Guest recipes with LIDL Food Academy

A trip to Thailand

 Green chicken curry

1 tablespoon olive oil

1 onion (white or red), finely chopped

2 tablespoons green curry paste (see below)

400g milk or coconut cream

500g chicken thighs cut into strips

100g green beans, cut into 3cm pieces

1 tablespoon fish sauce

1 tablespoon lime juice

1 tsp grated lime zest

2 teaspoon brown sugar

Fresh coriander leaves

Green curry paste

1 tablespoon dried coriander seeds

2 tsp cumin seeds

1 teaspoon black pepper

2 tsp shrimp paste

8 large green peppers

5 red onions

6 cloves garlic

5cm fresh ginger

1 cup fresh coriander leaves

6 kafir leaves

3 green lemon

2 teaspoons lime zest

2 tsp salt

2 tablespoons olive oil

 

In a large frying pan or wok add 1 tablespoon oil and after it gets hot, sauté the onion and the green curry paste for one minute.

Add the coconut milk and boil for 3 minutes.

Then add the chicken and mix. Simmer for 15 minutes or until chicken is cooked.

Just before the chicken is cooked, add the green beans and boil for 5 minutes.

Finally add the fish sauce, lime juice, zest and sugar.

Sprinkle with fresh coriander and serve with rice.

 

 

Pad Thai

200g rice noodles

200g medium shrimp, peeled

3 tablespoons olive oil

1 garlic clove, finely chopped

1 tsp chopped red chilli

150g pork, cut into thin strips

2 tablespoons coarsely chopped spring onion (green part)

3 tablespoons fish sauce

4tablespoons lime juice

2 teaspoons brown sugar

2 eggs, beaten

100g bean sprouts

40g roasted pistachios

coriander leaves

 

Prepare the rice noodles: in a large bowl add lukewarm water and place the rice noodles for 10 minutes or until tender. Drain and add them back to the bowl along with 1 tablespoon oil so that they do not stick together.

Peel the shrimps (if necessary) and coarsely chop them. Place them in a bowl.

Prepare the ingredients of the recipe in small or medium bowls: Finely chop the garlic along with the chili and mix them in a medium bowl along with the pork cut into strips.

In another bowl place the coarsely chopped spring onion (green part) and in another bowl place the fried spring onion that will be served as an accompaniment. For the fried onion, simply sauté it with salt in 1 tablespoon vegetable oil and let it brown lightly.

Then prepare a medium bowl along with the fish sauce, lime juice and brown sugar.

In another bowl, place the eggs. Beat the mixture lightly. In a small frying pan, bake the egg separately as you bake scrabbled eggs.

In a medium bowl, place the bean sprouts and in a small bowl the peanuts.

In a large frying pan or wok add 1 tablespoon oil and after it gets hot, sauté the chili, garlic and pork.

When the pork turns golden, add the shrimps and sauté for 3 minutes.

Then add the spring onion (green part) and the noodles. Cook for another minute, stirring well.

Add the mixture with the fish sauce, the baked egg, and mix well.

Serve on a platter, sprinkled with bean sprouts, peanuts, and coriander leaves.

Serve with pistachios and fried onion is required.

 

 

Recipes provided by the Lidl food academy. Stasikratous 34, Nicosia 1010. https://www.lidlfoodacademy.com.cy/