There are nights when we all need something to satisfy those takeaway cravings and having these two Thai curry recipes to hand will mean that you don't have the phone on speed dial!
Red Thai Curry
This is a cheat’s version so there really are no excuses! Authentic ready-made Thai paste is not so much of a cheat as it has no bad ingredients in it; even Thai people buy pre-made curry paste so there’s nothing to feel guilty about. For me it’s always in the fridge on standby and you can mix it up with whatever you have to hand so you always have something healthy to eat. I like to add a teaspoon into some butternut squash soup to give it an extra zing!
- 1 chicken breast or a frozen cod portion
- can of coconut milk
- 1 heaped tsp of red Thai curry paste (I use the brand “Thai taste” as its doesn't contain shrimp paste due to Mr B's shellfish allergy and you can find this in most supermarkets)
- Veg: thinly sliced courgette and beansprouts, broccoli, cauliflower, spinach... you name it! About a handful of two types would be perfect.
1. Cut chicken into cubes and place into a deep pan with a heaped teaspoon of Thai red paste.
2. Brown, then add the veg of your choice. My favourite is beansprouts and courgettes.
3. Add can of coconut milk and mix thoroughly.
4. Taste and adjust seasonings: a tiny bit more paste to invigorate or a squeeze of lime.
Green Thai curry
My Green Thai curry is also delicious and not a cheat in sight!
I use my nutribullet to make a quick and easy curry paste but any blender will be fine.
- bunch of coriander
- 1 clove of garlic
- quarter of a green chilli (or add more if you like it very spicy!)
- bunch of spring onions, trimmed
- small knob of ginger (I cut mine up when I buy it into useable size pieces and then freeze it to ensure that it never goes to waste and I always have some to hand for stir fries etc)
- Juice of half a lime (roll it before you cut it to ensure it’s juicy)
- 1 can of coconut milk
- 1 chicken breast or a handful of prawns would be amazing!
- Courgette, spinach or broccoli, green beans and red pepper would be fantastic too. I've used a handful of spinach and red pepper.
1. Place coriander, garlic, ginger, chilli and trimmed spring onions into bullet or blender with can of coconut milk and blend. I find it best to leave a little texture so it feels homemade.
2. Meanwhile chop up the chicken and start to brown it in a deep pan. Add a dollop of the sauce and continue to cook. Add in the veg.
3. Add remainder of the sauce and simmer for about 7 mins, until all ingredients are cooked.
4. Adjust seasoning, pepper and a squeeze of lime (or lemon if like me you forgot to get one!)
5. Serve with some cooked brown rice.
I hope that you enjoy these healthy dishes and you won’t miss the takeaway!