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    Recipes — pan stir

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    Healthier Red Thai Chicken Curry

    I love a good curry at the weekend. I’ll often reach for the ready-made curry paste out of convenience, but in fact it only takes 5 minutes more to make your own paste from scratch.

    The result is a fresher, more vibrant taste, with the added bonus that you can adjust the heat to whatever level you fancy.

    The homemade curry paste for this Spicy Healthier Red Thai Chicken Curry is easy and packed with flavour!

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •   1 tbsp olive oil
        •   3 chicken breasts about 200g (7oz) each, chopped into bite-size chunks
        •   2 red bird’s eye chillies roughly chopped
        •   1 thumb-sized piece of ginger peeled and finely chopped
        •   5 kaffir lime leaves dried or fresh
        •   1 lemongrass stalk finely chopped (or 1 tsp lemongrass paste)
        •   4 shallots peeled and chopped
        •   2 cloves garlic peeled and finely chopped
        •   1 tsp cumin
        •   1 tsp ground coriander
        •   ½ tbsp paprika
        •   1 yellow bell pepper deseeded and sliced
        •   80 g mangetout (snow peas), sliced in half
        •   1 tbsp fish sauce
        •   Juice of 1 lime
        •   ½ tsp honey
        •   400 ml tin reduced fat coconut milk

    To Serve:

        •   1 small bunch Coriander leaves
        •   1 red chilli finely sliced


    1. Heat the oil in a large frying pan on a medium-to-high heat. Add the chicken, and cook for 5 minutes until sealed.
    2. Whilst the chicken is cooking, place the red chillies, ginger, kaffir lime leaves, lemongrass, shallots, garlic, cumin, ground coriander and paprika into a food processor. Blend until the mixture forms into a paste.
    3. Add the paste to the chicken in the pan and cook for 5 minutes, stirring to coat the chicken.
    4. Add the yellow pepper, mangetout, fish sauce, lime and honey. Cook for a further 5 minutes, stirring often. By this time the chicken should be cooked through (you can check this by cutting the largest piece of chicken you can find in half and ensuring it’s no longer pink in the middle).
    5. Add the coconut milk and heat through until almost boiling. Don’t let it boil, or it may curdle. *Optional – if you would like the sauce to be a little thicker, mix 1 tbsp of cornflour with 2 tbsp cold water and stir into the sauce.
    6. Serve the Thai curry with brown rice. Top with fresh coriander leaves and slices of red chilli.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Healthier-Red-Thai-Chicken-Curry---without-the-shop-bought-sauce_-2035928#directions

    Easy Sausage Peperonata Stoup

    A cross between a soup and a stew, this hearty sausage 'stoup' is the perfect addition to your midweek menu.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •   2 teaspoons extra virgin olive oil
        •   500g thick pork sausages
        •   500g packet tri-colour capsicum, chopped
        •   2 red onions, cut into wedges
        •   4 garlic cloves, sliced
        •   3 sprigs fresh basil, plus extra leaves to serve
        •   2 x 410g cans cherry tomatoes
        •   2 chicken stock cubes, crumbled
        •   2 tablespoons red wine vinegar
        •   2 teaspoons caster sugar
        •   Shaved parmesan, to serve
        •   4 slices garlic bread, to serve


    1. Heat the oil in a large saucepan over medium-high heat. Cook sausages, turning, for 6 minutes or until browned all over. Transfer to a plate. Cool for 5 minutes.
    2. Add capsicum and onion to pan. Cook, stirring, for 5 minutes or until onion softens. Add garlic and basil. Cook for 1 minute or until fragrant. Add tomatoes, stock cubes, vinegar, sugar and 11/4 cups water. Bring to a simmer.
    3. Thickly slice sausages diagonally. Add to pan. Reduce heat to medium-low. Cook for 15 minutes or until mixture thickens and sausages are cooked through. Remove and discard basil sprigs.
    4. Top stoup with extra basil and parmesan. Serve with garlic bread.

    This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/easy-sausage-peperonata-stoup/UMn7cxnW?r=recipes/sausagerecipes&c=9b68d69e-2711-445b-8087-66061c71a108/Sausage%20recipes

    Chicken Madeira – Cheesecake Factory Copycat

    Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.

    Juicy chicken and mushrooms in a madeira cream sauce under melty cheese and asparagus… all you need is mashed potatoes to go with it. This creamy Chicken Madeira is  one of the most popular menu item at the Cheesecake Factory. It is popular for good reason! We love recreating our favorite restaurant copycat recipes like this one from Olive Garden!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


        •  1 lb Chicken Breasts (2 large) , halved lengthwise and pounded to an even 1/4" thickness
    1 lb asparagus blanched*
    3/4 tsp sea salt, divided and black pepper to taste
    3 Tbsp Unsalted Butter divided
    2 Tbsp Olive Oil divided
    16 oz button mushrooms thickly sliced
    1 small or 1/2 medium yellow onion finely diced
    2 large garlic cloves minced
    2 Tbsp fresh parsley finely chopped, plus to garnish
    1 1/2 cups Madeira Wine sweet white wine*
    1 1/2 cups low sodium beef stock or broth
    1/2 cup Whipping Cream heavy or regular
    1 cup mozzarella cheese shredded


    1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
    2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
    3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
    4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
    5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.

    NOTE: * Found at the liquor and wine store - not carried in most grocery stores. $6 bottle.

    This great family recipe is thanks to Natashas Kitchen Recipes at https://natashaskitchen.com/chicken-madeira-recipe/?

    Grilled Pineapple Teriyaki Chicken Caesar Salad

    Pineapple Teriyaki Chicken Caesar Salad loaded with creamy avocado, sweet, juicy pineapple, grilled asparagus and a flavor-packed Teriyaki Chicken alongside a bed of crispy greens and crunchy croutons. Plus the homemade Caesar dressing is lighter with no mayo! This salad is perfect for a light dinner and summer parties and potlucks. Best of all, it’s easy to make and packed with avocado, pineapple, asparagus and tender Teriyaki Chicken.

    Prep Time

        •    Prep time: 13 minutes
        •    Cook time: 16 minutes
        •    Yield: Serves 4


        •   2-3 skinless chicken breasts

    Teriyaki Sauce (or use your favorite store-brought brand):

        •  1/2 cup low sodium soy sauce
    1/4 cup rice vinegar can substitute with gluten free tamari or coconut aminos for paleo-friendly version
    3 Tablespoons honey
    1/2 teaspoon grated fresh ginger
    1 garlic clove finely minced
    2 Tablespoons corn starch + 3 tablespoons water or more as needed


        • 1 large ripe golden pineapple peeled, cored and cut into wedges
    1 pound fresh asparagus spears trimmed & drizzled with 1 tablespoon olive oil and salt & pepper to taste
    1 head (4-5 cups) romaine lettuce dried and chopped
    2 ripe avocados sliced
    1 cup croutons

    Caesar Dressing:

        • 1/2 cup plain Greek yogurt
    2 Tablespoons fresh lemon juice
    2 teaspoons olive oil
    2 teaspoons reserved teriyaki sauce
    1 teaspoon anchovy paste near the tuna section
    1 teaspoon Dijon mustard
    1 teaspoon Worcestershire sauce
    2 garlic cloves minced
    2 Tablespoons grated Parmesan cheese
    salt and pepper to taste

    Optional Toppings:

        • grated parmesan cheese
        • fresh chopped parsley


    1. For the grilled portion: - Preheat grill to medium-high heat. Meanwhile, combine all the sauce ingredients into a small saucepan. Stir over medium heat, bringing to a boil and thickened. Remove from heat. Brush half of the sauce onto the chicken breasts, reserve 2 teaspoons for the Caesar salad dressing and the rest for basting the chicken.
    2. Lightly oil the grill grate, and place chicken, pineapple wedges and asparagus on the grill. Cook pineapples and asparagus for 2-3 minutes per side, or until grill marks appear. Remove and cut into slices. Cook chicken for 6 to 7 minutes per side and brush with sauce 2-3 times. Chicken is done when the meat is firm, and juices run clear. Remove, allow to cool slightly, and cut into strips. Brush with the remainder of sauce.
    3. Make the dressing - While the chicken is cooking, make the Caesar Dressing: In a bowl, combine the Greek yogurt, lemon juice, olive oil, reserved 2 teaspoons teriyaki sauce, anchovy paste, mustard, Worcestershire sauce and garlic and whisk together until smooth. Stir in cheese and add salt and pepper to taste. (Can make ahead the night before and store covered in the fridge).
    4. To assemble - Just before serving, add all of the salad ingredients to a large bowl. Drizzle in the desired amount of salad dressing, add croutons and gently toss to combine. Top with grilled chicken, more Parmesan cheese, and chopped parsley, if desired.

    NOTES: * For an oven quicker an easier option, feel free to use your favorite ready made teriyaki sauce and caesar dressing if desired.

    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/teriyaki-chicken-caesar-salad/