MY THAI 2 (REVENGE OF THE GREEN CURRY)

 

Previously on MattyB Bakes, I shared with you my recipe for a delicious and low(er) cal Thai Red Curry.

That recipe used Thai red paste and light coconut milk to create the base of the curry. Whilst it's great to try and make dishes from scratch as much as possible what about if you are pushed for time? Is there a quicker way to create a tasty Thai curry thats still good for the diet.

There sure is! The good people at Loyd Grossman sent me a bottle of their Thai green curry sauce to try out last week and tonight I got to try it out. I've tried bottled sauces before but it has to be said that this one was a cut above the rest and at around 300cals a bottle, around the same amount of cals as using fresh ingredients. My recipe below uses a ready made sauce so if you can find it, it's defiantly my top choice for the most authentic taste.

To show you another way to mix up your Thai curry I'll be using Quorn mince this time round rather than using the chicken pieces. Again, this recipe is veggie friendly but please feel free to use pork mince which I think works better with the less spicy vibe of a green curry. Add this at the beginning with your onions as it will take longer to cook than Quorn mince.

Thai Green Curry (serves 2)

1 Chopped Onion

2 Grated Cloves Garlic

2cm Block Of Grated Ginger

200g Quorn Mince

Handful Of Halved Button Mushrooms

350g Jar Of Thai Green Sauce

2 Kaffir Lime Leaves 

1 Tsp Fish Sauce

Handful Of Frozen Peas

4 Chopped Spring Onions

Handful Of Beansprouts 

1. In an oiled wok on a medium heat, chuck in your onion,garlic and ginger and fry together until the onions are just beginning to soften, around 5 minutes or so.
2. Add in the mince and mushrooms and fry everything together for another 5 minutes.
3. Empty the Thai sauce into the wok. Make sure you rinse the jar with a bit of water to get all the sauce out. No one likes waste!.
   
   Add the lime leaves and fish sauce and bring everything to the boil. 
4. Bring everything down to a simmer for around 5 minutes. If the sauce is looking too thick for your taste just adjust by adding some more water but not too much as you don't want to wash out the flavors of the sauce.
5. After the 5 minutes, remove the lime leaves and add in the peas, spring onions and beansprouts and simmer for a further two minutes before serving with a big old portion of rice. 

 ...And your done. Quick and Simple. I like a bit of crunch to the beansprouts and onions however if you

prefer them a bit more cooked just fry them off at the end for a little longer. Either way, dish up and enjoy this time saving but still as scrummy Thai green curry.

Sometimes when food tastes this good, we can all turn a blind eye to cutting a few corners!