The Songkran celebration, Thai New Year, is rich with symbolic traditions and food plays a central part in this. Join in the celebrations between 13-15 April 2017 with these delicious recipes from renowned food bloggers Julie and Amy, known as the Dumpling Sisters.
Vegetable Green Curry Fried Rice
Everyone's favorite Thai curry reimagined as a fried rice, infused with the smokiness of a hot wok - quick, simple and easily adaptable for meat eaters.
Serves 2-3
Ingredients:
- 220g jasmine rice (uncooked weight), cooked and cooled
- 1 red pepper, thinly sliced
- 160g green beans, sliced into quarters
- 50g Blue Dragon green curry paste
- 100ml Blue Dragon coconut milk
- 80g bean sprouts
- 1 tsp. Blue Dragon light soy sauce
- 2 tsp. vegetable oil
- 1 lime, cut into 2-3 wedges
- Crispy fried onions or shallots
- 1 red chilli, finely sliced
Method:
1. Heat the oil in a wok over a high heat. Add the curry paste and fry until it starts to separate, and then add the coconut milk, green beans and 50ml of water. Stir to combine, then cover and simmer for 5-6 minutes until the sauce has reduced by half and the beans have softened slightly.
2. Uncover, and then add the rice, bean sprouts, peppers and soy sauce. Stir-fry for 2-3 minutes until the rice is warmed through, the bean sprouts and peppers have softened slightly, and the curry sauce has fully absorbed into the rice.
3. Serve with a sprinkling of crispy fried onions, sliced chilli and a wedge of lime on the side.
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Beef and Potato Massaman Stir Fry
Fine shreds of flash-fried beef sit among fine shreds of potato, lightly bound together by a rich but mild massaman curry - a twist on the much-loved beef massaman curry.
Serves 2-3
Ingredients:
- 200g beef rump, sliced
- 1 tbsp. Blue Dragon light soy sauce
- 1 tsp. cornflour
- 1 tbsp. + 1 tbsp. vegetable oil
- 2 medium potatoes, julienned
- 100g mangetout
- 1 medium onion, diced
- 50g Blue Dragon massaman curry paste
- 2 tsp. Blue Dragon fish sauce
- 2 tsp. sugar
- 2 tsp. tamarind paste (optional)
- Blue Dragon Coconut milk, 3-4 tbsp. for drizzling
Method:
- Soak the julienned potatoes in water for about 10 min to remove excess starch, and then drain in a sieve.
- Combine the beef, light soy sauce and cornflour and set aside.
- Heat 1 tablespoon of the oil in a wok over a high heat. Add the potatoes and stir-fry until glossy and slightly softened. Add the mangetout and fry until both are tender, adding in a sprinkle of water if needed. Remove and set aside.
- With the wok over a high heat, fry the onions and curry paste in the remaining 1 tablespoon of oil. Add the beef and stir-fry for a few minutes.
- Return the vegetables to the wok, along with the fish sauce, sugar and tamarind paste. Stir fry until well combined, and then drizzle with coconut milk just before serving.
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