Kahani’s vivid memories of traipsing through Vietnam have found their way into the creation of this distinctive dish. We’re talking large chunks of succulent pork shoulder slow cooked for four hours in a finger-licking caramel ginger sauce, tossed with Asian-style vegetables and a sprinkling of black rice. It’s vibrant, protein-rich, nutrient-charged, and completed with spring onion and sesame seeds.
Noodles not included.
Serving suggestions: Serve with udon, soba, or rice noodles, or more simply with steamed jasmine rice.
Ingredients: Pork shoulder, bok choy, carrot, red capsicum, black rice, onion, garlic, ginger, fresh red chilli, fish sauce, soy sauce, vegetable oil, sesame oil, chicken stock, dark brown sugar, fresh lemongrass, star anise, cinnamon, lime, spring onion, sesame seeds.
If we had to pick one word to describe a mouthful of this Thai-inspired dish, ‘smooth’ would be it. We love it for this creamy consistency, but there’s also a welcome, warm sweetness to this uncomplicated curry thanks to the cauliflower, carrot, and red onion. Topped with fresh coriander and bamboo shoots, she’s a friendly pick for those vegan, gluten-intolerant, and ‘I’ll-try-anything’ alike.
Eggs not included (we love to add them for a yummy protein-boost!)
Serving suggestions: Adding a hard-boiled egg to this curry goes down brilliantly (for those non-vegan)! Then gobble her up alongside quinoa or your preferred type of rice.
Succulent pieces of chicken are infused with the flavours of lemongrass, ginger, shrimp paste, and kaffir lime peel in this zingy Thai chicken curry. Simmered in a creamy coconut gravy with the welcome subtle sweetness and crunch of freshly roasted peanuts. It’s traditional and trendy at the same time, and in trouble if left unsupervised!
Serving suggestions: Serve with steamed jasmine or coconut rice. Also easily tossed through rice noodles to shake it up if you wish! Add a dollop of plain yoghurt if you find it a smidge on the spicy side.
Ingredients: Chicken, onions, chat potatoes, green peppercorns, peanut oil, coconut milk, sugar, fish sauce, peanuts, spring onion, fresh red chilli, lemongrass, garlic, ginger, shrimp paste, kaffir lime peel, salt.
SRI LANKAN PANEER CURRY
A pungent dish well and truly reminiscent of this country’s tropical vibe. There's flavour aplenty in the coconut gravy from the garlic and ginger to the turmeric and chilli, and of course those special yellow mustard seeds. Oh and paneer is the new halloumi. We’re convinced.
Serving suggestions: Serve with extra coriander, lime wedges, steamed basmati rice and raita (or plain yogurt) for a touch of cool refreshment.