Thai Chicken Flatbread Pizza

Here’s a variation of pizza that is great for the grown-ups on a Friday night, featuring peanut sauce, broccoli, and sweet mango.

I know, what a combination!

You will have to trust me with this one – it really is good 🙂

Flatbreads are a regular on the shopping list at my place; you can use them so many ways, from wraps with pulled pork and slaw, to bases for bacon and egg pies! Super nice for a lunch sandwich instead of a bread which gets boring quickly – specially for the kids!

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This is as authentic a peanut sauce as you can make, as it starts with real peanuts not peanut butter! It is super easy, and quick to make.

You can use this for a dip for vegetables, or as a sauce for chicken or beef satay. Or use it as a marinade for grilled chicken or tofu.

For the Peanut Sauce:

  • 1 cup fresh dry-roasted peanuts, unsalted
  • 1/3 cup water
  • 2 c loves garlic, crushed
  • 1/2 teaspoon dark soy sauce
  • 2 teaspoons sesame oil
  • 1-2 tablespoons brown sugar, to taste
  • 2-2 1/2 tablespoons fish sauce
  • 1/2 teaspoon tamarind paste, or 2 tablespoons lime juice
  • 1/2 teaspoon cayenne pepper, or 1 teaspoon chilli sauce
  • 1/3 cup coconut milk

Place all of the ingredients into  blender or food processor, and blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

Do a taste-test, adding more fish sauce if not salty enough, or  more cayenne if not spicy enough for you. If too salty, add a squeeze of fresh lime juice. If you would prefer it sweeter, add a little more sugar.

**this sauce tends to thicken as it sits – just a little water or coconut milk to thin it out, as needed. It stores well, in the fridge for up to 2 weeks; pop it in the freezer after this time period.

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Pizza Ingredients:

  • 2 flatbreads, or pitas
  • 200-250 grams chicken breasts
  • 1 teaspoon vegetable oil
  • salt and pepper
  • 150gram mozzarella cheese, grated
  • 1/2 cup small broccoli florets, chopped
  • 1 small red onion, sliced thinly
  • 1 mango, chopped – if it is out of season, a can of mango will do the trick too 🙂
  • peanuts, chopped to serve
  • 2 tablespoons parsley, chopped to serve

Preheat the oven to 450 degrees.

Heat oil in a small pan, and add chicken and 2 tablespoons of peanut sauce, salt and pepper to sauté until the chicken is cooked through. Set aside and allow to cool.

Spread two tablespoons of the peanut sauce on each flatbread or pita, then top with half of the chicken, cheese and broccoli and red onions.

Bake pizza for 8-9 minutes or until the cheese is melted and golden

Top with chopped mango, peanuts and parsley.

Serve with extra peanut sauce so you can dip the crust!

Happy Friday Pizza Nights xx

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Slow-Cooked Massaman Beef Curry

Slow-cooked Massaman Beef Curry – winter = curry & slow cooking!
I love a good curry and have wanted to make a Massaman Beef curry for ages now. I put this together in the slow-cooker and loved the aroma wafting through the kitchen when I got home from work!

The beef is  cooked until tender using Thai ingredients – this slow-cooked Beef Curry has a wonderful balance of flavours – spicy, sweet and sour.

Interesting to read that Massaman is not a native Thai word but is generally thought to refer to the Muslims – Massaman curry is most commonly made with chicken according to the Wikipedia article linked here.

What I can tell you is that this recipe is mild enough for the younger members of the household and a nice introduction to the delicious world of curry. A lesson I learnt way too late is to give children a wide variety of foods – tempt the taste buds early and I am sure you won’t end up with fussy eaters!

Ingredients

  • 750 g chuck steak, cut into 5cm pieces
  • 2 tbsp Massaman curry paste
  • olive oil
  • 1 small onion, chopped
  • 1 cup coconut milk
  • 1 cup water
  • 2 tbsp lime juice
  • 2 tbsp brown sugar
  • 1 bay leaf
  • 1/2 tsp of fish sauce
  • 300g Agria (waxy) potatoes, cut into large pieces

Toss the beef in the curry paste and set aside.

Heat a little oil in a pan and cook the onion until soft. Add the beef and brown on both sides. Spoon onion and beef into the slow cooker.

Pour the coconut milk and water into the pan – bring to the boil, and then add the line juice, sugar, bay leaf and fish sauce. Stir to combine and then pour into the slow cooker. Add the chopped potatoes. Mix all of the ingredients together to combine.

Place the lid on the slow-cooker, turn to high and cook for 6-8 hours.

Taste to season – beef should be almost falling apart & this is when you know cooking time is up!

To serve: serve Massaman curry with a bowl of cooked rice, and topped with chopped unsalted roasted peanuts and parsley.

Happy cooking xxCurry

 

 

 

Thai Pumpkin & Kumara Soup

Thai Pumpkin & Kumara Soup, slow cooked for an easy  meal.

This filling and colourful soup is great as a main meal with a crusty bread. And now with the weather cooling down, it’s definitely time to get out the slow cooker.

I don’t know about you but getting home when it’s dark, and you’re tired after a longish day at work, the aroma of dinner already cooking is just magic!

Pumpkin Soup
Slow cooker soup is so good – it brings out the flavour of the winter vegetables best!

Turn your slow cooker to HIGH or LOW, depending on the meal time you are aiming for. (I always cook my slow cooker with a non-stick spray too)

Cook the chopped onion in a pan with the oil until soft. Stir in the red curry paste – 1 tsp for a mild flavour and 2 tsp for a stronger, hotter flavour. Add about 1/2 cup of the stock and stir the mixture over the heat until the curry paste is mixed through. Tip the onion and curry mixture into the slow cooker and add the rest of the stock.

Pop the pumpkin and kumara in the slow cooker, and you are done. Well for 5 or 8 hours anyway!

Purée the soup mix in the slow cooker using a wand, or in batches in a food processor or blender. Add as much of the coconut cream as you like ( I save a little cream for garnish) mixing it well. Taste as you go, and add salt if you feel it needs it.

Serve immediately, sprinkled with your chosen garnish and a swirl of coconut cream if you are feeling fancy, and serve with a crusty bread loaf or warm bread rolls.

Leave leftover soup to cool and the refrigerate. After a couple of days the flavour of this soup develops even deeper and will taste even better!

Happy cooking xx