Eating in - thai green curry

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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Starting Point

Firstly, thanks for stopping by : )

I said this blog would be about health, weight lifting and clean eating, so I'd best start there.

This is my starting point, not just for the blog, but for a new push when it comes to my workouts. I've got four new weights programmes, two for my upper body, two for my lower body. I've got one enormous freezer full of meat waiting to be made into delicious meals. Most importantly I have a plan.

So here I go! I'm going to hit the gym five times per week for the next twelve weeks. I already do four regularly sessions so I'm hoping this won't be too much of a push! At least four of these sessions will be weights, the other session will be some form of HIIT training - I need to stop avoiding cardio!

I'm going to eat clean. I've got millions of lovely recipes I can't wait to test out and share. But I'm going to have Saturday evenings off. Swapping one restrictive diet/obsession for another one just doesn't fit with this healthy lifestyle I'm trying to carve out.

So here goes...

Are you on a similar journey?

Tiffany x

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