Have my mam staying with us and wanted something tasty and quick for tea. I’ve pre-made the Thai paste this morning and it will sit in the fridge till tonight. This can be made as spicy as you like!

Ingredients:

4 Shallots
5 Garlic Cloves, peeled
2-3″ piece of Ginger Root
1 Lemongrass stalk
4 Chillies
Small bunch of fresh coriander
1tsp crushed coriander seeds
1tsp of ground cumin
1tsp of crushed black peppercorns

1tbsp Thai fish sauce
4 Chicken breasts cut into cubes
1tbsp brown sugar
1 tin of coconut milk
Juice and zest of 1 lime
Handful of fresh coriander
Some frozen peas
Bag of Mange Tout

Method

To make the paste, add the first nine ingredients to a blender or food processor and blend until smooth. You can make the paste by hand with a pestle and mortar if you have the time or energy!

In a frying pan with a tbsp of olive oil, add the curry paste and cook over a relatively high heat for two minutes. Add the sugar and Thai fish sauce.

Add the chicken pieces and cook for a few minutes. Pour in the tin of coconut milk along with some chopped, fresh coriander and simmer for 25 minutes. Add in a good handful of frozen peas and a few minutes later add the mange tout. At this point I add the lime zest and juice and serve once the sauce has thickened.

I serve this with rice as a cheat meal or with steamed brocolli if I’m watching carbs!

Enjoy!

A quick lunch idea, I would normally add a tin of tuna but I forgot. Blaming the lazy Sunday!

Ingredients:

75g Wholewheat pasta
Tin of tuna
Fresh large chilli
Garlic
Cottage cheese
Half an onion or a couple of shallots
Olive oil

Method

Cook the pasta as per instructions. In a pan, add a dash of olive oil and cook the onion/shallots, chilli and garlic. Add the cottage cheese and tuna and add to the pasta.

Enjoy!

I found capers in the fridge and wanted to try something a little different. This is ideal as a lunch or a tasty supper! I’ve not included weights or amounts of ingredients – trust your judgement and let your creative juices flow…

Ingredients:

Chicken or Turkey Steaks diced small
Wholewheat Spaghetti
Capers
Garlic
Fennel Seeds
Mustard Seeds
2 Tbsp of fat free yoghurt
Olive oil

Method

Add some olive oil into a pan and gently heat the seeds. When the mustard seeds start to pop add the garlic. Fry for 30 seconds and add the diced chicken/turkey. Meanwhile start to cook the pasta in boiling water. Wholewheat pasta takes approx 10 minutes to cook ‘al dente’.

When the meat is cooked, add the capers (if it’s just for me I normally use a handful) and the yoghurt and stir well.

Drain the pasta and toss together with the meat. Serve straight away on hot plates.

Enjoy!