Episode Nine: Curry in a Hurry
Recipe One
Red Thai Curry Dumpling Soup
Warm, aromatic, and bursting with flavor, this Red Thai Curry Dumpling Soup is comfort food with a vibrant twist. Juicy pork dumplings swim in a creamy coconut curry broth, infused with the zesty heat of Thai spices. Balanced with fresh pak choy, spring onions, and a squeeze of lime, this dish is as hearty as it is refreshing. Perfect for a quick and satisfying meal that brings the taste of Thailand to your table.
Click play to watch Steph make the recipe
Ingredients:
1 packet frozen Urban Eats pork dumplings
2 tsp Stonemill minced garlic
1 small brown onion, diced
1 tsp Stonemill minced ginger
2 tbsp Asia Specialities red Thai curry paste
500ml Chefs’ Cupboard vegetable stock
400ml can Asia Specialities coconut cream
2 tsp Asia Specialities fish sauce
1 pak choy, roughly sliced
2 spring onions (white part only), sliced
Squeeze of lime juice
1 tsp Oh So Natural coconut oil
Optional: fresh chili for garnish
Method:
Sauté onion, garlic, and ginger in coconut oil over medium heat for 1 minute. Add curry paste and cook for another 1–2 minutes until aromatic.
Pour in vegetable stock and coconut cream. Bring to a simmer.
Add dumplings and cook for 10 minutes.
Stir in pak choy, spring onions, and fish sauce. Cook until vegetables soften.
Squeeze in lime juice, then serve in bowls. Garnish with spring onions and optional chili.
Recipe Two
Mason Jar Noodle Soup
Quick, customizable, and utterly delicious, this Mason Jar Noodle Soup transforms a simple satay base into a portable, flavor-packed meal. Creamy peanut butter, zesty lime, and a hint of spice coat tender vermicelli noodles, crisp vegetables, and slices of tofu. Add boiling water, shake, and you’ve got a steaming bowl of noodles ready in minutes. Perfect for meal prep or a satisfying lunch on the go!
Click play to watch Steph make the recipe
Ingredients:
Satay Sauce:
100ml Asia Specialities coconut cream
Juice of 1 lime
1 tbsp Asia Specialities soy sauce
1–1½ tbsp Asia Specialities chili garlic sauce
1 tsp White Mill brown sugar
2 heaped tbsp Oh So Natural crunchy peanut butter
Noodles and Toppings:
1 pak choy, sliced
½ spring onion, sliced
1 small handful The Fresh Salad Co. coleslaw mix
1 handful bean sprouts
50g Earth Grown vegan firm tofu, sliced
1 handful dry Urban Eats vermicelli rice noodles
Method:
Combine satay sauce ingredients in a large container, ensuring peanut butter goes in last.
Add sliced pak choy, spring onions, coleslaw mix, bean sprouts, and tofu.
Place vermicelli noodles on top.
Pour 350–400ml boiling water into the container, seal, and shake. Let rest until noodles soften.
Shake and stir again before serving.
Recipe Three
Tandoori Chicken with Veg Rice and Greek Yoghurt
Juicy, spiced, and packed with bold Indian flavors, this Tandoori Chicken with Veg Rice and Greek Yoghurt is a feast for both the eyes and the taste buds. Tender drumsticks are marinated in a rich, tangy yogurt and spice blend, then roasted to golden perfection. Served with buttery rice and vibrant vegetables, topped with a dollop of cooling Greek yogurt, this dish is an explosion of flavors and textures that’s sure to impress.
Click play to watch Steph make the recipe
Ingredients:
Tandoori Chicken:
6 chicken drumsticks (1kg)
4 tsp garam masala (or alternative spice mix, see below)
1 tbsp chili powder
140g tomato paste
2 tbsp brown sugar
1 tsp minced ginger
1 tsp minced garlic
½ cup Greek yogurt
1½ tsp salt
Alternative Garam Masala:
3 cloves
3 cardamom pods
1 tsp coriander seed
2 tsp cumin seeds
1 tbsp cinnamon
½ tsp turmeric powder
To Serve:
1 tsp butter
1 sachet basmati rice
1 cup frozen vegetables
¾ cup Greek yogurt
Juice of ½–1 lemon
Salt to taste
Method:
Whisk together Greek yogurt, garam masala (or alternative spice mix), tomato paste, brown sugar, garlic, ginger, chili powder, and salt.
Rub tandoori marinade over drumsticks and marinate (overnight if possible, but 30 minutes works).
Air-fry at 200°C for 12 minutes per side.
Heat butter in a frying pan and sauté rice and frozen vegetables.
Mix Greek yogurt with lemon juice and salt.
Serve rice and vegetables with two drumsticks per bowl, topped with yogurt and fresh coriander.
That’s a Wrap for Episode 9: Curry in a Hurry!
That’s a wrap for Episode 9! This week, we’ve explored warm, hearty dishes that bring big flavors to your bowl. Whether it’s the vibrant Red Thai Curry Dumpling Soup, the convenient and flavorful Mason Jar Noodle Soup, or the spiced indulgence of Tandoori Chicken with Veg Rice and Greek Yoghurt, these recipes prove that comfort food can be both easy and affordable.