Tikka Masala



The chicken

  • 4-5 boneless chicken thighs or two chicken breasts
  • 2 Tbsp tandoori masala powder
  • 1/2 tsp kosher salt
  • 3-4 Tbsp vegetable oil

Restaurant chicken tikka masala

  • 3 Tbsp vegetable oil
  • 2 tsp garlic ginger paste - recipe link below
  • 2 tsp Indian restaurant spice mix powder - recipe link below
  • 1 Tbsp tandoori masala powder
  • 1/2 tsp kosher salt
  • 1 1/2 Tbsp tomato paste diluted in 2 Tbsp water
  • 15 oz curry base - recipe link below
  • 3 Tbsp coconut milk powder
  • 1 Tbsp almond flour
  • 1 Tbsp brown sugar
  • 1/4 cup whipping cream 35%
  • juice of 1/6 lemon


The chicken

  • Pre-heat your oven to 400F.
  • Combine 2 Tbsp tandoori masala powder, 1/2 tsp salt and 3-4 Tbsp vegetable oil in a bowl that won't stain. Cut the chicken into big bite size pieces and combine with marinade. Let stand briefly.- or up to 4 hours in the refrigerator.
  • Transfer chicken to a sturdy cookie sheet and roast until it reaches an internal temperature of about 165F, about 15 minutes.

Chicken Tikka Masala

  • Combine Indian restaurant spice mix powder, tandoori masala and salt in a small bowl. This is your spice mix.
  • Combine the almond and coconut milk powder with enough water to get to the texture of coconut milk or heavy cream.
  • Dilute the tomato paste with enough water to get to the consistency of passata.
  • Heat your frying pan (don't use non-stick) briefly over medium heat. Add 3 Tbsp vegetable oil. Use all the oil specified. It's important.
  • When the oil starts to shimmer add the garlic ginger paste. Cook it, stirring constantly, until it stops sputtering.
  • Turn down the heat and add the spice mix. This is the critical step. Stir it constantly for 30 seconds. If it starts to darken lift the pan off the heat. You want the spice mix to cook in the oil but not burn.
  • Turn the heat up to medium high. Add the diluted tomato paste and stir until bubbles form (the oil will likely separate). This takes around 30 seconds to one minute depending on the heat.
  • Add 3 oz of curry base. Stir until bubbles form (little craters really), around 30 seconds. Watch the edges of the pan. The curry can stick here.
  • Now add 6 oz of curry base and stir briefly. Let it cook until the bubbles form again. This takes 1-2 minutes.
  • Add the rest of the curry base and let cook until the bubbles form. Turn the heat down to low and add the pre-cooked chicken, coconut almond mixture and sugar.
  • Let the curry simmer for about 5 minutes. If it gets too thick add a bit more curry base. Don't add water.
  • Add the cream and stir. Mix in the lemon juice, garnish with a bit of chopped fresh coriander if you like and serve.


Tandoori masala powder is available in any Indian grocery. Check the list of ingredients. Some contain quite a bit of salt. If you see salt high on the list of ingredients reduce the amount of kosher salt accordingly.

Chicken Khao Soi


2 dried chillies, soaked in boiling water for 10 minutes to soften
1 long red chilli, chopped
2 eschalots, roughly chopped
2 tsp mild curry powder
2 tsp ground turmeric
6 garlic cloves
1 1/2 lemongrass stalks, bruised, thinly sliced
3 tsp coriander seeds, toasted, crushed
6 cardamom pods, crushed, seeds reserved and pods discarded
1/4 cup finely chopped coriander roots & stems, plus leaves to serve
1/4 cup (60ml) vegetable oil
8 cups (2L) chicken stock
2 kaffir lime leaves
400ml can coconut cream
8 chicken drumsticks
1/4 cup (60ml) fish sauce
2 tbsp lime juice
1 tbsp caster sugar
200g dried rice noodles, cooked
1 red onion, thinly sliced, to serve
1 cup (50g) crispy noodles, to serve
Lime wedges, to serve

  • Place chillies, eschalot, curry powder, turmeric, garlic, lemongrass, coriander seeds, cardamom seed, coriander root and stem, and 2 tbs oil in a food processor and whiz to a paste.
  • Heat remaining 1 tbs oil in a large non-stick stockpot over medium-low heat and add the spice paste. Cook, stirring, for 8-10 minutes until lightly caramelised. Add chicken stock, kaffir lime leaves and coconut cream, and bring to a simmer. Add chicken and simmer for 35 minutes or until chicken has cooked through and sauce is rich. Remove chicken and reduce broth for 10 minutes. Season with fish sauce, lime juice and sugar.
  • Divide rice noodles among bowls and ladle over the soup. Add chicken and top with onion, coriander leaves and crispy noodles. Serve with lime wedges.

Roasted chicken with limes

 This Thai recipe for lime roast chicken is super-delicious. With crispy skin and tender meat beneath, you'll love the sweet lime flavor of this roast chicken, which makes a perfect meal to serve for any social gathering, as well as for everyday meals. Add as much or as little chili as you like—the lime sauce will still taste just as sweet! 

1 4 lb./2 kg. chicken whole or cut in pieces
1/2 cup chicken stock

For Lime Marinade Sauce:
1/2 cup lime juice
1/4 cup rice vinegar (or substitute regular white or apple cider vinegar)
1/3 cup fish sauce
1/2 cup sugar (brown, loosely packed)
7 to 8 garlic cloves (minced, or 1 tablespoon bottled pureed garlic)
1 to 2 red chilies (fresh, minced; or 1 teaspoon dried cayenne pepper)
3 green onions (sliced)
4 lime wedges

  • 1. Preheat oven to 350 F. Empty cavity of the chicken, rinse and pat dry. Place chicken in a deep roasting pan or casserole dish with a lid, or foil for cover.

    2. Place marinade/sauce ingredients in a saucepan and stir over medium-high heat until it reaches a light boil and sugar dissolves. Reduce to a minimum, stirring occasionally for several minutes, until sauce thickens slightly.

    3. Pour 1/3 of this sauce over chicken. Thoroughly coat the chicken by spooning it over. Reserve remaining sauce for later. Add 1/4 cup stock to the bottom of the
     roasting pan, then cover and place chicken in the oven for 1 hour.

    4. Remove from oven and use a ladle to spoon juices from the bottom of the pan over the chicken. Cover and return to the oven 1 more hour.

    5. Remove from oven and spoon 2 to 3 more tablespoons of the lime marinade/sauce you reserved earlier over chicken (the sauce may have become thick by this time, almost like a syrup; this is fine—it will "melt" when it touches the hot flesh of the chicken. There should still be moisture (juices) in the bottom of the roasting pan - if not, add 1/4 cup more stock. Cover and roast until the inner flesh is well cooked (30 minutes to 1 hour, depending on how large of a chicken you're roasting).

    6. Finally, uncover the chicken and return to oven 15 minutes, until the skin has turned golden-brown.

    7. Using a ladle, scoop out 1/3 cup of the juices from the bottom of the roasting pan and add to the reserved lime sauce. Place over medium heat, stirring occasionally until sauce is warm. Taste-test it, adding a little more sugar, if desired, or a little more fish sauce if not salty enough. Add more fresh minced chili or cayenne pepper if more spice is desired.

    8. To serve, either place the whole chicken on a platter and pour the sauce over or serve it on the side. OR, place chicken on a chopping board, and chop it into pieces (as shown). Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions.

  • Tips

    • When roasting chicken, always check to make sure there is some liquid in the bottom of the pan (a little water or stock can be added as needed). This will ensure a more tender roast.
    • To test if chicken is done: Slip a knife into several of the thickest parts of the chicken (the drumstick, or just under the drumstick are good places). If the meat near the bone is white and the juices run clear, it is done. If you see red meat and/or red juices, the chicken requires another 15 to 30 minutes.

Vietnamese Pork Chops

 Take your go-to weeknight protein to the next level with these mouthwatering Vietnamese pork chops. They're full of salty, sweet, and tangy flavors, heightened by the uniquely fragrant profile of the lemongrass. Once you learn how to prep this simple herb, you'll want to use it all the time! This recipe comes together quickly. You can serve the pork chops alongside warm white rice or flat rice noodles. You can also serve it with classic Vietnamese condiments like pickled carrots and nuoc cham, a tangy Vietnamese dipping sauce. Extra hoisin sauce is always welcome, and Sriracha doesn't hurt either!

  • 4 boneless center-cut pork chops
  • 2 stalks lemongrass
  • 2 tablespoons fish sauce 
  • 3 tablespoons hoisin sauce 
  • 1 teaspoon white vinegar 
  • 2 tablespoons granulated sugar 
  • 1 teaspoon salt 
  • 1/2 teaspoon freshly ground black pepper 
  • 1 clove garlic, minced
  • 1/4 cup oil, for frying
  • Chopped scallions, or chives, for garnish

1. Gather your ingredients. Place pork chops in a shallow bowl or a plastic bag. Make sure either is large enough to fit the marinade as well.

2. Peel the outer coarse layers of the lemongrass away. After removing the root, finely chop the bottom third of each stalk. Whisk together the fish sauce, hoisin sauce, vinegar, sugar, salt, black pepper, and minced garlic with the lemongrass Whisk in a tablespoon of water as well.

3. Pour the marinade over the pork chops. Cover with plastic wrap and allow them to marinate for thirty minutes in the refrigerator. Heat up the oil in your skillet to a medium-high heat. Add the pork chops in a single layer. If they don't fit in a single layer, fry them in batches. 

4. Fry on one side until browned, about four minutes. Flip and continue frying on the second side until browned and cooked through. Add the rest of the marinade to the pan and allow it to reduce and thicken slightly. Serve the pork chops immediately on top of rice or rice noodles with a sprinkle of scallions or chives.

Whisk in a tablespoon of cornstarch to the marinade before adding it back to the pan to thicken. This will create a thicker, glossier sauce. 

You can grill these pork chops instead of pan-frying them. You can thicken the marinade in a separate pan on the stovetop or grill or just don't add the extra marinade at the end. They will be delicious either way.  The flavor from the grill adds a great dimension to the pork chops and is the perfect choice for the summer months when it's too hot to cook inside! You can marinate the pork chops for up to four hours before cooking. Too much longer and the meat will start to "cure" in the acidic vinegar

Korean pancakes with scallions and sauce

This recipe for Korean Pancakes (called Pajeon or Pa Jun) with Scallions and Dipping Sauce is wonderful for a snack, appetizer or light lunch.  The tender scallions impart a fresh, mild bite without making the pancake too onion-y, and the slightly sweet and savory dipping sauce is the perfect compliment to the crispy, fried pancake.


Pancake Ingredients

  • 1 bunch scallions washed, with the ends trimmed and cut in half lengthwise if thick
  • 3/4 cup all-purpose flour
  • 2 Tablespoons cornstarch
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 3/4 cup ice water
  • 1 egg lightly beaten, divided
  • 4-6 Tablespoons vegetable oil

Dipping Sauce

  • 1 Tablespoon soy sauce
  • 1 Tablespoon water
  • 1 teaspoon rice vinegar
  • 1 teaspoon thinly sliced scallions
  • 1 clove garlic minced
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon toasted sesame seeds
  • Pinch of red pepper flakes
  • Freshly ground black pepper



  • Cut off ends of scallions and slice in half lengthwise, if the scallions are thick, and in the middle if they are too long to fit in the pan.  
  • In a large bowl, mix the flour, cornstarch, salt, garlic, and half of the egg with the ice water.  If the batter seems too thick, add a little more water (about 1 teaspoon at a time) until the batter is runny, but still slightly thick.  
  • Heat 2 tablespoons of the oil in a non-stick pan over medium heat, then pour half of the pancake batter into the pan, swirling it into a thin pancake similar to how you would form a crepe.  Immediately arrange half of the scallions on top of the batter in a single layer.  
  • Drizzle with half of the remaining beaten egg, then cook until the bottom is golden brown (about 3 to 4 minutes), then flip over and cook another 3 to 4 minutes, add more oil, if necessary, until the pancake is crisp and golden brown.  
  • Repeat with remaining batter and ingredients, then serve hot with dipping sauce.

Dipping Sauce

  • Combine all of the ingredients for the dipping sauce in a small bowl and whisk together.  


Vegan Thai Curry


  • 1-2 tablespoons coconut oil
  • 1 small yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper, thinly sliced into 2 inch slices
  • 1 yellow bell pepper, thinly sliced into 2 inch slices
  • 2 medium carrots, peeled and cut into matchsticks or small rounds
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 2 1/2 tablespoons Thai red curry paste
  • 1 15-oz can full fat coconut milk
  • 1/2 cup water
  • 2 cups thinly sliced kale OR spinach
  • 2 medium roma tomatoes, diced
  • 2 teaspoons pure maple syrup
  • 1 tablespoon low sodium soy sauce (tamari for gluten free)
  • 1 tablespoon fresh lime juice (about 1 lime)
  • 4 cups cooked white or brown rice
  • Optional: Sriracha hot sauce, fresh chopped basil or cilantro


  • First, prepare all of the vegetables and have them close by before you heat the pan. To make the recipe easier, purchase pre-chopped vegetables or frozen. Cook your rice according to package instructions.
  • Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Once it's warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for 30 seconds.
  • Now add the bell peppers, carrots, broccoli and cauliflower. Continue to cook, stirring frequently, for about 2-3 minutes.
  • To the pan, add the red curry paste, coconut milk, and water. Stir well for a few minutes, until the curry paste is dissolved in the coconut milk/water. Now add the kale or spinach and stir it in. Bring to a simmer, then lower the heat and cook covered for 5-10 minutes, until the vegetables have softened. 
  • Stir in the chopped tomatoes, pure maple syrup, soy sauce and fresh lime juice. Remove from heat.
  • Serve immediately with cooked rice and optional Sriracha and fresh basil/cilantro if desired. Enjoy!


  1. You can use many different vegetables in this curry. Switch it up with zucchini, brussels sprouts, or make it easier by using frozen mixed vegetables such as broccoli-cauliflower-carrot mix. Use what you have on hand.
  2. You could also add a protein such as tofu or tempeh. I would stir fry them separately first, then add to the final mix.
  3. You can use light canned coconut milk if you prefer, it just won't be nearly as creamy.

Beef Rendang

 Rendang is loved for its rich, thick sauce and beef that falls apart at a mere touch.

2 x 400ml cans coconut milk
  • 3/4 cup rendang curry paste (see related recipe)
  • 1kg beef chuck steak, cut into 3cm pieces
  • 3 dried bay leaves
  • Steamed SunRice White Medium Grain Rice, to serve
Shredded coconut, toasted, to serve

  • Place the coconut milk

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

     and curry paste in a large saucepan. Bring to the boil over medium-high heat. Stir in the beef and bay leaves until combined.
  • Reduce heat to medium-low. Simmer, stirring occasionally, for 3 hours or until the beef is tender and the sauce is thick.
  • Divide the rice among serving bowls. Top with the rendang and sprinkle with shredded coconut.

Peanut dipping Sauce



  • 3/4 cup creamy peanut butter
  • 1/4 cup rice vinegar
  • 1/3 cup reduced sodium tamari or reduced-sodium soy sauce
  • 3 tablespoons honey
  • 1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
  • 1 to 2 medium cloves garlic, pressed or minced, to taste
  • 1/4 teaspoon red pepper flakes, plus more for sprinkling
  • 2 to 4 tablespoons water or coconut milk, or as necessary to reach your desired consistency
  • Optional garnishes: sprinkling of chopped roasted peanuts and additional red pepper flakes


    1. In a 2-cup liquid measuring cup or medium-sized mixing bowl, whisk together the ingredients until well blended. If your peanut butter is particularly thick, you may need to use the full 4 tablespoons of water to thin out the mixture (or more, if necessary).
    2. Feel free to adjust to taste here—for example, sometimes I want my sauce more savory and add another clove of garlic, or a little sweeter, so I add extra honey.
    3. If you’re serving the sauce as a party dip, transfer it to a serving bowl and sprinkle with chopped peanuts and red pepper flakes for some visual interest!

Summer rolls

 Makes 12 rolls


  • 12 rice paper wrappers (bánh tráng)
  • 2 oz. lettuce (optional)
  • 1 oz. dried shiitake (or wood ear mushrooms), rehydrated, and thinly cut in strips
  • ½ bunch basil (leaves only)
  • ½ bunch mint (leaves only)
  • ½ bunch cilantro (leaves and stems)
  • 1 carrot , julienned into thin matchsticks
  • 1 cucumber , thinly julienned
  • 8 oz. very thin rice vermicelli
  • 12 oz. firm tofu or shrimp


  • Bring a pot of water to a boil and cook the rice vermicelli for 2 minutes until tender.
  • Drain and rinse in cold water. Set aside.
  • Fill a large bowl with hot water to moisten the rice paper wrapper.
  • Submerge one dry rice wrapper in the water.
  • Place the moistened wrapper flat on a plate, cutting board or dampened cloth.
  • Place a small portion of each ingredient, including salad, herbs (basil, cilantro, mint), tofu or shrimp

    and vegetables (carrot, cucumber, mushroom) on the bottom side of the wrapper closest to you.
  • Add rice vermicelli.
  • Wrap the roll up by taking the edge closest to you and flipping it up over the filling.
  • Gently roll the filling up until reaching the halfway point, then pull the sides in and roll it the rest of the way.
  • Serve with hoisin sauce, peanut sauce or nước chấm.