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Hi.

Welcome to Desert Island Dishes. The official website for the weekly podcast where chef Margie Broadhead talks to a special guest about their life with food.

Here you will find conversations with a whole range of different people discussing their Desert Island Dishes.

The act of sharing one’s favourite dishes is both deeply personal and fascinating. Margie is able to reveal a different side to the guest being interviewed and find out about much more than the dishes that have shaped their lives.

We will find out about their favourite childhood dishes, the dishes they eat the most often, and the dishes that mean the most to them. Of course we will also discover what their last dish would be before being cast off to the desert island. 

Each week Margie will select one of the guest's Desert Island Dishes to use as inspiration to create a recipe around. There are already lots of delicious recipes for you to look through and to inspire your cooking.

Enjoy! x

Thai Green Curry in a Hurry

Thai Green Curry in a Hurry

This might just be the easiest dishes I have ever made.

I had an inkling it would be really good, but honestly, I can’t tell you just how insanely-lip-smackingly-gorgeous this was. I CAN tell you that I made enough to have for lunch the next day, and I just couldn’t wait so I had it all for supper that night!

This Thai Green Curry in a Hurry is packed full of flavour. I even cheated and used a ready-made curry paste, it was ludicrously easy, and I only had one pan to wash up at the end.

You can pick up ready-made pastes in all supermarkets, they’re such a great time saver. They tend to be a blend of garlic, fresh green chilli, onion, lime, galangal and lemongrass – so many great flavours in one handy tube.

You can, of course, make your own, but they can be a bit of a faff, and can actually work out a bit more expensive, unless you regular use galangal and lemongrass so you can use up the leftovers.

I EVEN used microwaveable brown rice. But sssssh keep that to yourself (it can be our secret).

So, this genuinely took 6 minutes to make from start to finish, which is pretty amazing for a delicious home cooked meal.

I know you’re going to love it!

This is my favourite kind of cooking because you don’t need to follow the recipe exactly – which makes the whole process seem much more natural, relaxed and fun. And cooking should always be fun!

I used green beans and broccoli with a little pak choi here, but you could use anything that tickles your fancy. Try baby corn, mushrooms, chunks of sweet potato, courgette…the list goes on.

This is the perfect weekday supper but actually it’s so delicious you really could serve this at at a dinner party and everyone would love it.  I also make it with prawns and it works a treat.

 

curry in a hurry

 

Ingredients:

2 good sized skinless chicken breasts, cut into small chunks
2 tbsp green curry paste (i used this [url:1]one[/url])
1 tin of full fat coconut milk (400ml)
1 red onion, sliced
1 tbsp coconut oil
handful of veggies: I used broccoli, green beans and pan choi
brown rice to serve
!Garnish:
sliced green chilli (optional)
small handful of coriander, roughly chopped

Method:

Heat the coconut oil in a saucepan and add the sliced onion
Sweat on a gentle heat for a couple of minutes and then add the curry paste and the chopped chicken breast
Turn up the heat and stir well and allow to fry for a minute or so
Add the coconut milk and bring to a simmer, leave for about 4 minutes (depending on the size of your chicken breast) until the chicken is cooked through
Add the green veggies and cook for another minute or so until they are cooked but still have a bit of crunch
Scoop into bowls, top with chopped coriander and sliced green chilli
Serve with brown rice and prepare for some major swooning.

curry in a hurry
Skinny Dippers – Almond Crusted Chicken Nuggets

Skinny Dippers – Almond Crusted Chicken Nuggets