Duck Skewers

The duck meat turned out incredibly tender. The spices may overwhelm the taste of the meat, so adjust accordingly. The same marinade would probably work great with beef.

Ingredients :
2 duck breast
2 table spoon Sri Lanka style curry
2 shallots
2 cloves of garlic
2 tea spoon lemon juice
1/4 cup coconut milk
1 tea spoon salt


1. Put the spices in a mortar and coarsely grind.

2. Put the ground spices in a food processor along with the shallots, garlic, salt, and coconut milk.

3. Pulse until mostly smooth.

4. Cut the duck into cubes. I left the skin on thinking I might be able to crisp it up, but that didn’t work. Just remove it altogether.

5. Pour the marinade over the meat and stir to coat. Allow to marinate for at least an hour, up to overnight.

6. Thread onto skewers.

7. Pre-heat the oven to 375F. Sear the skewers in a pan to color all sides.

8. Then transfer to an ovenproof dish and finish in the oven for 5-10 minutes.

9. Serve with peanut sauce.


Chickpea and sweet potato curry

An easy, tasty and lazy weeknight meal. Warm and spicy and filling.

2 small onions (or 1 larger one), diced
2 cloves of garlic, minced
an inch (or so) of ginger, grated
1 table spoon curry mix of your choice, ground
1 can chickpeas
1 large sweet potato, cubed
1 cup water
1 can coconut milk
1/2 cup frozen peas
1 cup diced tomatoes
basmati rice, to serve
1 table spoon peanut oil


1. In a thick bottomed saucepan warm the oil. Add the diced onions and cook, stirring often, until translucent.

2. Add the garlic, the ginger, and the curry spices. Cook the aromatics with the onions until fragrant.

3. Rinse the chickpeas and add to the pot. Peel the sweet potato and cut roughly into cubes. Add it to the pot as well.

4. Add the coconut milk and the water.
Mix well and simmer for 10-15 minutes or until the sweet potato cubes are tender.

5. Stir in the frozen peas.

6. And the tomatoes.
Once the peas and tomatoes are heated through the curry is ready.

7. Serve with the basmati rice.

Rice Pudding with Keffir lime leaves

It’s been a while since I did Rice Pudding. This one came out very creamy but not too heavy. Warm and perfect for this “winter is settling in” foggy day.

2 cups coconut milk (1 can)
2 cups whole milk
1/2 cup arborio rice
4 keffir lime leaves
4 green cardamon pods
1 vanilla bean
1/4 cup turbinado sugar


1. In a small-medium sauce pot, combine the coconut milk, whole milk and rice.

2. Add the keffir lime leaves. Gently crush the cardamon to open the pods and add to the pot. Cut the vanilla bean in half, scrape out the seeds, add the seeds and the husk to the pot.
Turn the heat on to medium-low and cook until the rice is tender but still a bit chewy. Stir frequently and keep an eye on it (milk tends to boils over)


3. Once the rice is cooked, turn off the heat and stir in the sugar. It will continue to thicken as it cools.
Fish out the leaves, cardamon pods and vanilla bean.

4. Serve warm or cold, as you prefer.

Coconut Soup

A thick rich Thai style coconut soup, very easy to prepare and very, very filling. It’s also very versatile and could accommodate more vegetables (bell peppers, sprouts, etc.).

Fish sauce is very strong, so add gradually while tasting. It mellows out a bit as it cooks, but still get a feel for it as you go. Adjust the spice levels to your liking too.

I might experiment with less coconut milk to make a lighter version.

3 Thai chilies, seeds removed
2 stalks of lemongrass
2 cans of coconut milk
2 cups of chicken broth
1 package of rice noodles
2 carrots, shredded
1 tea spoon of curry spices
1/2 tea spoon fresh ginger
2 table spoon fish sauce
Juice and Zest of 2 limes
8 chicken, boneless, skinless and cut in bite sizes.
Salt and pepper



1. Spoon some of the coconut cream from the top of one of the can into a large soup pot. Add the  curry spices and heat until fragrant.

2. Add the rest of the coconut milk, the lemon grass stalks, peppers, chicken broth and ginger. Bring to boil. Be careful, the coconut milk will bubble up and try to boil over, like regular milk.

3. Reduce the heat to a simmer and add the chicken.

4. When the chicken is cooked, add the rice noodles, the lime zest and juice and the fish sauce. Adjust the seasoning as you go.

5. Once the noodles are fully soft and almost transparent ladle into bowls and serve hot. You can add green onions as decoration and added texture.

Chicken Yellow Curry

Last rice dish for a while, I promise.

This is my version of a curry. It’s not traditional by any stretch of the imagination. For example, I don’t bother roasting the spices before hand, but you certainly can. The vegetables I use tend to vary quite a bit, depending on what I have on hand. I start with the onion and pineapple, and build from there.

You can also leave out the chicken to make this into a vegetarian dish.

2 cups of water
1 cup jasmine rice
1 onion
1 small can sliced water chestnuts, drained
1 small can sliced bamboo shoots, drained
1 cup snow peas
1 cup julienne carrots
2 bok choy
1 pineapple, cut in bite sized chunks
1 bell pepper, in chunks
1 can coconut milk
2 chicken breast, cut in cubes
1 tbs peanut oil
curry spices, to taste.



1. In a pot, bring the water to a boil. Add the rice, drop the heat to low and cover.

2. In a large skillet, heat the peanut oil and add the onions. Cook with a small pinch of salt until some color is achieved on the onions.

3. Add the chicken and try to get some color on most of the cubes. Add black pepper on the chicken cubes.

4. Add the carrots. Don’t worry if the chicken is not fully cook at this stage, it will finish cooking as we add everything, and once we leave it to simmer.

5.  Add the water chestnuts and bamboo shots. Stir well and allow to get warm for a minute or so.

6. Add the rest of the vegetables. Mix well.

7. Add the coconut milk and mix well. It will not seem like enough liquid.  Resist the temptation to add anything else.

8. Add as much curry spices as you care for. I tend to use about 3 heaping teaspoons. Mix well to dissolve in the coconut milk and to coat all the other components.

9. Bring to a boil then add the pineapple.

10. Bring to a boil again then lower the heat to a simmer. Allow to simmer for about 2-5 minutes. The pineapple will soften and render juices. Stir once in a while so that everything incorporates.

11. Once the pineapple has heated through and the sauce thickened a bit, serve with the rice.

Indian spiced chicken casserole

One of my current favorites. Easy to toss together even if it’s not truly a one pot dish, but filling warm and delicious. Also freezes well and does great lunches with the left overs.

1/2 cup raisins
100g container whole blanched almonds
9 chicken boneless skinless chicken thighs cut in bite sized cubes
1 cup of jasmine rice
1 tsp garlic, minced
2 tsp fresh grated ginger
1 small can chicken broth
1 table spoon curry powder
salt and pepper to taste
1 can coconut milk
1 tsp tumeric
1/2 block of firm tofu, pressed and cut in small dices (optional)



1. Pre-heat the oven to 375F.

2.  In a small pot combine the chicken stock, the coconut milk, all the spices (including the garlic). Take a good look at your mixing spoon, thank it for it’s services and acknowledge that from this point on it will be the yellow spoon. The turmeric does that. Bring the liquid to a boil then reduce the heat to a simmer.


3. If using the tofu, cook it in a  pan with about a table spoon of oil until lightly golden. This helps with the texture.

4. In a dutch oven or other oven safe vessel heat about a table spoon of oil. Add the chicken and cook until mostly colored, about 2-3 minutes.

5. Add the rice, raisins and almonds. Stir well to coat the rice with some of the oil. If using the tofu, add here and stir well to mix with the rice.

6. Deglaze with the liquid and spices mix and mix well to make sure everything is evenly distributed.

7. Cover and put in the oven for 30 minutes.

8. Serve in small bowls. Add salt and black pepper to taste.