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Archive for the ‘Thailand’ Category

I just love Thai food so tonight I thought that I would make a yellow curry.

I would normally use prawns for this dish but as I had bought some beef meatballs I thought that I would give them a try.

I used a ready made paste for the curry. Blue Elephant Yellow Curry Paste is one of my favourites so I used that make.

 

 

 

INGREDIENTS

  • 2 tbsp vegetable oil
  • 12 ready made beef meatballs
  • 1 onion, sliced
  • 70g of yellow curry paste
  • 400 ml coconut milk
  • 1 tbsp fish sauce
  • 1 tsp of sugar
  • 6 – 8 small potatoes, cut in half
  • 1 big red chilli, cut in half
  • 30 g cherry tomatoes. I used tined ones but fresh are probably better
  • Salt

METHOD

  1. Add the oil to the inner pot over a medium heat.
  2. Brown the beef meatballs in the oil.
  3. Add the onions and let them cook for a few minutes until they start to soften.
  4. Stir in the yellow curry sauce and cook for 1 minute.
  5. Pour in the coconut milk.
  6. Add he fish sauce and sugar and stir gently to avoid breaking up the meatballs.
  7. Add the potatoes, tomatoes and the chilli. Stir very gently, you are trying to keep the tomatoes whole.
  8. Bring to the boil and put on the lid.
  9. Put the inner pot into the insulated outer container and shut the lid.
  10. Thermal cook without power for a minimum of 1 hour.
  11. Check and adjust seasoning if necessary and serve with Thai sticky rice which you can cook in the top pot if you have one.

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This is a great risotto for those who like Thai flavours. You could substitute or add prawns and the addition of peas would be nice.

INGREDIENTS

  • 2 tbsp of vegetable oil.
  • 1 tbsp of butter
  • 1 large onion, diced
  • 1 clove of garlic, finely chopped
  • 2 chicken breasts, cut into cubes
  • 1 tbsp of Thai green paste
  • 3 tbsp of fish sauce
  • 225g of risotto rice
  • 600ml of chicken stock
  • ½tsp of fresh ground pepper 

METHOD

  1. Put the oil and butter in the inner pot.
  2. Heat over a medium heat until the butter melts.
  3. Add the onions and garlic and cook until the onion is soft. Don’t let it colour.
  4. Add the chicken and Thai paste.
  5. Cook stirring for 1 minute until the chicken is sealed.
  6. Add the rice and stir well.
  7. Add the stock, fish sauce and pepper. Stir and bring to the boil.
  8. Once boiling turn down to a simmer for 2 to 3 minutes.
  9. Give the mixture a stir before putting on the lid and transferring the inner pot to the insulated outer container.
  10. Shut the lid and leave to thermal cook without power for a minimum of 1 hour.

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A mussaman curry is one of the most delicious dishes. It is thought to have arrived in Siam with the first Persian envoy to the court of Ayuthyia in the sixteenth century. Mr D has adapted this recipe for the Shuttle Chef from one published in Fresh Magazine and they have kindly given their permission for us to use it. This unusual version of Thai mussaman curry is highly seasoned with tamarind and will delight you and your guests.

INGREDIENTS:

  • large duck breasts
  • 2 star anise
  • 2″ piece of cinnamon stick
  • 3 bay leaves
  • 6 cardamom pods
  • 1 large onion chopped
  • 3tbs Mussaman paste
  • 400ml coconut milk
  • 200ml water & 1 chicken stock cube
  • small jar 100gm tamarind paste
  • 1tbs fish sauce
  • 75g salted peanuts
  • 350g potatoes cut into 2.5cm cubes
  • small bunch of coriander leaves

Method:

  1. Put a frying pan on a high heat and when hot add the two duck breasts skin side down. Cook for 5-6 minutes until the skin is golden brown.
  2. Turn the breasts over and cook for a further minute.
  3. Remove from the pan slice the duck breasts and put to one side for later.
  4. Heat 2 tbsp of oil in the shuttle chef inner pot over a medium heat.
  5. Add the star anise, cinnamon, bay leaves and cardamom and cook for 30 secs.
  6. Add the chopped onion and cook for 4-6 minutes until golden.
  7. Stir in the Mussaman paste and cook for 1 minute.
  8. Add the sliced duck and make sure that it well coated with the mixture. Cook for 2 minutes.
  9. Add the cocunut milk, tamarind and fish sauce.
  10. Add the chopped potatoes and make sure that they are nicely covered with the sauce. Bring to the boil.
  11. Add 3/4 of the peanuts (saving the rest for garnish).
  12. Turn the heat down to a simmer and cook for 5 minutes.
  13. Put the lid on the inner pot and place it into the insulated outer pot.
  14. Put the lid down and leave it to cook for 2 hours.
  15. Serve with Jasmine rice and garnish with the remaining peanuts and the coriander.

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Rice fields in Indonesia

Probably like you, many of the meals I cook, involve serving them with rice. If you own a thermal cooker there are two way to deal with this.
If your thermal cooker has only one inner pot (some thermal cooker have two) I can either put a trivet in the bottom (its legs in the food) and put something like my cake tin containing part boiled rice on the trivet or cook your rice about 30 minutes before I want to eat in a separate saucepan. If you on the other hand have a Mr D’s top pot you can follow the recipe and then put the top pot in the inner pot before placing the inner pot into the outer container.
In the past I have tried many methods of cooking rice. These include Jamie Oliver’s rice cooking method from his book “Ministry of Food” and Madhur Jaffrey’s methods from her book “Illustrated Indian Cookery”. All of these work but take far more time than my method and do not seem to be any better.

Ingredients:

  • 1/2 cup of rice per person. I always use Basmati rice except for when I am cooking Thai food. With Thai I prefer Jasmine rice.
  • 1 cup of water for each 1/2 cup of rice.
  • Salt to taste.

Method:

  1. Add the water to a saucepan.
  2. Add salt tasting the water until you can taste the salt. Vary the amount to your taste but remember if you can’t taste the salt in the water your rice will tend to be bland.
  3. Bring the water to the boil.
  4. Pour the rice into the boiling water and bring it back to the boil.
  5. Boil it gently (a rolling boil) for 5 minutes.
  6. Turn off the heat and put a lid on the pan.
  7. Leave for about 30 minutes and you then will have perfectly cooked rice.
  8. Before serving fluff up with a fork.

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