Creamy Thai Beef and Fat Zoodles

   
So I found out the other day what zoodles were – zucchini noodles (or courgette to us Brits) so thought I’d try a recipe for our new healthy eating regime!

Although this has a whole tin of coconut milk in it and tastes so scrumdiddlyumptious you will think you’re indulging it still has less than 500 calories per portion! (This serves a generous 2) Whoop de doo!

Ingredients

  • 2 rump steaks
  • 2 courgettes
  • 1 red pepper
  • Cup of broccoli
  • Cup of coriander
  • 1 tin coconut milk
  • 2 tsp red Thai curry paste
  • 1 tsp curry powder
  • 1 tbsp cider vinegar
  • Juice of 1 lime
  • Salt and pepper

Method

  • Cut up all your ingredients as below – use a potato peeler to do your fat zoodles – I don’t have one of those spiraliser thingies so hence FAT zoodles which I could have just called ribbons really…  
  • Oil, salt and pepper your steaks, not the pan, place in a grill pan and fry for 2 mins each side, when done take out the pan and put to one side
  • Meanwhile place a deep frying pan on the  hob and pour in the coconut milk, curry paste and powder
  • Simmer the broccoli for 2 minutes in the coconut milk mix
  • Add in the peppers and cover with a lid and leave to steam for 2 minutes
  • Slice your steaks into strips
  • Add your steak slices to the pan along with the courgette, cider vinegar and lime juice, cover again for 4-5 mins
  • Stir in the coriander and season to taste  

 Yum yum yumski – my favourite so far!!!! And only took about 20 minutes! Result!

Easy Peasy Thai Chicken Curry

thai red curry

This wasn’t spicy enough for Beardy, he preferred the Green one I did a couple of weeks earlier (which I’ll post when I do it again but can’t remember exactly what I put into it!), but for a self confessed curry wimp like me it was perfect! (also I did notice that when I went to the kitchen to get myself a bit more Beardy had already polished the lot off – so he obviously liked it more than he was letting on!)

Although I put this on the menu this week, when I came to do it found I’d forgotten to buy practically all the ingredients so I made this up from stuff I had in the cupboard. I was a bit apprehensive because it ended up consisting of practically all dry store cupboard ingredients (and what on earth was a thai curry going to be like without fresh coriander?!) I didn’t hold out much hope, I always use fresh ingredients when doing Thai curry, it just makes it taste…..well….fresher. So, anyway I was pleasantly surprised when this turned out to be one of my better experiments!

Ingredients

  • 2 chicken breasts (diced)
  • 1 small pack of baby corn (chopped into little chunks)
  • 400g tin chopped tomatoes
  • 1 tin of water chestnuts
  • 1 tin of bamboo shoots
  • 1 kaffir lime leaf
  • 1 tsp ground coriander
  • 1 tsp ground galangal
  • 1 tsp chopped lemongrass
  • 2 tsp dried chili flakes
  • 2 inch piece of ginger
  • 2 garlic cloves
  • 1 tsp golden caster sugar
  • 1 tbsp cashew nuts
  • 1 tbsp fish sauce
  • 3 spring onions (sliced)
  • Juice of half a lime
  • 200/400g tin of coconut milk
  • 1tbsp natural yoghurt
  • 1 cup Rice (I used Basmati, because it cooks quicker but ideally I would have preferred sticky rice – use half a cup per person)

This seems like a lot of ingredients, I know, but as you’re making your own paste it all gets chucked in together and whizzed up so it’s not a complicated recipe.

Method

  • Put the lime leaf, coriander, galangal, lemongrass, chili flakes, ginger, garlic, caster sugar, cashews, lime juice and fish sauce into a blender and whizz up, if it’s too gloopy and thick you can add a bit of water.
  • Put the chicken into a large frying pan (enough to hold the whole curry) and start frying the chicken in the paste you’ve just done.
  • When the chicken has sealed on all sides, pour the tomatoes and half the coconut milk (200g) in and simmer for about 10 minutes
  • Pop your rice in some boiled water and continue boil for however long the instructions say (usually about 10-12 mins for Basmati)
  • Add the natural yoghurt into the chicken. Simmer for a few minutes more before then adding in the baby corn, water chestnuts, bamboo shoots and spring onions.
  • If you like your curry with extra juice you can add the remaining coconut milk here but you probably won’t need to if you don’t, it should be runny enough to soak into the rice. It’s your choice entirely!
  • Simmer for a few minutes more until all ingredients are hot and cooked through and then season to taste.
  • Drain and rinse the rice and season with salt

Serve up and Enjoy!

This serves 2 hungry curry lovers and took me an easy peasy 40 minutes to prepare and cook.

Prawn Laksa

IMG_5323 IMG_5328

I’m loving my new found passion for quick and easy meals. I’m getting a lot of inspiration from Jamie’s 15 minute meals, Yummly and Good Food books but always like to slightly change them according to my tastes as I find some of them quite bland.

Laksa is always a hit with Beardy and me. I tried this on the kids the other night, dreading what the reaction would be, as I do with all new food, but was pleasantly surprised. I altered this slightly for them and then added extra bits to it after for ours (ours is the yummier looking picture!).

The kids version didn’t have cayenne pepper or peanut butter in (Boo doesn’t like it – seriously, who doesn’t like peanut butter?!) and I knew they’d moan about the ‘bits of grass in it’ if I put the coriander in so omitted that too, but the rest was the same and was eaten happily by both. Also, I totally forgot that Boo has decided she doesn’t like prawns anymore so I had to take the prawns out for her, hers ended up being ‘Broccoli and not much else Laksa!’

Not much point in asking Boo for her marks out of 10 because if she likes it, it’s always 10 hundred out of 10 (which is what she said about this) and if she doesn’t like it it’s a 9, which is still, in my books, a pretty successful meal! Bear gave it 6, so not a massive hit but he still ate it without moaning and said he would again ‘if he had to’! Charming!

Personally I could definitely have this on my menu every week!

Ingredients

  • Prawns (I buy them ready cooked so I just have to chuck them in at the end to heat through)
  • 0.5 ltr chicken stock
  • Ginger – grated (about the size of your thumb)
  • 3 cloves of Garlic
  • 1 tsp turmeric
  • 6 spring onions (chopped)
  • 2 tsp peanut butter
  • A good handful of Coriander
  • 1 tsp cayenne pepper
  • Juice of 2 limes
  • 1 tin of Coconut milk
  • Broccoli
  • Noodles

Method

  • Set a saucepan on to boil.
  • Pop a good glug of oil in a frying pan. Chop up the broccoli into chunky slices and fry it for a minute or so in the ginger and garlic.
  • Add in all the other ingredients except the prawns and coriander and leave to simmer
  • Pop the noodles in the boiling water and boil for 4-5 minutes.
  • Drain the noodles and add to the liquid mixture with the prawns and coriander and season to taste.
  • If you like your soups a bit thicker you can add a bit of flour to thicken up.
  • Garnish with a bit more coriander

THATS IT – Bish Bash Bosh – 20 minutes max (including prep)! It’s all about simple meals over here.

Note: Equally as nice with Chicken, which I’ll be doing for the kids next time due to Boo’s new found hatred for Prawns.