Thai chicken with sugar snap peas & rice

Ingredients
  • 2 skinless chicken breasts
  • small pack coriander, chopped
  • pak choi, quartered
  • 175g sugar snap pea
  • 1 tsp fish sauce
  • 1 tsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sweet chilli sauce
  • zest and juice 1 lime
  • 1 tbsp Thai green curry paste
  • 100g basmati rice
Method
  1. Heat oven to 220C/200C fan/gas 7. Heat a non-stick frying pan over a high heat and cook the chicken breasts for 4-5 mins on each side until browned.
  2. Lay a large piece of baking parchment on a baking tray, add half the coriander, the pak choi and sugar snap peas, then place the chicken breasts on top. Combine the fish and soy sauce, rice vinegar, sweet chilli, lime zest and juice, and curry paste, and pour over the chicken and veg, then cover with another piece of parchment. Fold up each edge to form a parcel and cook for 12-15 mins.
  3. Meanwhile, cook the rice following pack instructions. Remove the parcel from the oven, leave to sit for 1-2 mins, then cut open and add the rest of the coriander. Serve with the rice.

Vegetable Curry with Fruity Raita Recipes

yummy – Crispy prawns with wasabi mayo & sweet chilli pepper dip

Ingredients
  • egg
  • 100g potato flour (see tip, below)
  • 24 raw tiger prawns, de-veined and tail removed
  • 700ml groundnut oil, for fryingFor the wasabi mayo
  • 2 tsp wasabi powder
  • 6 tbsp mayonnaise
  • 2 pinches caster sugar For the sweet chilli pepper dip
  • 1 roasted red pepper from a jar, sliced
  • 5 tbsp sweet chilli sauce
  • 1 tsp lime juice

Yummy-Spicy Crab Stew

INGREDIENTS
  • 3-4 medium to large blue crabs (fresh or thawed)
  • 6 cups water
  • ¼ small radish
  • 1 small strip of sea kelp or dasima
  • 1 medium zucchini
  • 1 small onion (sliced)
  • 6 green and red chili peppers (sliced)
  • 2 stems green onion (3-4 cm strips)
  • 5 cloves of garlic (chopped)
  • 2 tbsp gochugaru, red chili pepper flakes
  • 1 tbsp gochujang, red chili pepper paste
  • 1 tbsp soy sauce
  • 1 tbsp roasted sesame seeds
  • Dash black pepper
  • Chrysanthemum leaves
  • Fresh pumpkin leaves (optional)
  • 1 tbsp soy bean paste (optional)
COOKING DIRECTIONS
  1. To make a broth, add sea kelp, radish and soy sauce in six cups of water in a large pot.
  2. Scrub crabs and cut into pieces. Cut off the mouth, gills and the end tips of legs and claws with scissors.
  3. When the stock boils, add gochugaru, gochujang, garlic and if desired, soy bean paste.
  4. Add the crabs and cook for 10 minutes with the cover closed.
  5. Add zucchini and onion, and cook for an additional 10 minutes, carefully monitoring the crab.
  6. When all shells turn bright orange, add green onion, green and red chili peppers, pumpkin leaves, sesame seeds and black pepper.
  7. Chrysanthemum leaves requires minimal cooking, so add this at the very end.
  8. Serve with white rice.