Today’s post brings our week in Oceania to an end. It’s been a beautiful combination of sweet, juicy meat with equally juicy tropical fruit, and rich creamy coconut.
Thanks and welcome to the new followers – it’s great and humbling to see you coming along for the journey :).
If you have tried the recipes and have alterations or suggestions – I would love to hear them. Post a comment!
An update on our progress; we ate out once in the week – a lunch after church with friends, and spent <$15NZD.
This is a huge difference from our +$100NZD… some weeks (I feel guilty just looking at that number). But onwards and upwards and back to the kitchen.
Today’s dinner was a Fijian inspired Tropical Fruit Curry. Combining the taste of succulent and sweet pawpaw, pineapple and mango with rich coconut creamy and spicy chillies, this curry is a mouth watering tropical treat.
250g of cooked chicken breast (you can use raw but you would need to simmer it for longer)
1/2 tin of pineapple
1/2 a mango or tinned mango
1/2 a pawpaw
1/2 a chopped onion
2 – 3 cloves of garlic
1/2 a red chilli
1 small green chilli
1 tbsp of fish sauce
1 tsp of salt
1 bunch of coriander
2 sprigs of fresh mint (or about 6 leaves)
2 Tbsp of coconut cream
1/4 cup of coconut milk
1/2 – 3/4 cup cooked white rice per person
- Remove the skin of the pawpaw and chop it roughly, add this along with the pineapple and mango to a blender and whiz to make a smooth paste.
- Finely chop the onion, garlic and chillies. If you have not done so already also shred or chop the chicken into bite size pieces.
- Roughly chop the coriander and mint and set it aside.
- Heat a frying pan on a medium heat, then add the two tablespoons of coconut cream. Cook, stirring until the cream disappears and the oil from the coconut forms.
- Quickly add the onions, garlic and chillies and cook until they become aromatic.
- Stir in the tropical fruit mixture, fish sauce and salt and stir until combined.
- Add the chicken (if cooked already) simmer for 1 – 2 minutes, then add the coconut milk and stir until the sauce thickens.
- Remove from heat and set aside for five minutes – this is to allow the flavours to settle.
- Add the chopped coriander and mint.
- Serve on a bed of fresh white rice, with a few leaves of coriander and a sprinkle of coconut cream and enjoy a taste of the tropics.
NB: if you have raw chicken, you will need to sear it first in the coconut cream, then follow the directions as they are written. The chicken is cooked when the pieces are easily broken in half.
Well, that is the end for Oceania inspired cooking. Tomorrow we are jet setting our way, from the comfort of our home, to Asia.
First stop – Vietnam.
Thanks for reading,