With long summer days ahead of us it is time to relax, unwind and enjoy some fabulous easy recipes that also have a little zing to make them interesting.

This feature is brought to you by Valcom, makers of quality Thai Ingredients.

 

 

 

While you may think that spicy food is more suited to cooler winter months, it is no coincidence that most of our spicy food comes from around the tropics.  Food with spice can cause you to warm internally which in turn makes you perspire and that sweat is our bodies mechanism to cool us down. So essentially a good hot curry may be just the thing for keeping cool this summer!
Check out some of our favourite summer dishes, made with Valcom curry pastes.

 

Wondering what to do with fish offcuts after a day out fishing?
Thai fish cakes ^[1] are always popular and this recipe is  a particular favourite of ours.

 

 

 

 

 

Quick and Easy Thai Chicken Curry

Stir fry 1/2 jar Valcom green curry paste with 2 tablespoons oil for 3-5 minutes in a saucepan over a low heat.
Add 2 cans (880ml total) of coconut milk, 3 tablespoons fish sauce. 1 teaspoon palm sugar and simmer for 10 minutes.
Add 500g sliced chicken (breast or thigh) and continue to gently cook until the chicken is cooked through.
Lastly add 1/2 jar Valcom Kaffir Lime leaves.
Serve garnished with fresh basil and coriander leaves

 

 

 

Pad Thai ^[2] is not necessarily known for its heat but this simple dish is a summer staple.  Made with chicken, prawns or both, it is so easy and so super tasty.

 

 

 

 

 

 

 

Fragrant Spiced Chicken ^[3] is my absolute go to recipe this summer.  The kids love it in steamed bao buns (bought frozen at the supermarket) or wrapped in a crisp fried roti bread with slaw (my favourite too).

 

 

 

 

 

 

Fish in Red Curry In a frying pan over a low heat stir fry 1/2 jar Valcom Red Curry Paste with 2 tablespoons of oil until fragrant – around 3-5 minutes.
Add 1 can coconut milk, 2 tablespoons fish sauce, 1 tablespoons palm sugar and 1/2 jar Valcom Kaffir Lime Leaves.  Simmer for 5 minutes before adding 500g chopped firm white flesh fish.  Cook a further 5 minutes until the fish is just cooked through.
Serve with steamed rice and garnish with basil and coriander leaves.

Summer time is all about fish, either caught ourselves or direct from our local supermarket or fishmonger.  Spicy Basil Fish ^[4] is quick to make and tastes amazing.

 

 

 

 

 

For those of us trying to shed some of the excess of the festive season then Tom Yum Soup ^[5] is an obvious choice.  Full of flavour, it is ideal when you feel like something light yet tasty.

 

 

 

 

 

Almost everyone loves a good satay.  For a quick and easy satay sauce combine 1 1/4 cups coconut milk with 2 tablespoons Valcom Massaman Curry Paste in a small saucepan, heat until it reaches the boil and then add 1/2 cup crunchy peanut butter, 2 tablespoons tamarind concentrate, 1-2 teaspoons sugar and salt to taste.  Heat, stirring and add more coconut milk if the sauce is too thick.

 

 

 

To enter into the draw to win one of 5 hampers of Valcom products enter your details below.
(Prize couriered to NZ postal addresses only (sorry can’t deliver to RD addresses).
Prize may vary from photograph.

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