Thai Pork Balls

500 g free range pork mince

1 or more red chillies, finely chopped (optional)

½ cup chopped coriander leaves

Curry Paste:

1 large garlic clove, roughly chopped

1 tsp ginger, grated

2 tbsp chopped lemon grass (white part only)

1 tbsp Spice Fusion Thai Curry Blend

1 tbsp lime juice

1 tbsp coconut cream 

1 tsp brown or palm sugar

1 tsp fish sauce

1. For curry paste, blend all ingredients until smooth.
2. Add to pork mince with coriander leaves and chilli, if using, and mix well.
3. Form into small or large meatballs and set aside.
4. Heat oil in wok and shallow fry pork balls until brown and crisp all over; drain well.
5. Serve with Thai dipping sauce or sweet chilli sauce.

Thai Dipping Sauce

2 small garlic cloves, crushed

1 small red chilli, minced

2 tbsp brown sugar

2 tbsp fresh lime juice

¼ cup rice vinegar

¼ cup fish sauce

2 tbsp chopped roasted peanuts 

Place all ingredients into a screw top jar and shake well until combined. 

Refrigerate until using. 

 Thai Prawns 

600g green prawns
400g can coconut milk
2 lime leaves
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp brown sugar

Curry Paste:
2 large garlic cloves, finely chopped
1 tbsp ginger, finely chopped
1 onion, roughly chopped
2 tbsp lemon grass (white only), finely chopped
3 tbsp chopped coriander leaves
1 or more red chillies, finely chopped
2 tsp Spice Fusion Thai Curry Blend
1 tbsp peanut oil

1. Combine paste ingredients and blend until smooth in a food processor or use a mortar and pestle.
2. Heat a saucepan then add curry paste and lime leaves and fry off for 1 minute, stirring constantly.
3. Add coconut milk and simmer for 5 minutes on a low flame.
4. Mix in fish sauce, brown sugar and lime juice.
5. Bring to the boil, check seasoning, then simmer over low heat for 10 minutes or until prawns are tender.
6. Serve with jasmine rice.
   

 
Thai Chicken & Eggplant Curry

500 g chicken thigh fillets, cut into chunks
6 Thai eggplants cut into wedges or 2 Lebanese eggplants, sliced
1 tbsp peanut or safflower oil
2 garlic cloves
1 stick lemon grass (white part only)
2 tbsp Asian or French shallots
Green chillies, deseeded (optional) and finely chopped
1 tbsp Spice Fusion Thai Curry Blend
3 tbsp chopped coriander
1 cup coconut milk
1 tbsp lime juice
1 tbsp fish sauce
1 tbsp brown or palm sugar
Coriander leaves to garnish

1. Roughly chop garlic, lemon grass, shallotts, chillies and coriander.
2. Add Thai Curry Blend and oil and make a paste, either in a food processor or pestle and mortar.
3. Gently fry paste in saucepan or wok for about 2 minutes, stirring constantly.
4. Add chicken pieces and cook for a further 5 minutes.
5. Then stir in coconut milk and Thai eggplant or zucchini, and season with salt and pepper.
6. Bring to a gentle boil, then turn down heat and simmer for 30 minutes or until chicken and vegetables are cooked.
7. Add lime juice, fish sauce and sugar and heat for a minute or two.
8. Taste and adjust seasonings if necessary.
9. Serve with rice and garnish with coriander and chillies.

Saigon Chicken with Sweet Potato



600 g chicken breast fillets, cut into chunks
1 tbsp Spice Fusion Thai Curry Blend
2 tbsp peanut oil
1 large onion, finely chopped
3 large garlic cloves, crushed
2 Thai or birdseye chillies, finely chopped
4 cm stem lemon grass (white only), finely chopped
1 cup sweet potato, peeled and cut into chunks
1 x 285 g can light coconut milk
1 tsp palm or brown sugar
1 tbsp lime or lemon juice
salt and white pepper to taste

1. Place chicken and Thai Curry Blend into a plastic bag and shake well until chicken is coated in spices. Set aside for at least 30 minutes.
2. Heat oil in large saucepan and saute onion until translucent; add garlic, chillies and lemon grass and cook for 1 minute.
3. Add chicken and cook, stirring constantly, until it changes colour.
4. Add coconut milk and sweet potato, cover, and simmer for about 30 minutes or until chicken is cooked through, stirring occasionally.
5. Add sugar, juice and salt and pepper to taste.
6. Garnish with fresh Vietnamese mint or coriander.
   
   

Thai Curried Beef & Vegetables

 

1 kg beef cut into cubes
2 stalks lemon grass, finely chopped (white part only)
2-3 Thai chillies, finely chopped
3-4 tsp sugar
2 tbsp grated ginger
1 tsp Spice Fusion Ground Cinnamon
1 tbsp Spice Fusion Thai Curry Blend
3 tbsp fish sauce
salt and white pepper to taste
3 tbsp vegetable oil
1 large onion, finely chopped
6 cloves garlic, crushed
¼ cup tomato paste
4 whole star anise
2 medium carrots, cut into chunks
2 medium potatoes, peeled and cut into chunks

1. Combine beef and lemon grass, chillies, sugar, ginger, cinnamon, Thai Curry Blend, fish sauce, a pinch of salt and black pepper in bowl; mix well, let stand
   30 minutes.
2. Heat 2 tablespoons of oil in heavy saucepan over high heat.
3. Add beef and marinade and stir quickly to sear, about 2 minutes; remove meat and set aside.
4. Heat remaining tablespoon of oil in saucepan.
5. Add onion and garlic and fry until fragrant.
6. Add tomato paste and stir for 2 minutes.
7. Add beef, star anise and enough water to barely cover meat.
8. Bring to a boil, then reduce heat to low.
9. Cover pan and simmer until beef is tender, about 1½ hours.
10. Add potatoes and simmer for 5 minutes.
11. Add carrots and adjust seasoning if necessary, then continue simmering until vegetables are cooked.
12. Serve with rice.