Effie's Food Corner

Step into my kitchen!

Thai-style salmon in coconut sauce with vegetables April 20, 2012

Well, it’s been a while again…I had some major problems with my computer, but I’m back on track now!  🙂

Anyone in the mood for Asian food? Instead of calling your local take out place, you can whip this meal up in no time, and it looks, tastes, and smells great! Plus it’s healthier and MSG-free… Break out your chopsticks everybody!

(6 servings)


500g (18 oz) skinless, boneless salmon fillets (cut into bite size pieces)
400 g (14 oz) frozen stir fry vegetables (thawed)
500 ml (17 fl. oz) coconut milk
1 lime (zest + juice)
2 tbsp tomato paste
2 tbsp concentrated seafood stock
1 tsp paprika
2 tsp curry powder
0.5 tsp chili powder
0.5 tsp salt
0.5 tsp black pepper


1 tsp fresh or frozen coriander leaves (finely chopped)
1 tsp ginger root (grated or very finely chopped)
1 red chili pepper (seeded and finely chopped)

1. In a sauté pan over medium-high heat, bring coconut milk, tomato paste, seafood stock, lime zest, paprika, curry powder, and chili powder to a boil.
2. Reduce the heat to medium-low and give the sauce a good stir.
3. Add the salmon and simmer for 5-7 minutes.
4. Add salt, black pepper, lime juice, and thawed vegetables.
5. Cook for a few more minutes, stirring gently, until the vegetables are heated through.
6. Serve with noodles (or jasmine rice if you prefer).
7. Garnish with coriander, ginger root, and chili.


Chicken with Cashew and Peanut Sauce July 13, 2011

If you’re like me and love asian food then you are going to really like this dish. It is so easy to prepare and it looks, smells and tastes amazing! Make your own take out in no time without the unnecessary MSG! 

(4-6 servings)


4 skinless, boneless chicken breasts (cut into strips or bite size pieces)
1 bag (500 g/1 lb) frozen stir fry vegetables (thawed)
300 g (10.5 oz) canned bamboo shoots
3 cloves of garlic (grated or very finely chopped)
1 (5 cm/2 in) piece of fresh ginger root (peeled and grated)
1.25 dl (½ c) roasted salted cashews (crushed or finely chopped)
1.25 dl (½ c) roasted salted peanuts (crushed or finely chopped)
1 tbsp concentrated chicken stock + 2.5 dl (1 c) water
1-2 tbsp peanut oil
1 tsp sesame oil
2 tsp soy sauce
1 tsp corn starch

1. Heat peanut oil over medium-high heat in a large nontick skillet.
2. Put the chicken in the pan and cook until the meat is cooked all the way through. Don’t crowd the pan though, fry the chicken in batches. Set chicken aside for a few minutes.
3. Add the garlic and ginger to the pan and cook for a minute.
4. Lower the heat to medium-low and add the nuts, the chicken stock + water, the soy sauce, and the sesame oil. Give everything a good stir and cook for a few minutes.
5. Add the chicken, the thawed vegetables, and the bamboo shoots. Simmer for 5-10 minutes.
6. Dissolve the corn starch in 1-1½ tbsp water and add to the pan to thicken the sauce (over low heat).
7. As soon as the sauce thickens, remove from heat.
8. Serve with jasmine rice or noodles.


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