Thai Lamb Shakshuka
This Thai Shakshuka leans on red curry to do the heavy lifting. We slow-cook the Lamb for real...
Weeknight-friendly Chickpea Chowder with the fish sauce and palm sugar we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the fish sauce and palm sugar elements, and pat the chickpea dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Add the chickpeas and char until it takes on colour and the edges catch, 4 to 6 minutes.
Stir in the fish sauce and the rest of the fish sauce and palm sugar flavours, letting them cook out for a minute until fragrant.
Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped coriander and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
This Thai Shakshuka leans on red curry to do the heavy lifting. We slow-cook the Lamb for real...
A aromatic take on Lentil Stew, built on coconut and basil and finished the way we like it....
This Thai Scramble leans on lemongrass and lime to do the heavy lifting. We bake the Cod for...
Weeknight-friendly Lamb Bites with the red curry we come back to again and again. Big flavour,...