Thai green curry should be part of everyone’s weekday menu. It’s simple, affordable, and oh-so-delicious for the whole family.

SERVES 4 // COOKING TIME 35 min

INGREDIENTS
300 g baby potatoes, quartered
2 handfuls green beans, halved
4 baby marrows, sliced
2 tbsp vegetable oil
1 garlic clove, chopped
1 tsp ginger, grated
2 tbsp Thai green curry paste
3 chicken breasts, cut into chunks
400 ml tin coconut milk
2 tsp fish sauce
2 tsp brown sugar
1 tsp lime zest
½ cup basil, for serving

METHOD
1. Place the potatoes in a pot of boiling water. Place over medium heat and cook for 5 minutes. Add the green beans and baby marrows and cook for a further 2–3 minutes until just soft. Drain and set aside.
2. Heat the oil in the same pot over medium heat. Add garlic, ginger and curry paste and stir fry for 1–2 minutes until fragrant.
3. Add the chicken and fry for a further 2 minutes then add the coconut milk fish sauce, sugar and lime zest.
4. Simmer for 4–5 minutes until chicken is cooked right through.
5. Add the potatoes and vegetables back to the pot and stir through the basil leaves. Serve immediately.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

These stuffed spuds with sardines and sour cream are another great addition to your weeknight menu!

The post Classic Thai green curry with new potatoes appeared first on MyKitchen.

Sugar snap peas add a deliciously sweet flavour to this vegetable-rich pad Thai, an absolute favourite when it comes to Asian food.

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
For the peanut sauce
½ cup peanut butter
2 tbsp soy sauce
1 tbsp honey
1 red chilli, finely chopped
2 tbsp lime juice
⅓  cup water
For the pad Thai
200 g peeled shrimp
1 onion, thinly sliced
2 garlic cloves, chopped
2 tbsp finely chopped ginger
1 tbsp soy sauce
1 tsp red chilli flakes
¼ red cabbage, chopped
1 cup spinach, chopped
1 spring onion, thinly sliced
8 carrots, ribboned
250 g sugar snap peas, split
Zest and juice of ½ lime
1 tbsp sesame oil

METHOD
For the peanut sauce
1. Mix all the ingredients, except the water, together.
2. Gradually stir in the water, until the sauce is thick.
For the pad Thai
1. Heat a pan over high until smoking. Add 1 tsp oil.
2. Fry the shrimp for 2−3 minutes on each side, until cooked. Remove and season.
3. Fry the onions for 2 minutes, then add garlic, ginger, soy sauce and chilli flakes. Set aside
4. Fry the cabbage for 2−3 minutes over high heat. Add the spinach and cook for 1−2 minutes. Add the onions slices.
5. Fry the carrot ribbons for 2−3 minutes. Add the sugar snaps and fry for 2 minutes.
6. Remove from the heat and mix all the veg and shrimp together. Stir in the lime zest and juice and sesame oil.
7. Serve the pad Thai drizzled with peanut sauce.

Recipe: Dylan Norton
Styling: Elizabeth Mackenzie
Photography: Sean Dollery // HMimages.co.za

Not a seafood fan? Try this Thai beef with avo chimichurri instead.

The post Sugar snap pad Thai with peanut sauce appeared first on MyKitchen.

Fresh ingredients and a touch of spice makes this Thai beef with avo chimichurri a light and tasty meal, perfect for weeknights and weekends alike.

SERVES 4–6 // COOKING TIME 35 min + marinating

INGREDIENTS
For the beef
3 tbsp fresh lime or lemon juice
3 tbsp vegetable oil
2 tbsp grated ginger
1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sesame oil
1 garlic clove, crushed
250 g beef steak
For the chimichurri
30 g parsley
30 g coriander
⅓ cup olive oil
Juice of 1 lemon or large lime
2 garlic cloves, crushed
½ green chilli
Pinch salt
2 avocados, diced

METHOD
For the beef
1. Mix all the ingredients except the steak.
2. Marinate the steak in this mixture for at least 2 hours, or overnight.
3. Preheat a griddle pan on high heat and grill the steak for 2 minutes on each side. Allow to rest, then slice very thinly.
For the chimichurri
1. Place all the ingredients except the avos in a blender. Blend until a rough paste forms. Adjust seasoning to taste.
2. Mix the diced avos with the sauce.
3. Serve the sliced beef topped with the avo chimichurri.

Recipe & styling: Amerae Vercueil
Phototography: Andreas Eiselen // HMimages.co.za

The post Thai beef with avo chimichurri appeared first on MyKitchen.

You can use any fish of your choice with this Thai-style fish with melon sauce. We love kingklip and dorado as sustainable, green options!

SERVES 4–6 // COOKING TIME 30 min

INGREDIENTS
1.5 kg whole fish
2 tbsp olive oil
Salt and black pepper
1 large lemon, sliced
1 large honeydew melon, halved
100 g jalapeños
15 g coriander
2 green chillies

METHOD
1. Wash and clean the fish. Drizzle it with olive oil and season. Stuff with lemon slices.
2. Heat a griddle pan over high heat. Cook the fish for 8–10 minutes on each side, depending on the size.
3. Place half the melon, the jalapeños, coriander and green chillies in a food processor. Blend until smooth. Pass through a sieve to get rid of lumps.
4. Use a melon baller to make balls out of the remaining half melon.
5. Serve the grilled fish with the melon balls and melon sauce.

The post Thai-style fish with melon sauce appeared first on MyKitchen.

Do you love Thai food? Then you have to try our Massaman butternut burgers. Perfect for vegetarians, it lives up to its name and is packed with peanuts and spices key to Middle Eastern cuisine.

MAKES 4 // COOKING TIME 40 min

INGREDIENTS
2 cups peeled, diced butternut (±1 medium butternut)
1 tbsp olive oil, plus to fry
2 onions, peeled and chopped
Zest and juice of 1 lime
1 stalk lemongrass, finely chopped
1 clove garlic, peeled and chopped
2 tsp ginger, peeled and grated
2 tbsp honey
1 tbsp ground coriander
1 tsp turmeric
1 tsp ground cumin
½ tsp cinnamon
Pinch cayenne pepper
Pinch nutmeg
Pinch ground cloves
Pinch ground cardamom
400g tin butter beans, drained and blended
375 ml panko crumbs
90 g unsalted peanuts, roasted
1 egg
4 burger buns
Basil, to garnish
Chilli, to garnish

METHOD
1. Preheat oven to 200°C.
2. Place butternut on a baking tray. Drizzle with 1 tbsp olive oil and toss. Bake for 20 minutes, shaking halfway through.
3. Blend the next 14 ingredients (from onion to cardamom) into a paste.
4. Add the butter beans, panko crumbs, peanuts, egg and roast butternut. Blend the mixture until it is combined.
5. Divide the mixture into 4 balls and shape into patties.
6. Heat the oil in a pan. Fry the patties one at a time, flipping so that both sides are golden brown.
7. Serve the patties on burger buns, garnished with fresh basil and chilli.

The post Massaman butternut burgers appeared first on MyKitchen.

No matter the season, we will always make space for a fresh salad on the table. To make it more comforting for autumn, we added some Thai chicken to this salad. And make sure you make it soon while the last of summer’s watermelons are still on the shelves. This beautiful watermelon salad is healthy, wholesome, fresh and packed with flavour

SERVES 6 // COOKING TIME 30 mins, plus marinating time

INGREDIENTS
For the Thai chicken
100 ml olive oil
50 ml soy sauce
100 ml teriyaki sauce
50 ml Ponzu dressing
Juice of 1 lime
3 cloves garlic, bruised
1 tsp chopped red chilli
Small piece of ginger, grated
10g basil, roughly chopped
6 chicken breasts
50 ml olive oil
Salt and black pepper
For the  watermelon salad
3 cups cubed watermelon
250g feta, broken into chunks
250g baby salad leaves, washed
½ cup sliced spring onion
½ cup finely sliced bamboo shoots
50g sesame seeds, toasted
For the dressing
Juice of 2 limes
100g basil, roughly chopped
100 ml extra-virgin olive oil
Salt

METHOD
1. Preheat oven to 180ºC.
2. Combine 50 ml olive oil, soy and teriyaki sauces, Ponzu dressing, lime juice, garlic, chilli, ginger and basil to form a marinade.
3. Place the chicken breasts in the mixture for 1–2 hours, or overnight.
4. Heat the remaining olive oil in a pan over high heat and brown both sides of the chicken breasts.
5. Place the chicken on a baking tray, season and cook in the oven for 8–10 minutes. Remove from oven then slice each breast into 2 cm-thick pieces and set aside.
6. Place the watermelon, feta chunks, baby salad leaves, spring onion, bamboo shoots and sesame seeds in a mixing bowl, and combine.
7. Mix the lime juice and chopped basil together, slowly whisk in the olive oil, then season with salt to serve.
8. Pour the dressing over the salad and toss.
9. Place the salad on plates and top with the sliced chicken breasts.

The post Thai chicken and watermelon salad appeared first on MyKitchen.