Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

🔪 Step by step instructions

1. Make the sweet and sour sauce by mixing together tomato ketchup, plum sauce, honey, sweet chilli sauce, rice vinegar and soy sauce.
2. In a large pan fry off the chicken, peppers and tomatoes
3. Add chopped, fresh plums to the pan then pour over the sweet and sour sauce.
4. Simmer then serve topped with chilli flakes and chopped spring onions.

Plums leftover? Try them in a delicious Plum and rhubarb crumble.

🍱 Other Asian recipes

• Homemade Sushi Rolls
• Thai Green Curry Recipe
• Dragon Chicken
• Thai Red Curry Recipe
• Sesame Seed Chicken
• Chinese Prawns Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

This post was first published in September 2019. Updated in October 2022 with an improved images, step by step instructions and expert tips.

📖 Recipe

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Sweet and Sour Chicken Recipe

This easy recipe for sweet and sour chicken is made with a delicious sweet and sour plum sauce, healthy stir fried vegetables and slices of fresh, juicy plums. If you prefer your sweet and sour chicken without pineapple then this plum chicken recipe is definitely worth a try!!

Course Dinner, main meal

Cuisine Asian, Chinese

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 467kcal

Author By: Debbie Jones

Equipment

• Large pan or wok

Ingredients

For the sweet and sour sauce

• 2 tablespoon Tomato Ketchup
• 2 tablespoon Plum sauce
• 1 tablespoon Honey
• 2 tablespoon Sweet chilli sauce
• 1 tablespoon Rice vinegar
• 1 tablespoon Soy sauce

For the plum chicken:

• ½ tablespoon oil
• 1 Clove garlic finely chopped
• 2 Chicken breasts cubed 400g
• 1 Yellow bell pepper 150g
• 1 Red bell pepper 150g
• 2 Medium tomatoes roughly chopped 150g
• 100 g plums stones removed and quartered

For the toppings:

• 3 Spring onions sliced optional
• Sprinkle of chilli flakes optional

To serve:

• Rice optional

Metric - US Customary

Instructions

To make the sweet and sour sauce:

• In a small bowl mix together tomato ketchup, plum sauce, honey, sweet chilli sauce, rice vinegar and soy sauce. Stir together well then put to one side.
  2 tablespoon Tomato Ketchup, 2 tablespoon Plum sauce, 1 tablespoon Honey, 2 tablespoon Sweet chilli sauce, 1 tablespoon Rice vinegar, 1 tablespoon Soy sauce

To make the sweet and sour chicken:

• Place a large pan or wok on a medium heat and add ½ tablespoon oil. When the oil is hot add the garlic and cubed raw chicken. Cook for 3-4 minutes or until browned all over.
  ½ tablespoon oil, 1 Clove garlic finely chopped, 2 Chicken breasts cubed
• Keeping the pan on a medium heat add the red peppers, yellow peppers and tomatoes to the chicken. Stir fry for a couple of minutes until the vegetables start to go soft and the chicken is cooked through.
  1 Yellow bell pepper, 1 Red bell pepper, 2 Medium tomatoes roughly chopped
• Next add the freshly sliced plums and the sweet and sour sauce made earlier. Mix together well and bring to a gentle simmer. Simmer for a minute or so until heated through.
  100 g plums
• Serve up in bowls (with rice if desired) and top with sliced spring onions and chilli flakes.
  3 Spring onions sliced, Sprinkle of chilli flakes, Rice

Video

Notes

Chicken: Swap in for your preferred meat; try sweet and sour pork or hot and sour fish soup made with prawns and noodles.

Plums: For a more traditional version swap the plums for pineapple.

Vegetables: Add more vegetables or swap for different ones like carrots and onions. For a vegetarian sweet and sour recipe, leave out the meat and bulk up with extra veg; try with baby corn and chunks of courgette.

Fruit: To keep the fruit chunky in the finished dish make sure to add the plums (or other preferred fruit) just before the sauce. This will allow the fruit to be heated but still maintain its shape. Over cooking will cause the fruit to soften and even dissolve into the sauce.

Toppings: Spring onions and chilli flakes are optional,. You could also try topping with sesame seeds or chopped cashew nuts.    

Simmering: Simmer the dish gently and until just warmed through before serving. Over heating or boiling will ruin the sauce.

What is sweet and sour sauce made of? For a dish that is similar to that in Western Chinese restaurants, the sauce is usually made with vinegar, tomato ketchup and soy sauce. For this recipe I also included a couple of tablespoons of jarred plum sauce to add to the sweetness and enhance the flavour of the fresh plums.

How to make Hong Kong sweet and sour? For a sweet and sour chicken that is Hong Kong style you will just need to alter the way the chicken is cooked. In this recipe the chicken is stir fried in a little oil. Hong Kong sweet and sour chicken uses crispy chicken made by coating the raw chicken in a batter or in breadcrumbs and then deep frying until golden.

How to store? Store in an air tight container for up to 3 days in the fridge or 3 months on the freezer. Make sure the dish is fully cooled before storing in the fridge or freezer. When reheating make sure the sweet and sour chicken is thoroughly defrosted first and then heat through in a large pan or wok until piping hot.

Nutrition

Serving: 500g | Calories: 467kcal | Carbohydrates: 50g | Protein: 47g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 128mg | Sodium: 1155mg | Potassium: 1485mg | Fiber: 5g | Sugar: 31g | Vitamin A: 3620IU | Vitamin C: 256mg | Calcium: 57mg | Iron: 3mg

The post Sweet and Sour Chicken appeared first on ProperFoodie.

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

This warming sweet potato and chickpea curry is a great option for a delicious vegetarian dinner with plenty of healthy veg and aromatic spicy flavours. The sweet potatoes really bring this dish to life by melting their wonderfully sweet caramelised juices into the spicy coconut sauce and creating a gorgeous consistency. A warm and inviting curry with husky flavours of cumin and garam masala and a pungent taste of ginger all infused with the sweetness of the potatoes. It really is the ultimate healthy, comfort food.

🥘 Ingredients

This recipe makes enough sweet potato curry to serve 4 people:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Sweet potatoes: If preferred you can use normal potatoes, and make potato and spinach curry.

Coconut milk: Use full fat coconut as reduced fat will make the curry watery.

Chickpeas: Optional or can be replaced with other pulses such as beans, split peas or lentils.

Yogurt (not pictured): Yogurt is an optional topping, but its creamy and cooling nature works really well with the heat from the spices. Choose plain yogurt.

🔪 Step by step instructions

1. Heat up the oil in a large frying pan, add the cumin seeds and fry for 30 seconds or until golden brown (be careful not to burn them). As soon as the seeds start to change colour add in the chopped onion, garlic and ginger and cook on a gentle heat until soft.
2. Stir in the curry powder, garam masala and cinnamon and cook for a further minute to allow the flavours to be released.
3. Next add the cubed sweet potato, chopped tomatoes, tomato puree and coconut milk. Stir together well then bring to a gentle simmer.
4. Place a lid on the pan and continue to simmer for around 30 minutes or until the potatoes are soft (blade of a knife pushes in easily).
5. Meanwhile drain and rinse the can of chickpeas and wash the spinach leaves. Once the potatoes are cooked through, add the chickpeas and spinach to the curry. Stir in and continue to cook on the heat until the spinach has wilted. 
6. Season with salt, pepper and lime juice then serve with rice and naan. Add toppings if desired: yogurt, fresh coriander, chilli flakes, onion seeds and lime wedges.

💭 Expert tips

• Frying cumin seeds: Add a couple of cumin seeds to test the heat of the oil. If the seeds bubble then the oil is hot enough. Add the rest of the seeds but only cook briefly, until just golden brown, before adding the onions. Be aware that cumin seeds are quick to burn, which will create a bitter taste throughout the dish.
• Chickpeas: To avoid any chickpeas skins floating around in the curry, place the chickpeas in a sieve then agitate under a running tap to loosen any skins. Pick these out and discard.
• Make it your own: Use split peas, lentils or beans, or completely swap the chickpeas for one of these. Try with different types of lentils (green, yellow) or add other vegetables such as roasted squash, roast cauliflower, courgette or aubergine. And for an extra protein boost try with shredded chicken or poached fish.

❓ Frequently asked questions

🍛 Other Curry recipes

• Thai Green Prawn Curry
• Red Lentil Dahl
• Fish Biryani
• Thai Red Curry Recipe
• Chicken Tikka Masala Curry
• Thai Panang Curry
• Thai Green Curry Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Sweet Potato and Chickpea Curry

Warm and comforting sweet potato and chickpea curry made with a lightly spiced coconut sauce. This wholesome and nutritious vegetarian curry is made in one big pan and can be ready in just one hour.

Course Dinner, evening meal, fake away, main meal

Cuisine Indian

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Calories 238kcal

Author By: Debbie Jones

Equipment

• Large pan or wok

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 onion roughly chopped
• 1 clove garlic finely chopped
• 2 cm piece fresh ginger peeled and grated
• 2 tablespoons medium curry powder
• 1 teaspoon garam masala
• 1 teaspoon cinnamon powder
• 2 large sweet potatoes peeled and chopped into small chunks
• 2 tins of chopped tomatoes
• 2 tablespoons tomato puree
• 1 tin coconut milk full fat
• 2 handfuls of baby spinach leaves
• 1 small tin chickpeas
• Lime juice to taste
• Salt and pepper to taste

Extras to serve

• Rice
• Plain yogurt
• Chilli flakes
• Onion seeds
• Fresh coriander
• Naan bread

Metric - US Customary

Instructions

• Heat up the oil in a large frying pan, add the cumin seeds and fry for 30 seconds or until golden brown (be careful not to burn them). As soon as the seeds start to change colour add in the chopped onion, garlic and ginger and cook on a gentle heat until soft.
  1 tablespoon olive oil, 1 teaspoon cumin seeds, 1 onion, 1 clove garlic, 2 cm piece fresh ginger
• Stir in the curry powder, garam masala and cinnamon and cook for a further minute to allow the flavours to be released.
  2 tablespoons medium curry powder, 1 teaspoon garam masala, 1 teaspoon cinnamon powder
• Next add the cubed sweet potato, chopped tomatoes, tomato puree and coconut milk. Stir together well then bring to a gentle simmer.
  2 large sweet potatoes, 2 tins of chopped tomatoes, 2 tablespoons tomato puree, 1 tin coconut milk
• Place a lid on the pan and continue to simmer for around 30 minutes or until the potatoes are soft (blade of a knife pushes in easily).
• Meanwhile drain and rinse the can of chickpeas and wash the spinach leaves. Once the potatoes are cooked through, add the chickpeas and spinach to the curry. Stir in and continue to cook on the heat until the spinach has wilted.
  1 small tin chickpeas, 2 handfuls of baby spinach leaves
• Season with salt, pepper and lime juice then serve with rice and naan. Add toppings if desired: yogurt, fresh coriander, chilli flakes, onion seeds and lime wedges.
  Lime juice to taste, Rice, Plain yogurt, Chilli flakes, Onion seeds, Fresh coriander, Naan bread

Notes

Note: Above nutritional info is for 1 portion of curry with toppings but without any sides such as rice or naan bread.

Sweet potatoes: If preferred you can use normal potatoes, and make potato and spinach curry.

Coconut milk: Use full fat coconut as reduced fat will make the curry watery.

Chickpeas: Optional or can be replaced with other pulses such as beans, split peas or lentils. To avoid any chickpeas skins floating around in the curry, place the chickpeas in a sieve then agitate under a running tap to loosen any skins. Pick these out and discard.

Yogurt: Yogurt is an optional topping, but its creamy and cooling nature works really well with the heat from the spices. Choose plain yogurt.

Frying cumin seeds: Add a couple of cumin seeds to test the heat of the oil. If the seeds bubble then the oil is hot enough. Add the rest of the seeds but only cook briefly, until just golden brown, before adding the onions. Be aware that cumin seeds are quick to burn, which will create a bitter taste throughout the dish.

Make it your own: Use split peas, lentils or beans, or completely swap the chickpeas for one of these. Try with different types of lentils (green, yellow) or add other vegetables such as roasted squash, roast cauliflower, courgette or aubergine. And for an extra protein boost try with shredded chicken or poached fish.

Is sweet potato and chickpea curry healthy?
This curry is packed full of nutrients including protein, fibre, iron and plenty of vitamins and minerals. Chickpeas are low in fat and high in protein and along with the sweet potatoes will do a great. Job of filling you up due to both containing plenty of fibre. Spinach is also a great option for boosting your iron and folate levels.

How to make this curry extra spicy?
If you like your curry hot then there are a couple of extras you can add to turn up the heat. Try adding fresh green or red chopped chillies during cooking. The increase the heat further use smaller chillies and leave in the seeds. You could also add chilli flakes whiles cooking or add chilli sauce or Tabasco as toppings.

How to store?
What to do with any leftovers? Once fully cooled you can transfer any leftover curry to a sealable container. Seal and keep in the fridge for 2-3 days or freeze for up to 1 month. To reheat defrost thoroughly in the fridge overnight (if frozen) then transfer to a pan and heat until piping hot throughout.

Nutrition

Calories: 238kcal | Carbohydrates: 46g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 282mg | Potassium: 988mg | Fiber: 9g | Sugar: 12g | Vitamin A: 25711IU | Vitamin C: 21mg | Calcium: 140mg | Iron: 4mg

This post was first published in Sept 2016. Updated in Mar 2022 with an improved recipe, new images, step by step instructions and expert tips.

 

The post Sweet Potato and Chickpea Curry appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Really healthy and packed full of protein, fibre, vitamins and minerals, this red lentil dahl is one curry that can be thoroughly enjoyed guilt free. If you fancy a meat free night or are indeed vegetarian or vegan, then this spicy curry recipe is a great option. Its also simple to prepare and uses basic ingredients that won't break the bank.

🥘 Ingredients

This recipe makes enough red lentil dahl to serve 4 people.

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

Lentils: Use good quality, freshly bought lentils to ensure good taste and texture. Opt for any variety of lentil but always check packet instructions. If you prefer swap lentils for beans, chickpeas or split peas.

Yogurt: Yogurt is an optional topping, but its creamy and cooling nature works really well with the heat from the spices. Choose plain yogurt.

Vine tomatoes: Opt for vine ripened tomatoes for that earthy, sunshine flavour. If you can't get hold of vine ripened, use tinned chopped or plum tomatoes which also hold plenty of flavour.

🔪 Step by step instructions

1. Simmer lentils in water for 10-15 minutes or until soft, then drain and set to one side.
2. Heat up the oil in a large frying pan, add the cumin seeds and fry for 30 seconds or until golden brown (be careful not to burn them).
3. As soon as the seeds start to change colour add in the chopped onion and garlic and cook on a gentle heat until soft.
4. Next add the tomatoes, chillies, drained lentils, spices and tomato puree.
5. Mix well and simmer for a couple of minutes, then taste and season if required. If you want to make the Dahl more soup-like or creamy you can add stock or coconut milk at this point, stir in well and bring to a simmer.
6. Finally; remove from the heat, stir in the chopped coriander and serve with plain yogurt.

💭 Expert tips

Lentils: Choose good quality lentils and don't use old ones. Rinse well under running tap water before cooking to remove any dust or dirt. Don't overcook! Cook until just soft and check packet instructions for recommended cooking times.

Frying cumin seeds: Add a couple of cumin seeds to test the heat of the oil. If the seeds bubble then the oil is hot enough. Add the rest of the seeds but only cook briefly, until just golden brown, before adding the onions. Be aware that cumin seeds are quick to burn, which will create a bitter taste throughout the dish.

Soupier version: For a version thats creamier or more soup-like add a tin of coconut milk or 400ml of stock.

Make it your own: Add chickpeas or split peas, or completely swap the lentils for one of these. Try with different types of lentils (green, yellow) or add vegetables such as roasted squash, roast cauliflower, courgette or aubergine. And for an extra protein boost try with shredded chicken or poached fish.

❓ Frequently asked questions

🍛 Other curry recipes

• Fish Biryani
• Chicken Tikka Masala Curry
• Thai Panang Curry
• Sweet Potato and Chickpea Curry
• Thai Green Prawn Curry
• Thai Red Curry Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Red Lentil Dahl

Red lentil dahl flavoured with Indian spices and simmered in vine ripened tomatoes. A nutritious, vegan curry that will warm you up, keep you going through winter and can be on the table in just 30 minutes.

Course Dinner, main meal

Cuisine Indian

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 People

Calories 359kcal

Author By: Debbie Jones

Equipment

• Saucepan to cook the lentils
• Wide pan to cook the dahl

Ingredients

• 300 g dried red lentils rinsed well
• Boiled water double the volume of lentils

• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 2 onions finely chopped
• 2 cloves garlic finely chopped
• 350 g of vine tomatoes roughly chopped
• 2 green chillies deseeded and finely chopped

• 1 teaspoon ginger powder
• ½ teaspoon turmeric
• 1 teaspoon garam masala
• 3 tablespoon tomato puree
• Salt and pepper to taste
• Handful fresh coriander chopped
• Plain yogurt to serve
• Tin of coconut milk or 400ml of stock optional, for a more soup-like version

Metric - US Customary

Instructions

• Simmer lentils in water for 10-15 minutes or until soft, then drain and set to one side.
  300 g dried red lentils, Boiled water
• Heat up the oil in a large frying pan, add the cumin seeds and fry for 30 seconds or until golden brown (be careful not to burn them).
  1 tablespoon olive oil, 1 teaspoon cumin seeds
• As soon as the seeds start to change colour add in the chopped onion and garlic and cook on a gentle heat until soft.
  2 onions, 2 cloves garlic
• Next add the tomatoes, chillies, drained lentils, spices and tomato puree.
  350 g of vine tomatoes, 2 green chillies, 1 teaspoon ginger powder, ½ teaspoon turmeric, 1 teaspoon garam masala, 3 tablespoon tomato puree
• Mix well and simmer for a couple of minutes, then taste and season if required. If you want to make the Dahl more soup-like or creamy you can add stock or coconut milk at this point, stir in well and bring to a simmer.
  Salt and pepper to taste, Tin of coconut milk or 400ml of stock
• Finally; remove from the heat, stir in the chopped coriander and serve with plain yogurt.
  Handful fresh coriander chopped, Plain yogurt

Video

Notes

Lentils: Use good quality, freshly bought lentils to ensure good taste and texture. Opt for any variety of lentil but always check packet instructions. If you prefer swap lentils for beans, chickpeas or split peas. Rinse well under running tap water before cooking to remove any dust or dirt. Don't overcook! Cook until just soft and check packet instructions for recommended cooking times.

Yogurt: Yogurt is an optional topping, but its creamy and cooling nature works really well with the heat from the spices. Choose plain yogurt.

Vine tomatoes: Opt for vine ripened tomatoes for that earthy, sunshine flavour. If you can't get hold of vine ripened, use tinned chopped or plum tomatoes which also hold plenty of flavour.

Frying cumin seeds: Add a couple of cumin seeds to test the heat of the oil. If the seeds bubble then the oil is hot enough. Add the rest of the seeds but only cook briefly, until just golden brown, before adding the onions. Be aware that cumin seeds are quick to burn, which will create a bitter taste throughout the dish.

Soupier version: For a version thats creamier or more soup-like add a tin of coconut milk or 400ml of stock.

Make it your own: Add chickpeas or split peas, or completely swap the lentils for one of these. Try with different types of lentils (green, yellow) or add vegetables such as roasted squash, roast cauliflower, courgette or aubergine. And for an extra protein boost try with shredded chicken or poached fish.

Should lentils be soaked before cooking?
No its not necessary to soak lentils before cooking. It is however, good practise to rinse and drain thoroughly before cooking. Lentils are very small and so its not uncommon for dirt and dust to get mixed in during packaging.

Is red lentil dahl healthy?
Dahl is packed full of nutrients and provides a good source of vitamins, minerals and fibre. Lentils are also high in protein and low in fat so they are great substitute for meat.

Storage?
Leftovers? Once fully cooled you can transfer any leftover lentil dahl to a sealable container. Seal and keep in the fridge for 2-3 days or freeze for up to 1 month. To reheat defrost thoroughly in the fridge overnight (if frozen) then transfer to a pan and heat until piping hot throughout.

Nutrition

Calories: 359kcal | Carbohydrates: 58g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 144mg | Potassium: 1100mg | Fiber: 26g | Sugar: 8g | Vitamin A: 837IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 7mg

This post was first published in Nov 2016. Updated in Jan 2022 with an improved recipe, new images, step by step instructions and expert tips.

 

The post Red Lentil Dahl appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Massaman is a mild Thai curry recipe made with a yellow Massaman curry paste, coconut milk and potatoes. Massaman curry recipes tends to be milder and sweeter than other Thai curries due to the addition of spices like cinnamon, star anise and cardamom. So its a great option if you're not a fan of spicy foods and whats more this lovely curry can be made and on the table within 45 minutes.

Massaman is the mildest of the Thai curries, so opt for the more spicy Thai red curry or Thai green curry if you're after something with a bit more heat.

🥘 Ingredients

To make massaman curry for 4 people you will need:

• ½ tablespoon Oil
• 1 Garlic clove finely chopped 
• 1 Onion sliced
• 2 Chicken Breasts cubed (360g)
• 25g potatoes, chopped into bite sized pieces
• 2 tablespoon Massaman Curry paste (homemade or shop bought)
• 400ml tin of Coconut milk (full fat)
• 1 teaspoon sugar
• 1 Star anise
• 100g sugar snap peas (roughly chopped)
• ½ teaspoon Fish sauce
• ½ a lime juiced
• Toppings: Fresh coriander, sliced red chillies and chopped cashew nuts

Ingredient notes

Recipe: For the full recipe and amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Potatoes: Choose a waxy variety that will hold together well such as Charlotte, Anya, baby or new potatoes. Leave the skins on for a more rustic finish and to add more fibre to your meal.

Coconut milk: Coconut milk is the base of most Thai curries. However, if you need a different option the best replacement in terms of consistency and flavour is cream. This can be a little heavy so you could also use yogurt (full fat).

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

🔪 Step by step instructions

1. Place a large pan on a medium heat and the oil, garlic and sliced onions and gently fry until starting to soften. Next add the chicken and stir fry to seal off the edges of the meat.
2. Add the sliced potatoes to the chicken and onions and continue to stir fry for 2 to 3 minutes so allowing the potatoes to start cooking. Then transfer the contents of the pan to a large bowl and set to one side.
3. Return the pan to the heat and add 2 large tablespoon of Massaman curry paste (homemade or shop bought). Cook for a minute or so and allow the paste to release its flavours. Turn the pan to a low heat and stir in the coconut milk, sugar and star anise.
4. When the sauce has heated through add the partially cooked chicken, potatoes and onions and mix in until well coated in the sauce. Bring the pan to a very gentle simmer then place on a lid and cook for 20 minutes or until the chicken is cooked through and the potatoes are soft.
5. Next add the chopped sugar snap peas to the curry and simmer for a further 2 minutes.
6. Find and remove the star anise. Then taste the curry and season to your liking with lime juice and fish sauce.
7. Serve and top with freshly sliced red chillies, fresh coriander leaves and chopped cashews nuts.

❓ Frequently asked questions

🍛 Other easy homemade curry recipes

• Thai Red Curry Recipe
• Fish Biryani
• Thai Green Curry Recipe
• Chicken Tikka Masala Curry
• Thai Green Prawn Curry
• Quick Chicken and Almond Curry
• Thai Panang Curry
• Sweet Potato and Spinach Curry

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Massaman Curry

Massaman curry recipe made with an aromatic curry paste, chunks of juicy chicken, sliced new potatoes and a Thai coconut cream sauce. Great served up with cashew nuts, sliced red chillies and fragrant fresh coriander.

Course Dinner, Main Course, main meal

Cuisine Thai, Thailand

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Calories 440kcal

Author By: Debbie Jones

Equipment

• large pan
• Bowl

Ingredients

• ½ tablespoon Oil
• 1 Garlic clove finely chopped
• 1 Onion sliced
• 3 Chicken Breasts cubed 500g
• 250 g potatoes chopped into bite sized pieces
• 2 tablespoon Massaman Curry paste homemade or shop bought
• 400 ml tin of Coconut milk full fat
• 1 teaspoon sugar
• 1 Star anise
• 100 g sugar snap peas roughly chopped
• ½ teaspoon Fish sauce
• ½ a lime juiced
• Toppings: Fresh coriander sliced red chillies and chopped cashew nuts

Metric - US Customary

Instructions

• Place a large pan on a medium heat and the oil, garlic and sliced onions and gently fry until starting to soften. Next add the chicken and stir fry to seal off the edges of the meat.
  ½ tablespoon Oil, 1 Garlic clove finely chopped, 1 Onion sliced, 3 Chicken Breasts cubed
• Add the sliced potatoes to the chicken and onions and continue to stir fry for 2 to 3 minutes so allowing the potatoes to start cooking. Then transfer the contents of the pan to a large bowl and set to one side.
  250 g potatoes
• Return the pan to the heat and add 2 large tablespoon of Massaman curry paste (homemade or shop bought). Cook for a minute or so and allow the paste to release its flavours. Turn the pan to a low heat and stir in the coconut milk, sugar and star anise.
  2 tablespoon Massaman Curry paste, 400 ml tin of Coconut milk, 1 teaspoon sugar, 1 Star anise
• When the sauce has heated through add the partially cooked chicken, potatoes and onions and mix in until well coated in the sauce. Bring the pan to a very gentle simmer then place on a lid and cook for 20 minutes or until the chicken is cooked through and the potatoes are soft.
• Next add the chopped sugar snap peas to the curry and simmer for a further 2 minutes.
  100 g sugar snap peas
• Find and remove the star anise. Then taste the curry and season to your liking with lime juice and fish sauce.
  ½ a lime juiced, ½ teaspoon Fish sauce
• Serve and top with freshly sliced red chillies, fresh coriander leaves and chopped cashews nuts.
  Toppings: Fresh coriander

Video

Notes

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Potatoes: Choose a waxy variety that will hold together well such as Charlotte, Anya, baby or new potatoes. Leave the skins on for a more rustic finish and to add more fibre to your meal.

Coconut milk: Coconut milk is the base of most Thai curries. However, if you need a different option the best replacement in terms of consistency and flavour is cream. This can be a little heavy so you could also use yogurt (full fat).

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Chicken massaman curry: The chicken can be replace with your preferred meat or fish (lamb or cod are good options). Or swap in for veggies (courgette, aubergine, sweet potato) if you want to make a vegetarian tikka masala.

Coconut milk: This will have separated in the can so give it a shake and a stir before adding to the pan.

Spicy massaman curry: For an extra kick add in sliced chilli pepper or a few drops of Tabasco or a teaspoon of hot chilli powder.

How to store? Once made, allow the massaman curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

What to serve with massaman curry? Serve up with a helping of jasmine rice or plain rice, plus extra cashew nuts, fresh chilli and fresh coriander.

Nutrition

Serving: 279g | Calories: 440kcal | Carbohydrates: 20g | Protein: 31g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 223mg | Potassium: 1047mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1494IU | Vitamin C: 34mg | Calcium: 63mg | Iron: 5mg

This post was first published in Jan 2020. Updated in Oct 2021 with new step by step instructions and expert tips.

The post Massaman Curry appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

A delicious, homemade chicken tikka masala curry that you will find yourself making again and again. After marinating the meat, this lovely curry can be made and on the table within 30 minutes. If you're really short on time you can skip the marinating time. Just mix the chicken into the marinade and add to the curry. However, the flavour of the chicken will be greatly enhanced by marinating for just 20 minutes and then cooking on griddle pan until lightly browned.

🥘 Ingredients

To make chicken tikka curry for 4 people you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Passata: Passata is the best option for a making a smooth tomato based curry sauce. Alternatively use a tin of chopped tomatoes but whiz up in the blender.

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Tikka masala paste: This recipe uses a homemade tikka masala paste, but if you are short on time you can buy a jar of paste.

Ground almonds: This adds a sweetness to the curry without having to add sugar. However, if you prefer, the almonds can be replaced with 2 teaspoon of sugar.

Plain yogurt: Use full fat yogurt to help keep the sauce nice and thick. This adds a creaminess to the sauce. If you want extra creamy sauce then replace with 2 tablespoon of double cream.

Fresh garlic and ginger: Fresh garlic and ginger will give the best flavour for this tikka curry, but a teaspoon of paste or jarred garlic/ginger could be used instead.

Tikka masala spices: Paprika, cinnamon, garam masala are used in this recipe which helps boost the flavour already provided by the tikka paste. I recommend using at least these spices and for a little extra flavour try adding a teaspoon of cumin and turmeric.

🔪 Step by step instructions

1. First add 2 tablespoon of tikka masala paste and 120ml plain yogurt to a large bowl and mix together well to create a tikka marinade.
2. Slice the chicken breast into chunks and add to the tikka marinade. Alternatively slice or shred leftover or rotisserie chicken and add to the marinade. Stir well to completely coat the chicken. Cover and leave to marinade in the fridge for around 20 minutes. You can marinade for longer (max 2 hours) but don't over marinade as the chicken may start to become a bit mushy.
3. Next heat up a tablespoon of oil in a large pan and add finely chopped onion, garlic and ginger. Gently fry until the onions start to caramelise. 
4. Once the onions are caramelised add the juice of half a lemon, chopped coriander stems, 1 tablespoon of tikka masala paste and the ground spices. Mix together and continue to gently fry on a medium heat allowing the paste and spices to release their flavours.
5. Stir in the passata and ground almonds and bring to a gentle simmer, then remove from the heat to slightly cool.
6. Remove the marinated chicken from the fridge. At this point the chicken can either be added as it is directly to the curry sauce or can be griddle in a pan to brown the marinade. To griddle add the marinated chicken to a sizzlingly hot pan (no oil required). Fry until browned on both sides then remove from the pan into a bowl.
7. Add 2 tablespoon yogurt to the slightly cooled curry sauce and stir in well.
8. Next add the marinated chicken and fresh coriander leaves to the sauce. The marinated chicken can be browned off in the griddle pan first (step 6) or just added straight from the marinating bowl with all the marinade. Stir together well.
9. Bring the curry to a gentle simmer to ensure the chicken is cooked through before serving. If you have added raw marinated chicken directly to the curry simmer for 10 minutes or so until the chicken is cooked.

❓ Frequently asked questions

🍛 Other easy homemade curry recipes

• Thai Red Curry Recipe
• Fish Biryani
• Thai Green Curry Recipe
• Massaman Curry
• Thai Green Prawn Curry
• Quick Chicken and Almond Curry
• Thai Panang Curry
• Sweet Potato and Spinach Curry

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Chicken Tikka Masala Curry

A mild and fragrant chicken tikka masala curry made with homemade tikka paste, ground spices and fresh herbs. This easy to make tikka masala curry is perfect for a stay at home curry night and a great dish to whip up for a dinner party. Also a fantastic recipe for using up leftover or rotisserie chicken.

Course Dinner, evening meal, main meal

Cuisine Indian

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Calories 328kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl (to marinade chicken)
• large pan
• Griddle pan (optional)

Ingredients

For the chicken marinade

• 500 g raw chicken breast or leftover/rotisserie chicken
• 2 tablespoons curry paste homemade or shop bought
• 120 ml plain yogurt

For the curry

• 1 tablespoon olive oil
• 1 Onion finely chopped
• 2 garlic cloves finely chopped or minced
• 2 cm piece of fresh ginger peeled and finely chopped
• ½ lemon juiced
• Handful fresh coriander stems chopped
• 1 tablespoon curry paste homemade or shop bought
• 2 teaspoons garam masala
• 1 teaspoon paprika
• 1 teaspoon cinnamon
• 400 g passata
• 40 g ground almonds
• 2 tablespoons plain yogurt
• Handful fresh coriander leaves

Metric - US Customary

Instructions

• First add 2 tablespoon of tikka masala paste and 120ml plain yogurt to a large bowl and mix together well to create a tikka marinade.
  2 tablespoons curry paste, 120 ml plain yogurt
• Slice the chicken breast into chunks and add to the tikka marinade. Alternatively slice or shred leftover or rotisserie chicken and add to the marinade. Stir well to completely coat the chicken. Cover and leave to marinade in the fridge for around 20 minutes. You can marinade for longer (max 2 hours) but don't over marinade as the chicken may start to become a bit mushy.
  500 g raw chicken breast or leftover/rotisserie chicken
• Next heat up a tablespoon of oil in a large pan and add finely chopped onion, garlic and ginger. Gently fry until the onions start to caramelise.
  1 Onion, 2 garlic cloves, 2 cm piece of fresh ginger
• Once the onions are caramelised add the juice of half a lemon, chopped coriander stems, 1 tablespoon of tikka masala paste and the ground spices. Mix together and continue to gently fry on a medium heat allowing the paste and spices to release their flavours.
  ½ lemon juiced, 1 tablespoon curry paste, 2 teaspoons garam masala, 1 teaspoon paprika, 1 teaspoon cinnamon
• Stir in the passata and ground almonds and bring to a gentle simmer, then remove from the heat to slightly cool.
  400 g passata, 40 g ground almonds
• Remove the marinated chicken from the fridge. At this point the chicken can either be added as it is directly to the curry sauce or can be griddle in a pan to brown the marinade. To griddle add the marinated chicken to a sizzlingly hot pan (no oil required). Fry until browned on both sides then remove from the pan into a bowl.
• Add 2 tablespoon yogurt to the slightly cooled curry sauce and stir in well.
  2 tablespoons plain yogurt
• Next add the marinated chicken and fresh coriander leaves to the sauce. The marinated chicken can be browned off in the griddle pan first (step 6) or just added straight from the marinating bowl with all the marinade. Stir together well.
  Handful fresh coriander leaves
• Bring the curry to a gentle simmer to ensure the chicken is cooked through before serving. If you have added raw marinated chicken directly to the curry simmer for 10 minutes or so until the chicken is cooked.

Notes

Passata: Passata is the best option for a making a smooth tomato based curry sauce. Alternatively use a tin of chopped tomatoes but whiz up in the blender.

Chicken: This recipe uses raw chicken. However, cooked shredded chicken can also be used. This means you could buy a rotisserie chicken or use leftover chicken from a previous meal.

Tikka masala paste: This recipe uses a homemade tikka masala paste, but if you are short on time you can buy a jar of paste.

Ground almonds: This adds a sweetness to the curry without having to add sugar. However, if you prefer, the almonds can be replaced with 2 teaspoon of sugar.

Plain yogurt: Use full fat yogurt to help keep the sauce nice and thick. This adds a creaminess to the sauce. If you want extra creamy sauce then replace with 2 tablespoon of double cream.

Fresh garlic and ginger: Fresh garlic and ginger will give the best flavour for this tikka curry, but a teaspoon of paste or jarred garlic/ginger could be used instead.

Tikka masala spices: Paprika, cinnamon, garam masala are used in this recipe which helps boost the flavour already provided by the tikka paste. I recommend using at least these spices and for a little extra flavour try adding a teaspoon of cumin and turmeric.

Chicken tikka curry: The chicken can be replace with your preferred meat or fish (lamb or cod are good options). Or swap in for veggies (courgette, aubergine, sweet potato) if you want to make a vegetarian tikka masala.

Spicy tikka curry: For an extra kick add in sliced chilli pepper or a few drops of Tabasco or a teaspoon of hot chilli powder.

How to store?
Once made, allow the tikka masala curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

What to serve with chicken tikka masala?
Serve up with a helping of rice, naan bread, extra coriander leaves and wedges of lemon.

Nutrition

Calories: 328kcal | Carbohydrates: 19g | Protein: 33g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 195mg | Potassium: 1047mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2653IU | Vitamin C: 19mg | Calcium: 127mg | Iron: 3mg

This post was first published in Aug 2016. Updated in Sept 2021 with an improved recipe, new photos, and new step by step instructions and expert tips.

The post Chicken Tikka Masala Curry appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

I love to make my own pastes for all my curries, you just can't beat the sweet and spicy aromas of fresh curry paste hitting the surface of a hot pan. Use this tikka masala curry paste recipe to make a chicken marinade for this amazing chicken tikka masala curry.

Theres also a whole world of pastes to explore once you've mastered making this one (see links below)! I also love to make my own biryani masala marinade for a tasty homemade fish biryani.

🥘 Ingredients

To make a small jar of tikka masala curry paste you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Fresh ginger: Use fresh ginger if you can get hold of it. If not, a teaspoon of ginger paste, jarred ginger or ground ginger will work just fine.

Fresh garlic: Fresh garlic cloves will give the best flavour for this tikka paste, but a teaspoon of jarred or granulated garlic could be used instead.

Red chilli pepper: The chillies used here will ultimately determine how hot your curry is. So if you like it spicy then use hotter chillies. Use the smaller, thinner finger chillies for extra heat or use the larger red chillies for a milder flavour. If you would prefer no spice at all then just replace the chillies with red bell pepper (capsicum).

Coriander: Coriander is a great flavour in tikka masala paste and so I don't recommend that you substitute or leave it out. This recipe uses both fresh and ground coriander for full flavour and a burst of colour.

Tikka masala spices: Cumin, garam masala and paprika are used in this recipe as the base for this tikka paste. I recommend using at least these spices and for a little extra flavour try adding a teaspoon of cinnamon and turmeric.

🔪 Step by step instructions

1. Place all the ingredients into a small blender.
2. Add just 1 tablespoon of oil to begin with, more can be added as required.
3. Start the blender and blend until the ingredients start to come together into a paste.
4. If the blender has trouble getting going add another half tablespoon of oil of tomato puree. then after this add small amounts of tap water in between blending, until you are happy with the consistency.
5. Once completely blended the paste can be used immediately as a marinade. Mix 2 tablespoons of the tikka masala paste with 120ml of plain yogurt. Then cover raw or leftover cooked chicken with the marinade and leave in the fridge for at least 2 hours. Alternatively you can jar up the paste and keep in the fridge for up to a month.

❓ Frequently asked questions

🍛 Other easy homemade curry pastes

• Thai red curry paste
• Massaman curry paste
• Thai green curry paste
• Thai yellow curry paste

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Homemade Tikka Masala Paste

Homemade tikka masala paste made with ground spices and fresh herbs. This easy to make tikka curry paste is great to have handy in the fridge, ready for your next impromptu curry night. Its fresh and aromatic and whizzed together in just 10 minutes.

Course paste

Cuisine Indian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 tablespoons

Calories 33kcal

Author By: Debbie Jones

Equipment

• Small blender or smoothie maker
• Small jar for storage

Ingredients

• 2 garlic cloves roughly chopped

• 1 red chilli pepper seeds removed and roughly chopped

• 2 cm piece of fresh ginger peeled and minced
• 2 teaspoon garam masala
• 1 teaspoon hot paprika or paprika
• 1 teaspoon ground coriander
• ½ teaspoon cumin seeds or ground cumin
• 1 tablespoon oil
• 1 tablespoon tomato puree
• 30 g fresh coriander chopped including stems

• Pinch of sea salt

Instructions

• Place all the ingredients into a small blender.
  2 garlic cloves, 1 red chilli pepper, 2 cm piece of fresh ginger, 2 teaspoon garam masala, 1 teaspoon hot paprika, 1 teaspoon ground coriander, ½ teaspoon cumin seeds, 1 tablespoon tomato puree, 30 g fresh coriander, Pinch of sea salt
• Add just 1 tablespoon of oil to begin with, more can be added as required.
  1 tablespoon oil
• Start the blender and blend until the ingredients start to come together into a paste.
• If the blender has trouble getting going add another half tablespoon of oil of tomato puree. Then after this add small amounts of tap water in between blending, until you are happy with the consistency.
• Once completely blended the paste can be used immediately as a marinade. Mix 2 tablespoons of the tikka masala paste with 120ml of plain yogurt. Then cover raw or leftover cooked chicken with the marinade and leave in the fridge for at least 2 hours. Alternatively you can jar up the paste and keep in the fridge for up to a month.

Video

Notes

Scaling this recipe: The ingredients for this recipe will make around 6 tablespoons of tikka paste (one small 110ml jar). To make more just increase the amounts of ingredients.

Consistency of the tikka paste: Make sure to only add small amount of water in between blending (½ a tablespoon at a time) otherwise your paste will be too thin.

Spicy tikka paste: For an extra kick add a few drops of Tabasco or a teaspoon of hot chilli powder.

How to store? Once made, tikka masala paste can be transferred to a jar and kept in the fridge for up to a month or in the freezer for up to 3 months.

How to use tikka masala paste? I like to mix this tikka paste with plain yogurt to create a beautiful marinade for sliced chicken breasts. The marinaded chicken can then be used in this tasty chicken tikka masala curry. But of course you could use any meat or fish. Also use as a marinade for vegetables to make a vegetarian curry. Or if you don't have time to make a paste, check out my quick chicken and almond curry.

Can you buy tikka masala paste? If you prefer you can just buy a jar of paste from the supermarket. Sometimes a jar of paste and a packet of microwave rice are just the ticket on a busy weekday night. That said, if I have the time and where-with-all to get out my blender and chop up a few ingredients, then I most certainly will. Not only does homemade curry paste taste amazing but the fragrant aromas that fill the kitchen are just too good to miss.

Is there a difference between tikka and tikka masala? Tikka usually means pieces of marinated meat cooked in a tandoor or grilled. Tikka masala uses the marinated meat in a curry sauce.

Nutrition

Serving: 1tablespoon | Calories: 33kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 69mg | Potassium: 82mg | Fiber: 1g | Sugar: 1g | Vitamin A: 589IU | Vitamin C: 13mg | Calcium: 11mg | Iron: 1mg

This post was first published in Aug 2016. Updated in Sept 2021 with an improved photos, and new step by step instructions and expert tips.

The post Homemade Tikka Masala Paste appeared first on ProperFoodie.

A fragrant and creamy Thai green prawn curry recipe with plump and juicy prawns and nutty edamame beans. Make your own Thai green prawn curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

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👩🏻‍🍳 Why make this recipe

A creamy and aromatic curry recipe that can be on the table in 30 minutes. Prawn curry is a great option for a healthy meal and its super easy to just throw the prawns in the pan. No need to chop up any raw meats, so it saves you time and the mess.

This Thai green prawn curry is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand. I've closely match ingredients where I can and used pre ground spices.

🥘 Ingredients

To make this easy Thai green prawn curry you will need:

Ingredient notes

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Prawns: The prawns can be substitute for your preferred meat or fish. See Thai green chicken curry option. For a vegetarian option replace the prawns with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.

Thai green curry paste: For best results I recommend making the Thai green curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Edamame beans: Any type of green bean will work well here. I usally opt for soy or green beans. If you want more veg try with tenderstem broccoli, pak choi, baby corn, red onion, finely chopped carrot, aubergine, or courgette..

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai green sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

🔪 Step by step instructions

1. Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
2. Next add a can  coconut milk and stir well until fully combined with the paste.
3. Continue to stir until heated through.
4. Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if gluten free and see expert tips below for other ways to thicken the sauce)
5. Add the raw king prawns to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
6. Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until prawns are bright pink.
7. Next, add your choice of vegetables (I added edamame beans) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
8. Top with fresh basil, fresh chillies and Crispy onions. Dish up and serve with rice.

📖 Recipe

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Thai Green Prawn Curry

A fragrant and creamy Thai green prawn curry recipe with plump and juicy prawns and nutty edamame beans. Make your own Thai green prawn curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

Course Dinner, Main Course

Cuisine Thai, Thailand

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 668kcal

Author By: Debbie Jones

Equipment

• Wok or large shallow pan

Ingredients

• 3 tablespoon of homemade Thai green paste or shop bought green paste if you’re short on time
• 400 ml can of full fat coconut milk
• 1 tablespoon plain flour for thickening - optional do not use if making a gluten free version
• 250 g king prawns
• Juice and zest of half a lime
• 2 teaspoon soft brown sugar
• Few splashes of fish sauce
• 150 g frozen edamame beans
• Basil leaves fresh chillies and crispy onions to serve (optional)
• Rice to serve optional

Metric - US Customary

Instructions

• Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
• Next add a can of coconut milk and stir well until fully combined with the paste.
• Continue to stir until heated through.
• Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if gluten free and see expert tips below for other ways to thicken the sauce)
• Add the raw king prawns to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
• Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until prawns are bright pink.
• Next, add your choice of vegetables (I added edamame beans) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
• Top with fresh basil, fresh chillies and Crispy onions. Dish up and serve with rice.

Notes

Extra spiciness: If you like your Thai green curry spicy then add chopped, fresh green chillies during cooking or as a topping. Taste the chillies first so you have a rough idea of how much heat you're adding. The curry paste already contains chillies so if you're not a fan of too much heat then don't go crazy. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour.

How to make curry sauce thicker: Use full fat coconut milk in the recipe. Add full fat yogurt to the sauce. Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry. Or add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well.

How much curry paste is needed to make a curry? 2-3 tablespoon of paste is usually enough when making a curry for 2-4 people.

How to store? Once made, allow the Thai green curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

Is this recipe gluten free? Yes its gluten free, as long as you don't use the above flour option for thickening. But do always check the packets of the individual ingredients you are using. Generally the main ingredients in this curry are naturally gluten free.

Nutrition

Calories: 668kcal | Carbohydrates: 22g | Protein: 39g | Fat: 50g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 315mg | Sodium: 1239mg | Potassium: 894mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3599IU | Vitamin C: 15mg | Calcium: 304mg | Iron: 12mg

The post Thai Green Prawn Curry appeared first on ProperFoodie.

A creamy and full flavoured Thai red curry recipe with tender chunks of chicken and oven roasted veggies. Make this simple Thai red curry in just 30 minutes and for a boost of flavour try it with homemade Thai red curry paste.

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👩🏻‍🍳 Why make this recipe

A creamy and aromatic curry recipe that can be on the table in 30 minutes. Perfectly tender chicken coated in coconut curry sauce and finished with fiery chillies and coriander leaves.

Thai red curry is also great on a week night when you want something quick and tasty, that doesn't take too much effort. This particular recipe is a Thai chicken curry but feel free to replace the meat with your preferred choice or with extra vegetables.

This Thai red chicken curry recipe is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand. I've closely match ingredients where I can and used pre ground spices.

🥘 Ingredients

To make this easy Thai red curry recipe you will need:

Ingredient notes

Shallots: The sweeter flavour of shallots compared to onions works really well in this creamy dish. However, you can swap for onion if you prefer.

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Chicken: The chicken can be substitute for your preferred meat or fish. Or try a Thai green prawn curry. For a vegetarian option replace the chicken with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.

Ginger: Use fresh or jarred. Or for a more authentic taste use Thai ginger otherwise known as galangal (Kha).

Thai red curry paste: For best results I recommend making the Thai red curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Courgette: I love to add sweet and juicy roasted courgettes to this creamy Thai curry. However, this can be substituted for your preferred veg. Try with roasted aubergine or mushrooms for a similar bulk and texture. Or try with some crunchy greens like mangetout, tenderstem broccoli, or pak choi.

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai red sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

Red Chilli: The red chilli is used as a topping to the curry and will add extra heat to the dish. Taste the chilli first so you have a rough idea of how much heat you're adding. The curry paste already contains chillies so if you're not a fan of too much heat then don't go crazy with the extra chillies. Use the smaller, thinner finger chillies for extra heat or use the larger red chillies for a milder flavour.

Fresh coriander: A suggested topping for extra flavour, but its optional.

🔪 Step by step instructions

1. Pre heat the oven to 180°C (fan) (400°F). Slice the courgette into ¼ cm thick circles and place on a baking tray. Drizzle with oil and salt then bake in the centre of the oven for 20 minutes or until golden brown. Set to one side to cool.
2. Next place a large, shallow pan on a medium heat. Add half tablespoon oil and the chopped garlic to the pan. Fry the garlic for 10-20 seconds to allow the flavour to be released. Next add the slice shallots and ginger and continue to cook until soft.
3. Add the chicken to the pan and stir fry with the shallots until sealed all over. Transfer the chicken and shallots to a bowl and set to one side.
4. Return the pan to the heat. Add 3 tablespoon of red curry paste (homemade or from a jar) and briefly cook for 30 seconds to allow the flavours to release.
5. Next add the tin of coconut milk and mix well with the paste.
6. Whilst the coconut milk is still relatively cool stir in the flour paste. Continue to heat and stir until the liquid heats up and gradually thickens. (Skip this step if making a gluten free version and see expert tips below for other ways to thicken the sauce).
7. Once thickened add the chopped bell pepper and the pre cooked shallot and chicken mixture. Stir together well then add a splash of fish sauce, lime juice and 2 teaspoon of sugar to season.
8. Before a final blast of heat, transfer the roasted courgettes to the pan and stir in. Allow the pan to heat gently and then simmer for couple of minutes until the chicken is cooked through.
9. Serve with your choice of rice or naan bread (or both) and top with freshly sliced chillies and fresh coriander (optional).

📖 Recipe

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Thai Red Curry

A creamy and full flavoured Thai red curry with tender chunks of chicken and oven roasted veggies. Make this simple Thai red curry in just 30 minutes and for a boost of flavour try it with homemade Thai red curry paste.

Course Dinner, Main Course, main meal

Cuisine Thai, Thailand

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 674kcal

Author By: Debbie Jones

Equipment

• Baking tray for roasting courgettes
• large pan for the curry

Ingredients

• 200 g courgette cut into circles ½ cm thick
• ½ tablespoon oil for courgettes
• Salt to season courgettes
• ½ tablespoon oil for garlic and shallots
• 1 clove finely chopped or minced garlic
• 150 g sliced shallots
• Small piece of finely chopped fresh ginger
• 2 chicken breast cut into bite sized chunks 260g
• 3 tablespoon red curry paste - homemade or jarred
• 400 ml tin of full fat coconut milk
• 1 medium red bell pepper roughly chopped
• 1 tablespoon plain flour mixed with a bit of cold water to form a paste
• Splash of fish sauce
• 2 teaspoon brown sugar or palm sugar
• ½ a lime juiced
• Fresh red chillies and coriander leaves for toppings optional
• Basmati rice or naan bread to serve optional

Metric - US Customary

Instructions

• Start by preparing the courgettes. Pre heat the oven to 180°C (fan) (400°F). Slice the courgette into ¼ cm thick circles and place on a baking tray. Drizzle with oil and sprinkle with salt then bake in the centre of the oven for 20 minutes or until golden brown. Set to one side to cool.
• Next prepare the curry. Place a large, shallow pan on a medium heat. Add half tablespoon oil and the chopped garlic to the pan. Fry the garlic for 10-20 seconds to allow the flavour to be released. Next add the slice shallots and ginger and continue to cook until soft.
• Add the chicken to the pan and stir fry with the shallots until sealed all over. Transfer the chicken and shallots to a bowl and set to one side.
• Return the pan to the heat. Add 3 tablespoon of red curry paste (homemade or from a jar) and briefly cook for 30 seconds to allow the flavours to be released.
• Next add the whole tin of coconut milk and mix well with the paste.
• Whilst the coconut milk is still relatively cool stir in the flour paste. Continue to heat and stir until the liquid heats up and gradually thickens.
• Once thickened add the chopped bell pepper and the pre cooked shallot and chicken mixture. Stir together well then add a splash of fish sauce, lime juice and 2 teaspoon of sugar to season.
• Before a final blast of heat, transfer the roasted courgettes to the pan and stir in. Allow the pan to heat gently and then simmer for couple of minutes until the chicken is cooked through.
• Serve with your choice of rice or naan bread (or both) and top with freshly sliced chillies and fresh coriander (optional).

Video

Notes

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Chicken: The chicken can be substitute for your preferred meat or fish. Or try a Thai green prawn curry. For a vegetarian option replace the chicken with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai red sauce with a thin consistency or if you are making a gluten free version then leave this out. See tips below for alternative ways to thicken a curry sauce.

Extra spiciness: If you like your Thai red curry spicy then add chopped, fresh red chillies during cooking.

Storage: Once made, allow the Thai red curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

How to make curry sauce thicker: Use full fat coconut milk in the recipe. The reduced fat versions are more watery and so will ultimately thin out the sauce. Coconut milk can also lose its consistency when boiled rapidly over a prolonged period. So even though reducing a sauce does thicken it, rapidly boiling in this instance will not help. When making this recipe, ensure that the the finished Thai red curry is heated gently to just a simmer before serving. 

Other options for thickening the Thai red curry sauce include:

• Add full fat yogurt, but be aware that this will reduce the spiciness of the dish, so you may need to add more chillies at the same time. Only add yogurt right at the end of cooking - too much heat and the yogurt will curdle. Take the Thai red curry off the heat and stir in enough yogurt to reach your desired consistency.
• Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. Then serve.
• If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry.
• Add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well. For best results add the flour paste before its heated up to much. Then stir continually until the sauce thickens and the flour is 'cooked out'.

Nutrition

Serving: 645g | Calories: 674kcal | Carbohydrates: 42g | Protein: 36g | Fat: 41g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 439mg | Potassium: 1714mg | Fiber: 5g | Sugar: 18g | Vitamin A: 2203IU | Vitamin C: 117mg | Calcium: 105mg | Iron: 9mg

This post was first published in April 2019. Updated in May 2021 with an improved recipe, new images, step by step photos and expert tips

The post Thai Red Curry Recipe appeared first on ProperFoodie.

A fragrant and creamy Thai green curry recipe with tender chunks of chicken and crunchy green vegetables. Make your own Thai green chicken curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

A creamy and aromatic curry recipe that can be on the table in 30 minutes. Perfectly tender chicken coated in coconut curry sauce and finished with fiery chillies and crispy onions. Simple and delicious.

Thai green curry is also great on a week night when you want something quick and tasty, that doesn't take too much effort. This particular recipe is a Thai chicken curry but feel free to replace the meat with your preferred choice or with extra vegetables.

This Thai green chicken curry recipe is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand. I've closely match ingredients where I can and used pre ground spices.

🥘 Ingredients

To make this easy Thai green curry recipe you will need:

Ingredient notes

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Chicken: The chicken can be substitute for your preferred meat or fish. Or try a Thai green prawn curry. For a vegetarian option replace the chicken with extra veggies and remember to replace the fish sauce with either soy sauce, Worcestershire sauce or seaweed paste.

Thai green curry paste: For best results I recommend making the Thai green curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Mangetout: I love the crisp and fresh flavour of mangetout in this creamy Thai curry. However, this can be substituted for your preferred veg. Try with tenderstem broccoli, pak choi, baby corn, red onion, finely chopped carrot, aubergine, courgette or green beans.

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai green sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

Chillies: The chillies are used as a topping to the curry and will add extra heat to the dish. Taste the chillies first so you have a rough idea of how much heat you're adding. The curry paste already contains chillies so if you're not a fan of too much heat then don't go crazy with the extra chillies. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour. I like to use red chillies just for the contrasting colours on the top.

Coriander, basil and onions: This are all suggested toppings and are optional.

🔪 Step by step instructions

1. Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
2. Next add a can a coconut milk and stir well until fully combined with the paste.
3. Continue to stir until heated through.
4. Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if gluten free and see expert tips below for other ways to thicken the sauce)
5. Add the raw, cubed chicken to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
6. Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until chicken is cooked through.
7. Next, add your choice of vegetables (I added mangetout) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
8. Top with fresh basil, coriander, fresh chillies and Crispy onions. Dish up and serve with rice.

📖 Recipe

Print

Thai Green Curry Recipe

A fragrant and creamy Thai green curry recipe with tender chunks of chicken and crunchy green vegetables. Make your own Thai green chicken curry at home with this simple recipe and this easy to make Thai green curry paste. Better than a takeaway any night of the week.

Course Dinner, Main Course, main meal

Cuisine Thai, Thailand

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 763kcal

Author By: Debbie Jones

Equipment

• Wok or large shallow pan

Ingredients

• 3 tablespoon of homemade Thai green paste or shop bought green paste if you’re short on time
• 400 ml can of full fat coconut milk
• 1 tablespoon plain flour for thickening - optional (do not use if making a gluten free version)
• 500 g Chicken breast chopped into bitesize cubes
• Juice and zest of half a lime
• 2 teaspoon soft brown sugar
• Few splashes of fish sauce
• 125 g Mangetout
• Basil leaves fresh coriander, fresh chillies and crispy onions to serve (optional)
• Rice to serve optional

Metric - US Customary

Instructions

• Place a wok or large shallow pan onto a medium heat. Add 3 tablespoon of Thai green curry paste and cook for 1 minute to release the flavours.
• Next add a can a coconut milk and stir well until fully combined with the paste.
• Continue to stir until heated through.
• Next add a small amount of cold water to 1 tablespoon of plain flour and mix into a paste. Add this to the sauce and stir in. Continue to heat and stir until sauce starts to thicken. (Skip this step if making a gluten free version and see expert tips below for other ways to thicken the sauce).
• Add the raw, cubed chicken to the green sauce and bring to a gentle simmer. TIP: do not boil as this will cause the sauce to thin out.
• Season with lime juice, lime zest, brown sugar and fish sauce (if you're making a vegetarian curry replace the fish sauce with a vegan fish sauce or seaweed paste). Stir well and cook at a simmer for 2-3 minutes or until chicken is cooked through.
• Next, add your choice of vegetables (I added mangetout) and heat for a further 1-2 minutes or until veg is cooked but still crisp and bright green.
• Top with fresh basil, coriander, fresh chillies and Crispy onions. Dish up and serve with rice.

Video

Notes

Coconut milk: The best replacement for coconut milk in terms of consistency and flavour is cream. This can be a little heavy so you can also use yogurt or milk. If using milk I would recommend adding flour as well, as described in the recipe, to help keep the sauce thick.

Fish sauce: Fish sauce is the main seasoning ingredient in Thai cooking and completely transforms the dish. I highly recommend using fish sauce in this recipe for the best flavour. If you can't get hold of any or if you are making a vegetarian curry, you can substitute with soy sauce, Worcestershire sauce or seaweed paste.

Thai green curry paste: For best results I recommend making the Thai green curry paste yourself. However, if you don't have time to make the paste the best alternative is to buy a jar of pre-made paste. Bear in mind that the homemade paste can be made in advance and kept in the fridge for up to a week or frozen for up to 3 months.

Flour: The flour is used in this recipe as a thickening agent. If you prefer a Thai green sauce with a thin consistency or if you are making a gluten free version then leave this out. See expert tips below for alternative ways to thicken a curry sauce.

Extra spiciness: If you like your Thai green curry spicy then add chopped, fresh green chillies during cooking.

How to make curry sauce thicker: Use full fat coconut milk in the recipe. The reduced fat versions are more watery and so will ultimately thin out the sauce. Coconut milk can also lose its consistency when boiled rapidly over a prolonged period. So even though reducing a sauce does thicken it, rapidly boiling in this instance will not help. When making this recipe, ensure that the the finished Thai green curry is heated gently until just boiling before serving. 

Other options for thickening the Thai green curry sauce include:

1. Add full fat yogurt, but be aware that this will reduce the spiciness of the dish, so you may need to add more chillies at the same time. Only add yogurt right at the end of cooking - too much heat and the yogurt will curdle. Take the Thai green curry off the heat and stir in enough yogurt to reach your desired consistency.
   Instead of serving rice at the side, mix it directly into your curry whilst still in the pan. Then serve.
2. If adding vegetables that release water during cooking (e.g. courgettes, mushrooms) roast these in the oven first and then mix into the finished curry.
3. Add flour to the curry. To avoid flour lumps forming I usually mix 1 tablespoon of flour with a bit of water to form a paste. Then add the flour paste to the curry and mix well. For best results add the flour paste before its heated up to much. Then stir continually until the sauce thickens and the flour is 'cooked out'.

Storage: Once made, allow the Thai green curry to completely cool then transfer to a sealable container and keep in the fridge for 2 days or or in the freezer for up to 3 months. Defrost in the fridge overnight. Reheat in a pan or in the microwave until piping hot throughout.

Nutrition

Serving: 400g | Calories: 763kcal | Carbohydrates: 20g | Protein: 60g | Fat: 51g | Saturated Fat: 40g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 556mg | Potassium: 1517mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4354IU | Vitamin C: 46mg | Calcium: 115mg | Iron: 10mg

This post was first published in May 2018. Updated in March 2021 with an improved recipe, new images, step by step photos and expert tips

The post Thai Green Curry Recipe appeared first on ProperFoodie.

Homemade Thai red curry paste, full flavoured and whipped up in just 10 minutes. Use this easy Thai paste recipe in the base of a lovely homemade Thai red curry or jar it up and keep it in the fridge or freezer until its needed.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Most curry recipes will call for some kind of curry paste, whether thats homemade or out of a jar grabbed off the supermarket shelf. Theres nothing wrong with the latter if you're short on time and ingredients. However, you just can't beat fresh homemade curry paste. Not only does it taste amazing but the fragrant aromas that fill the kitchen are just too good to miss.

This paste takes just 10 minutes to make and its the best base for making a tasty, Thai red curry. Its also the starting point for making Thai yellow paste, Massaman curry paste, Massaman curry, Panang curry and Jungle curry. So all the more reason to make plenty of this amazing Thai red curry paste.

This recipe is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand.

🥘 Ingredients

To make this easy Thai red curry paste recipe you will need:

Ingredient notes

Red chillies: The chillies used here will ultimately determine how hot your curry is. So if you like it spicy then use hotter chillies. For Thai red Curry paste, red chillies are required. Use the smaller, thinner finger chillies for extra heat or use the larger red chillies for a milder flavour. If you would prefer no spice at all then just replace the chillies with red bell pepper (capsicum).

Ginger: If you can get hold of galangal (Thai ginger) then definitely use that here. If not, ginger paste, jarred ginger or standard fresh ginger is just fine.

Ground Coriander: Coriander is a great flavour in Thai paste and so I don't recommend that you substitute or leave it out. This recipe uses just ground coriander but feel free to add a bit of fresh coriander as well for a bit of extra flavour and a burst of colour.

Garlic: Use garlic paste or 2 cloves of garlic, if preferred.

Lemongrass: You can substitute this for jarred lemongrass if preferred.

🔪 Step by step instructions

1. Start by preparing the ingredients: Roughly chop the shallots, red chillies (seeds removed), and lemongrass, and peel and slice the garlic and ginger (if using fresh).
2. Set up a small blender or smoothie maker. Then add all of the ingredients plus 1 tablespoon of water.
3. Start the blender and blend until a thick, smooth paste has formed. If the blender has trouble getting going add another tablespoon of water. Make sure to only add small amounts of water otherwise your paste will be too thin.
4. Use the paste to make a Thai red Curry or transfer to a jar or sealable containers and refrigerate for 1 week or freeze for up to 3 months.

💭 Expert tips

• Blending the paste: Use a small blender to make the Thai red paste. If the ingredients don't blend together easily then add a bit of water or olive oil to help get it going. Only add small amounts (1 tbsp) of water or oil each time. Too much and the paste will become thin and runny.
• Make in advance: Curry pastes are great to make in advance as they store easily and can be used directly in whatever curry you are making as soon as you are ready to make it. I like to batch make my curry pastes and then split into small containers. Each container has enough to make one curry for 2-4 people (3-4 tbsp). These can be stored in the fridge or freezer and then called upon when needed. Frozen paste can be microwaved for a minute or two and can then be used right away.
• Scaling this recipe: The ingredients for this recipe will make around 6 tablespoons of Thai red curry paste. To make more just increase the amounts of ingredients. Doubling the ingredients will produce 12 tablespoons.

❓ Frequently asked questions

📖 Recipe

Print

Thai Red Curry Paste

Homemade Thai red curry paste, full flavoured and whipped up in just 10 minutes. Use this easy Thai paste recipe in the base of a lovely homemade Thai red curry or jar it up and keep it in the fridge or freezer until its nee

Course Main Course, meal prep, paste

Cuisine Thai, Thailand

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 6 tablespoon

Calories 39kcal

Author By: Debbie Jones

Equipment

• Small blender or smoothie maker

Ingredients

• 100 g Shallots
• 1 tablespoon garlic paste or 2 garlic cloves
• 10 g jarred ginger pieces or 10g piece of fresh ginger
• 2 large red chillies
• 1 stalk lemongrass
• 5 kaffir lime leaves
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• ½ tablespoon olive oil
• 1 teaspoon fish sauce
• 1 or 2 tablespoon of water if needed for blending

Instructions

• Start by preparing the ingredients: Roughly chop the shallots, red chillies (seeds removed), and lemongrass, and peel and slice the garlic and ginger (if using fresh).
• Set up a small blender or smoothie maker. Then add all of the ingredients plus 1 tablespoon of water.
• Start the blender and blend until a thick, smooth paste has formed. If the blender has trouble getting going add another tablespoon of water. Make sure to only add small amounts of water otherwise your paste will be too thin.
• Use the paste to make a Thai red Curry or transfer to a jar or sealable containers and refrigerate for 1 week or freeze for up to 3 months.

Video

Notes

Is this curry paste hot? Out of all the Thai currys, Thai green curry is the hottest, despite the belief that Thai red curry is the hotter of the two. This is mainly down to the chillies used. Green chillies (particularly green birds eye chilli peppers) tend to be hotter than red. But in general the smaller the chilli (red or green) the hotter it becomes. So whether the paste is hot or too spicy for you, is dependent on the type of chillies used and the amounts.

If you like it spicy add plenty of small red chillies. If not, add less and go for a bigger sized chilli pepper or for no head use bell peppers (capsicum). If a milder curry is much more your thing then try Panang curry, or Massaman curry, or even a Thai yellow curry.

How much curry paste is needed to make a curry? 2-3 tablespoon of paste is usually enough when making a curry for 2-4 people.

How to store? Once made, Thai red curry paste can be transferred to a jar and kept in the fridge for up to a week or in the freezer for up to 1 month.

Blending the paste: Use a small blender to make the Thai red paste. If the ingredients don't blend together easily then add a bit of water or olive oil to help get it going. Only add small amounts (1 tbsp) of water or oil each time. Too much and the paste will become thin and runny.

Make in advance: Curry pastes are great to make in advance as they store easily and can be used directly in whatever curry you are making as soon as you are ready to make it. I like to batch make my curry pastes and then split into small containers. Each container has enough to make one curry for 2-4 people (3-4 tbsp). These can be stored in the fridge or freezer and then called upon when needed. Frozen paste can be microwaved for a minute or two and can then be used right away.

Scaling this recipe: The ingredients for this recipe will make around 6 tablespoons of Thai red curry paste. To make more just increase the amounts of ingredients. Doubling the ingredients will produce 12 tablespoons.

Nutrition

Serving: 48g | Calories: 39kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 83mg | Potassium: 155mg | Fiber: 1g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 24mg | Calcium: 18mg | Iron: 1mg

This post was first published in March 2019. Updated in April 2021 with an improved recipe, new images, step by step photos and expert tips.

The post Thai Red Curry Paste appeared first on ProperFoodie.

A fragrant and spicy Thai green curry paste. Make your own Thai green paste at home with this simple and quick recipe that can be whipped up in 10 minutes. Use this Thai paste as a base for a fragrant, homemade Thai green curry recipe or jar it up and save for later.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

Most curry recipes will call for some kind of curry paste, whether thats homemade or out of a jar grabbed off the supermarket shelf. Theres nothing wrong with the latter. Sometimes a jar of paste and a packet of microwave rice are just the ticket on a busy weekday night. That said, if I have the time and where-with-all to get out my blender and chop up a few ingredients, then I most certainly will. Not only does homemade curry paste taste amazing but the fragrant aromas that fill the kitchen are just too good to miss.

This recipe is adapted from the Thai recipes I made in 2012 in Thailand when attending the Siam Rice cookery school in Chang Mai, Northern Thailand.

🥘 Ingredients

To make this easy Thai green curry paste recipe you will need:

Ingredient notes

Green chillies: The chillies used here will ultimately determine how hot your curry is. So if you like it spicy then use hotter chillies. For Thai green Curry paste, green chillies are required. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour. If you would prefer no spice at all then just replace the chillies with green bell pepper (capsicum).

Ginger: If you can get hold of galangal (Thai ginger) then definitely use that here. If not, standard fresh ginger is just fine. If you can't get hold of any type of fresh ginger than you can substitute for jarred ginger.

Coriander: Coriander is a great flavour in Thai paste and so I don't recommend that you substitute or leave it out. This recipe uses both fresh and ground coriander for full flavour and a burst of colour.

Garlic: You can substitute for 2 teaspoon of garlic paste, instead of cloves, if preferred.

Lime: this paste recipe uses both the juice and the zest

Lemongrass: You can substitute this for jarred lemongrass if preferred.

🔪 Step by step instructions

1. Start by preparing the ingredients: Roughly chop the shallots, lemongrass and green chillies, peel and slice the garlic and ginger, and zest the whole lime and juice half of it.
2. Set up a small blender or smoothie maker. Then add all of the ingredients plus 1 tablespoon of water.
3. Start the blender and blend until a thick, smooth paste has formed. If the blender has trouble getting going add another tablespoon of water. Make sure to only add small amount of water (1 tablespoon at a time) otherwise your paste will be too thin.
4. Use the paste to make a Thai green Curry or transfer to a jar or sealable containers and refrigerate for 1 week or freeze for up to 3 months.

💭 Expert tips

• Blending the paste: Use a small blender to make the Thai green paste. If the ingredients don't blend together easily then add a bit of water or olive oil to help get it going. Only add small amounts (1 tbsp) of water or oil each time. Too much and the paste will become thin and runny.
• Make in advance: Curry pastes are great to make in advance as they store easily and can be used directly in whatever curry you are making as soon as you are ready to make it. I like to batch make my curry pastes and then split into small containers. Each container has enough to make one curry for 2-4 people (3-4 tbsp). These can be stored in the fridge or freezer and then called upon when needed. Frozen paste can be microwaved for a minute or two and can then be used right away.
• Scaling this recipe: The ingredients for this recipe will make around 6 tablespoons of Thai green paste. To make more just increase the amounts of ingredients. Doubling the ingredients will produce 12 tablespoons.

❓ Frequently asked questions

📖 Recipe

Print

Thai green curry paste

A fragrant and spicy Thai green curry paste. Make your own Thai green paste at home with this simple and quick recipe that can be whipped up in 10 minutes. Use this Thai paste as a base for a fragrant, homemade Thai green curry recipe or jar it up and save for later.

Course Dinner, paste, sauce

Cuisine Thai, Thailand

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 tablespoon

Calories 42kcal

Author By: Debbie Jones

Equipment

• Small blender

Ingredients

• 100 g Shallots roughly chopped
• 2 garlic cloves roughly chopped
• 10 g piece of fresh ginger peeled and sliced
• 8 green finger small chillies
• 1 large green chilli pepper
• 1 stalk lemongrass
• 20 g fresh coriander stems and leaves
• 1 teaspoon ground coriander
• ½ lime juiced
• 1 lime zested
• 1 tablespoon olive oil
• 1 teaspoon fish sauce
• 1 or 2 tablespoon of water if needed for blending

Metric - US Customary

Instructions

• Start by preparing the ingredients: Roughly chop the shallots, lemongrass and green chillies, peel and slice the garlic and ginger, and zest the whole lime and juice half of it.
• Set up a small blender or smoothie maker. Then add all of the ingredients plus 1 tablespoon of water.
• Start the blender and blend until a thick, smooth paste has formed. If the blender has trouble getting going add another tablespoon of water. Make sure to only add small amounts of water (1 tablespoon at a time) otherwise your paste will be too thin.
• Use the paste to make a Thai green Curry or transfer to a jar or sealable containers and refrigerate for 1 week or freeze for 1 month.

Video

Notes

Is this curry paste hot? Out of all the Thai currys, Thai green curry is the hottest, despite the belief that Thai red curry is the hotter of the two. This is mainly down to the chillies used. Green chillies (particularly green birds eye chilli peppers) tend to be hotter than red. Use the smaller, thinner finger chillies for extra heat or use the larger green chillies for a milder flavour. If you would prefer no spice at all then just replace the chillies with green bell pepper (capsicum).

How much curry paste is needed to make a curry? 2-3 tablespoon of paste is usually enough when making a curry for 2-4 people.

How to store? Once made, Thai green curry paste can be transferred to a jar and kept in the fridge for up to a week or in the freezer for up to 3 months.

Blending the paste: Use a small blender to make the Thai green paste. If the ingredients don't blend together easily then add a bit of water or olive oil to help get it going. Only add small amounts (1 tbsp) of water or oil each time. Too much and the paste will become thin and runny.

Make in advance: Curry pastes are great to make in advance as they store easily and can be used directly in whatever curry you are making as soon as you are ready to make it. I like to batch make my curry pastes and then split into small containers. Each container has enough to make one curry for 2-4 people (3-4 tbsp). These can be stored in the fridge or freezer and then called upon when needed. Frozen paste can be microwaved for a minute or two and can then be used right away.

Scaling this recipe: The ingredients for this recipe will make around 6 tablespoons of Thai green paste. To make more just increase the amounts of ingredients. Doubling the ingredients will produce 12 tablespoons.

Nutrition

Serving: 1tablespoon | Calories: 42kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 91mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 228IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

This post was first published in May 2018. Updated in March 2021 with an improved recipe, new images, step by step photos and expert tips.

The post Thai Green Curry Paste appeared first on ProperFoodie.

👩🏻‍🍳 Why make this recipe

Fish and Chips, Britains staple meal. The dish that defines our coastline and makes the food fight against seagulls very, very real (I have first hand experience of this). Its a dish that can satisfy the greediest of mouths and one that will put a smile on your face when remembering sunny days sat on a bench, breathing in the sea air and feeling the slight chill of our relentless coastal winds. But, not all fish and chips need to be eaten at the seaside and it doesn't always need to dipped in batter and deep fried.

This recipe is a healthy version of the otherwise stodgy and oil soaked fish and chips. The fish is lightly coated in breadcrumbs and baked, and the chips are tossed in a small amount of oil and cooked in the oven until golden. The peas are garden peas, crushed and mixed with a bit of butter and mint. Nutritious, but still hits the spot when that chippy craving strikes.

🥘 Ingredients

To make this healthy fish and chips recipe at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Fish: Use cod or haddock for the fish. For best results choose fillets that are thicker rather than longer. Thicker fillets will maintain their moisture better during cooking, so the finished fish will be crunchy on the outside and tender and moist on the inside.

Breadcrumbs: Use store bought standard breadcrumbs or for more of a crunch try with Japanese panko breadcrumbs. I tend to find that compared to panko breadcrumbs, standard breadcrumbs have a darker colour after cooking and are more flavoursome.

Flour and egg: These are necessary to ensure that the breadcrumbs fully coat and stick to the fish.

Potatoes: Use large floury potatoes such as Maris Piper or King Edward, which are good for baking.

🔪 Step by step instructions

1. Pre heat the oven to 200°C (400°F). Line up 3 medium shallow bowls and a baking tray. Put the flour in one bowl, whisked egg in the second and breadcrumbs in the third. Season the flour with salt and pepper
2. Take the first fish fillet and place in the flour bowl, turn the fillet and fully coat in the flour.
3. Transfer the fillet to the egg bowl and turn to fully coat.
4. Then transfer the fish from the egg bowl to the bread crumbs bowl. Turn in the bowl and coat with bread crumbs all over.
5. Shake the fillet to remove any excess breadcrumbs then carefully place on a baking tray. Repeat with the second fillet. Set the breadcrumbed fish to one side whilst the chips are prepared.
6. Leave the skins on the potatoes and slice into chip shapes. Place the chips into a bowl and toss in olive oil, salt and pepper.
7. Transfer the chips to a second tray. Then place both the fish tray and chips tray into the preheated oven and cook for 30 minutes or until golden brown. Turn half way through.
8. Prepare the peas when the fish and chips have 5 minute left in the oven. Place the frozen garden peas in a small pan, cover with water and simmer for 2-3 minutes or until cooked.
9. Drain the peas then add dried mint and butter then mix and use a masher to 'smash'.
10. Serve the fish and chips on a board with peas in a bowl at the side.

💭 Expert tips

• Try to buy fillets which are thick/fat rather than long.
• Use floury potatoes for the chips.
• If you don't want to use flour in this recipe then pat the fish dry with kitchen towel before coating in the egg. However, I do recommend using the flour to ensure a proper coating of egg, which in turn provides the perfect sticky surface for the breadcrumbs.
• Slice the chips to a similar size so that they cook evenly.
• line trays with greaseproof paper to help stop the fish and chips from sticking during cooking.
• Turn the chips and fish a couple of time during cooking to stop the chips sticking to the tray and to ensure even colouring on the breadcrumbs.

❓ Frequently asked questions

🦐 Other fish recipes

• Classic Fish Pie Recipe
• Fish Biryani
• Salmon and Mackerel Fishcakes
• Salmon and Prawn Linguine
• Salmon Pasta Recipe
• Haddock Risotto

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Healthy Fish and Chips Recipe

This healthy fish and chips recipe is a great way to enjoy a chip shop-style meal without the guilt. The fish is lightly coated in breadcrumbs and the chips are hand cut and tossed in a little oil. Both are baked in the oven until crisp and golden brown. Have these healthy fish and chips on the table in just 45 minutes, perfect for a mid week meal that is both easy and healthy.

Course Dinner, Main Course

Cuisine British

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 2 people

Calories 569kcal

Author By: Debbie Jones

Equipment

• 3 shallow bowls for flour, eggs and breadcrumbs
• 2 baking trays
• Large mixing bowl for chips
• Spatula

Ingredients

For the Fish

• 50 g plain flour
• Pinch of salt and pepper
• 1 egg whisked
• 50 g breadcrumbs
• 2 white fish fillets cod or haddock

For the chips

• 2 large potatoes
• 1 tablespoon olive oil
• Pinch of salt and pepper

For the peas

• 200 g frozen garden peas
• 1 teaspoon dried mint
• 10 g butter

Metric - US Customary

Instructions

• Pre heat the oven to 200°C (400°F). Line up 3 medium shallow bowls and a baking tray. Put the flour in one bowl, whisked egg in the second and breadcrumbs in the third. Season the flour with salt and pepper.
• Take the first fish fillet and place in the flour bowl, turn the fillet and fully coat in the flour.
• Transfer the fillet to the egg bowl and turn to fully coat.
• Then transfer the fish from the egg bowl to the bread crumbs bowl. Turn in the bowl and coat with bread crumbs all over.
• Shake the fillet to remove any excess breadcrumbs then carefully place on a baking tray. Repeat with the second fillet. Set the breadcrumbed fish to one side whilst the chips are prepared.
• Leave the skins on the potatoes and slice into chip shapes. Place the chips into a bowl and toss in olive oil, salt and pepper.
• Transfer the chips to a second tray. Then place both the fish tray and chips tray into the preheated oven and cook for 30 minutes or until golden brown. Turn half way through.
• Prepare the peas when the fish and chips have 5 minute left in the oven. Place the frozen garden peas in a small pan, cover with water and simmer for 2-3 minutes or until cooked.
• Drain the peas then add dried mint and butter then mix and use a masher to 'smash'.
• Serve the fish and chips on a board with peas in a bowl at the side.

Notes

Expert tips

• Try to buy fillets which are thick/fat rather than long.
• Use floury potatoes for the chips.
• If you don't want to use flour in this recipe then pat the fish dry with kitchen towel before coating in the egg. However, I do recommend using the flour to ensure a proper coating of egg, which in turn provides the perfect sticky surface for the breadcrumbs.
• Slice the chips to a similar size so that they cook evenly.
• Line trays with greaseproof paper to help stop the fish and chips from sticking during cooking.
• Turn the chips and fish a couple of time during cooking to stop the chips sticking to the tray and to ensure even colouring on the breadcrumbs.

 

Is oven baked fish heathy? Fish is fantastic source of protein and if its a white fish then its also low in fat. However, the local chippy load the fish with fat by coating in batter and deep frying in oil. Coating in flour, eggs and breadcrumbs and then baking, substantially reduces calories and fat so making this method a lot healthier than the chippy method.

Can you reheat this recipe? I don't recommend reheating this recipe as the fish is likely to dry out. You can however prepare everything up to the point when it all goes in the oven. Then wrap the trays in cling film (plastic wrap) and place in the fridge until you are ready to bake. Before baking, remove the trays from the fridge and allow to stand on the side for 30 minutes to come to room temperature.

Is this recipe gluten free? The bread crumb coating in this recipe uses flour and bread crumbs, which both contain gluten. To make this recipe gluten free replace with gluten free flour and gluten free breadcrumbs. You can also leave out the flour if you prefer, see expert tips above.

Nutrition

Serving: 1portion | Calories: 569kcal | Carbohydrates: 69g | Protein: 38g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 464mg | Potassium: 1762mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1136IU | Vitamin C: 89mg | Calcium: 108mg | Iron: 5mg

The post Healthy Fish and Chips Recipe appeared first on ProperFoodie.

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Nigiri sushi is a non-roll sushi and probably the easiest to make. First an oblong ball of sushi rice is formed using your hands. Then a topping is added - usually cooked, butterflied king prawns, which are secured onto the rice with a bit of wasabi paste. But you can use other types of fish or veg to top your nigiri. If you're being extra adventurous and looking for extra marks for presentation have a go at wrapping a thin strip of nori around the nigiri sushi.

Although a lot simpler than any other type of sushi the symmetrical and regimented look of the nigiri is quite effective. The perfect addition to a sushi platter masterpiece.

🍣 Making sushi at home

For more detailed information, sushi making tips and a full list of what you will need for making your own sushi at home jump over to my full guide for sushi rolls. Also, have a look at how to make sushi rice and how you can make other types of sushi rolls including maki sushi, California rolls and dragon roll sushi.

🥘 Ingredients

To make 20 pieces of nigiri sushi you will need the following:

• 300g of prepared sushi rice
• 20 cooked and butterflied king prawns
• Wasabi paste

🔪 Instructions

For nigiri sushi you don't need any nori sheets and theres no rolling so you don't need a bamboo mat.

1. First prepare the rice by following the instructions in this how to make sushi rice recipe.
2. Wet your hands then take a small handful of sushi rice and start to shape in your hands to create a round oblong shape.
3. Next add a pea sized amount of wasabi paste to the top of each rice ball and spread out evenly using a knife.
4. Finally, stick a topping to each rice ball, here I have used butterflied king prawns, which came preprepared in the Fish society's sashimi kit.
5. Present the nigiri sushi with the topping facing up. However, advise your guests that nigiri sushi should be eaten topping side down to get the best out of the flavours. I advise: - eat it all in one to avoid the mess 🙂
6.  

💭 Recipe tips

For more recipes with fish try fish pie, salmon and prawn linguine, fish biryani, healthy fish and chips, frozen salmon and potato traybake, haddock risotto and Chinese prawns recipe.

Let me know what you think of this recipe by leaving a comment and star rating below. you can also pin the recipe on pinterest. Or if you prefer you can pin the video.

📖 Recipe

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Nigiri Sushi

Nigiri sushi is simply a ball of sushi rice topped with cooked butterflied king prawns. Usual served without any raw fish this is a great option sushi-newbies, kids, and anyone who really can’t stand uncooked fish. These easy sushi balls are quick to make and perfect for using up that last bit of rice.

Course Appetizer, Dinner, Main Course, party food, starter, starter or main

Cuisine Asian, Japanese

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4 people (20 pieces of nigiri sushi)

Calories 196kcal

Author By: Debbie Jones

Equipment

• 1 Cutting board for slicing veg and 1 cutting board for slicing raw fish
• 1 Sharp non serrated knife
• 1 Small pan to cook the rice
• Mixing bowl and spoon
• Bowl of water (to keep your hands wet when handling rice)
• A cloth to clean and tidy and wipe as you go
• A platter for serving
• Chop sticks for eating (optional- sushi is traditionally eaten with the fingers)

Ingredients

• 300 g of prepared sushi rice
• 20 cooked and butterflied king prawns
• Wasabi paste

Instructions

• First prepare the rice by following the instructions in this how to make sushi rice recipe.
  
• Wet your hands then take a small handful of sushi rice and start to shape in your hands to create a round oblong shape.
  
• Next add a pea sized amount of wasabi paste to the top of each rice ball and spread out evenly using a knife.
  
• Finally, stick a topping to each rice ball, here I have used butterflied king prawns, which came preprepared in the Fish society's sashimi kit. Feel free to use alternative toppings to suit your own taste.
  
• Present the nigiri sushi with the topping facing up. However, advise your guests that nigiri sushi should be eaten topping side down to get the best out of the flavours. I advise: - eat it all in one to avoid the mess 🙂
  

Video

Notes

Rice: To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.

Water: Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you’ll find it sticks to you rather than the seaweed. Things can get very messy very quickly.

Sushi grade fish: If using raw fish I'd suggesting using fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw. See my full guide on sushi rolls for further details on freezing fish and sushi grade fish.

Sashimi kit: If using raw fish I'd suggest buying a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi). I highly recommend the sashimi kit from the Fish Society, which is what I used for making all of my sushi recipes. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.

Vegetables: If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. For nigiri sushi choose veg or fruit that can be cut to the shape of the rice ball so it can sit neatly on top. Some ideas: Avocado (toss in lime juice), mango, bell pepper, cucumber ribbons.

Wasabi: Use wasabi paste to help stick your butterflied prawns/fish/veg to your sushi balls when making nigiri sushi

Wrap and chill: Once your sushi are made, plate up cover and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.

Condiments: Serve with soy sauce, pickled ginger and wasabi for that extra punch of flavour and touch of authenticity.

Time!: Give yourself plenty of time! Don’t under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.

Nutrition

Serving: 136g | Calories: 196kcal | Carbohydrates: 33.6g | Protein: 15g | Fat: 0.9g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 280mg | Potassium: 203.2mg | Fiber: 0.5g | Sugar: 1.7g | Vitamin A: 68.2IU | Vitamin C: 0.4mg | Calcium: 43.6mg | Iron: 0.8mg

The post Nigiri Sushi appeared first on ProperFoodie.

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Maki sushi is one of the easier types of sushi roll to make yourself. So if you are making sushi for the first time, this is a good place to start. Maki sushi rolls are smaller and thinner than most other sushi and unlike California rolls and Dragon rolls the rice is on the inside with the seaweed on the outer edge.

Maki sushi is made with half a nori sheet and the filling can be just raw fish, just veg or both. As the maki sushi is small the inside shouldn’t be over filled, so spread the rice as thinly as possible and only use 2 pieces of veg or fish. If you want to use 3 fillings there is also a Futomaki which is the larger version of the maki sushi (2-2.5 inches wide). For this use a full sheet of nori.

🍣 Making sushi at home

For more detailed information, sushi making tips and a full list of what you will need for making your own sushi at home jump over to my full guide for sushi rolls. Also, have a look at how to make sushi rice and how you can make other types of sushi rolls including California rolls, dragon roll sushi and nigiri sushi.

🥘 Ingredients

To make 36 pieces of maki sushi you will need the following:

• 300g cooked and prepared sushi rice
• 3 sheets of nori (seaweed sheets)
• ¼ cucumber sliced into thin sticks
• ½ bell pepper sliced into thin sticks
• ½ avocado sliced thinly
• 120g Sushi grade fish (optional) (tuna, salmon, cod). See my full sushi rolls guide for more information on sushi grade fish

Substitutions: The fish and veg filling can be swapped to suit your taste. Try with other vegetables such as raw carrot, raw beetroot, raw red cabbage, celery. If you want to add some sashimi (raw, thinly sliced sushi grade fish). Try with this Sashimi Kit from The Fish Society . (Includes 60g+ Saba Mackerel, 60g+ Gindara Black cod, 60g+ Maguro tuna, 60g+ Chalkstripe salmon belly, 60g+ butterflied king prawns, soy sauce sachets, wasabi sachets, pickled ginger sachets and chop sticks.

🔪 Instructions

1. Rice: First prepare the rice by following the instructions in this how to make sushi rice recipe
   Save
2. Set up your working area: Bamboo mat ready to roll your sushi, bowl of water to keep your hands wet, sliced fish and veg, bowl of prepared sushi rice, and sheets of nori.
3. Half a nori sheet: First, start by halving the nori paper (maki sushi is a smaller roll so only half is required).
   
4. Spread the rice: Next use the water to wet your hands before handling the sushi rice. Take a golf ball sized amount of sushi rice, shape into a ball then place in the centre of the nori. Wet your hands again and then begin to spread the rice ball over the surface of the nori, leaving a 1 cm gap at the top. The rice should be as thin as possible, aim for 1 to 2 grains thickness across the sheet.
   
5. Add the filling: Next place lines of veg or fish filling across the rice, this should be towards the bottom edge, about 2cms up. Because maki sushi is so small, you shouldn’t use more than 2 fillings, and in some cases just one is fine. Here I have used 1 fish filling (tuna) and 1 veg filling (avocado).
6. Now its time to roll the sushi: Pick up the bottom end of the mat and start to fold it over. The first roll you should be aiming to get the bottom end over the fillings. Then lift the end of the mat up again and roll and tighten. Continue to roll until the sushi comes out at the other side.
7. Slice: To finish slice the sushi roll into six maki sushi using a wet knife. Dip the knife into the water then hold up and allow the water to run down the length of the blade. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed. To keep things neat slice and discard the ends.
8. Repeat: Repeat the above with the remaining ingredients. Present sushi side on, so the inside is visible

💭 Tips and tricks

Once you have made maki sushi you can start to branch out and make all kinds of sushi including California rolls, Dragon rolls and nigiri sushi. Make all four and present on a big platter to really impress your friends.

Let me know what you think of this recipe by leaving a comment or star rating below. You can also pin the recipe on pinterest. Or if you prefer you can pin the video.

📖 Recipe

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📋 Maki sushi

Maki sushi is a smaller type of sushi where the fish a veg are in the middle of sushi rice (sumeshi) with a seaweed sheet (nori) wrapped around the outside. Here, I will show you how to make your own maki sushi at home with my simple step by step guide.

Course Dinner, Main Course, party food, Snack, starter

Cuisine Asian, Japanese

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 4 people (36 pieces of sushi)

Calories 217kcal

Author By: Debbie Jones

Equipment

• 1 Bamboo Rolling Mat (Makisu) or use baking paper
• 1 Cutting board for slicing veg and 1 cutting board for slicing raw fish
• 1 Sharp non serrated knife
• 1 Small pan to cook the rice
• Mixing bowl and spoon
• Bowl of water (to keep your hands wet when handling rice)
• A cloth to clean and tidy and wipe as you go
• A platter for serving
• Chop sticks for eating (optional- sushi is traditionally eaten with the fingers)

Ingredients

• 300 g cooked and prepared sushi rice
• 3 sheets of nori seaweed sheets
• ¼ cucumber sliced into thin sticks
• ½ bell pepper sliced into thin sticks
• ½ avocado sliced thinly
• 120 g Sushi grade fish optional (tuna, salmon, cod) see my full sushi guide for more information on sushi grade fish

Instructions

• First prepare the rice by following the instructions in this how to make sushi rice recipe
  
• Bamboo mat ready to roll your sushi, bowl of water to keep your hands wet, sliced fish and veg, bowl of prepared sushi rice, and sheets of nori.
  
• First, start by halving the nori paper (maki sushi is a smaller roll so only half is required).
  
• Next use the water to wet your hands before handling the sushi rice. Take a golf ball sized amount of sushi rice, shape into a ball then place in the centre of the nori. Wet your hands again and then begin to spread the rice ball over the surface of the nori, leaving a 1 cm gap at the top. The rice should be as thin as possible, aim for 1 to 2 grains thickness across the sheet.
  
• Next place lines of veg or fish filling across the rice, this should be towards the bottom edge, about 2cms up. Because maki sushi is so small, you shouldn’t use more than 2 fillings, and in some cases just one is fine. Here I have used 1 fish filling (tuna) and 1 veg filling (avocado).
  
• Pick up the bottom end of the mat and start to fold it over. The first roll you should be aiming to get the bottom end over the fillings. Then lift the end of the mat up again and roll and tighten. Continue to roll until the sushi comes out at the other side.
  
• To finish slice the sushi roll into six maki sushi using a wet knife. Dip the knife into the water then hold up and allow the water to run down the length of the blade. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed. To keep things neat slice and discard the ends.
  
• Repeat the above with the remaining ingredients. Present sushi side on so the inside is visible.
  

Video

Notes

Rice: To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.

Bamboo mat: Get yourself a Bamboo Rolling Mat. The sushi making process is made so much easier if you have a mat to help you roll and tighten your sushi rolls. However, you don’t have to use a bamboo mat. If you can’t get hold of one you can use baking paper to roll your sushi.

Water: Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you’ll find it sticks to you rather than the seaweed. Things can get very messy very quickly.

Sushi grade fish: If using raw fish I'd suggesting using fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw. See my full guide on sushi rolls for further details on freezing fish and sushi grade fish.

Sashimi kit: If using raw fish I'd suggest buying a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi). I highly recommend the sashimi kit from the Fish Society, which is what I used for making all of my sushi recipes. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.

Vegetables: If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. Obvious choices include cucumber, bell pepper, carrot, raw beetroot, radish and red cabbage. I also love to use avocado, which I toss in lime juice immediately after slicing to stop it oxidising and going brown.

Small sushi: Maki sushi are smaller rolls so halve your seaweed paper to make these.

Don't use too much rice: Try not to place too much rice on the seaweed sheet. Spread as thinly as possible over your nori sheet and leave a 2cm gap at the top to allow room for sealing.

Knife: Use a long blade, sharp, non serrated knife for slicing your sushi. Before slicing dip the knife blade in water and allow the water to run down the length of the blade. This stops the blade from sticking.

Slicing: When slicing sushi with rice on the outer edge (California rolls) place cling film over your finished rolls first. This will help to keep the roll together and help to keep its shape whilst you slice.

Wrap and chill: Once your sushi are made, plate up cover and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.

Condiments: Serve with soy sauce, pickled ginger and wasabi for that extra punch of flavour and touch of authenticity.

Time!: Give yourself plenty of time! Don’t under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.

Nutrition

Serving: 164g | Calories: 217kcal | Carbohydrates: 34.5g | Protein: 8.8g | Fat: 5.6g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.2g | Sodium: 120mg | Potassium: 320.8mg | Fiber: 0.6g | Sugar: 2.3g | Vitamin A: 45.6IU | Vitamin C: 17mg | Calcium: 18.7mg | Iron: 0.6mg

The post Maki Sushi appeared first on ProperFoodie.

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The dragon roll is one of the more impressive pieces of sushi and not only does it boast rice on the outside but it also has a topping. The topping is usually avocado, which is said to resemble that of a dragon scale. In this guide I used salmon as well as avocado for a bit of extra colour in the topping.

🍣 Making sushi at home

For more detailed information, sushi making tips and a full list of what you will need for making your own sushi at home jump over to my full guide for sushi rolls. Also, have a look at how to make sushi rice and how you can make other types of sushi rolls including maki sushi, California rolls and nigiri sushi.

🥘 Ingredients

To make 30 pieces of Dragon roll sushi you will need the following:

• 600g of cooked and prepared sushi rice
• 1 pack nori sheets (5 in a pack) (seaweed sheets)
• Black sesame seeds
• ½ cucumber sliced into this julienne sticks for filling
• 5 crab sticks sliced in half length ways for filling
• 1 avocado sliced thinly for filling (toss in lime juice to keep fresh)
• 1 avocado thinly sliced for topping (toss in lime juice to keep fresh)
• 250g sliced smoked salmon or sliced sashimi salmon for topping

Substitutions: The fish and veg filling can be swapped to suit your taste. Try with other vegetables such as bell pepper, celery, raw carrot, raw beetroot, raw red cabbage. Or if you want to add some sashimi (raw, thinly sliced fish). Try with this Sashimi Kit from The Fish Society . (Includes 60g+ Saba Mackerel, 60g+ Gindara Black cod, 60g+ Maguro tuna, 60g+ Chalkstripe salmon belly, 60g+ butterflied king prawns, soy sauce sachets, wasabi sachets, pickled ginger sachets and chop sticks.

🔪 Instructions

1. First prepare the rice by following the instructions in this how to make sushi rice recipe
2. Next make a California roll following steps 1 to 7 in this California rolls recipe
3. Then, before slicing the roll add a topping of avocado, or avocado and salmon, or anything else you want to try. Slightly overlap each topping as you go.
4. Place cling film over to shape and stick the topping to the sushi roll.
5. Slice the dragon roll into 6, you can leave the cling film on or take it off to do this, – which ever you prefer. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed.
6. Present the dragon rolls with the the topping facing up

💭 Recipe tips

📖 Recipe

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📋 Dragon Roll Sushi

Dragon roll sushi is a California roll with thin slices of avocado and salmon lay on the top and following the curve of the roll. In this sushi guide I'll show you how easy it is to perfect the dragon roll at home.

Course Appetizer, christmas dinner, Main Course, party food, starter or main

Cuisine Asian, Japanese

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 4 people (30 pieces of sushi)

Calories 475kcal

Author By: Debbie Jones

Equipment

• 1 Bamboo Rolling Mat (Makisu) or use baking paper
• 1 Cutting board for slicing veg and 1 cutting board for slicing raw fish
• 1 Sharp non serrated knife
• 1 Small pan to cook the rice
• Mixing bowl and spoon
• Bowl of water (to keep your hands wet when handling rice)
• A cloth to clean and tidy and wipe as you go
• A platter for serving
• Chop sticks for eating (optional- sushi is traditionally eaten with the fingers)

Ingredients

• 600 g of cooked and prepared sushi rice
• 1 pack nori sheets 5 in a pack (seaweed sheets)
• Black sesame seeds
• ½ cucumber sliced into this julienne sticks for filling
• 5 crab sticks sliced in half length ways for filling
• 1 avocado sliced thinly for filling toss in lime juice to keep fresh
• 1 avocado thinly sliced for topping toss in lime juice to keep fresh
• 250 g sliced smoked salmon or sliced sashimi salmon for topping

Instructions

• First prepare the rice by following the instructions in this how to make sushi rice recipe
  
• Next make a California roll following steps 1 to 7 in this California rolls recipe. Substitute in your preferred fillings.
  
• Then, before slicing the roll add a topping of avocado, or avocado and salmon, or anything else you want to try. Slightly overlap each topping as you go.
  
• Place cling film over to shape and stick the topping to the sushi roll.
  
• Slice the dragon roll into 6, you can leave the cling film on or take it off to do this, – which ever you prefer. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed.
  
• Present the dragon rolls with the the topping facing up
  

Video

Notes

Rice: To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.

Bamboo mat: Get yourself a Bamboo Rolling Mat. The sushi making process is made so much easier if you have a mat to help you roll and tighten your sushi rolls. However, you don’t have to use a bamboo mat. If you can’t get hold of one you can use baking paper to roll your sushi.

Water: Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you’ll find it sticks to you rather than the seaweed. Things can get very messy very quickly.

Sushi grade fish: If using raw fish I'd suggesting using fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw. See my full guide on sushi rolls for further details on freezing fish and sushi grade fish. Sashimi kit: If using raw fish I'd suggest buying a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi). I highly recommend the sashimi kit from the Fish Society, which is what I used for making all of my sushi recipes. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.

Vegetables: If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. Obvious choices include cucumber, bell pepper, carrot, raw beetroot, radish and red cabbage. I also love to use avocado, which I toss in lime juice immediately after slicing to stop it oxidising and going brown.

Don't use too much rice: Try not to place too much rice on the seaweed sheet. Spread as thinly as possible over your nori sheet and leave a 2cm gap at the top to allow room for sealing.

Knife: Use a long blade, sharp, non serrated knife for slicing your sushi. Before slicing dip the knife blade in water and allow the water to run down the length of the blade. This stops the blade from sticking.

Slicing: When slicing sushi with rice on the outer edge (California rolls) place cling film over your finished rolls first. This will help to keep the roll together and help to keep its shape whilst you slice.

Wrap and chill: Once your sushi are made, plate up cover and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.

Condiments: Serve with soy sauce, pickled ginger and wasabi for that extra punch of flavour and touch of authenticity.

Time!: Give yourself plenty of time! Don’t under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.

Nutrition

Serving: 287g | Calories: 475kcal | Carbohydrates: 66.8g | Protein: 21.1g | Fat: 15.3g | Saturated Fat: 3.2g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 6.9g | Sodium: 880mg | Potassium: 636.1mg | Fiber: 1.2g | Sugar: 2.6g | Vitamin A: 89.8IU | Vitamin C: 3.1mg | Calcium: 38.7mg | Iron: 1.2mg

The post Dragon Roll Sushi appeared first on ProperFoodie.

AD FOR THE FISH SOCIETY. 

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🔪 Step by step instructions

1. Make the sushi rice: Rice that is specifically prepared for sushi is called Sumeshi. This means rice thats cooked for the right amount of time, in the right amount of water with the right amount of seasoning. It should be sticky but still al dente, shiny and not mashed together. To make perfect sushi rice follow the instructions in my how to make sushi rice guide.
2. Julienne the vegetables: Slice your chosen fruit and vegetable fillings into thin sticks, of a similar size (julienne).
3. Slice the fish: If the fish is frozen, thoroughly defrost before use, either at room temperature for a few hours or overnight in the fridge. Next, slice the fish into thin sashimi pieces, going against the grain (lines in the fish). Store sliced fish in the fridge if you aren't ready to use it right away.
4. Fill with rice: Place a nori seaweed sheet on the bamboo mat (shiny side down). Wet your hands then spread the rice over the seaweed leaving a 1-2 cm gap at the top (for sealing the roll). Use half a sheet of seaweed or a full sheet depending on how big you would like your sushi. Usually half a sheet is used to make maki sushi and a full sheet is used for California rolls and Dragon roll sushi.
5. Add fillings: Add your choice of veg and fish fillings. Line up the filling across the seaweed. If making a smaller roll, with half a seaweed sheet, then use just 2 fillings. If you are making a larger roll and using a full seaweed sheet then you can add 3 fillings. Image here shows smaller roll with 2 fillings of raw tuna and avocado.
6. Roll: Use the bamboo mat to roll up the sushi. Pick up the bottom end of the mat and start to fold it over. The first roll you should be aiming to get the nori and rice over the fillings. Then lift the end of the mat up again and roll and tighten. Continue to roll until the sushi comes out at the other side of the mat.
7. Slice: To finish slice the sushi roll using a wet knife. To wet your knife dip the tip of the blade into water then hold the knife up and allow the water to run down the length of the blade. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed.
8. Repeat: Repeat with the remaining seaweed, rice and fillings. Then serve up on a platter with your chosen toppings.
9. Different types of sushi: Different types of sushi can be made from the same ingredients. See below for a description of each type of sushi and a link to the recipe.

🍥 Maki sushi rolls

Maki sushi is the smallest rolled sushi and is made using half of a nori sheet, instead of a full sheet. The nori sheet is on the outside of this roll and the rice and veg are in the middle. Maki sushi can be made with just raw fish, just veg or both. As the maki sushi is small the inside shouldn't be over filled, so spread the rice as thinly as possible and only use 2 pieces of veg or fish. There is also a Futomaki which is the larger version of the maki sushi (2-2.5 inches wide).

📋 Maki sushi

Maki sushi is a smaller type of sushi where the fish a veg are in the middle of sushi rice (sumeshi) with a seaweed sheet (nori) wrapped around the outside. Here, I will show you how to make your own maki sushi at home with my simple step by step guide.

Make this recipe

🍥 California rolls

California rolls are larger then the maki sushi and use the whole sheet of nori. The rice for this roll is presented on the outside and the seaweed is rolled into the inside. The veg and fish are in the middle, just like in the maki sushi. As the California roll is larger than the maki roll there is room to use 3 veg/fish fillings inside. But its still a good idea to keep the layer of rice as thin as possible.

📋 California rolls

California rolls with salmon, avocado and cucumber. This simple step by step guide will show you how to make your own California sushi rolls at home. Usually served without raw fish, this sushi roll is a great option for sushi-newbies, kids, and anyone who really can't stand uncooked fish.

Make this recipe

🍥 Dragon roll sushi

Dragon roll sushi are exactly the same as California rolls except they have a topping. The topping is usual avocado and is said to resemble that of a dragon scale, which is where the name came from. In this guide I used salmon as well as avocado for the topping.

📋 Dragon Roll Sushi

Dragon roll sushi is a California roll with thin slices of avocado and salmon lay on the top and following the curve of the roll. In this sushi guide I'll show you how easy it is to perfect the dragon roll at home.

Make this recipe

🍣 Nigiri sushi

Nigiri sushi is a non-roll sushi and probably the easiest to make. First an oblong ball of sushi rice is formed using your hands. Then a topping is added - usually cooked, butterflied king prawns, which are stuck onto the rice with a bit of wasabi paste. But you can use other types of fish or veg to top your nigiri. If you're being extra adventurous and looking for extra marks for presentation have a go at wrapping a thin strip of nori around the nigiri sushi.

Nigiri Sushi

Nigiri sushi is simply a ball of sushi rice topped with cooked butterflied king prawns. Usual served without any raw fish this is a great option sushi-newbies, kids, and anyone who really can’t stand uncooked fish. These easy sushi balls are quick to make and perfect for using up that last bit of rice.

Make this recipe

❓ Frequently asked questions

🐟 Other fish recipes you may like:

Clam chowder, fish biryani, honey glazed prawns, Chinese prawns recipe, salmon and prawn linguine, haddock and rosemary risotto, Frozen salmon and potato traybake, Kedgeree, cucumber canapes with prawns, and Fish pie. Or for more dinner inspiration have a look at my dinner ideas for two collection.

I do hope your find this guide of use in your sushi making journey. let me know what you think by leaving a comment and star rating below. You can also pin the recipe on Pinterest. Or if you prefer you can pin the video. Happy sushi making!!

📖 Recipe

Print

📋 Homemade Sushi Rolls

Make homemade sushi rolls with my easy to follow, step-by-step guide and recipe video. Get my top tips and tricks and watch the video for making sushi at home. Including how to make sushi rice, maki sushi, California rolls, dragon rolls and nigiri sushi. Plus find out about the fantastic sushi kit I used to make this wonderful sushi platter.

The below will be enough to make a full platter (serves 4) of different sushi rolls or if you prefer a platter of one kind of sushi. See notes below for links to making a variety of homemade sushi rolls.

Course Appetizer, lunch, Snack, starter or main

Cuisine Japanese

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 4 people

Calories 479.9kcal

Author By: Debbie Jones

Ingredients

• 2 Packs of Nori sheets seaweed sheets
• 300 g uncooked Sushi rice Nishiki
• 400 ml tap water for cooking rice
• 2 tablespoon Rice wine vinegar
• 2 tablespoon Mirin rice wine
• 1 teaspoon Caster sugar
• ½ teaspoon Salt
• Thinly sliced julienne sticks of your choice of fruits and vegetables plus avocado if desired (toss sliced avocado in lime juice to keep it fresh). - I used 1 cucumber, 1 red bell pepper, and 1 Avocado.
• Black sesame seeds or black onion seeds for inside out rolls - meaning rice on the outside e.g. California rolls
• Crab sticks or crab meat
• Your choice of raw sushi grade fish For ease I highly recommend this Sashimi Kit from The Fish society, which includes a guaranteed 300g total weight of raw sushi grade fish, ready to slice into sashimi. Fish selection includes: frozen raw mackerel, black cod, maguro tuna, salmon belly and cooked, butterflied king prawns. Plus soy sauce sachets, wasabi sachets, pickled ginger sachets and chop sticks). I also bought crab sticks to add to this. The fish society also have individual fish options available for sashimi if you'd rather choose specific types of fish yourself.

Instructions

• Rice that is specifically prepared for sushi is called Sumeshi. This means rice thats cooked for the right amount of time, in the right amount of water with the right amount of seasoning. It should be sticky but still al dente, shiny and not mashed together. To make perfect sushi rice follow the instructions in my how to make sushi rice guide.
  
• Slice your chosen fruit and vegetable fillings into thin sticks, of a similar size (julienne).
  
• If the fish is frozen, thoroughly defrost before use, either at room temperature for a few hours or overnight in the fridge. Next, slice the fish into thin sashimi pieces, going against the grain (lines in the fish). Store sliced fish in the fridge if you aren't ready to use it right away.
  
• Place a nori seaweed sheet on the bamboo mat (shiny side down). Wet your hands then spread the rice over the seaweed leaving a 1-2 cm gap at the top (for sealing the roll). Use half a sheet of seaweed or a full sheet depending on how big you would like your sushi. Usually half a sheet is used to make maki sushi and a full sheet is used for California rolls and Dragon roll sushi.
  
• Add your choice of veg and fish fillings. Line up the filling across the seaweed. If making a smaller roll with half a seaweed sheet then use just 2 fillings. If you are making a larger roll and using a full seaweed sheet then you can add 3 fillings. Image here shows smaller roll with 2 fillings of raw tuna and avocado.
  
• Use the bamboo mat to roll up the sushi. Pick up the bottom end of the mat and start to fold it over. The first roll you should be aiming to get the nori and rice over the fillings. Then lift the end of the mat up again and roll and tighten. Continue to roll until the sushi comes out at the other side of the mat.
  
• To finish slice the sushi roll using a wet knife. To wet your knife dip the tip of the blade into water then hold the knife up and allow the water to run down the length of the blade. Slice firmly through the sushi, moving the blade back and forth so to cut and not to squash. Wet the blade between each slice to prevent the blade from sticking to the rice and seaweed.
  
• Repeat with the remaining seaweed, rice and fillings. Then serve up on a platter with your chosen toppings.
  
• Different types of sushi can be made from the same ingredients. See notes below for a link to each type of sushi recipe.
  

Video

Notes

Fruit and veg filling ideas: cucumber, bell pepper, jalapeños, red cabbage, celery, spring onion, beetroot, radish, avocado, mango, pineapple, apple, pear

Sushi without raw fish: If you don't want to use raw fish other options you can try are cooked crab meat, crabsticks, tinned tuna, smoked salmon, or smoked mackerel

Sushi without fish: If you don't want to use fish at all just load up with fruit and veg. You could also try with cream cheese or tofu. Cream cheese, cucumber and chives is a great option.

Toppings: Once the rolls are made you can add extra flavour with toppings like pickled ginger, soy sauce, wasabi paste, sesame seeds, onion seeds, chia seeds, extra thin slices of avocado or fish (see dragon roll sushi recipe), butterflied king prawns (see nigiri sushi recipe) chopped mango, thinly sliced spring onion or salmon roe.

Different sushi rolls: For that real wow factor have a go at making a variety of homemade  sushi rolls. The amounts of ingredients listed in this guide will be enough to make a platter with several different  sushi rolls. This guide includes links to recipes for maki sushi, California rolls, dragon roll sushi and nigiri sushi. All together they make a fabulous looking platter.

Sushi rice: To create the right kind of flavour mix your sushi rice with rice wine vinegar and mirin rice wine, sugar and salt.

Bamboo mat: Get yourself a Bamboo Rolling Mat. The sushi making process is made so much easier if you have a mat to help you roll and tighten your sushi rolls. However, you don't have to use a bamboo mat. If you can't get hold of one you can use baking paper to roll your sushi.

Water: Have a bowl of water on hand to keep your hands wet when handling the sushi rice. Sushi rice is extremely sticky and if your hands are dry you'll find it sticks to you rather than the seaweed. Things can get very messy very quickly.

Sushi grade fish: Use fish that has been frozen to below the right temperature for the correct amount of time, which will be a lot safer to consume raw.

Sashimi kit: Buy a sashimi kit that comes with a selection of sushi grade, frozen, raw fish ready for slicing into thin pieces (sashimi) . I highly recommend the sashimi kit from the Fish Society, which is what I used to make this platter. And there was some fish left over from this, so it goes a long way. This kit comes with 4 different types of frozen, raw fish, plus cooked, butterflied king prawns. The Fish society guarantees a total weight of 300g of sushi grade fish. The kit also includes sachets of soy sauce, sachets of wasabi, sachets of pickled ginger and 2 sets of wooden chop sticks.

Vegetables: If using veg instead of, or as well as fish, go for bright colours that will look pretty against the white rice. Also choose veg that will last and not go limp. Obvious choices include cucumber, bell pepper, carrot, raw beetroot, radish and red cabbage. I also love to use avocado, which I toss in lime juice immediately after slicing to stop it oxidising and going brown.

Protect your mat: Wrap your bamboo mat with cling film to keep it clean, particularly when making California rolls when the rice is on the outside of the roll.

Try not to overfill the nori sheet with rice: Spread the rice as thinly as possible over your nori sheet and leave a 2cm gap at the top end of the nori to allow room for sealing.

Small rolls: Maki sushi are smaller rolls so halve your seaweed paper to make these.

Slicing: Use a long blade, sharp, non serrated knife for slicing your sushi. Before slicing dip the knife blade in water and allow the water to run down the length of the blade. This stops the blade from sticking to the rice and seaweed. When slicing sushi with rice on the outside (California rolls) place cling film over your finished rolls first. The cling film will help to keep the roll together and to keep its shape whilst you slice.

Wasabi: Use wasabi paste to help stick your butterflied prawns to your sushi balls when making nigiri sushi

Chill the sushi: Once your sushi are made, plate up then wrap in cling film and chill in the fridge for at least an hour before serving. This will firstly keep the sushi nice and fresh but will also set the rice and make your sushi easier to handle and eat.

Serve with: soy sauce, pickle ginger and wasabi for that extra punch of flavour and touch of authenticity. Time: Give yourself plenty of time! Don't under estimate the mess this can make and the time it can take just to prepare your veg and fish alone.

Nutrition

Serving: 275g | Calories: 479.9kcal | Carbohydrates: 70g | Protein: 24.1g | Fat: 13.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 6.2g | Sodium: 400mg | Fiber: 1.9g | Sugar: 4.2g

Please note that this post contains affiliate links to products I am recommending, which means if you click a link and then go on to purchase a product, I will receive a small percentage. This will not affect the amount you pay. 

The post Homemade Sushi Rolls (Step-by-Step Guide, Recipe Tips & Video) appeared first on ProperFoodie.

Chinese shrimp recipes really are a delight in the kitchen, mainly because prawns are so easy to prepare. Their subtle, delicate flavour allows them to pair well with stronger, bolder ingredients like soy sauce and garlic and once in the pan they take seconds to cook. The change from grey to bright pink lets you know when the prawns are ready and they also look pretty amazing too.

Its no wonder that prawns and shrimp are used again and again in prawn starter recipes and easy seafood appetisers. Stir fry prawns are a great way to kick off any meal and you know it won’t be too time consuming. If in doubt, a good bit of honey in the pan whilst frying, will produced beautiful honey glazed prawns that look amazing presented on a bed of simple greens. Other great prawn recipes you try include salmon and prawn linguine, homemade sushi rolls and cucumber canapes with prawns.

What is the difference between shrimp and prawns?

When it comes to flavour the difference between shrimp and prawns is subtle. In most cases, particularly when it comes to cooking, the words shrimp or prawns can be used interchangeably. Although they are not actually identical.

In the US, ‘shrimp’ is used much more frequently, whereas in the UK, Australia and New Zealand the word prawn is used to describe both shrimp and prawns. The word shrimp is used in the UK to describe a smaller crustacean, termed the browned shrimp and is mainly used in a recipe called potted shrimp.

The physical difference between shrimp and prawns is in their size, shells, and the number of claws they have. The shrimps second shell segment overlaps both the first and third segments, whereas in the prawn each segment overlaps the next. Also the shrimp has 2 pairs of claws, whereas the prawn has 3. If you’re eating peeled shrimp or prawns there won’t actually be much difference. But there is NOTHING like biting into a large, meaty prawn in this Asian stir fry recipe.

Prawns vs, shrimp: which should I use?

You can use shrimp and prawns interchangeably for this prawn recipe and others, but I recommend trying it with prawns first!

Prawns nutrition

Prawns are great option if you are looking for a healthy shrimp recipe. Prawns are low in calories and in fat but still provide a source of omega 3 fatty acids. They are also a good source of protein, containing all 9 essential amino acids, making prawns just as good a source of protein as chicken or beef. They also contain a variety of vitamins and minerals such as vitamin B6, which helps the body to release and use energy, and B12, which helps the body to make red blood cells and keeps the nervous system healthy.

Stir fry prawns recipe ingredients

To make this simple and delicious chilli garlic prawns recipe you will need:

• 250g Prawns or shrimp
• 1 ½ tablespoon flour
• 1 teaspoon ground paprika
• ½ tablespoon of sesame oil for frying
• 3 tablespoon light soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil for the sauce
• 1 tablespoon sweet chilli sauce
• Splash of rice wine vinegar
• ½ tablespoon garlic granules
• Finely chopped red chilli pepper
• 3 roughly chopped spring onions
• Sprinkle of sesame seeds
• Rice to serve (optional)

Olive oil or canola oil can be used in place if sesame oil, if desired.

Can I double this Chinese prawns recipe for a family-size meal?

Yes! These chilli garlic prawns serve two, but if you’d like to double the recipe to serve four, simply double the ingredients used. You may need to cook in two batches for a larger serving size, depending on the size of your pan.

How to make chilli garlic Chinese prawns

1. Start by placing the raw prawns onto kitchen paper or dry, clean tea towel. Pat dry and remove any excess water. Next place the prawns into a small bowl and sprinkle over the flour and ground paprika. Mix well to fully coat the prawns.
2. Place a pan on a medium heat and add half a tablespoon of sesame oil, when hot add the prawns and stir fry for 30 seconds or until just pink. Remove from the heat whilst the sauce is prepared.
3. In a small bowl mix together the soy sauce, honey, sesame oil, sweet chilli sauce, rice wine vinegar and garlic granules.
4. Return the pan to the heat and pour the Chinese sauce over the prawns. Bring to a simmer and cook for a further 2 minutes or until the sauce thickens.
5. Take the pan off the heat and stir in the chopped chilli and spring onions
6. Serve with rice and sprinkle over sesame seeds (Optional)

What sides go with a Chinese prawns stir fry recipe?

In this prawn stir fry recipe I used a plain rice side, however, any kind of fried rice or stir fried noodles or other type of grain would work just as well. These Chinese prawns would be delicious with thin cut vegetables like carrots and cucumber along with rice, like in these Beef Bulgogi Meal Prep Bowls; you could even serve them with the beef! For a slightly lighter option go for a roasted cauliflower salad with lemon herb dressing.

You can serve Chinese prawn recipes as easy appetizer in only 5 minute! Easy seafood appetizers, especially shrimp appetizers and Asian cuisine like this, are a perfect fit for parties.

Other Fish Recipes

• Classic Fish Pie Recipe
• Salmon Pasta Recipe
• Fish Biryani
• Healthy Fish and Chips
• Frozen salmon traybake
• Italian Sea bass Recipe
• Haddock Risotto

📖 Recipe

Print

Chinese Prawns Recipe

Chilli garlic Chinese prawns is a simple yet full flavoured stir fry recipe that takes minutes to put together. Served with rice and sesame seeds and as much fresh chilli as you like, for that extra kick.

Course Appetizer, Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 2 people

Calories 265kcal

Author By: Debbie Jones

Ingredients

• 250 g Prawns or shrimp
• 1 ½ tablespoon flour
• 1 teaspoon ground paprika
• ½ tablespoon of sesame oil for frying
• 3 tablespoon light soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil for the sauce
• 1 tablespoon sweet chilli sauce
• Splash of rice wine vinegar
• ½ tablespoon garlic granules
• Finely chopped red chilli pepper
• 3 roughly chopped spring onions
• Sprinkle of sesame seeds
• Rice to serve optional

Instructions

• Start by placing the raw prawns onto kitchen paper or dry, clean tea towel. Pat dry and remove any excess water. Next place the prawns into a small bowl and sprinkle over the flour and ground paprika. Mix well to fully coat the prawns.
  
• Place a pan on a medium heat and add half a tablespoon of sesame oil, when hot add the prawns and stir fry for 30 seconds or until just pink. Remove from the heat whilst the sauce is prepared.
  
• In a small bowl mix together the soy sauce, honey, sesame oil, sweet chilli sauce, rice wine vinegar and garlic granules.
  
• Return the pan to the heat and pour the Chinese sauce over the prawns. Bring to a simmer and cook for a further 2 minutes or until the sauce thickens.
  
• Take the pan off the heat and stir in the chopped chilli and spring onions
  
• Serve with rice and sprinkle over sesame seeds (Optional)
  

Video

Notes

Click here to see more detailed nutritional info for this Chinese prawns recipe

Prawns vs, shrimp: which should I use?

You can use shrimp and prawns interchangeably for this prawn recipe and others, but I recommend trying it with prawns first!

Can I double this prawns recipe for a family-size meal?

Yes! These chilli garlic prawns serve two, but if you’d like to double the recipe to serve four, simply double the ingredients used. You may need to cook in two batches for a larger serving size, depending on the size of your pan.

Nutrition

Serving: 192g | Calories: 265kcal | Carbohydrates: 16.8g | Protein: 24.8g | Fat: 11.9g | Saturated Fat: 1.9g | Polyunsaturated Fat: 5.1g | Monounsaturated Fat: 4.1g | Sodium: 1320mg | Fiber: 1.5g | Sugar: 9g

I first shared this Chinese Prawns recipe on the Sunday Supper Movement site, where I am a contributor.

PIN FOR LATER

The post Chinese Prawns Recipe (Shrimp Stir Fry) appeared first on ProperFoodie.

Make ahead and serve cold straight from the fridge. Or cook up in 30 minutes and serve warm with side of chilli jam. Delicious either way.

Please note that this post contains affiliate links, which means if you click the link and then go on to purchase, I will receive a percentage of the cost. See my privacy policy and disclosure statement for further details.

👩🏻‍🍳 Why make this recipe

This chilli garlic prawns starter is a great recipe thats easy to prepare and perfect for a make ahead appetiser.

The bright pink of the cooked king prawns stands out against the crunchy green of the courgettes and makes for a really impressive prawns starter, especially if you have friends for dinner. 

Its also a great option for a quick and easy, make ahead, Christmas Day starter.

🥘 Ingredients

This recipe makes approximately 15 chilli garlic prawns on cocktail sticks:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and also use the toggle button to see the recipe in cups.

King prawns: King prawns are the best option here as they are large enough to serve on cocktail sticks. This recipe includes instructions for pan frying raw king prawns but if preferred you can use pre cooked prawns.

Mirin: If you can't get hold of any Mirin (sweet Japanese rice wine) you can substitute with 1 teaspoon of caster sugar mixed with 1 tablespoon of either white wine, white wine vinegar or dry sherry

Chilli: Optional.

Parsley: Also optional and could be replaced with freshly chopped dill or coriander.

🔪 Step by step instructions

1. Slice the courgette into ribbons using a peeler.
2. Place the prepared courgette strips in a bowl and drizzle over 2 of the tablespoons of olive oil. Toss well to fully coat. Place a griddle pan on a high heat and set up a large plate with a piece of kitchen towel on, ready for the cooked courgette strips.
3. Lay the courgette strips side by side in the hot pan and cook off in batches. Note that courgette strips are thin enough to just pan fry on one side.
4. Leave the courgettes in the pan until griddle marks appear, then remove and place on the plate lined with kitchen towel. Layer more kitchen towel on top of cooked courgettes as the plate fills up.
5. Pour the remaining tablespoon of olive oil into a small jug or bowl. Add 2 tablespoons of honey, minced garlic clove, chopped chilli, 1 tablespoon mirin rice wine and the chopped parsley.
6. Mix together well.
7. Place the griddle pan on a high heat. When the pan is hot add the raw king prawns and pour over the chilli garlic glaze. Pan fry until the prawns turn bright pink.
8. Transfer the cooked chilli garlic prawns to a bowl along with the glaze. If you think your prawns are cooked but the sauce isn't yet thick or sticky, then remove the prawns and place in a low oven and bring the sauce to a simmer and heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.
9. Make the prawn cocktail sticks by skewering 2 cooked prawns on the stick with 2 folded strips of courgette sandwiched in between (see recipe images).
10. At this point you can either chill the chilli garlic prawn cocktail sticks and serve cold. Or serve warm and straight away. To ensure a piping hot starter, place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving.
11. Serve with a drizzle of oil, a sprinkle of fresh parley and a grind of black pepper.

💭 Expert tips

Courgette prep: peel along the length until you reach the seeds. Then turn the courgette and repeat until all sides have been peeled.

Pan fry in batches: both the courgette and the prawns can be pan fried in batches if it won't all fit in the pan at the same time. After cooking, both can be chilled in the fridge or kept warm in a low oven.

Cooking prawns: The best way to cook the prawns for this recipe is to pan fry them in the chilli glaze.

However, if you just want to cook the prawns without a glaze you can simply stir fry with oil or gently poached in simmering water. You will know the prawns are cooked when they turn bright pink all over.

Serving: Serve the chilli garlic prawns on cocktail sticks as suggested or serve piled on top of the courgette on a large platter.

Alternatively, arrange in cocktail glasses or on larger skewers.

Getting a sticky finish on your prawns starter: You may find that your prawns are cooked but the sauce isn't thick or sticky enough.

If this is the case, rather than over cook the prawns, remove them from the pan and place in a low oven to keep warm.

Bring the sauce to a gentle simmer and continue to heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.

❓ Frequently asked questions

Prawn starters

An alternative prawns starter ideas include this simple Chinese prawns recipe, which could also be served up on cocktail sticks with a garnish of chopped spring onions. 

If a hot prawns starter isn't your thing, try preparing this recipe then chilling? Alternatively, have a look at Cucumber canapés with prawns, or make your own sushi rolls with prawns.

🍤 Other Prawn or Fish recipes

• Thai Green Prawn Curry
• Chinese Prawns Recipe
• Salmon and Prawn Linguine
• Pad Thai Noodles
• Classic Fish Pie Recipe
• Smoked Haddock Risotto
• Fish Biryani
• Homemade Sushi Rolls

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

Print

Chilli Garlic Prawns Starter

Chilli garlic prawns starter served on cocktail sticks with pan fried strips of courgette. The king prawns are cooked in a spicy honey glaze and served with a sprinkle of chopped parsley. Make ahead and serve cold straight from the fridge. Or cook up in 30 minutes and serve warm with side of chilli jam. Delicious either way.

Course apperitif, Appetizer, starter

Cuisine British

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour

Servings 15 cocktail sticks

Calories 55kcal

Author By: Debbie Jones

Equipment

• Peeler
• Large mixing bowl to dress the courgette
• Griddle pan
• Small bowl or jug to mix the chilli garlic glaze
• Large plate and kitchen towel to keep cooked courgette on
• Cocktail sticks and serving plate/platter

Ingredients

• 2 large courgettes
• 2 tablespoon olive oil (For the courgettes)
• 300 g fresh raw king prawns
• 1 tablespoon Oil (for chilli garlic glaze)
• 2 tablespoon honey
• 1 garlic clove minced, grated or finely chopped
• 1 red chilli seeds removed and chilli finely chopped
• 1 tablespoon Mirin sweet Japanese rice wine
• 20 g parsley roughly chopped
• Extra oil, parsley and black pepper for serving (optional)

Instructions

• Slice the courgette into ribbons using a peeler.
  2 large courgettes
• Place the prepared courgette strips in a bowl and drizzle over 2 of the tablespoons of olive oil. Toss well to fully coat. Place a griddle pan on a high heat and set up a large plate with a piece of kitchen towel on, ready for the cooked courgette strips.
  2 tablespoon olive oil
• Lay the courgette strips side by side in the hot pan and cook off in batches. Note that courgette strips are thin enough to just pan fry on one side.
• Leave the courgettes in the pan until griddle marks appear, then remove and place on the plate lined with kitchen towel. Layer more kitchen towel on top of cooked courgettes as the plate fills up.
• Pour the remaining tablespoon of olive oil into a small jar or bowl. Add the honey, garlic, chilli, mirin rice wine and the chopped parsley.
  1 tablespoon Oil, 2 tablespoon honey, 1 garlic clove, 1 red chilli, 1 tablespoon Mirin, 20 g parsley
• Mix together well
• Place the griddle pan on a high heat. When the pan is hot add the raw king prawns and pour over the chilli garlic glaze. Pan fry until the prawns turn bright pink.
  300 g fresh raw king prawns
• Transfer the cooked prawns to a bowl along with the glaze. If you think your prawns are cooked but the sauce isn't yet thick or sticky, then remove the prawns and place in a low oven and bring the sauce to a simmer and heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.
• Make the prawn cocktail sticks by skewering 2 cooked prawns on the stick with 2 folded strips of courgette sandwiched in between (see recipe images).
• At this point you can either chill the chilli garlic prawn cocktail sticks and serve cold. Or serve warm and straight away. To ensure a piping hot starter, place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving.
• Serve with a drizzle of oil, a sprinkle of fresh parley and a grind of black pepper.
  Extra oil, parsley and black pepper for serving

Notes

Courgette prep: peel along the length until you reach the seeds. Then turn the courgette and repeat until all sides have been peeled.

King prawns: King prawns are the best option here as they are large enough to serve on cocktail sticks. This recipe includes instructions for pan frying raw king prawns but if preferred you can use pre cooked prawns.

Cooking prawns: The best way to cook the prawns for this recipe is to pan fry them in the chilli glaze. However, if you just want to cook the prawns without a glaze you can simply stir fry with oil or gently poached in simmering water. You will know the prawns are cooked when they turn bright pink all over.

Pan fry in batches: both the courgette and the prawns can be pan fried in batches if it won't all fit in the pan at the same time. After cooking, both can be chilled in the fridge or kept warm in a low oven.

Mirin: If you can't get hold of any Mirin (sweet Japanese rice wine) you can substitute with 1 teaspoon of caster sugar mixed with 1 tablespoon of either white wine, white wine vinegar or dry sherry

Chilli: Optional.

Parsley: Also optional and could be replaced with freshly chopped dill or coriander.

Getting a sticky finish on your prawns starter: You may find that your prawns are cooked but the sauce isn't thick or sticky enough. If this is the case, rather than over cook the prawns, remove them from the pan and place in a low oven to keep warm. Bring the sauce to a gentle simmer and continue to heat until its the right consistency. Drizzle the sauce over the prawns before it cools and sets.

Serving: Serve the chilli garlic prawns on cocktail sticks as suggested or serve piled on top of the courgette on a large platter. Alternatively, arrange in cocktail glasses or on larger skewers.

Can you make this recipe ahead of time? Yes, make and arrange the chilli garlic prawns on cocktail sticks. Then transfer to your serving plate and cover in cling film then chill until ready to serve. 

To make ahead but still serve hot the cooked ingredients should be chilled loose and not on cocktail sticks. Then when ready to serve follow the reheating instructions below before arranging on sticks. (To ensure a piping hot starter place the finished 'prawns on sticks' on a baking tray and blast in the oven on high for a minute or so just before serving).

Can you reheat cooked prawns? If you are wanting to reheat the cooked prawns make sure they are fully cooled and then refrigerate. When ready to reheat; place the chilli garlic prawns on a baking tray and cook in the oven on high for 5 minutes or until sizzling and piping hot (the same method can be used to reheat the courgette). 

Alternatively, return to the pan and stir fry in a little oil until piping hot. Use your cooked and chilled prawns within 24 hours. If you have bought pre-cooked prawns, follow the packet instructions for heating.

Nutrition

Serving: 182g | Calories: 55kcal | Carbohydrates: 4g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 125mg | Potassium: 103mg | Fiber: 1g | Sugar: 3g | Vitamin A: 207IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg