Weekend meal preps turned mid weeks dinner – 3🥘 

Marinades! I’m a big fan and I love how versatile a good marinade can be. Marinades are Great to slather on some meat for a mid week BBQ, to be added with some coconut milk and turned into a curry and can also be used to fry up some mince to be used in a pasta sauce or tortilla.

I prepared three marinades over the previous week and stored them in ziplock bags in the freezer. A simple and neat storage system that allows you to cook a stress free mid week dinner. This weeks marinades were: 

1. Green pepper fry paste: great with beef or fish

2. A spicy vindaloo paste: great with chicken or prawn

3. Thai green curry paste: great with vegetables or chicken

1. Green pepper fry paste: great with beef or fish

Onion,green chilli, cardamom, black pepper, tomato, coriander, tamarind, ginger, garlic, cinnamon.

Chopped up fine and fried in a pan with water until cooked.

Allow to cool and then blend into a fine paste.


2. A spicy vindaloo paste: great with chicken or prawn

Peppercorns, cloves, mustard, red chilli, cinnamon, garlic, onion, coriander and jeera seeds, tomato, tamarind and a teaspoon of vinegar and half a teaspoon of sugar.

Chopped up fine and fried in a pan with water until cooked.

Allow to cool and then blend into a fine paste.


3. Thai green curry paste: great with vegetables or chicken

Coriander,lemongrass, lemon leaves, basil, garlic, green chili, palm sugar, fish sauce.

Chopped up fine and fried in a pan with water until cooked.

Allow to cool and then blend into a fine paste.

Fry in a pan with coconut milk to form the final curry.


Please remember that any paste that you would like to turn into s gravy, needs to fried in a pan in order to get rid of the raw flavours.
Enjoy! 

XO💕

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