My jury approved, and it gave the blue ribbon to the swordfish.
New York Times Book Review
This stylish and inspirational book includes chapters on stress-free meal preparation, a guide to the tools of the trade, and a checklist of gourmet essentials.
New Food Fast
3 tablespoons red curry paste*
6 chicken thigh fillets, halved
2 cups chopped orange sweet potato (kumara)
2 cups (16 fl oz) chicken stock
1 1/2 cups (12 fl oz) coconut milk
1/4 cup coriander (cilantro) leaves
Place the curry paste in a frying pan over medium-high heat and cook for 1-2 minutes or until fragrant. Add the chicken and sweet potato to the pan and cook for 2 minutes. Add the stock and coconut milk and reduce the heat to low. Allow to simmer gently for 12 minutes or until the chicken and sweet potato are cooked. To serve, sprinkle the coriander over the chicken. Serve with steamed rice or steamed greens.
• Do not boil the coconut milk as it will separate -- the flavour will be the same but the appearance and texture of the sauce will be different.New Food Fast. Copyright © by Donna Hay. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
At the age of eight, Donna Hay skipped into a kitchen, picked up a mixing bowl and never looked back. She moved to the world of magazine test kitchens and publishing, where she established her trademark style of simple, smart and seasonal recipes all beautifully put together and photographed. It is food for every cook, every food lover, every day and every occasion. Her unique style turned her into an international food-publishing phenomenon as a bestselling author of 20 cookbooks, publisher of donna hay magazine, newspaper columnist, and creator of a homewares and food range.
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