Coggy - this is how much I care - I am missing Spooks to type this! (after last night, I told DH to start watching without me!)
Anyway, here goes:
Thai Green Chicken Curry
(recipe is per person)
Cube & cook 1 medium skinless chicken breast in spray oil until browned & cooked through. Remove. Re-spray pan & stir-fry 2 sliced spring onions, 1 crushed clove of garlic & pinch of ground ginger. Cook for a minute. Stir in 100ml reduced-fat coconut milk, 1 tsp Thai green curry paste, 1 tsp Thai fish sauce or light soy sauce & 1 tsp heat-stable sweetner. Simmer for 1 minute stirring. Add chicken & simmer for 3-4 mins more. Stir 1 dspn chopped basil or coriander. Serve with 30g dry weight of bolied rice, some green beans & some broccoli.
I'll work out the and let you know tomorrow.
Thai Beef Curry
(serves 4, 275 calories/serving, freezes well)
300ml (10 fl oz) 88% fat free coconut milk
2 tbsp Thai red curry paste
1 stalk lemongrass (thinly sliced or from a jar!)
4 dried or fresh kaffir lime leaves
1 tbsp fresh lime juice
1 tbsp Thai fish sauce
450g lean rump steak, sliced thinly
225g shallots
150g carrots, sliced thinly
175g sugar snap peas
175g cherry tomatos, halved
3 tbsp chopped fresh coriander
Place coconut milk in large saucepan with 300ml (10 fl oz) water. Add curry paste, lemongrass, kaffir lime leaves, lime juice & fish sauce & bring to boil. Boil rapidly for 2 mins. Add steak & shallots & simmer 10 mins. Add carrots & sugar snap peas & cook further 10 mins. Stir in cherry toms & chopped coriander & hat through for 2 mions. Serve curry laddles into warm bowls.
You'll need to count rice in with this one!
Hope you enjoy them, I know my DH lovs them both.