 10 minutes. Serve with noodles. Enjoy!
Ingredients: rice, 2 chicken breasts, salt, pepper, curry powder, 1 onion, 250 grams mushrooms, 400 ml coconut milk, 1 stock cube, turmeric,
Number of persons: 3
Cook the rice according pack instructions. Sprinkle 2 diced chicken breasts with curry powder, salt and pepper. Bake the diced chicken breast brown in hot butter. Add 1 chopped onion and 250 grams sliced mushrooms. Stir fry until the mushrooms are soft. Add 400 ml coconut milk, 1 crumbled stock cube, turmeric and curry powder (both to taste). Bring to the boil and leave it another 5 minutes on low heat to simmer. Serve the whole with the rice. Enjoy!
Thai Stew (Masamam Curry)
Ingredients: 50 grams masaman curry paste, 400 ml coconut milk, 500 grams beef, 2 onions, 3 potatoes, 100 grams cashew nuts,
Number of persons: 3
Bake 50 grams masaman curry paste with 1 tablespoon coconut milk in hot oil until it smells. Add 500 grams diced beef. Bake the beef brown. Spoon the beef from the pan. Add new oil to the pan. Bak 2 sliced onions until soft. Put the beef back into the pan along with 3 peeled and diced potatoes, the rest of the can coconut milk and enough water so that everything is covered. Let it all on low heat to simmer for at least 2 1/2 hour. Take the last half hour the lid of the pan so the sauce can thicken. Add at last 100 grams cashew nuts and cook for 5 minutes. Serve with white rice.
Sweet & Sour Cucumber
Ingredients: 3 tablespoons vinegar, 3 tablespoons sugar, 1 cucumber,
Mix 3 tablespoons vinegar with 3 tablespoons sugar. Whisk until the sugar is dissolved. Peel a cucumber. Cut the cucumber into slices with a cheese slicer. Put the cucumber in the vinegar-sugar mixture. Leave it for about an hour.
Ingredients: 1 cauliflower, 1 onion, 250 grams minced beef, 1 can coconut milk, 1 stock cube, curry powder, paprika,
Number of persons: 2
Cook the cauliflower, cut into florets, al dente in salted water. Meanwhile, fry 1 chopped onion until brown. Add 250 grams minced beef and fry it brown. Add 1 can coconut milk and season to taste with a crumbled stock cube, curry powder and paprika. Let the coconut milk thicken over medium heat. Serve with cauliflower. Enjoy!