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Thai Green Curry

Thai Green Curry recipe

We had some spice packs given a while ago. The Thai Green Curry was the last to survive in the cupboard. We also had ½ a small cooked Chicken which was just asking to trundle to Thailand! We're not keen on Coconut Milk so we just used semi skimmed Milk. All in all this recipe far from traditional, but it was good.
 
Ingredients:-
 
½ cooked Chicken chopped into bite sized pieces
2 cloves of Garlic, minced
1 Onion, sliced
1 piece of Lemon Grass, sliced (From our spice pack)
A small piece of fresh Ginger, minced
2 tbsp Green Pesto
2 Lime Leaves (From our spice pack)
500ml Chicken Stock
200ml Milk / Coconut Milk
Coriander, roughly chopped
Lime juice / Black Lime powder
Soy Sauce, splash (Gluten Free in our case)
Fish Sauce, splash
2 tsp Sugar
A handful of Mushrooms, sliced
2 small Potatoes, peeled and quartered
Green vegetables of your choice (Cabbage, courgettes, peppers etc.)
Red Cabbage, sliced
Rice
Turmeric
Oil
Salt and Pepper to season
 
Method:-
 
 
(1) Sauté the Garlic in oil for 30 seconds and add the Onion and sauté until the Onion is translucent.
(2) Add the Lemon Grass and Ginger and stir in.
(3) Add Pesto and Lime Leaves.
(4) Add the Chicken Stock and allow to simmer for 2 minutes.
(5) Add the Milk / Coconut Milk and simmer for a few more minutes.
(6) Add the Coriander and Lime Juice (Or Black Lime powder in our case)
(7) Add the Soy Sauce and Fish Sauce and bring to the boil.
(8) Reduce the heat to a simmer and add the Sugar.
(9) Add the Potatoes and simmer for 10 minutes until they have softened.
(10) Add the green vegetables, cooked Chicken and Mushrooms.
(11) Season to taste.
 
We served ours on a bed of boiled rice coloured with a little Turmeric and dressed with deep fried Red Cabbage to add a bit of colour.
 

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A sort of Carbonara thing

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Category: Recipes

A sort of Carbonara thing, eat well on universal credit

We’re avoiding Lactose at the moment as it’s causing Sue issues. So this recipe is far from traditional. But it was really tasty.

Ingredients:-

475g of Inner Breast fillets, cut in half
1 Small Onion,diced
3 Cloves of Garlic, minced
200ml of Chicken Stock
3 Tbsp of Yogurt
5 Mushrooms, sliced
A handfull of Spinach Leaves
A dish of White Wine
Salt & Pepper
2 Tbsp of Italian style Crated Hard Cheese
Fresh Parsley to garnish
Bacon & Cheese seasoning to garnish
Pasta of your choice (Gluten free for us)
Oil to fry

Method:-

(1) Fry the Onion and Garlic until softened.
(2) Add the Chicken and fry until it is cooked through, stirring as required.
(3) Add the Mushrooms and Spinach, season with Salt & Pepper.
(4) Boil the Pasta until it still has a little bite, drain and set aside.
(5) Add the Wine & Stock and allow to simmer.
(6) Stir in the Yogurt and half of the grated hard Cheese.
(7) Allow to simmer for a few more minutes.
(8) Stir in the Pasta over a low heat, until it is heated through.
(9) Garnish with the remaining grated hard Cheese, Parsley and Cheese & Bacon Seasoning.

We generally make our own seasoning mixes but the Cheese & Bacon seasoning was really good. The taste of Bacon in a jar!

 

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