5 Ways to Use Thai Curry Paste (without making a curry)

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Thai Burgers with Asian Slaw - The Cardiff Cwtch - Welsh Food Bloggers

You know me, I’m a huge fan of Thai Food; it’s fresh, it’s fiery and full of flavour. And, it’s so quick and easy to cook – it’s been my mid and end of week hero dish for quite a while now (done in twenty minutes and great for using up whatever veg you’ve got bashing around at the back of the fridge at the end of the week!). While Thai Yellow Curry will forever be my absolute go to and favourite when I’m craving Thai Food, I’m always on the look out for ways of mixing things up and using those flavours in a different way. Because a pack of Thai Curry Paste doesn’t just have to be for making curry. Whether it’s red, green or yellow, that little pack tucked away at the back of your cupboard behind the dried pasta and tin of chopped tomatoes can be used in so many different ways to inject heat and flavour into a dish – any dish.

Thai Potato Rosti Cakes

Potato Rosti, Hash Browns… whatever you call them and however you eat them – a tablespoon of any curry paste stirred into the soft, shredded potato and onion mix before you go ahead an get frying is DY-NA-MITE. Add a couple of poached eggs and you’ll be in for an extra special, extra spicy Sunday brunch.

Liven up Vegetable Soups

I’ve always been a fan of boring vegetable soups to be honest. For me, it doesn’t have to be anything special – and after a wet walk with the dog there’s nothing like a bowl of steaming hot soup with a tonne of chunky veg floating in it in my book. My husband however, HATES it. He finds the flavours bland, the soggy veg like baby food and whenever there’s soup on the menu he’ll roll his eyes and whinge his trademarked phrase, “Soup’s not food, it’s sustenance!!!” Ugh. But mix in a spoonful of curry paste and suddenly it’s like he’s staring into a whole new bowl.

Fiery Fish Pie

I’m a recent convert to Fish Pie – it’s just the perfect Autumn comfort dish and I recently posted my go-to recipe: Fish and Lager Pie. But why not mix it up and inject a little Thai spice into the mix? Super easy, just swap out the double cream for coconut milk and spoon in as little or as much curry paste as you fancy!

Thai Omelette

Thai curry paste and eggs go together like a dream, so the next time you’re feeling too knackered to cook and utter the words, “Do you just fancy an omelette tonight?”, why not slip a little curry paste into the mix and take that lazy omelette to a whole new level?

Marinade for Meat

And finally, what better way to liven up the meat on your menu than to inject it with all the flavour packed into just a couple of spoonfuls of curry paste. There’s no end to what you make after letting your meat marinade overnight in the stuff – from kebabs to the fiery Thai-style Burgers topped with Asian Slaw that I whipped up over the weekend using a few ingredients sent to me by Discover Delicious. (Scroll down for the recipe…)

If you’ve never heard of Discover Delicious before then think of them as your one stop online shop for fantastic Welsh food and drink. They’ve got a fully stocked food hall full of groceries made by locally by Welsh Independents – often family run – from cheese and crackers to gin. They also offer gifts and experiences – so if you’re on the hunt for some early Christmas presents, then look no further. From the package of goodies they sent me (including aaaall the pregnancy snacks I’m going to need to get me through the next couple of weeks – including Welsh Cakes and Toffee Waffles, my faves!) I immediately fished out the Thai Yellow Curry Paste and Hot Thai Style Chutney.

Thai Style Burgers with Asian Slaw - The Cardiff Cwtch - Cardiff Food Bloggers - Discover Delicious Wales

Thai Burgers with Asian Slaw

makes 2
Ingredients
  • 2 chicken breasts
  • pinch of salt and pepper
  • 65g Thai Curry Paste (I used Yellow Curry Paste)
  • 1 tbsp Coconut Milk (use the fattiest, creamiest bit from the can)
  • 1 tbsp olive oil
  • 1 carrot
  • 1 beetroot
  • a couple of purple cabbage leaves
  • Chinese Leaf
  • 1 tbsp Sesame Oil
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic paste
  • 1 tsp maple syrup
  • Handful of fresh coriander leaves, roughly chopped
  • 2 Brioche Buns
  • (Optional) Calon Lan’s Hot Thai Style Chutney to serve
5 Ways to Use Thai Curry Paste - The Cardiff Cwtch - Welsh Lifestyle Bloggers

Method
  1. First things first, season the chicken breasts with salt and pepper and then place them in a bowl. In a separate bowl, mix together your marinade: that’s the Thai Curry Paste, Olive Oil and Coconut Milk. Combine the two, ensuring both chicken breasts are fully coated and submerged. Leave to marinade for at least an hour, but overnight would be even better.
  2. When you’re ready to cook, whip up your Asian Slaw. Finely shred the carrot, beetroot, cabbage and Chinese leaf into a bowl. In a clean bowl, mix together the dressing: that’s the sesame oil, ginger paste, garlic paste and maple syrup. Combine the two, ensuring the veg is all coated. Set aside.
  3. Shallow fry your marinaded chicken breasts on a medium heat for around 20 minutes, turning over half way.
  4. All that’s left is to assemble! Lightly toast the brioche buns, then stack with the cooked chicken breasts, Asian Slaw and freshly chopped coriander, then serve. I’d totally recommend adding a blob of Calon Lan’s immense and fiery Chutney – it really spiced the burgers up!

Have a great week! 💛

*This post contains gifted items. To find out more about what that means, click here.

Easy Thai Yellow Curry

And it was all yellow…
Easy Thai Yellow Curry from Scratch - The Cardiff Cwtch

We’re wellies deep into Autumn now, aren’t we?  I mean for a start, there hasn’t been a single dog walk in the past week where I haven’t trudged back soaked right through to my knickers (note to self: stop lusting after extra af fur coats and buy an unfashionable, dorky anorak instead…), and I keep waking up in total darkness every morning thinking that it’s 3am only to discover that – oh no! – it’s 7am and waaaay past time to get up.  I sound like I’m complaining, but actually, I love dark and dingy Autumn weather.  For a start, it’s an excuse to hole up at home with the central heating whacked right the way up, and also it’s finally the season to scoff plenty of roasts, pies, puddings and crumbles with custard.  Finally!  You see, pies and roasts tend to go on a bit of a hiatus over the summer in my house because they’re just a little bit too hot and heavy, and although they make a spectacular comeback when October rolls back around, I still can’t eat them everyday and I have to mix things up midweek with something a little lighter and a little bit spicier.  And this very, very easy Thai Yellow Curry really hits the spot.

Would you believe me if I told you that this recipe came back with me from Florida?  Yep, from Florida.  There’s a fab Thai restaurant that Sunny and I love hitting up when we’re out there.  It’s a tiny place and looks nothing special from the outside, but inside – as is the case with most unassuming restaurants – they serve up some of the tastiest food I’ve ever had.  This year, my father-in-law ordered a sizzling chicken platter that had everyone salivating over the table because it came in the most stunning yellow sauce that was unlike anything any of us had ever tasted.  After twenty minutes of stealing spoonful after spoonful and scraping the plate trying to suss out the ingredients, I had to ask the waiter what the sauce was and exactly what was in it because there was absolutely no way I was leaving Florida without a shopping list.  Turns out, it was a Thai Yellow Curry Sauce – which I’d never heard of before, and has a completely different flavour to its Red and Green counterparts – the ones you can easily buy pastes for in your local supermarket.  It’s much tastier and warmer, with that particular takeaway curry sauce flavour that you’d expect from a Chinese Curry or Singapore Noodle.  It’s sweetened ever so slightly with the addition of Palm Sugar (the only ingredient that’s a little bit trickier to come by, but you can pick up a jar online from Amazon) – and that adds a unique flavour by itself.  As soon as I got back home, I set to work trying to come up with a workable recipe for whipping up a Thai Yellow Curry from scratch, using (mostly) basic ingredients from my kitchen cupboard – and I finally came up with a winner.  This Easy Thai Yellow Curry is the perfect recipe for gloomy Autumn nights in; it’s not going to win any prizes for its looks, but it’s easy peasy to make and takes less than half an hour from wok to table. It’s tasty and warming, with plenty of texture from the added fresh greens and crunchy cashew nuts.  Plus, that bright yellow sauce is bound to put a smile on your face… even after a soggy dog walk. 😉

How to Make Thai Yellow Curry without Paste - The Cardiff Cwtch

Easy Thai Yellow Curry

A little bit sweet, a little bit spicy, a little bit of what you fancy…

🌶️🌶️🌶️

Ingredients
  • 1 tbsp vegetable oil
  • 1/2 a white onion, sliced
  • 1 tsp turmeric
  • 4 tsp curry powder
  • 1 tsp ginger paste
  • 1 tsp chilli paste
  • 250g chicken breast, diced
  • 400 ml coconut milk
  • 2 tsp palm sugar
  • 1 tsp salt
  • 1 tbsp chilli flakes
  • 1 lemon grass shoot, sliced finely
  • 1 green pepper sliced
  • 2 spring onions, sliced
  • 50g cashew nuts
  • rice to serve
Easy Thai Yellow Curry Recipe - The Cardiff Cwtch
Method
  1. Get your wok smoking hot (on a medium heat), then add the oil, turmeric, curry powder, ginger paste and chilli paste. Sweat the onions, then add the diced breast.
  2. Once the chicken is cooked on the outside, pour in the coconut milk and stir until it takes on a creamy yellow colour. Stir in the palm sugar, salt and sliced lemon grass. Bring to the boil, then turn down the heat and leave everything to simmer for 5 minutes.
  3. Just before serving, throw in the cashew nuts, green pepper and spring onions.
  4. Serve up steaming hot on a bed of rice 🙂
Thai Yellow Curry Ingredients - The Cardiff Cwtch

Have a lovely week everyone! 💛