Green chicken curry
Serves:
Ingredients
- 1 teaspoon vegetable oil, plus 1 tablespoon more for chicken
- 3 Japanese eggplants, sliced
- 1 cup pumpkin, sliced
- 500g chicken thighs (preferably free-range), fat removed and chopped
- 3 tablespoons green curry paste
- 400ml tin coconut cream
- 2 cups salt-reduced chicken stock
- 1 cup tinned baby corn, drained
- 1 tablespoon sugar, or to taste
- juice of 1 lime
- 2 tablespoons fish sauce
- Jasmine rice to serve
Method
Bring a large wok or non-stick frying pan to a high heat. Add oil, and swirl around so the pan is coated.
Add eggplant and pumpkin, toss around until browned, about 4-5 minutes. Remove eggplant onto a plate and set aside.
Add the extra tablespoon of oil, then add chicken and toss until browned and nearly cooked through, about 6 minutes – be sure to keep the chicken moving so it doesn’t begin to stew with the pumpkin in the pan.
Add curry paste, coconut cream, stock, corn and sugar, and bring to a simmer until chicken is cooked through. Stir through the eggplant, lime juice and fish sauce.
Serve immediately with steamed Jasmine rice.
Notes:
- I love Thai curries, they are so delicious but you don’t need to eat much as the coconut cream is so rich.
- You can use chicken breast if your family is fussy about bits of fat (like my husband!). I think thighs are nicer, though, and stay softer through the cooking process, rather than drying out like breasts.
- This curry isn’t too spicy at all, but if it’s too much for your family, simply add 2 tablespoons instead of 3 of the green curry paste.
- Japanese eggplants look just like regular eggplants but they are long and thin. They also have few seeds, so they don’t have the bitterness that eggplants often have.
This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Chicken chasseur
Serves:
Ingredients
- 1 packet MAGGI Chicken Chasseur Recipe Mix
- 1 kg chicken pieces
- 1 sliced onion
- 100g sliced mushrooms
- 2 tablespoons tomato paste
- 1 tablespoon oil
- 4-5 cups sliced mixed vegetables
- 1 tablespoon oyster sauce
- 1/2 teaspoon grated fresh root ginger
Method
Prepare MAGGI Cook in the Pot Chicken Chasseur recipe mix following the directions on the packet.
Heat the oil in a large saucepan or wok.
Add the vegetables, putting in first those that take the longest time to cook.
Stir fry for 3 – 4 minutes.
Add the oyster sauce and ginger, and stir well.
Cover the pan and cook for a further 1 – 2 minutes or until the vegetables are just tender.
.
Serving Suggestions
Note
Food pyramid
Serves:
Ingredients
Method
The food pyramid helps kids to receive all the nutrients growing children need each day from the five food groups.
These are:
- Fruit
- Vegetables
- Protein – this includes lean meat, fish, poultry, eggs, nuts, legumes
- Grains – this includes bread, cereals, rice, pasta and noodles
- Dairy – this includes milk, yoghurt, and cheese
You’ll need to eat a number of serves from each group depending on your age and how active you are. Growing children need the following number of serves from each group:
|
Grains
|
Vegetables
|
Fruit
|
Dairy
|
Protein
|
| Children 4-7 yrs |
3 – 4
|
4
|
2
|
3
|
1/2-1
|
| Children 8-11 yrs |
4 – 6
|
4 – 5
|
1 – 2
|
3
|
1 – 11/2
|
| Adolescents 12-18 yrs |
4 – 7
|
5 – 9
|
3 – 4
|
3 – 5
|
1 – 2
|
Sample serves from the Australian Guide to Healthy Eating.
How big is one serve?
Fruit:
- 1 medium piece – such as an apple, banana or pear
- 2 small pieces – such as a kiwi fruit, passionfruit, plum
- 1 1/2 tablespoons of sultanas, raisins or currants
- 4 pieces of dried fruit – such as apricots, pears or figs
- 1 cup of tinned fruit
Vegetables:
- 1 potato
- 1/2 cup (75g) of cooked vegetables
- 1 cup of salad vegetables
- 1/2 cup (75g) of cooked legumes – dried beans, peas or lentils
Protein:
- 65-100g cooked meat or chicken
- 80-100g of fish fillets
- 2 small eggs
- 1/2 cup of cooked dried or tinned beans – such as lentils or red kidney beans
- 1/3 cup of nuts – such as almonds, cashews or peanuts
- 1/4 cup of seeds – such as sunflower or sesame
Grains:
- 2 slices of bread
- 1 medium bread roll
- 1 cup of cooked pasta, noodles or rice
- 1 1/3 cup breakfast cereal
- 1/2 cup muesli
Dairy:
- 1 cup of milk
- 200g of yoghurt
- 40g of cheese
- 1/2 cup evaporated milk
While there are plenty of foods that don’t fall clearly into one of these categories – chips, chocolate – it’s best to keep these ‘extras’ to minimum as they are usually high in empty calories, salt, sugars and fats.
Find more:
Common Sense Advice. Share your experiences, tips and advice on the Kidspot Message Board.
This article was written by Ella Walsh for Kidspot. Sources include Nestle and Better Health Channel.
Serving Suggestions
Note
Easy vegetarian laksa
Serves:
Ingredients
- 400g pumpkin, chopped into bite-sized pieces
- 1 tablespoon vegetable oil
- half a teaspoon salt
- 200g rice stick noodles
- 1/3 cup laksa paste
- 1 tablespoon sugar
- 1 cup vegetable stock
- 400ml tin coconut milk
- half a packet sesame flavoured tofu nuggets, or tofu puffs
- 1 cup green beans, tails removed and chopped in half
- juice of 1 lime
Method
Preheat oven to 200C. Toss pumpkin with vegetable oil and salt. Place on a baking sheet and into the hot oven, and roast for about 15 minutes or until golden.
Place noodles into a pot of water and bring to a boil, cooking for 5 minutes until nearly tender. Drain and set aside.
In the same large pot, whisk together the laksa paste, sugar, stock, and coconut milk and bring a simmer for at least 2 minutes.
Add roasted pumpkin, tofu, beans, lime juice, and noodles. Cook for another 4-5 minutes until noodles are soft and serve immediately.
Notes:
- You should be able to find tofu nuggets in most large grocery stores within New Zealand. If not, you can find tofu puffs (which I prefer but didnt have time to find) at Asian grocers, though these are probably not as healthy. Your last tofu option would be to chop up some firm or silken tofu and add at the last second – yum!You can add any vegetables you like to this delicious Asian soup – broccoli, cauliflower florets, carrot, potato_ whatever you feel like. If you add potato, make sure its cooked as the pumpkin is in this recipe.
- If you are not vegetarian, consider adding 2 tablespoons of fish sauce in at the end of cooking.
- This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealands best recipe finder.
Serving Suggestions
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Tuna and broccoli stir-fry
Serves:
Ingredients
- 2 tablespoons vegetable oil
- 400g broccoli stalks
- 1 tablespoon ginger, peeled and finely chopped
- 3 garlic cloves, smashed and chopped
- 1 medium onion, sliced
- 2x 185g tin tuna or one large, drained
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- Juice of one lime (lemon is fine also)
Method
Heat a wok to high. Add oil to wok, heat and then add onion and ginger. Stir to combine.
Add garlic and cook for 1 minute.
Add broccoli, stir to combine then add lime juice and fish sauce. Cover with a lid to steam for 5 minutes. Stir occasionally.
Add tuna, stir to combine then cover to heat through for 1-2 minutes.
Finish with the oyster sauce and 1 tablespoon of water tossed through.
Serve on top of rice.
Notes
- This is a very fast recipe. If you are serving with rice, cook it first and rest it for 5-10 minutes while you cook the stir-fry.
- I always serve this with some type of chilli sauce. My husband and eldest son prefer sweet chilli while I go for the sambal every time.
- Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.
Thai pea soup
Serves:
Serves 3
Ingredients
- 1 tsp peanut oil
- 1 onion, finely diced
- 1 garlic clove, peeled and minced
- 2 tsp green curry paste
- 3 cups (750ml) stock
- 1 cup (250ml) water
- 1 bunch coriander, washed, roots and leaves separated
- 500g frozen peas
- ¾ cup (188ml) light evaporated coconut milk
- 1 lime
- 2 spring onions, finely sliced
- 1 chilli, finely sliced
Method
In a medium saucepan, heat oil and add onion and garlic. Cook on low for 10 minutes until onion is soft.
Add curry paste and cook for a further minute.
Add stock, water and coriander roots. Bring to the boil, reduce heat and simmer for 10-15 minutes.
Add peas and bring soup to the boil. Simmer for 5 minutes.
Place mixture in a blender or food processor and process until smooth.
Return soup to saucepan and add evaporated milk.
Bring to a gentle simmer, then serve topped with a spritz of lime juice, sliced spring onions, a few coriander leaves and a little chilli for garnish.
Find related soup recipes
Serving Suggestions
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Red curry salmon
Serves:
Serves 4
Ingredients
- 2 tsp Thai red curry paste
- 1 x 400ml tin coconut milk
- 1 1/2 cups (375ml) fish stock
- 3 strips lemon peel
- 4 x 125g salmon fillets
- 1 tbsp lemon juice
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1/4 cup chopped coriander, to serve
Method
In a medium non-stick saucepan, cook curry paste for 1 minute over medium heat. Add coconut milk, stock and lemon peel. Combine well and simmer for 5 minutes.
Add salmon fillets and simmer for another 5 minutes or until cooked, turning carefully halfway through. Remove salmon and set aside.
Add lemon juice, sugar and fish sauce and simmer for a further 5 minutes or until sauce has reduced and thickened. Taste for seasoning and adjust as required.
Serve salmon fillets with red curry sauce, steamed green vegetables, jasmine rice and fresh coriander.
Find related thai recipes
Serving Suggestions
Note
- Skinless salmon fillets work best in this recipe.
- You could replace fish stock with vegetable or chicken stock if you prefer.
- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.
Beef and pumpkin curry
Serves:
Ingredients
- 2 tablespoons oil
- 750g beef, cut into strips (I used rump steak)
- 2 shallots, peeled and thinly sliced
- 2 tablespoons red curry paste (I used Mae Poly brand)
- 1 tin coconut milk
- 3 kaffir lime leaves
- 2 tablespoons fish sauce
- 650g peeled pumpkin, medium dice
- 1-2 tablespoons palm sugar, grated (depending on your preferred sweetness)
- half a cup thickened coconut milk
Method
Heat a wok on medium-high heat.
Add oil, swirl to cover bottom of the wok and then add curry paste and shallots – stir for 3-4 minutes to combine and to prevent sticking.
Turn up the heat to high and add beef strips and toss continuously until beef is very well coated in the paste and starting to brown (approx 7-8 minutes).
Add coconut milk, lime leaves, and fish sauce. Bring to a boil then reduce and simmer for 30 minutes, stirring occasionally.
After 30 minutes add pumpkin, stir then cover with a lid and simmer for a further 30 minutes, stirring occasionally.
In the last 10 minutes before serving, add thickened coconut milk and just before serving, add the palm sugar to taste its best to begin slowly and to taste the curry to adjust the amount of palm sugar you need.
Remove and rest for 5 minutes before serving.
Notes
- This would have to be one of my favorite curries. I usually add dried chillies with the lime leaves as well but only if the kids wont be eating it.
- This curry has a good kick to it, so if you are a fan of mellower flavours, I suggest you use a milder curry paste like a yellow curry.
- Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.
Serving Suggestions
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Spring rolls
Serves:
Ingredients
- 4 shitake mushrooms, stems removed and thinly slices
- 50g rice vermicelli noodles
- 300g pork mince
- 2 tsp ginger, finely grated
- 2 garlic cloves, crushed
- 1 carrot, peeled and coarsely grated
- 50g chinese cabbage, shredded
- 1 tsp oyster sauce
- 2 tsp soy sauce
- 20 sheets spring roll pastry, just thawed
- 1 egg, lightly whisked
- vegetable oil for deep frying
Cucumber dipping sauce
- 1 cucumber
- 80ml water
- 60ml white vinegar
- 50g caster sugar
- 1 red chilli, optional
Method
Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well and chop roughly.
Heat a frying pan over high heat. Add pork mince and cook for five minutes until browned. Break up lumps as the meat cooks.
Add the mushrooms, noodles, ginger, garlic, carrot, cabbage and the sauces. Stir for a couple of minutes until well combined.
Remove from the heat and set aside to cool for 15 minutes.
Place one of the spring roll wrappers on a clean, dry surface. Place one tabelspoon of the pork mixture diagonally across the middle of the pastry sheet, leaving 5 cm clear on each edge.
Brush all the edges with the whisked egg. Tuck the sides of the pastry in and then roll the pastry from front to back, making sure that the end is completely sealed. You should end up with a 10 spring roll.
Continue until you have used all the spring roll wrappers.
Heat enough oil in a saucepan, deep fryer or wok so that there is at least 10cm of oil in the bottom. When the oil is hot, cook the spring rolls in batches for 3 or 4 minutes until golden brown. Remove from the oil and drain on kitchen paper before serving.
To make the cucumber dipping sauce, combine the water, vinegar and suger in a small saucepan. Bring to the boil and stir until the sugar is completely dissolved.
Remove from the heat.
Cut the cucumber down the middle lengthwise. Scoop out the seeds and discard. Dice the cucmber flesh.
Combine the vinegar mixture and the cucumber and leave to cool.
Notes:
- I used Pampas spring roll pastry and they were really easy to use – they are lightly floured so are easy to manoevre.
- I don’t own a deep fryer so use my wok instead. I find the wok is great because it heats the oil really quickly and because it is wide, I can cook quite a large number of spring rolls at the same time.
- You need to make sure the oil is hot enough (a cube of bread should become golden brown in 10 seconds) before you begin cooking – otherwise you’ll end up with very soggy, oily spring rolls.
- Take care that the oil doesn’t become too hot or you will burn your rolls. If you think it is getting too hot, turn off the stove for a minute before turning it back on again. This should be enough to bring the temperature down.
- This recipe was created by Ella Walsh for Kidspot, New Zealand’s best recipe finder .
Related finger food recipes:
Serving Suggestions
Note
Massaman curry
Serves:
Ingredients
- 1 teaspoon olive oil
- 750g chuck steak or gravy beef
- 1 onion, chopped
- 3-4 tablespoons Massaman curry paste
- 500g sweet potato
- ½ cup evaporated milk
- ½ teaspoon coconut essence
- Dry roasted peanuts and coriander
Method
Trim fat and sinew from beef (it is always at this point that I consider a vegetarian diet) and cut into 2cm cubes.
In a large frypan, heat oil and then add half the beef and brown well on all sides.
Transfer browned beef to a plate and brown the remaining meat.
Return all meat to frypan and add the onion and curry paste, stir to coat meat and onions in paste.
Cook for two minutes.
Peel the sweet potato and chop into 2cm cubes, add to the frypan and stir well.
Add half a cup of water, bring to the boil, cover and turn the heat to low.
The sauce should be just simmering.
Cook for at least 1 hour until meat is falling-apart tender and the potato is soft.
Just before serving, combine the milk and coconut essence in a jug and pour into the curry. Stir well.
Serve curry with steamed rice, garnished with peanuts and coriander.
Notes:
- The evaporated milk and coconut essence is a great low-fat alternative to coconut milk or cream.
- If the sauce is runnier than you prefer, combine one tablespoon of cornflour (gluten-free) with two tablespoons of cold water and stir into sauce over heat until it thickens.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
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Quinoa calamari rings
Serves:
Serves 4
Ingredients
- 2/3 cup quinoa
- 1 1/3 cup (330ml) water
- zest from 1 lemon
- 2 large egg whites, whisked
- 3 tbsp flour
- 2 tsp onion powder
- 2 tsp salt
- 2 tsp black pepper
- 500g calamari rings
- oil spray
Method
Heat oven to 220°C (200°C fan-forced ) and line two oven trays with baking paper.
Place quinoa, water and lemon zest into a small saucepan and bring to a simmer.
Turn the heat down as low as it will go, cover and cook for 15 minutes until quinoa is cooked. Fluff up and set aside.
Place whisked egg whites in a bowl.
Place flour and onion powder in a bowl or bag.
Place cooked quinoa, salt and pepper in a bowl or bag.
Pat calamari dry with paper towel and toss in flour making sure rings are well coated.
Toss rings in egg whites and place in the quinoa. Coat well and place rings on oven trays.
Spray lightly with oil and bake for 10 minutes. Turn the rings and continue to cook for 5-6 minutes.
Serve as is, with a squeeze of lemon or even a dollop of low fat mayonnaise.
Find related seafood recipes
Serving Suggestions
Note
- I’ve used quinoa because it’s just so good for you and it gives a gorgeous crunchy coating. But if you don’t have any you can use panko breadcrumbs.
- These are so much better for you than the deep fried calamari rings because they’ll well, not deep fried. Oven baking gives a lovely crunchy texture without all the fat. Not to mention the added health benefits of quinoa. Bonus!
- This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.
Thai green chicken curry
Serves:
Ingredients
- 1 tbsp peanut oil
- 500g chicken thigh fillets, cubed
- 3 tbsp green curry paste
- 2 tbsp fish sauce
- 2 tbsp brown sugar
- 2 cups water
- 2 baby eggplants, sliced
- 6 baby corn
- 12 green beans
- 1 red capsicum, de-ribbed and sliced
- 2 red chillies, sliced
- 1 can (400ml) coconut cream
- 1 cup bean sprouts
Method
Heat peanut oil in a saucepan and fry curry paste for 1 minute to release flavours.
Add chicken and seal the meat.
Pour in coconut cream and 2 cups of water.
Add fish sauce and brown sugar and stir in.
Bring to the boil and add all vegetables except for bean sprouts.
Reduce heat and simmer for 15-20 mins.
Stir in bean sprouts just before serving with steamed jasmine rice.
Notes
- Full of fresh vegetables, this curry really packs a flavourful punch.
- You can make this recipe in the same time it would take you to order and collect takeaway – and it’s so much healthier!
- If your children are having this Green chicken curry, you may like to omit the red chillies, remove a portion from the pot to serve to them, and then add a teaspoon of crushed chillies for the adults.
- Take care when frying the curry paste, especially if your kids are around. It can definitely take your breath away and often makes me sneeze a few times as all the aromatics are released.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Serving Suggestions
Note
Spicy Sweet Potato Soup with Coriander Pesto Toasts
Serves:
Ingredients
Gluten-free, egg-free, nut-free (omit nuts)
- 1 teaspoon oil
- 2 onions, chopped
- 2 garlic cloves, finely chopped
- 1-2 tablespoons Thai red curry paste (I like asia@home brand)
- 1 kg sweet potato, peeled and chopped
- 1 carrot, peeled and chopped
- 1 potato, peeled and chopped
- 1L chicken stock (gluten-free)
- 1 cup (250mL) light evaporated milk
- ½ teaspoon coconut essence
- ½ cup dry roasted peanuts, chopped
- ½ cup fresh coriander leaves
- 4 slices bread
- Coriander pesto
Method
Heat the oil in a large pot over medium heat. Cook onions for 2 minutes, add garlic and cook for another minute.
Add curry paste and cook for another 2 minutes, stirring. Add vegetables, stir to coat in curry paste, then add stock. Cover, bring to boil then turn heat down and simmer for 30 minutes.
Remove from heat and puree with stab mixer or in a blender. Stir through evaporated milk and coconut essence.
Toast bread and spread with coriander pesto.
Serve soup topped with peanuts and coriander leaves, with a serving of the toast.
Serving Suggestions
Note
- I like to use evaporated milk and coconut essence instead of coconut milk/cream, but feel free to use the real thing!
- For the kids, I made ‘orange soup’ in a separate saucepan at the same time.
- Use about a quarter of the onion, vegetables and stock (omit curry paste); after pureeing, stir in 125ml (1/2 cup) of the evaporated milk.
- Omit coriander or substitute with flat-leaf parsley if you prefer.
- This soup freezes and reheats well. I used a tablespoon of coriander pesto as a garnish on top of the soup when we had reheats.
Tom Yum soup
Serves:
Ingredients
- 2 1/2 cups water
- 1 sachet Tom yum paste
- 4 button mushrooms, sliced
- 4 baby corn, halved
- 1/4 red capsicum, sliced into strips
- 2 shallots, sliced
- 6 green prawns, peeled with tails intact
- Coriander to garnish
Method
Bring water to boil in a saucepan and add Tom yum paste.
Stir well to dissolve and add vegetables.
Simmer for 5 minutes and add prawns.
Cook for a further 3 minutes and serve garnished with coriander.
Serving Suggestions
Note
- Most Thai recipes are written per person and when testing this recipe I discovered that the paste satchet is just exactly enough for one person, therefore if you are making this for a family of four you will need 4 satchets.
- This is a really refreshing soup and I love the hot and sour aspects of it coupled with the crunchy prawns.
- This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.
Thai crab cakes
Serves:
Ingredients
Crab cakes
- 2 spring onions, finely chopped
- 400g crab meat (see notes)
- 10ml (2 tsp) fish sauce
- zest of 1 lime
- 1 egg, lightly beaten
- 1/2 cup panko
- 1 tsp freshly grated ginger
- 1 tbsp chopped coriander
- 5ml (1 tsp) sesame oil
- 5ml (1 tsp) canola or peanut oil
Salad
- 60g snow pea shoots
- 160g snow peas, finely sliced
- 1 long red chilli, finely sliced (optional)
- 1/2 red capsicum, finely sliced
- 1 cup coriander leaves
- 1/4 cup peanuts, chopped
Dressing
- juice of 1 lime
- 20ml (1 tbsp) fish sauce
- 1 tbsp sugar
Method
Mix crab cake ingredients together and form 8 cakes. Cover and place in the fridge for an hour or so.
Heat non-stick frying pan to medium and add oils.
Add the crab cakes and cook each side for 3 minutes.
Mix all salad ingredients together and divide among plates. Combine dressing ingredients and drizzle over crab cakes.
Sprinkle with peanuts and serve.
Find more seafood recipes
Serving Suggestions
Note
- I’ve put a mild chilli in the salad to get my kids used to the flavour and heat, but if you have seasoned chilli eaters in your house, whack one in the crab cake mixture too. If you like the taste of chilli but don’t want to set your mouth on fire, use a larger red chilli – all the taste without the heat.
- Crab cakes have a soft consistency and can fall apart so be extra careful when you flip them.
- If I can get to the fresh food market, I use fresh crab meat for this recipe, but I’ve also used canned meat which is absolutely fine. If you are using canned, grab 4 x 170g cans and drain them as it only adds up to about 100g of meat per can.
- This recipe was created by Jay Rogers for Kidspot, Australia's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.
Red curry prawn noodles
Serves:
Ingredients
- 125g dried rice vermicelli noodles
- 10 green prawns, peeled, deveined and tails removed
- 2-3 tablespoons red curry paste
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 4 spring onions, cut into 2cm lengths
- ½ cup (125mL) chicken stock
- 2 tablespoons soy sauce
- ½ cup coriander leaves
- 2 lemon wedge
Method
Soak noodles in a bowl of hot water for 10 minutes or until soft, drain and set aside.
Take a deep recovery breath after dealing with the prawns, then slice prawns in half lengthways.
Place prawns in a bowl and mix in the curry paste to coat each prawn.
Heat 1 tablespoon oil in a wok over high heat and cook eggs in an ‘omelette’, remove from wok and set aside.
Wipe the wok out with paper towel.
Heat remaining oil and stir fry prawns for 2 minutes, then add noodles and spring onions and stir for another 2 minutes.
Add stock and soy sauce, stir until heated through.
Slice the omelette and stir though.
Divide noodles and prawns between two bowls and garnish with coriander and lemon.
Notes:
- I use rice vermicelli noodles because they are gluten-free, but they do have an annoying habit of clinging together unless you persist with gently mixing.
- Substitute with your favourite noodles, such as hokkien or soba.
- If your kids love prawns, then by all means double or triple the recipe to suit the whole family.
- This recipe works just as well with a milder curry paste such as korma or satay.
- Recipe created by Melissa Hughes for Kidspot.
Serving Suggestions
Note
Prawn and potato salad with avocado dressing
Serves:
Serves 4
Ingredients
Salad
- 400g chat potatoes
- 400g cooked peeled prawns
- 2 spring onions, finely sliced
- 2 cups (35-40g) watercress
- 4 cups (about 100g) soft lettuce (green oak, butter varieties are great)
- 1/2 cup chopped parsley
Dressing
- 1 medium avocado
- 2/3 cup (240ml) low fat buttermilk
- 1 small garlic clove, minced
- juice of 1 lime (20-25mls)
- 1 spring onion, finely chopped
- 6 drops Tabasco sauce
- 1/3 – 1/2 cup (80-125ml) water (start with 1/3 cup and add more if you need it)
- pinch of salt and pepper
Method
Boil potatoes in salted water for about 20 minutes until cooked.
Drain potatoes, cool and chop roughly.
Toss potatoes, prawns, spring onions, watercress,lettuce and parsley together.
Make avocado dressing: place all ingredients into a blender or food processor and blend until smooth.
Drizzle dressing over salad.
More salad recipes
Serving Suggestions
Note
- Any firm, waxy potato will work in this recipe.
- If you can't find watercress you could use rocket.
- This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.
Asian greens with noodles and oyster sauce
Serves:
Ingredients
- 2 packets MAGGI 2 Minute Noodles Beef flavour
- 1 tablespoon oil
- 1 garlic clove, crushed
- 1 teaspoon fresh ginger, grated
- 2 tablespoons oyster sauce
- 2 tablespoons sherry
- 1/4 cup water
- 500g Asian greens, trimmed and sliced in half
- 1/4 cup optional cashew nuts
Method
Cook the noodles according to directions on packet, drain.
Heat the oil in a frying pan.
Add garlic and ginger, cook 1 minute.
Add oyster sauce, sherry, water and Asian greens.
Bring to the boil, then simmer for 1 minute.
Place the noodles in serving bowls and top with the Asian greens.
Sprinkle with cashew nuts if desired and serve immediately.
Serving Suggestions
Note
