Last night I had a friend over for dinner. It's traditional for us to have curry night, but rather than heading out for a high-fat restaurant curry we decided to stay in and cook Thai Green Curry from scratch.
Thai Green Curry is a great mid-week meal when you're in a rush. If you use a jarred paste you can cook the whole thing in fifteen minutes. It's definitely a staple meal for me: it's really easy to pack full of protein if you add in extra chicken, and as long as you don't go OTT with the olive oil it's low in fat. I normally use light coconut milk, as it's really high in B Vitamins and cuts that fat count down a bit more. I also tend to eat it without rice or noodles, making it a great option when I'm on a low carb regime!
Yesterday we cooked the whole thing from scratch, here's the recipe! I'd love to hear what your favourite healthy meals are, or how you get on making it!
Tiffany x
Ingredients
For the Paste
2 red and 2 green chillies, chopped - seeds removed
3 lemongrass stalks
4 cloves of garlic
1 thumb-sized piece of ginger, finely chopped
1 small white onion, finely chopped
1 handful of fresh coriander, chopped
1 teaspoon of cumin
Zest of 1 lime
1 tablespoon of thai fish source
Salt and pepper to taste
For the Curry
3 chicken breasts, chopped into chunks
1 tablespoon olive oil
1 tin of light coconut milk
400ml of chicken stock
6 lime leaves
1 tablespoon of thai fish source
1 handful of coriander leaves and stalks, chopped
200g chopped oriental mushrooms (any old mushrooms will do!)
A selection of vegetables - we used peppers, baby corn, cabbage and beansprouts
1. Chop the lemon grass into small slices, then add it to a food processor with all the other ingredients for the paste. Blitz until smooth.
2. Heat up the olive oil in a wok, then add the paste and stir for two minutes. Add the coconut milk, bring to the boil and then leave to simmer for two minutes.
3. Add the chicken, chicken stock, lime leaves and fish sauce, leave to simmer for 8-10 minutes.
4. Throw in the mushrooms and other vegetables and leave to simmer for 3-5 minutes.
5. Sprinkle the coriander over the top and serve with noodles or rice, or just enjoy on its own!
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