Let’s travel to Asia.

Come and take an imaginary trip with us. Let’s start with Japan. Here we will experience a mouth-watering dish. Teriyaki Chicken wings are just the thing to start our journey.

Then let’s hop over to Thailand for some Green Curry. You might want to prolong your stay to sample more of this country’s culinary delights. But we have a plane to catch.

We will blindfold you so you can’t see where we’re landing, but the sounds and smells will probably give it away. When you taste dishes like a Tikka chicken sandwich or a Vegetable Korma, you will know you’re in India.

Let’s not waste any more time. Get aboard your flight that looks amazingly like your kitchen and start your Asian journey. Enjoy!

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Sesame teriyaki chicken wings

INGREDIENTS

• ½ cup (125ml) teriyaki sauce
• 2 Tbsp (30ml) honey
• 1 Tbsp (15ml) soy sauce
• 1.5kg chicken wings, partially roasted
• Sesame seeds, for sprinkling
• 2 spring onions, chopped, for serving

METHOD

1. Preheat oven to 180°C.
2. Mix teriyaki sauce, honey and soy sauce together.
3. Toss chicken wings in sauce to coat.
4. Place on a baking tray lined with baking paper.
5. Bake for 30–40 minutes, or until golden and cooked through.
6. Sprinkle with sesame seeds and spring onions.

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Tikka chicken naan foldovers

INGREDIENTS

• 2–3 Tbsp (30-45ml) curry paste (or other spicy paste of choice)
• 1 Tbsp (15ml) grated ginger
• Vegetable oil
• 4 chicken breast fillets, butterflied
• Salt and milled pepper
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• Sambal:
• 2 tomatoes, seeds removed and diced
• 1 chilli, seeds removed and diced
• ½ red onion, sliced
• Handful fresh coriander, roughly chopped
• Squeeze of lemon or lime juice
•  
• Raita:
• 1 small tub (175ml) plain yoghurt
• 1 cucumber, seeds removed and diced
• Handful fresh coriander, chopped
• Pinch ground coriander
•  
• For serving:
• 4 naan breads

METHOD

1. Mix curry paste and ginger with a glug of oil.
2. Rub over chicken breast fillets and season well.
3. Chargrill chicken until cooked through, about 8 minutes.
4. Toss sambal ingredients together in a bowl.
5. Mix raita ingredients in a separate bowl.
6. Heat naan breads according to packet instructions.
7. Pile chicken on naans, then top with sambal and raita. Fold and serve.

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Thai green curry with winter greens and cashews

INGREDIENTS

• ¼ cup (60ml) canola oil
• 3cm knob ginger, finely grated
• 2 cloves garlic, chopped
• 2 stalks lemongrass, bruised
• 6 cups (1.5L) shredded winter greens (like cabbage, kale, broccoli, cauliflower and Brussels sprouts
• 1 sachet (50g) Thai green curry paste
• 1 can (400g) coconut milk or coconut cream
• ½ packet (50g) raw cashew nuts
• Handful sunflower seeds (optional)
• Juice (30ml) of 1 lime
• 2 Tbsp (30ml) fish sauce
• Handful fresh coriander, for serving
• Steamed basmati or jasmine rice, for serving

METHOD

1. Heat 2 Tbsp (30ml) oil in a saucepan and stir-fry ginger, garlic and lemongrass until fragrant.
2. Add winter greens and stir-fry for 2 minutes.
3. Stir in curry paste and add coconut milk or cream.
4. Simmer for about 5 minutes, or until vegetables are tender.
5. Heat remaining oil in a separate pan and fry nuts and seeds, if using, until golden.
6. Remove and drain on kitchen paper.
7. Stir lime juice, fish sauce and coriander through curry.
8. Ladle into bowls and top with toasted nuts and seeds, if using.
9. Serve with rice.

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Roast veg korma traybake

INGREDIENTS

• 1 jar (125ml) PnP korma curry paste
• 2 Tbsp (30ml) tomato paste
• 1 Tbsp (15ml) PnP crushed garlic and gi
• Glug of oil
• 1kg PnP roasting vegetables (butternut, baby marrows, bell peppers and red onion
• Salt and milled pepper
• 1 can (400g) chopped tomatoes
• 2 cups (500ml) vegetable stock
• 1 cup (250g) PnP plain double-cream yoghurt
• Curry leaves, fried (optional)
•  
• Sambal:
• ½ cucumber, sliced and quartered
• Handful baby tomatoes
• Handful fresh coriander
• ¼ cup (60ml) apple cider vinega
• 2 Tbsp (30ml) sugar
•  
• For serving:
• Cooked rice
• Store-bought naan bread

METHOD

1. Preheat oven to 200°C.
2. Combine curry paste, tomato paste, crushed garlic and ginger, and a glug of oil.
3. Place roasting vegetables in an oven dish or deep baking tray and season.
4. Pour curry-paste mixture over veg, coating evenly.
5. Roast for 20–25 minutes.
6. Add tomatoes and stock.
7. Roast for 15–20 minutes more, or until veggies are cooked but holding their shape.
8. Remove from oven, then stir in yoghurt and garnish with fried curry leaves, if using.
9. Combine sambal ingredients and season.
10. Serve curry with the sambal, rice and naan bread.

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