Easy Peasy Red Thai Curry

 I've always been a huge fan of curry, but it's not always the healthiest of options. This is mainly due to the Coconut Milk you use - I ensure to use Half fat Coconut Cream to cut down on the unnecessary saturated fat! If, like my local supermarket, you can't purchase it, just order online through Amazon (here). It honestly tastes exactly the same and means you can enjoy a guilt-free curry. I also use brown rice instead of the refined white rice. Complex carbohydrates are your friends, get to know them and replace your white alternative!!2 x Chicken BreastHalf pack of Green Beans 1 x Onion1 x Garlic Clove150g Brown Rice1 x tbsp Red Thai Curry Paste1 x Half Fat Coconut Milk Can150ml Chicken Stock1 x Red Chilli (Optional)Half a Lime (Optional)Heat oil in a large frying pan and fry the sliced Onion, Garlic and Chicken breast until golden brown.Add the Curry Paste, Chilli, Chicken Stock and Coconut Milk and bring to the boil. Then simmer for 20-25mins until chicken is cooked through and sauce has reduced.Add the Green Beans and cook for a further 5 minutes. Serve with rice and lime!Based on a Tesco recipe here with a few healthier twists and student cut backs - this recipe means anyone can enjoy the classic Red Thai Curry!

Easy Peasy Red Thai Curry

I've always been a huge fan of curry, but it's not always the healthiest of options. This is mainly due to the Coconut Milk you use - I ensure to use Half fat Coconut Cream to cut down on the unnecessary saturated fat! If, like my local supermarket, you can't purchase it, just order online through Amazon (here). It honestly tastes exactly the same and means you can enjoy a guilt-free curry. I also use brown rice instead of the refined white rice. Complex carbohydrates are your friends, get to know them and replace your white alternative!!2 x Chicken BreastHalf pack of Green Beans 1 x Onion1 x Garlic Clove150g Brown Rice1 x tbsp Red Thai Curry Paste1 x Half Fat Coconut Milk Can150ml Chicken Stock1 x Red Chilli (Optional)Half a Lime (Optional)Heat oil in a large frying pan and fry the sliced Onion, Garlic and Chicken breast until golden brown.Add the Curry Paste, Chilli, Chicken Stock and Coconut Milk and bring to the boil. Then simmer for 20-25mins until chicken is cooked through and sauce has reduced.Add the Green Beans and cook for a further 5 minutes. Serve with rice and lime!Based on a Tesco recipe here with a few healthier twists and student cut backs - this recipe means anyone can enjoy the classic Red Thai Curry!

Recipe : Maharashtrian Chawli Usal / Lobia / Black Eyed Peas Curry - Vegan

a I was bored of eating lobia / chawli / black eyed peas, the normal way that I make it (like a Punjabi channa masala style), I'd also been craving coconut for awhile (growing up, all 3 meals had coconut in some form or the other), so a Maharahtrian Konkani recipe seemed like the perfect fit. Spicy and coco-nutty.This recipe is an amalgamation of remembered flavours (from my days living in Bombay & Pune) and some online help. I made the usal much thicker than is normally served in Marathi restaurants and ideally, I would have liked to cook the tomatoes much more, which I shall do the next time I repeat this dish (this recipe is corrected to add the tomatoes earlier, if you prefer your tomatoes slightly raw, add the tomatoes to the mix when adding the cooked beans). It does take a little time to prepare and has multiple steps, but the final product is worth it.Ingredients :250gms lobia / chawli / black eyed peas (soaked overnight with a pinch of asafoetida)2 tsp oil (Sesame/til or sunflower, don't use mustard) 3 medium onions1.5- 2 inch ginger6 - 10 garlic cloves2 tbsp saunf / fennel seeds1.5 tbsp corriander (dhania seeds) or  1 tbsp corriander powderhalf a grated coconut - fresh or frozen (roughly about 1 cup)2 tbsp dessicated coconut (this adds a second texture, but it is optional)1 tomato chopped1 tsp turmeric powder1-2 tsps red chilli powder1 tsp Maharashtrian masala (goda or malvani) or any garam/vegetable masala (if you can't get your hands on the Maharashtrian masalas)1 handful chopped corriander for garnishing Method : Pressure cook the soaked lobia / chawli / black eyed peas in enough water to cover + a little more.You can either drain and discard the water or use the liquid when making the usal. I prefer to use it.To make the masala, take the pan that you plan to cook the usal in (large enough)Heat 1 tsp oilAdd 2 chopped onions and fry till translucent.Add ginger and garlic and fry till they start releasing their aroma.Add fennel seeds and coriander seeds (if using powders add them at the end in the blender, not now) and fry till they crisp up.Add the fresh and dessicated coconut and roast on a low flame (coconut burns quickly, so keep an eye on it)Turn off the heat when the coconut turns golden brownCool the mixture and then grind it fine (some restaurants serve it slightly grainy).

In the empty pan, heat the other tsp of oil.Add the remaining chopped onion and tomato and fry till cooked.Now add the ground masala and fry for a couple of minutes before adding the spice powders.Stir well and add the pressure cooked lobia / chawli / black eyed peas.If you are using the water that you cooked the chawli in (it may be black in colour, don't worry about it), be careful how much water you add to the pan.Add salt to taste and bring it to a low simmer.Keep cooking on a low flame until the ingredients are all cooked and the chawli has absorbed the flavours.Garnish with chopped fresh corriander.Serve hot with steamed rice or phulkas / rotis

Easy Peasy Red Thai Curry

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I've always been a huge fan of curry, but it's not always the healthiest of options. This is mainly due to the Coconut Milk you use - I ensure to use Half fat Coconut Cream to cut down on the unnecessary saturated fat! If, like my local supermarket, you can't purchase it, just order online through Amazon (here). It honestly tastes exactly the same and means you can enjoy a guilt-free curry. I also use brown rice instead of the refined white rice. Complex carbohydrates are your friends, get to know them and replace your white alternative!!2 x Chicken BreastHalf pack of Green Beans 1 x Onion1 x Garlic Clove150g Brown Rice1 x tbsp Red Thai Curry Paste1 x Half Fat Coconut Milk Can150ml Chicken Stock1 x Red Chilli (Optional)Half a Lime (Optional)Heat oil in a large frying pan and fry the sliced Onion, Garlic and Chicken breast until golden brown.Add the Curry Paste, Chilli, Chicken Stock and Coconut Milk and bring to the boil. Then simmer for 20-25mins until chicken is cooked through and sauce has reduced.Add the Green Beans and cook for a further 5 minutes. Serve with rice and lime!Based on a Tesco recipe here with a few healthier twists and student cut backs - this recipe means anyone can enjoy the classic Red Thai Curry!