There’s something about adding a little bit of heat to winter meals that works so well. Thai dishes can be exactly what you need to warm the family’s bellies on these dreary, dark nights.In saying that, I’ve always been a little intimidated by Thai, I think that the inherent layering of aromatic flavours has always seemed a bit too complicated for me. Cooking a curry from scratch is the best way to get over any feelings of Thai-inadequacy. The ingredients are minimal, straightforward and they just make sense once combined, plus, there’s no fancy techniques or timings to master. Using authentic ingredients in any recipe is a must, hence my inclusion of Trident products here. Their Sweet Chilli Sauce (freaking amazing!) is made in Thailand but is also the top selling Sweet Chilli Sauce in New Zealand! Yum.
Give this recipe a go, I promise you’ll love it and make it more than once!
- 500g chicken mince
- 1/2 cup panko crumbs
- 1 tbsp Trident Sweet Chili Sauce
- 2 tsp crushed garlic
- 2cm piece of grated, fresh ginger
- 1 tbsp chopped, fresh mint
- 1 tbsp chopped, fresh coriander
- 1 tbsp vegetable oil
- 2 tsp crushed garlic
- 1/2 red chili, finely chopped (I deseeded the chili)
- 2cm piece of grated, fresh ginger
- 1 tbsp curry powder
- 1 tbsp soy sauce
- 1 tbsp Trident Hot Chili Sauce
- 400g can Trident Coconut Milk
- 1 1/2 tsp sesame oil
- 3 heads baby pak choi cut in half
- 250g green beans, trimmed
- 1 large carrot, in ribbons
- 2 x packs of Trident Udon Noodles
- Chopped coriander to serve
- Lime wedges to serve
- Combine chicken mince, panko crumbs, Trident Sweet Chili Sauce, garlic, ginger, mint and coriander in a bowl.
- Roll tablespoons of mix into balls, pop in fridge for 30 minutes.
- Heat oil in a large, non-stick pan. Cook meatballs until golden brown and cooked through, approx. 10 minutes.
- Heat the oil in a large pan, add garlic, chili and ginger, stir until soft.
- While stirring add the curry powder.
- Add the soy sauce and Trident Hot Chili Sauce.
- Stirring until combined, add the Trident Coconut Milk then simmer covered for 15 minutes.
- Heat sesame oil in a large pan, add the veges and stir for 5 minutes.
- Add the Trident Udon Noodles, sprinkle with water and gently separate with chop sticks.
- Add the curry sauce, gently stir to combine.
- Serve in bowls, adding meatballs, a sprinkle of chopped coriander and lime wedges on the side.
Win with Trident!
Guys, listen!!!! If you make your own creation using Trident Sweet Chilli Sauce and post it to Trident’s Facebook page (click here) with the hashtag #authenticasiancreations you could win a year’s supply of Trident Authentic Chilli Sauces, Noodles & Coconut Milk & Creams!
What are you waiting for?! Maybe you could even recreate my recipe! xx