Chicken Meatballs with Thai Green Curry Sauce
Serves: 4

Ingredients:

• 500g chicken mince
• 1 cup breadcrumbs
• 1 egg
• 1 small onion, finely diced
• 1/4 cup plain flour
• Salt & pepper, to taste
• 2 tablespoons Thai Green Curry Paste (Five Tastes used in photo)
• 1 medium onion, finely diced
• 1 carrot, diced
• 200g sweet potato, diced
• 1 red capsicum, diced
• 1 zucchini, diced
• 400ml can coconut milk
• 2 cups white rice

Method:

• Combine mince, breadcrumbs, egg and small onion together using you hands to mix well. Shape the meatballs into your desire size. A heaped teaspoon will give a good size for a toddler.
• Roll the meatballs into the seasoned flour.
• Heat some oil in a large heavy based saucepan and once hot add the meatballs into the pan and cook the meatballs for about 5 minutes (may need to be longer if you make larger meatballs) continually shaking the pan to get an even brown all over the balls.
• Remove from the frying pan and set aside while you prepare the sauce and rice.
• Using the same saucepan as you cooked the meatballs, return the frying pan to the heat and add in the diced vegetables, stir fry over the heat for a couple minutes.
• Add in 1/3 of the jar of Thai green curry paste to the vegetables and stir so it’s well combined. Note: I have tried and tested that ½ jar is too hot for my toddler & hubby and ¼ is a bit too weak in flavour for me, but you can adjust to your own tastes
• Add in the full can of coconut milk and stir well.
• Reduce the sauce to a simmer and add the meatballs back into the sauce. Simmer for about 10 minutes (or until the rice is ready) to allow the meatballs to finishing cooking through and for the sauce flavour to infuse into the meatballs.
• Place your rice in a sieve and rinse well with some cold water.
• Add 4 ½ cups of water to a saucepan and bring to the boil. Once the pot is boiling add in the 2 cups of rice.
• Once the pot has returned to the boil, reduce to a simmer and cover the pot with a lid and simmer for 10 minutes.
• Turn off the heat and leave the rice sit covered for at least 5 minutes or until ready to serve.
• Fluff up your rice with a fork prior to serving.

Recipe Notes:

• Store covered in the fridge for the maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Beef & Vegetable Stir Fry
Serves: 4

Ingredients:

• 500g beef strips
• 1 tablespoon peanut oil
• 3 tablespoon oyster sauce
• 2 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon minced garlic
• 1 teaspoon freshly grated ginger
• 1 large carrot, julienne
• 1 medium onion, thinly sliced
• 1 zucchini, julienne
• 1 red capsicum, thinly sliced
• 1 bunch broccolini, sliced
• 1 bunch bok choy (or another Asian green), sliced
• 8 mushrooms, sliced
• 1 tablespoon honey
• 200g thin hokkien noodles

Method:

• Add the oil, oyster sauce (only 2 tablespoons), soy sauce & fish sauce into a heavy based frying pan or wok and brown off the meat until just cooked through an set aside, including the juices in the pan.
• Place the noodles in boiling water and sit for 2-3 minutes until they have broken up and are soft, then drain.
• Place all the vegetables, except the bok choy green leaves and the mushrooms, into the same frying pan and stir fry until the carrots and onion just start to soften then add in the mushrooms and bok choy leaves.
• Stir fry for another couple minutes until the vegetables are al-dente.
• Add in the beef and all the juices back into the vegetable and mix well.
• Gradually add in the noodles in small portions at a time stirring well before adding in the next portion of noodles.
• Add in the extra 1 tablespoon of oyster sauce and the 1 tablespoon of honey, mix well and serve.

Recipe Notes:

• This recipe is not freezer friendly
• Store covered in the fridge for a maximum of 3 days, however best served fresh

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Jerk Chicken & Rice
Serves: 4

Ingredients:

• 1 whole chicken cut into portions
• 1 batch Jerk Marinade
• 2 cups cooked 1 day old rice

Method:

• Place the chicken in either an air tight container or ziplock bag
• Take out 3/4 cup of the marinade and set aside, pour the remaining marinade over the chicken and shake well to coat the chicken completely
• Allow the chicken to sit in the marinade for a minimum of 4 hours and as long as overnight
• Oven roast the chicken pieces in a preheated 180 degrees Celsius oven for 45-60 minutes.
• To prepare the rice heat the marinade in a heavy based frying pan and cook off for about 2 minutes until aromatic.
• Stir through the cooked rice until well coated and warmed through.
• Serve the chicken on a bed of the jerk rice and drizzle with some of the juices in the baking tray.

Recipe Notes:

• Store covered in the fridge for a maximum of 2 days
• This recipe is not suitable for the freezer

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.