Goodfood recap: Coconut curry to Dan Dan noodles

The Goodfood selection for the past couple weeks was a mishmash of cuisines. We ate more noodles, but also had the chance to turn on the grill for a few meals. In addition, we have been able to enjoy some dinners on the balcony with these warm summer evenings and I am loving it! By the way, I think natural light is the key to better food photography.


Coconut curry lentil daal with naan bread.

This one was a big hit on Instagram, which surprised me because I thought it looked like a pretty basic dish. I guess people in the world of social media like looking at humble meals. As for the taste, this dish turned out quite well. Daal refers to dried lentils, peas, and beans that do not require pre-soaking. For this vegetarian recipe, we used red lentils mixed with ginger, cilantro, citrus, and coconut milk to make a rich coconut curry that was served with naan bread. Delicious. It also came with a side of tossed salad including mixed greens and currants, but that part was really sad looking so we didn’t bother eating much of it.

Yum Rating: ⭐⭐⭐⭐⭐ | Find the recipe here.


Grilled Spanish style sausages with sweet peppers and baby potato patatas bravas.

Patatas bravas was a staple in my tapas diet when I travelled to Spain, so I was looking forward to this recipe for that component alone. We used our grill to prepare the sausages, which were actually Italian, so I’m not quite sure what made them Spanish-style. I did enjoy the grilled vegetables. As for those patatas bravas, I believe the potatoes should actually be fried and served with a spicier sauce, so our version didn’t quite recapture the tastes of Spain.

Yum Rating: ⭐⭐⭐⭐ | Find the recipe here.


Shrimp scampi bucatini with crunchy breadcrumbs & roasted tomatoes.

I like bucatini. It’s a spaghetti-like pasta with a hole running through the centre, which allows it to transport more sauce. This recipe featured bucatini served with a garlic butter shrimp scampi sauce and topped with a layer of bread crumbs. I found the sauce a little unremarkable and a touch too salty, but the pasta was nice. Not terrible, but not the most memorable meal we’ve had.

Yum Rating: ⭐⭐⭐ | Find the recipe here.


Tomatillo braised chicken with seared sweet peppers.

As I’ve said before, Goodfood’s chicken recipes have tended to turn out well for us. This one was chicken breast braised in tomatillo sauce and served with seared sweet peppers on tortillas. The citrusy sauce was really nice and perfect for a tortilla wrap. The only part I would change with the dish is to use chicken thighs instead. This is actually the cut that the recipe originally calls for, but apparently there have been supply chain issues with Goodfood’s meat sources, so we’ve had chicken breast substituted for a couple of our meals already.

Yum Rating: ⭐⭐⭐⭐⭐ | Find the recipe here.


Bulgogi beef bowls with marinated cucumbers & jasmine rice.

The Korean-style rice bowl was one of my favourites from a past week with Goodfood, so I purposefully added this recipe for the week’s selections. This time, we made a jasmine rice bowl topped with bulgogi beef. Bulgogi translates to ‘fire meat’ and is typically made of sliced and marinated beef or pork which is then grilled on a barbecue or stove-top griddle. The Goodfood version veered a little off the traditional path and used ground beef, which we sautéed. The bell pepper and vinegar marinated cucumbers helped to cut the richness of the meat. Overall, this dish was pretty good but I think I prefer the previous beef bowl we made.

Yum Rating: ⭐⭐⭐⭐ | Find the recipe here.


Emmental-stuffed beef Reuben burgers with creamy slaw & roasted potatoes.

I was really craving a nice juicy burger after a long day at work, so this meal hit the spot. Mr. Chuckles turned on the grill again for this one, which featured Emmental cheese stuffed burgers. Apparently, this was meant to be a twist on the classic Reuben sandwich, so we topped it with creamy slaw and sliced pickles. It was a hefty burger and I barely managed to finish the whole thing. The roasted potatoes turned out well too.

Yum Rating: ⭐⭐⭐⭐⭐ | Find the recipe here.


Saucy ground pork Dan Dan noodles with baby bok choy & crispy greens.

Goodfood’s noodle dishes are usually a hit in our household. This recipe was for Dan Dan noodles, a popular Sichuan street food featuring noodles cooked in a dark sauce typically including preserved vegetables, chilli oil, and minced pork. Our version used Shanghai noodles mixed in a sauce of tahini, ginger, garlic, soy sauce, and mirin, along with sautéed ground pork and Chinese vegetables including yu choy and baby bok choy. The star was the fresh noodles which turned out perfectly with a soft, springy texture. The mee goreng we had last week was probably the tastiest noodle dish we’ve had, but this one was a close second.

Yum Rating: ⭐⭐⭐⭐⭐ | Find the recipe here.

Coming up

Tonight, I will be finishing up the week’s box with a seared halloumi and smoky coconut salad with avocado and quinoa. Mr. Chuckles confessed to me that he hates halloumi and quinoa, so I guess I will be eating this next one alone. Travel Architect, maybe I do need to get that Tupperware out to send you a portion! 😉

6 responses to “Goodfood recap: Coconut curry to Dan Dan noodles”

  1. This has made me sooo hungry. Dish 1 looks AMAZING.

    Liked by 2 people

    1. That one was my favourite too 🙂

      Liked by 1 person

  2. He HATES halloumi? Rethink this relationship.

    Liked by 2 people

  3. […] Goodfood on our last recap, but this one was not so great. We actually enjoyed a similar dish of coconut curry lentil daal back in July, so I was thinking that this zucchini and butternut squash variation would be just as […]


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