From Laos to Peru this mix of 15 Inspiring Pumpkin Recipes from Around the World are sure to spark some new flavours in the kitchen this fall.
Pumpkins seem to be everywhere in the fall/Autumn. They’re cheap, fresh and easy to cook with, so we thought it was time to expand those taste buds and get some new cuisines into the mix with how they cook with pumpkin. It’s quite the versatile vegetable!
This Nyonya Style Easy Chicken Curry Recipe is packed full of tingling heat and deliciously intense flavour. Curry leaves, kaffir lime leaves and lemongrass band together with aromatic spices for a flavour experience you’ll never forget.
Quick note: This is a sponsored post celebrating the Le Creuset’s Exclusive Marine Collection. There may also be a couple of affiliate links in this post, which means that we may get a few cents if you purchase something through the link. We want to make sure some of our hard-to-find ingredients are reachable at the click of a button. If you have any questions feel free to contact us.
Ready in 15mins, this Choo Chee Curry with Chicken recipe is a beloved Thai-Australian fusion dish. It features an easy Choo Chee curry sauce made with fragrant Thai red curry, creamy coconut, kaffir lime and a hint of sugar for the perfect mid-week dinner. (And if you’re lucky, there may just be leftovers for lunch the next day!)
Why We Love This Recipe
What’s not to love? There’s just something about that glossy, spicy, coconut and red curry sauce infused with citrusy kaffir lime that will have you coming back for seconds.
Choo Chee Chicken is literally PACKED with flavour and is super easy to whip up in 15 minutes or less.
One bite of this fragrant Moong Dal Curry will send you to spice heaven. Add eggs, and transform it from a simple side dish to a satisfying main. There’s plenty of garlic and ginger, tingles of cumin, savoury turmeric and a nice hit of chilli spice.
Enjoy the Best Ever Australian Curried Sausages for seriously good comfort food, Aussie style. Grilled sausages, onion slivers and green peas smothered in a thick curry gravy – it’s a satisfying and nourishing dinner everybody will love.
Okay guys, so today we want to share with you this classic Australian recipe for the Best Curried Sausages everrrrr.
Did you know that this tasty and unassuming little dish of curried sausages even has a really cool super-power?
Just one bite and its simple traditional flavours have the power to whisk you away to bygone times. It always reminds us of being kids and growing up in Australia. Of those simple, no-fuss family dinners that reached the table packed with flavour yet minimal effort.
It’s no surprise that the Best Ever Australian Curried Sausages were (and totally still are) an all-time favourite for both our families, standing the test of time to be cooked and eaten with just as much enthusiasm today as it was back then.
Indonesian Curry with Fish (Kari Ikan). Creamy coconut, tangy lemongrass and tender white fish in a vibrant yellow Indonesian curry sauce. Delicately spiced and gorgeously aromatic, this is the winter curry winner in our books!
Waaah. How did life become so busy? It feels like weekdays slip through our fingers and weekends come and go in the blink of an eye.
And we don’t like it! 😛
We’ve been so busy lately that we’re even struggling to find time to cook, which is REALLY SAD for a couple of food addicted bloggers.
So how do we keep our schedules running and our tummies full at the same time?
With nights getting colder, it’s time to pull out the chilli and go curry-crazy – Asian style. Move aside India – it’s time to try the fiery delights of Japan, Laos, Myanmar and beyond. These 13 Asian curries are guaranteed to rev up your spice addiction!
Despite today’s unreasonable 30 degree celcius day (what is going ON?), we’re starting to head into the colder months over here in Adelaide. Which means, it’s just about time to get stuck into some incredibly delicious and warming Asian curries. Rather than keep all these gorgeous flavours, colours and ingredients to ourselves we decided to give you some inspo and share a few of our favourites from around the globe.
Learn how to make this Authentic Panang Curry Paste recipe from scratch. Full of fragrant herbs and warm toasted spices, it’s surprisingly easy to whip up a big batch of fresh curry paste made just the way you like it. Store in your freezer and it will be ready for your next curry cooking adventure.
Why Make Panang Curry Paste From Scratch?
Okay we admit, pounding away at the mortar and pestle does take a little more effort than unscrewing the lid off a jar – about 40 minutes worth if we’re honest. But trust us. You need this in your life. It’s the curry therapy you’ve been waiting for. But despite the ‘effort’, it’s actually really easy to make your very own Authentic Panang Curry Paste at home.
(Oooh here’s an idea! Why not throw a curry party, and make your friends earn their dinner? Make enough, and everyone can take home a portion!)
Real authentic homemade curry pastes are so much better because:
You control what you put in – real ingredients, fresh herbs and spices make all the difference. Pre-made pastes will always be inferior, requiring stabilisers and sometimes preservatives to made them last on the shelves.
You control the spice – love the heat? Up the chillis! Be sure to throw in a few extra colourful birds eye chillis for that kick you’ve been waiting for. But if you don’t want to risk a burnt tongue, play it cool and tone it down. So simple!
You can make up a big batch and store for later use – just place your paste in ice cube trays, seal up in a plastic bag and freeze overnight. The next day, pop your frozen curry cubes into an airtight container and store in the freezer.
This Lemongrass Chicken Curry is the masterpiece of our finished Burmese Banquet. It’s the one your fork will wander back to again and again as you sample all the amazing Burmese dishes we’ve learned this week.
Wow, how quickly time flies! The weekend has arrived and it’s time for our final Burmese Food Week recipe – Lemongrass Chicken Curry.