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Thai Pies June 16, 2018

Filed under: Chicken,Favourites,Tarts & Pies,Uncategorized — delishuss @ 6:29 am
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This is  take on Donna Hay’s Red Curry Pork Pies from her Season’s Cookbook. I was looking for a nice recipe for a picnic in the lovely Roma Street Parklands in Brisbane. Donna’s recipe uses pork; I swapped it out for chicken thigh meat and I’ve added some veggies to bulk them up.

I told my partner that I was making pies, I think he was slightly disappointed when he realised that they weren’t steak and kidney. He was won over when he actually tasted them. They are banging with flavour and just that little bit different.

Utensils: You’ll need 2 round pastry cutters, 1 slightly smaller than the other for the top and the bottom of the pies. A metal pastry muffin tin. I had neither of these so I had to improvise. They were a bit rugged looking but the flavour certainly wasn’t compromised.

Makes 12 pies


2 tablespoons oil

1 large brown onion, peeled and diced

1.2 kg chicken thigh fillets, chopped into bite sized chunks

2 tablespoons red curry paste

1 red pepper, finely diced

1 yellow pepper, finely diced

1 cup coconut milk

1 cup coconut cream

1 cup chicken stock

5 x 200g sheets store-bought shortcrust pastry, thawed

1 egg, lightly beaten

Oil spray for greasing the pastry tin.



  1. Preheat the oven to 200 degrees celsius.
  2. Heat a large saucepan over a high heat. Add 1 tablespoon of the oil and onion and cook for 2 minutes. Add in the peppers and fry for a further 5 minutes until they are starting to become soft.
  3. Remove the vegetables from the saucepan and set aside temporarily while you brown the meat.
  4. Add the remaining oil to the pan, allow to heat and then add the meat and cook until brown. Stir in the curry paste and cook off for a minute or 2.
  5. Re-add the veggies. Add the coconut milk, the coconut cream and the stock to the saucepan and bring to a simmer. Cook for about 20 minutes until the sauce has thickened. You don’t want it to be too runny or you’ll get a soggy bottom for your pies and no one likes a soggy bottom.
  6. Set the sauce aside while you prepare your pastry.
  7. Cut out 12 of the larger pastry rounds and 12 of the smaller pastry rounds. You can get artistic or get the kids involved and make some leaves for the top of the pies with the leftover pastry.
  8. Grease the pastry tin. Line the holes with the larger pastry rounds.
  9. Spoon in the filling. Don’t overfill or the sauce will ooze out while baking.
  10. With a pastry brush, brush the egg around the edges of the pastry round.
  11. Add on the top pastry round and brush with the remaining egg.
  12. Place in the oven and bake for 30 mins or until golden brown on top.
  13. These are good eaten hot or cold. I just had a thought, they’d be delishuss with a mango chutney.



Duck Thai Green Curry May 11, 2015

Filed under: Curries,Favourites,Potatoes — delishuss @ 8:13 am
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I saw a recipe for a duck curry in a local newspaper recently and forgot to keep it. I thought I would give it a bash anyway, although I doubt if this recipe is anything like the one I saw. I just used my standard Thai green curry formula and it worked a treat. I had a hankering for duck the day I made this and I tend not to do things by halves so I had duck two ways. I got a pre-made Chinese duck with wraps and hoisin sauce for starters. I really should have made it myself because it was pretty gross. Maybe I’ll try and do that soon and post the recipe . This is not the most appealing looking curry but it tastes superb.


3 cloves of garlic

2 chillies

4 cm piece of ginger

1 lemongrass stalk

2 duck breasts, diced

200ml chicken stock

1 onion, chopped

2 sprigs coriander, chopped

3 tablespoon peanut butter

1 can of coconut milk

1 green pepper, diced

150g potatoes, diced

3 tablespoons of Thai green curry paste

Olive oil

Salt and pepper to taste

50g of chopped peanuts

1/2 lime, juiced

1 tablespoon of fish sauce

1 tablespoon of soy sauce

1 cube of palm sugar


1.Roughly chop the garlic, lemongrass, chillies and ginger and then blitz in a food processor until it forms a paste.

2. Parboil the potatoes for 10 minutes.

3. Sauté the onion and pepper in a little olive oil for 5 minutes and remove from the pan and set aside.

4. Add the two sets of pastes to the pan and fry off for 3 minutes.

5. Add in the duck and fry for 5 minutes. Add the potatoes and veg and stock.

6. Mix the sugar, lime juice, soy sauce and fish sauce in a bowl until the sugar has dissolved and add to curry.

7. Simmer the curry for 20 minutes.

8. Stir in the coconut milk and chopped coriander and simmer for another 5 minutes until the sauce thickens.

9. Serve the curry with rice and sprinkle with some chopped peanuts and coriander.



Warm Thai Pork Meatball & Noodle Salad November 25, 2013

This is a great recipe. It’s filling and flavoursome. Salads can be so boring but not this one. It’s from a Weight Watchers magazine. Love it.

Serves 4


400g lean pork mince

1 tbs Thai red curry paste

1 1/2 tbs lime juice

2 tsp brown sugar

2 garlic cloves, crushed

1 long fresh red chilli, finely chopped

200g dried rice noodles

640g pineapple, peeled, cored, cut into wedges

1 cup (80g) bean sprouts

2 celery sticks, thinly sliced diagonally

2 green shallots, thinly sliced diagonally

1 cup fresh coriander leaves

1/2 cup fresh mint leaves, torn

1 tbp sunflower or canola oil


1. Combine the mine and curry paste in a medium bowl. Roll the mixture into 20 balls.

2. To make the dressing, combine the dish sauce, lime juice, sugar, garlic and chilli in a small bowl. Stir until the sugar has dissolved.


3, Cook the noodles following the packet instructions. Drain. Cool under cold water and drain. Place the noodles in a large bowl with the pineapple, bean sprouts, celery, shallot, and three quarters of the coriander and mint.



4. Heat the oil in a large non-stick frying pan over medium-high heat. Cook the meatballs, turning occasionally, for 8 minutes or until browned and cooked through.


5, Add the meatballs to the salad. Drizzle with the dressing and toss to combine. Divide the salad between serving bowls and sprinkle with the remaining coriander and mint.



Thai Red Curry May 14, 2012

Filed under: Chicken,Curries — delishuss @ 9:33 pm
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I was looking for something yummy to eat over the weekend and had this saw this recipe in Easy Health magazine so I decided to give it a try. I wasn’t disappointed, it’s great. The recipe said to serve with basmati, I had noodles and I think rice would have been nicer alright. I used Blue Dragon red thai curry paste, I hadn’t tried it before, but I’d recommend it. It doesn’t have that tangy flavour that some of them have.

Serves 4


1 tbsp groundnut oil

6 skinless, boneless chicken breast, cubed

2 small red onions, cut into thin wedges

3 tbsp Thai red curry paste

2 x 400ml tins coconut (you can choose the low-fat version if preferred)

250g fine green beans, trimmed

1 lime, zest and juice

2 tbsp Thai fish sauce

8 tbsp fresh coriander, chopped



1. Heat the oil in a large, heavy bottomed pan, add the chicken and cook for five minutes until golden. Add the onion and cook for five minutes until the chicken is cooked through and the onion is tender. Add the curry paste and cook for just two minutes.

2. Pour in the coconut milk, bring almost to the boil and then simmer for 10 minutes.

3. Add the beans and simmer for five minutes, until just tender. Add the lime zest and juice, fish sauce and coriander just before you’re ready to serve. Serve with basmati rice.


Thai Prawn Noodle Bowl March 10, 2012

Filed under: Fast Food,Fish,Noodles — delishuss @ 12:19 pm
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This recipe is dead easy to make. I got it from the Quick and Easy cookbook. I couldn’t resist making some adjustments to the recipe :-). I added couple of splashes of soy sauce and also the juice of half a lime. You don’t have to add them it was just my preference. So here goes:

Serves 4


1 bunch spring onions

2 celery sticks

1 red pepper

200g rice vermicelli noodles

2 tbsp groundnut oil

55g unsalted peanuts

1 fresh bird’s eye chilli, sliced

1 lemon grass stem, crushed

400ml fish or chicken stock

200ml coconut mil

2 tsp Thai fish sauce

350g cooked peeled king prawns

Salt and pepper

3 tbsp chopped fresh coriander, to garnish



1. Trim the spring onions and celery and thinly slice diagonally. Deseed and thinly slice the pepper.

2. Place the noodles in a bowl, cover with boiling water and leave to stand for 4 minutes, or until tender, drain.

3. Heat the oil in a wok and stir fry the peanuts for 1-2 minutes, until golden. Lift out with a slotted spoon.

4. Add the sliced vegetable to the wok and stir-fry over a high heat for 1-2 minutes.

5 Add the chilli, lemon grass, stock, coconut milk and fish sauce and bring to the boil.

6. Stir in the prawns and bring back to the boil, stirring. Season to taste with salt and pepper, then add the noodles.

7. Serve in warmed bowls, sprinkled with fresh coriander.


Avoca Thai Chicken Curry January 17, 2011

Filed under: Chicken,Curries,Favourites — delishuss @ 10:56 pm
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My friend Pooja recommended this recipe. She advised adding coconut milk, I would definitely agree. I didn’t have coconut milk so I used 2 sachets of creamed coconut instead. I also added the juice of 1 lime. The recipe for the curry paste makes more than is needed, you can cover and save in the fridge for a week or so covered with a little vegetable oil.

This is a cracking recipe, worth trying.


For the spice paste

1 lemongrass stalk, dry outer layers removed, inner core chopped

2.5 cm/1 inch piece of galangal or fresh ginger, coarsely chopped

2 lime leaves, chopped

3 shallots, peeled and chopped

A bunch of coriander stalks, finely chopped ( reserve the leaves for garnishing the curry)

2 garlic cloves, peeled and chopped

3 red chillies, deseeded and finely chopped

1 teaspoon of fish sauce

1 teaspoon of ground turmeric

For the curry

3 tablespoons vegetable oil

3 garlic cloves, peeled and chopped

12 boned chicken thighs, roughly chopped

2 tablespoons fish sauce

250 ml/ 8 fl oz chicken stock

1 teaspoon sugar

2 lemongrass stalks, dry outer layers removed, inner core finely chopped


1. To make the spice paste, puree all the ingredients together in a blender or food processor.

2. Heat the oil in a wok, then add the garlic and saute until golden.

3. Add 1 tablespoon of the curry paste along with the chicken and stir well.

4. Add the fish sauce, chicken stock, sugar and lemongrass.

5. Stir wll and simmer for 15 minutes. Garnish with the coriander leaves and serve with rice.


Beef Red Curry September 9, 2010

Filed under: Meat,Noodles,Weight Watchers Recipes — delishuss @ 10:27 pm
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I thought this was delishuss.  I was kind of surprised at how tasty it was considering it was low fat. It is a little less creamy/thick than what you would expect a thai curry to be but it’s all the better for the waistline.

5 1/2 Weight Watchers points per serving

Serves 4


Low fat cooking spray

300g of lean rump steak, cut into pieces

2 tablespoons red Thai curry paste

1 green pepper, sliced

150g baby corn

1/2 x 400ml can reduced fat cocunut milk

2ooml vegetable stock

2 x 150g packet straight to wok Udon noodles

A handful of freshly chopped coriander, to garnish


1. Heat a large lidded saucepan until hot. Spray with low fat cooking spray and add the steak and fry for 2-3 minutes until brown.

2. Add the paste, pepper and baby corn. Cook for a further 2-3 minutes until beginning to brown.

3. Add the cocunut milk and stock. Bring to the boil, cover and simmer for 10 minutes until the beef is tender.

4. Add the beansprouts and noodles. Cook for 1-2 minutes until hot, then serve in warm bowls garnished with the coriander.

Tip: Prawns would work well with this dish instead of the beef. Add 150g of cooked prawns with the beansprouts. The points value per serving would be 4 1/2.

If you like a spicy curry, I would add some more curry paste.


Green Bean and Coconut Soup August 29, 2010

Filed under: Chicken,Favourites,Soups and Stews — delishuss @ 8:44 pm
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This has to be one of my favourite recipes. It’s great as a soup but I often add some cooked chicken and serve with rice.  The recipe is from one of the Avoca cookbooks. Anyway give it a try and let me know what you think.


15g/1/2 oz butter

2 spring onions, chopped

1 medium carrot cut into fine strips

2 teaspoons of finely chopped lemongrass

2 garlic cloves peeled and crushed

1 teaspoon of grated fresh ginger

1 teaspoon of ground turmeric

2 teaspoons of ground coriander

2 green chillies, chopped

12 green beans, roughly chopped

2 x 400 ml cans of coconut milk

½ vegetable stock cube crumbled or 2 tbsp of liquid stock

110g/4oz bean sprouts

2 tablespoons of chopped fresh coriander


  1. Melt the butter in a large saucepan.
  2. Add the spring onions, carrot, lemongrass, garlic and ginger and stir over a medium heat for 1 minute.
  3. Add the turmeric, coriander, chillies, green beans, coconut milk and stock cube and mix well.
  4. Bring to the boil, and then reduce the heat and simmer, uncovered, for 5 minutes.
  5. Stir in the bean sprouts and fresh coriander, season to taste and serve.

Thai Green Chicken Curry August 11, 2010

Filed under: Chicken,Curries — delishuss @ 9:34 pm
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This is my own version of Thai Green Curry, I think it’s great but sure I would J

Serves 4



3 Chicken Breasts

150g of potatoes

2 tablespoons of green curry paste (I like to mix 1 tblsp with regular curry paste and 1 green curry paste)

1 tin of light coconut milk

1 green chilli

50g of broccoli

1 large onion

2 cloves of garlic

2 tablespoons of chutney (mango preferably)

50 g of sugar snap peas

1 stock cube

100ml of boiling water


  1. Peel and dice the potatoes and boil for 15 mins. At the last 5 mins of cooking time, add in the broccoli and sugar snap peas and boil for the remaining time.
  2. Meanwhile chop the chicken, onion and garlic and chilli.
  3. Fry the chicken in a large fry pan until turning brown, add in the onion, garlic and chilli and fry for a further 2-3 minutes.
  4. Add in the boiled vegetables and add stir in the curry paste and cook for 2 minutes.
  5. Dissolve the stock cube in the boiling water and add to the pan.
  6. Pour in the coconut milk and stir. Add the chutney and stir.
  7. Simmer for 40 minutes.


Serve with Basmati rice. You could add some coriander seeds to the rice during cooking to give it a nice flavour.