Recipes to tickle your taste buds

I have always thought it would be so cool to cook with coconut milk, I never quite got around to it though, well better late than never. This is my take on a Thai chicken curry, my very first attempt. The versatility of the recipe a part from it being healthy, is that you can substitute the chicken with a plant based protein for a vegan option. A pretty tasty dish if I say so myself 😉👌  Thai chicken curry Ingredients 1 tbl sp Coconut oil 1-2 Green chillies ½ Onion (medium) 1 tsp Garlic 1 tsp Ginger 2 tsps Red Curry paste Salt & Pepper to taste 1 Carrot (medium) 2 cups Spinach 1 can Coconut Milk ( 400ml ) 3 tsps Sesame Oil 1 tsp Sesame seeds ½ tsp Paprika ½ tsp Turmeric powder 1 tsp Coriander powder 3-4 Chicken breasts Method Cut the chicken into cubes, add the sesame oil, turmeric and coriander powder, paprika and some salt and sesame seed and mix together, set aside to marinade for a bit. \ Heat the coconut oil to a wok or pan, add the chopped onions and chillies, a

 A old favorite that never grows old in my home, nothing says home food like samp and beans 😃💛💛💛 Curried Lamb Samp and Beans Ingredients 1 can samp and beans 3 medium sized cutlets lamb 2 medium potatoes ½ onion chopped finely 1 tomato cut finely 4 sprigs fresh coriander 1 green chili 20 ml olive oil 5 curry leaves (I tend to use more, but its optional) 4 - 5 cinnamon sticks 1 star aniseed 2 dry bay leaves  2 pods cardamom ½ tsp turmeric powder 1 tsp chili powder 1 tsp curry powder 1 tsp cumin powder 1 tsp coriander powder 2 tsp salt Method 1. Add oil to a medium sized pot, on medium heat. 2. Add the curry leaves, cinnamon sticks, star aniseed, bay leaves and cardamon pods and the green chili and allow to cook for about 2-3 mins. 2. Add the onions and allow to cook until the onions turn translucent.  3. Add to onions, the turmeric,cumin, coriander, curry and chilli powder and allow to cook for 2 mins. 4.  Add the lamb and stir to coat the meat in all the spices. 5. Allow to cook fo

Vegetables are so full of nutrients that we need, and so I always look at ways in which I can spice them up and add a wave of flavor to enhance them. This recipe I put together by combining some of the veggies I enjoy the most into a curry that can be eaten as a main dish or as a side dish, either way its delish........ Vegetable Curry Ingredients 2 medium sized potatoes peeled and cut into cubes (4  cm 3 as a guide) 1 gem squash cleaned and cut into 8 pieces 1 big carrot cleaned and julienne'd 4 baby marrow cut into 3 cm pieces 1 can butter beans ½ onion finely chopped 1 tomato finely chopped or grated 1 green chili 1 tsp crushed ginger 1-2 dry bay leaves 2 cinnamon sticks 2 cardamom pods 4 curry leaves 1 ½ tsp curry powder 2 ½ tsp chili powder ½ tsp turmeric powder 1 tsp coriander powder 1 ½ tsp cumin powder 20 ml oil (approx) 2 tsp leveled Salt ( can add to taste) 6 stems fresh coriander chopped and some for garnish Method 1. Add oil to a medium pot on medium heat setting 2