Tag: Spicy

Quick Seafood Laksa

Quick Seafood Laksa

INGREDIENTS

  • 2 Tbsp Neutral Oil (i.e., grapeseed, vegetable)
  • 2 Tbsp Red Curry Paste
  • 2 Tbsp Curry Powder
  • 4C Chicken Stock (4 tsp Chicken Stock Powder (fodmap friendly) mixed with 4C Water)
  • 400ml Coconut Milk
  • 400ml Coconut Cream
  • 1C Green Beans, whole (or chopped)
  • 1C Broccoli, chop into small florets
  • 1 Carrot, medium/large, mandolin then slice into matchsticks about 4mm wide
  • 300g Prawns, peeled and deveined (I left tails on for some extra flavour but off is fine too)
  • 200g Fish Balls
  • 1 Pak Choy, sliced diagonally about 1cm thickness
  • 2 Tbsp Fish Sauce
  • 1 tsp Sugar
  • 600g Rice Noodles of choice, cooked
  • Coriander, handful, roughly chopped

INSTRUCTIONS

  1. Heat the oil in a wok or high edged pan (such as a soup pot) over a medium-high heat.
  2. Add the curry paste and cook, stirring, until fragrant (about 30 seconds).
  3. Add the curry powder and cook, stirring, until fragrant (about 30 seconds).
  4. Add the coconut milk, coconut cream, and chicken stock. Simmer for a few minutes to thicken it slightly.
  5. Add the green beans, broccoli, and carrot. Simmer for a couple of minutes.
  6. Add the prawns and fish balls. Simmer for a couple of minutes until the prawns are cooked through.
  7. Add the pak choy, fish sauce, and sugar, and mix through. Remove from the heat.
  8. Divide your cooked noodles between serving bowls, and ladle your laksa over the noodles.
  9. Top with coriander and serve while warm.

SERVING NOTE

This laksa is not spicy – add some chilli oil or chilli flakes at the end if you like a bit of heat!

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Tuna Avocado Wrap

Fresh: Tuna Avocado Wrap

INGREDIENTS

  • 425g Tuna in Spring Water, drained
  • 1 Avocado, mashed
  • 1 Tbsp Wholegrain Mustard
  • 3 Tbsp Celery, finely diced
  • 2 Spring Onion sprigs, sliced
  • 1 Tbsp Coriander, chopped
  • Salt, pinch, to taste
  • Pepper, ground, pinch, to taste
  • 1-2 tsp Chilli Flakes, optional
  • 2 1/2 C Lettuce, sliced
  • 1 C Carrot, grated
  • 4 gluten free Tortillas

INSTRUCTIONS

  1. Mash together tuna and avocado in a bowl until combined.
  2. Add in the wholegrain mustard, celery, spring onion, coriander, salt, pepper, and chilli flakes (if using), and mix well.
  3. On each tortilla, add 1/4 of the lettuce, 1/4 of the carrots, and 1/4 of the tuna and avo mixture.
  4. Tightly roll up the tortilla and serve.
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Slow Cooked Chicken Tikka Masala

Slow Cooked: Chicken Tikka Masala

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 2 Chicken Breasts, large, skinless, boneless, cubed into 2x2cm pieces
  • 2 1/2 tsp Salt
  • 1 Tbsp Lemon Juice
  • 3 Tbsp Plain Yoghurt (Natural best or Greek is fine)
  • 1 tsp Kashmiri Red Chili Powder (mild, add 1 Tbsp for a spicy dish)
  • 1/2 tsp Tumeric, ground
  • 1 1/2 tsp Garam Masala
  • 1 Tbsp Ginger, minced
  • 400g tinned Tomatoes, diced
  • Finish with: 1/2 C Fresh Cream
  • 2 Tbsp Dried Fenugreek Leaves (Kasoori Methi)
  • 1/2 C Coriander, roughly chopped

INSTRUCTIONS

  1. Add the garlic infused oil, chicken, salt, lemon juice, yoghurt, kashmiri red chili powder, tumeric, garam masala, ginger, and tinned tomatoes to the slow cooker.
  2. Put the lid on the slow cooker, and cook on high for 4 hours.
  3. Finish by adding the cream and dried fenugreek leaves, and mixing through.
  4. Serve immediately, garnished with coriander.

SERVE WITH

Steamed rice and/or gluten free naan or roti.

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Curried Sausages

Spicy: Curried Sausages

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 8 Beef Sausages, sliced into thin rounds
  • 2 Tbsp Curry Powder
  • 1/2 tsp Chilli Powder (to taste)
  • 1 tsp Tumeric
  • 2C Water
  • 2 Tbsp Cornflour
  • 2 Bay Leaves
  • 2 tsp Beef Stock
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

INSTRUCTIONS

  1. Heat the oil in a pan over a medium high heat.
  2. Add the sausages, face down and cook for a few minutes until browned. Flip over and cook the other side until browned.
  3. Add the curry powder, chilli powder, and tumeric and fry until fragrant.
  4. In a separate bowl, add the cornflour and approximately 1/3C of the water. Stir until combined and there are no lumps.
  5. Add the 1 & 2/3C water into the pan, followed by the cornflour and water mixture. Stir to mix.
  6. Add the bay leaves and beef stock, along with the salt and pepper.
  7. Simmer the curry until thickened to your desired consistency.

SERVE WITH

Mashed potato and beans, peas, or carrots.

ALTERNATIVES

Add 2C of mixed vegetables (corn, peas, beans, carrots in 1x1cm pieces) into the curry while it simmers for some vegetable goodness.

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Low FODMAP Red Curry Paste

Spicy: Red Curry Paste

INGREDIENTS

  • 2-4 Bird’s Eye Chilli’s, fresh (2 for a moderate spice)
  • 1 stalk of Lemongrass (chopped) OR 1 Lemon, zest only
  • 1 Tsp minced Ginger
  • 2 Tbsp Tomato Paste/Sauce
  • 1 Tsp ground Cumin
  • 1 Tbsp Chilli Powder
  • 2 Tbsp Fish Sauce
  • 1 Tsp Brown Sugar
  • 1 Tbsp Garlic Infused Oil
  • 2 Tbsp Lime/Lemon Juice

INSTRUCTIONS

  1. Add the ingredients to a food processor or grinder, and process until it makes a smooth paste.
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Korma

Creamy: Korma

INGREDIENTS

  • Marinade: Turmeric Powder, pinch
  • Salt, pinch
  • 1/2 Tsp Ginger, minced
  • 350g Chicken Breast, boneless and skinless, bite sized cubes OR 300g Paneer, bite sized cubes
  • Gravy Sauce: 2 Tbsp Garlic Infused Oil
  • 1 Cinnamon Stick
  • 1 Tsp Fennel Seeds
  • 5-6 Curry Leaves
  • 2 Tsp Ginger, minced
  • 2 Tsp Coriander Powder
  • 1/2 Turmeric Powder
  • 2-3 Tsp Kashmiri Chilli Powder, to taste
  • 400g tin diced Tomatoes
  • 1/4 Tsp Salt
  • 400g tin Coconut Milk (or Coconut Cream if you like it thicker)
  • 1/2 C Water
  • 1 Tbsp Lemon Juice
  • Coriander, to garnish

INSTRUCTIONS

  1. Mix together the marinade with the chicken or paneer, and leave to marinate for at least 5 minutes, and up to 24 hours.
  2. Heat the garlic infused oil over a medium high heat.
  3. Add the cinnamon stick and fennel seeds, and saute until fragrant. This will take a few minutes.
  4. Add the curry leaves and saute until fragrant. This will usually be a minute or so.
  5. Turn down the heat to a low-medium. Add the minced ginger and cook for another minute.
  6. Turn the heat back up to a medium. Add the kashmiri chilli powder, coriander powder, and atumeric powder. Saute for another minute.
  7. Add the tomatoes, and cook until softened and pulpy.
  8. Add the chicken/paneer, and turning occassionally, cook half way.
  9. Add the salt and the coconut milk, and cook on low heat, simmering until the chicken has cooked through and the liquid has slightly reduced.
  10. Serve while hot.

SERVE WITH

Cooked rice, poppadom’s, or gluten free roti. Garnish with coriander.

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