Slow Cooked Red Curry Pork

Name: Slow Cooked Red Curry Pork
Prep time: 15 min
Cook time: 6 h 15 min
Total time: 6 h 15 min
Yield: 6
Cuisine: Asian
Ingredients: 1 tablespoon olive oil; 2kg Coles Australian Pork Shoulder Roast Boneless, cut into 3cm pieces; 1 brown onion, finely chopped; 1/4 cup (60g) red curry paste; 400ml can coconut milk; 2 teaspoons fish sauce; 600g butternut pumpkin, peeled, seeded, cut into 3cm pieces; 150g green beans, trimmed, halved; Coriander leaves, to serve; Steamed long grain rice, to serve; Lime wedges, to serve

July 13, 2019July 13, 2019 Lenny Hayne

Slow Cooked Red Curry Pork

July 13, 2019

by Lenny Hayne

Cuisine Asian

Category Asian Curry Pork Rice

Persons

Prep Time

15 minutes

Cook Time

6 hours, 15 minutes

Total Time

6 hours, 15 minutes

Notes

The perfect way to warm up this winter with an easy slow cooked pork red curry.

Ingredients

1 tablespoon olive oil
2kg Coles Australian Pork Shoulder Roast Boneless, cut into 3cm pieces
1 brown onion, finely chopped
1/4 cup (60g) red curry paste
400ml can coconut milk
2 teaspoons fish sauce
600g butternut pumpkin, peeled, seeded, cut into 3cm pieces
150g green beans, trimmed, halved
Coriander leaves, to serve
Steamed long grain rice, to serve
Lime wedges, to serve

Instructions

Heat the oil in a large frying pan over medium heat. Add the pork and cook in 3 batches, stirring, for 5 mins or until browned all over.
Place the pork, onion, curry paste, coconut milk, fish sauce and pumpkin in the bowl of a 20-cup (5L) capacity slow cooker. Cook, covered, on low for 6 hours or on high for 4 hours, adding the beans in the last 30 mins of cooking time.
Divide the curry and rice among serving bowls. Sprinkle with coriander and serve with lime wedges.

Thai BBQ Chicken

March 22, 2019March 22, 2019 Lenny Hayne

Thai BBQ Chicken

March 22, 2019

by Lenny Hayne

Category Asian Chicken

Persons

Prep Time

15 minutes

Cook Time

50 minutes

Ingredients

1 chicken, size 18-20
1 jar Valcom Pad Thai Paste
2 tablespoons oil
1 lime, zested & juiced
3 tablespoons Squid Brand Fish Sauce
1 long red chilli, de-seeded and finely sliced
5 kaffir lime leaves, shredded
1/4 cup coconut sugar
Banana leaves, to serve
Fresh basil, to serve
Lime wedges

Instructions

Turn on BBQ or pre-heat oven to 190.
Place chicken on a board, breast side down and cut down both sides of the backbone using poultry shears or kitchen scissors. Discard backbone.
Turn chicken over and press firmly on the breastbone to flatten. Place chicken in a non-metallic dish.
Combine the Valcom Pad Thai paste, oil, lime, Squid Brand Fish Sauce, chilli, kaffir lime leaves and coconut sugar in a large bowl and mix well.
Pour marinade over the chicken and coat well. Allow to marinate several hours or overnight.
Place the chicken in the pre-heated BBQ or oven on 190 for 50 minutes or until juices run clear.
Serve on a board covered with banana leaf garnish with fresh basil leaves and lime wedges.

Thai Beef Bowl

January 4, 2018 Lenny Hayne

Thai Beef Bowl

January 4, 2018

by Lenny Hayne

Category Asian Beef Dinner

Persons

Prep Time

15 minutes

Cook Time

20 minutes

Notes

Welcome in the New Year with this delicious summer inspired Thai Beef dish.

Ingredients

600g beef blade steak, trimmed of fat, sliced thinly across the grain
3 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
2 tablespoon coconut cream
2 teaspoon fish sauce
1 cup red rice
200g snow peas, sliced lengthways
2 carrots, cut into batons
250g punnet cherry tomatoes, halved
1/2 cup mung bean sprouts
Juice 1 lime
1 tablespoon palm sugar
Thai basil, to serve
Lime wedges, to serve
Chili to serve

Instructions

Place beef in a bowl and add coriander, cumin, turmeric, coconut cream and 1 teaspoon fish sauce. Stir to combine.
Rinse rice in a sieve and place in a saucepan with 2 cups water, cover with a lid and bring to the boil. Reduce heat and simmer for 15-20 minutes until tender and water has absorbed.
Preheat a BBQ or large non-stick fry pan to high heat and cook beef for 30 seconds per side.
In a large bowl, combine the snow peas, carrots, tomatoes and sprouts.
Combine lime juice, palm sugar and 1 teaspoon fish sauce to make the dressing.
Place rice and salad in a bowl and top with beef, Thai basil, lime wedges, sliced chili and dressing.

Rump Steak with BBQ Potatoes

December 8, 2017 Lenny Hayne

Rump Steak with BBQ Potatoes

December 8, 2017

by Lenny Hayne

Category Beef

Persons

Prep Time

15 minutes

Cook Time

20 minutes

Ingredients

2 1/2 tablespoons olive oil
1 garlic clove, crushed
1 teaspoon chilli powder
2 teaspoons dried thyme
1 teaspoon ground coriander
1/2 teaspoon cracked black pepper
1 tablespoon barbecue sauce
4 (150g) beef rump steaks
750g red rascal potatoes
Mixed salad to serve

Instructions

Combine 1 1/2 tablespoons oil, garlic, chilli, thyme, coriander, pepper and barbecue sauce in a small bowl.
Place steaks in a large, shallow glass or ceramic dish. Spoon spice mixture over steak. Turn to coat. Cover. Refrigerate for about 1 hour, if time permits.
Meanwhile, cook potatoes in large saucepan of boiling water for about 7 to 8 minutes or until just tender. Drain. Rinse under cold water.
Set aside for 10 minutes or until cool enough to handle. Cut diagonally into 1cm thick slices. Transfer potato to a bowl. Add remaining oil. Toss to coat.
Heat a barbecue grill on medium-high heat. Place steaks on the grill. Season with salt. Cook steak for 4 to 5 minutes each side, for medium, or until cooked to your liking.
Transfer to a plate. Cover with foil. Set aside for about 5 minutes to rest.
Cook potato slices for about 2 minutes each side or until charred. Serve steak and potato with salad.

Italian Summer Rice Salad

November 30, 2017November 30, 2017 Lenny Hayne

Italian Summer Rice Salad

November 30, 2017

by Lenny Hayne

Category Italian Rice

Summer is here! and there's no better way to enjoy the amazing weather than to serve up a refreshing dish like this summer salad.

Persons

Prep Time

20 minutes

Cook Time

12 minutes

Ingredients

1 1/2 cups arborio rice
3/4 cup fresh peas or frozen peas
100g green beans, topped
1 bunch asparagus, trimmed, cut into 2.5cm lengths
1 small red onion, finely chopped
1 cup pitted black olives
1/4 cup flat-leaf parsley leaves, chopped
DRESSING
1/4 cup red wine vinegar
100ml extra-virgin olive oil
1 garlic clove, crushed
1 teaspoon Dijon mustard
1 teaspoon caster sugar

Instructions

Rinse rice in a sieve until water runs clear. Bring a large saucepan of salted water to the boil over high heat. Add rice. Cook, uncovered, for 10 to 15 minutes or until almost tender. Drain and rinse. Transfer to a large bowl.
Cook peas, beans and asparagus in a saucepan of boiling, salted water for 2 to 3 minutes or until bright green and just tender. Drain and refresh in cold water. Pat dry with paper towel. Add to rice with onion, olives and parsley.
Make dressing Combine vinegar, oil, garlic, mustard and sugar in a screw-top jar. Secure lid and shake well.
Pour dressing over salad. Season with salt and pepper. Stir gently to combine. Spoon into bowls and serve.

Find My Dinner

Author: Lenny Hayne

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