The result was delicious! I’ve made this a few times and served both this with and without noodles so have listed the points/calories for both below. If you don’t like peanut butter, just leave it out.

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4

With noodles – 15 points or 496 cals, 18.3g fat, 19g protein, 65.9g carbs per serving

Without noodles  – 12 points or 359 cals, 7.7g fat, 14.6g protein, 37.8g carbs per serving

INGREDIENTS

• 1 tsp sesame oil
• 1 white onion, peeled and sliced
• 1 cube each of frozen garlic and ginger (or 1 tbsp each of the equivalent paste)
• 3 tbsp Thai red curry paste
• 1 tbsp smooth peanut butter
• 1 chicken stock cube made up with 600ml boiling water
• 1 tbsp dark soy sauce
• 2 tsp fish sauce
• 1 tsp light brown sugar
• 400ml light coconut milk
• Juice of 1 lime
• Salt and pepper (to taste)
• 2 x packs chicken gyoza (20 in total)
• 80g edamame beans
• 2 heads of pack Choi, base removed and washed
• 400g udon noodles (if having, I use the Tiger Toget brand from Tesco)
• 2 spring onions, finely chopped
• Handful fresh coriander and basil, roughly chopped
• Sprinkle of black sesame seeds
• 1 tbsp chilli oil (my fav is the Lao Gan Ma Crispy Chilli Oil)

METHOD

1. Take a large pan, add the sesame oil and bring to a medium heat.
2. Add the onion and fry for 4-5 minutes until it begins to soften then add the garlic and ginger and cook for a further minute. Add a drop of water if the pan gets dry.
3. Next add the curry paste and peanut butter and fry for a further minute. Then add half the stock, stir until the paste is nicely combined and then add the rest of the stock.
4. Add the soy, fish sauce, sugar and coconut milk and simmer for 5 minutes.
5. Finally add the gyoza, stir and pop on the lid, reducing the heat to medium/low. Cook the gyoza for 3/4 minutes. Don’t overcook as they will fall apart.
6. While the gyoza are cooking, pop the edamame, pak choi and udon into a separate sauce pan, top with boiling water and blanch for 2 minutes.
7. Drain in a colander, popping under the cold tap to cool the veggies so they keep their colour.
8. Now you are ready to assemble. Add the edamame, pak choi and noodles to a bowl. Top with the gyozas and then soup. Finish with a sprinkle of spring onions, coriander, basil, black sesame and crispy chilli oil. 

Don’t forget you can find more delicious recipes like this one in my book ‘Slimming Kitchen Secrets’ – get your copy now!

The post Thai Dumpling Soup first appeared on Slimming Kitchen Secrets.

This is the perfect stir fry for you if you don’t like things too saucy. Instead of a gloopy sauce, here you have more of a glaze which coats the meat and veggies. I serve mine with 60g (dried) jasmine rice per person for an extra 6 points per portion.

If you can’t get a hold of Thai basil, don’t worry, normal basil will be fine instead.

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 9 points or 439 cals, 2.5g fat, 62.7g carbs, 44.2g protein

INGREDIENTS

For the sauce

½ chicken stock cube made up with 100ml boiling water

2 tbsp each oyster sauce and light soy sauce

1 tsp each dark soy sauce, fish sauce and sugar

For the stir fry

120g basmati or jasmine rice

300g chicken breast, chopped into bitesize pieces

200g green beans, trimmed

4 spring onions, sliced into rounds

4 garlic cloves, peeled and finely chopped

1 red chilli, deseeded and sliced

15g fresh Thai basil (or normal basil if you can’t get it), roughly shredded

Low calorie cooking spray

Salt and black pepper

METHOD

1. Pop all of the sauce ingredients into a jug, stir and set to one side.
2. Pop the rice on to cook.
3. Put the chicken in a large frying pan or wok, season with salt and black pepper, spray with low-calorie cooking spray and then fry for 7–8 minutes until the chicken is cooked through.
4. While the chicken is cooking, pop the trimmed green beans in a pan of salted boiling water and simmer for 4 minutes until al dente. Drain and set to one side.
5. Next, add the spring onion, garlic, chilli and green beans to the wok with the chicken, fry for a minute and then add the sauce. Simmer on a medium/high heat until the sauce thickens and the meat is nicely glazed in the sauce.
6. Finally, remove from the heat and toss through the shredded basil. Serve with the rice and enjoy!

The post Thai Basil Chicken first appeared on Slimming Kitchen Secrets.

If you struggle to get a hold of any of the ingredients (like me!!) Amazon has lots of the ingredients that you need, and most are on prime delivery. I’ll pop them in my shop here if you want to take a look. I bought them and have used them time and time again so they are worth the extra effort.

I serve my Thai curry with 60g (dried) fluffy jasmine rice per person (for an extra 6 points per portion).

WW POINTS AND NUTRITIONAL INFORMATION

For the Curry – serves 4 = 5 points (+1 for non starchy veg) – add points for the rice separately 

Per serving – 298 calories, Fat 10.7g, Carbs 15.1g, Protein 42.3g

INGREDIENTS

For the paste

• 12 dried red kashmiri chillies, deseeded and chopped into rough 1cm chunks
• 1 tbsp each lemongrass paste and galangal paste
• 8 garlic cloves, peeled and roughly chopped
• ½ tbsp shrimp paste
• 1 tsp each ground coriander, ground cumin, paprika and white pepper
• 1 tbsp fresh coriander, leaves and stalks
• 1 shallot, peeled and roughly chopped
• Zest of 1 lime
• 100-150ml reserved chilli soaking water
• ½ sp each sugar and salt

For the curry

• 1 tsp vegetable oil
• 250ml chicken stock (made up with 1 stock cube)
• 400ml can of light coconut milk
• 6 kaffir lime leaves
• 1 tbsp light brown sugar
• 2 tsp fish sauce
• 500g chicken breast, raw, cut into inch sized chunks
• Pack of green beans (170g), trimmed and halved
• ½ bunch of basil leaves (Thai basil if you can get it)
• Juice of 1 lime, quartered

To garnish

• Fresh red chilli, sliced (and deseeded if you don’t like it too hot
• Handful of fresh coriander, roughly chopped
• Jasmine rice

METHOD

1. Begin by making the paste. Put the chillies into a large bowl, cover with boiling water and leave to soak. After 15 minutes, remove the chillies from the bowl and keep the soaking water to one side.
2. Take a blender and add the chillies along with all of the other paste ingredients. Blend for 10-60 seconds, adding more of the reserved water to get the right paste consistency if needed.
3. Take a large pan, heat 1 tsp vegetable oil and then add the curry paste. Fry for 2 minutes until the you can smell the aromas starting to release.
4. Add the stock, coconut milk, lime leaves, sugar and fish sauce. Stir to combine and then add the raw chicken.
5. Bring to a simmer and then reduce the heat. Simmer with the lid off for 15-20 minutes until the sauce has started to reduce and thicken up and the chicken is cooked through.
6. Taste and add a little fish sauce or sugar to taste.
7. Finally add the green beans and simmer for another 3 minutes until they have started to soften.
8. Add the basil and then get ready to plate up.
9. Serve the curry with some fluffy jasmine rice and garnish with a little fresh chilli, coriander and a slice of lime.
10. Enjoy!
    

    Print

    Thai Red Curry

    WW POINTS AND NUTRITIONAL INFORMATION

    For the Curry – serves 4 = 5 points per serving (+1 for non starchy veg) - add extra points for the rice

    Per serving – 298 calories, Fat 10.7g, Carbs 15.1g, Protein 42.3g

    Servings 4

    Ingredients

    • For the paste
    • 12 dried red kashmiri chillies deseeded and chopped into rough 1cm chunks
    • 1 tbsp each lemongrass paste and galangal paste
    • 8 garlic cloves peeled and roughly chopped
    • ½ tbsp shrimp paste
    • 1 tsp each ground coriander ground cumin, paprika and white pepper
    • 1 tbsp fresh coriander leaves and stalks
    • 1 shallot peeled and roughly chopped
    • Zest of 1 lime
    • 100-150 ml reserved chilli soaking water
    • ½ sp each sugar and salt
    • For the curry
    • 1 tsp vegetable oil
    • 250 ml chicken stock made up with 1 stock cube
    • 400 ml can of light coconut milk
    • 6 kaffir lime leaves
    • 1 tbsp light brown sugar
    • 2 tsp fish sauce
    • 500 g chicken breast raw, cut into inch sized chunks
    • Pack of green beans 170g, trimmed and halved
    • ½ bunch of basil leaves Thai basil if you can get it
    • Juice of 1 lime quartered
    • To garnish
    • Fresh red chilli sliced (and deseeded if you don’t like it too hot
    • Handful of fresh coriander roughly chopped
    • Jasmine rice

    Instructions

    • Begin by making the paste. Put the chillies into a large bowl, cover with boiling water and leave to soak. After 15 minutes, remove the chillies from the bowl and keep the soaking water to one side.
    • Take a blender and add the chillies along with all of the other paste ingredients. Blend for 10-60 seconds, adding more of the reserved water to get the right paste consistency if needed.
    • Take a large pan, heat 1 tsp vegetable oil and then add the curry paste. Fry for 2 minutes until the you can smell the aromas starting to release.
    • Add the stock, coconut milk, lime leaves, sugar and fish sauce. Stir to combine and then add the raw chicken.
    • Bring to a simmer and then reduce the heat. Simmer with the lid off for 15-20 minutes until the sauce has started to reduce and thicken up and the chicken is cooked through.
    • Taste and add a little fish sauce or sugar to taste.
    • Finally add the green beans and simmer for another 3 minutes until they have started to soften.
    • Add the basil and then get ready to plate up.
    • Serve the curry with some fluffy jasmine rice and garnish with a little fresh chilli, coriander and a slice of lime.
    • Enjoy!

The post Thai Red Curry first appeared on Slimming Kitchen Secrets.

Although rare, I had one of these experiences recently when eating out with work at a particular chain restaurant in Manchester city centre. Ordering a Thai Beef Noodle Salad I was looking forward to a meal that was packed with Thai flavours and 0sp vegetables. What was put in front of me was a dish of rather plain noodles topped with a steak and drenched in the most tasteless oily dressing you can imagine. As soon as we left the restaurant all I wanted to do was get home and recreate a low sp, flavoursome version of the dish for myself.

I finally got round to doing it last week and the result was delicious and tasted exactly how I imagined the original should of tasted. It’s a great dish as its quick and easy to whip up and a really easy way to make a filling meal for 4 people out of only 2 steaks.

There are a number of alterations that you can make to this dish if you want to lower the sp even further. If you omit the noodles the dish is only 5sp (334kals) per person. If you would like to make the dish for 2 people I would make the salad as below, split the noodles between four and keep two of the portions for a packed lunch the next day (otherwise you end up wasting half a packet of noodles). If you would like to make it for 2 and have a rump steak each it will be 12sp per person.

Thai Beef Noodle Salad

Serves 4 = 10sp/468kals per person (Flex)

2 x lean rump steak (400g)

1 lime, quartered (reserve to serve with finished dish)

1 x 375g pack of fresh egg noodles

For the dressing

Juice of 1 lime

1 tbsp golden caster sugar

1 tbsp fish sauce

1 tsp soy sauce

2 tsp grated ginger

1 garlic clove

2 tsp smooth peanut butter

1 tbsp olive oil

For the salad

Handful of cherry tomatoes, halved

¼ cucumber, halved and sliced into half moons

1 carrot, peeled into long slices using a julienne peeler

½ red onion, finely sliced (or 3 spring onions, sliced)

1 red pepper, deseeded and finely sliced

½ bag of salad leaves

1 red chilli, finely chopped (reserve a little to garnish the dish)

Small bunch of fresh coriander (reserve a little to garnish the dish) (you can also add mint and Thai basil if you fancy but its just as good if you just want to use coriander)

Method

Begin by making the dressing. In a small bowl mix together the lime juice and sugar until the sugar dissolves. Add the other ingredients and then combine using a small whisk. The peanut butter might take a few minutes to break down but it should end up a nice smooth dressing. Pop to one side.

In a large bowl add all the salad ingredients and toss together. Pop to one side.

Take the rump steak and using either a meat mallet or rolling pin, beat the meat until it is about 1cm thick. Season with salt and pepper. Take a griddle pan or frying pan, spray with 1kal and heat until a high temperature.  Pop the steaks into the pan and cook for a few minutes on one side. Flip and then cook on the other side until cooked to your liking. For the last minute of cooking, pour over half of the peanut dressing. Pop the steaks onto a plate and let the meat rest.

Add the noodles to the same pan with a little water. Fry until the noodles are piping hot (around 5 minutes) and then pour the remaining dressing onto the noodles. Fry for another minute and then pop the noodles into the same bowl as the salad ingredients. Toss together and then split between four bowls.

Slice the steak and scatter across the top of the noddle salad. Finish by scattering over the reserved chillies and coriander and serve with a quarter of lime.

Enjoy!

The post Thai Beef Noodle Salad – 10sp first appeared on Slimming Kitchen Secrets.

This recipe is really easy and great for anyone who likes Thai food. Not only that but it’s exceptionally quick to make and low in points. Feel free to use any white fish you like. I used Red Mullet as it has the most delicious flavour and a lovely texture.

Serves 2 = 10sp each (flex)

Ingredients

2 x 150g red mullet fillets (skin on)

3 tbsp Thai red curry paste

100g basmati rice

Handful of broccoli or greenbeans

200ml reduced-fat coconut milk

½ tbsp. fish sauce

¼ tsp sugar

¼ tsp crushed chillies

1 lime

Fresh coriander, roughly chopped

Method

Preheat the oven to 180c. Pop the rice on to cook, steam the broccoli/green beans over the top using a colander.

Pop the red mullet on a baking tray, skin side up and then cut three or four deepish slashes across the fish. Spread 2 tbsp of the curry paste over the skin using the back of a teaspoon to make sure it is well covered.

Put under a hot grill for a few minutes until the skin crispens up a little. Then transfer to the oven for around 10-12 minutes until the fish is cooked.

Whilst the fish is cooking, in a sauce pan add the coconut milk, the rest of the curry paste, fish saue, sugar, crushed chillies and the juice of ½ a lime. Simmer until the sauce thickens a little.

Serve the rice with the red mullet on top. Pour over the sauce and top with the green beans/broccoli, a ¼ of lime per person and a sprinkling of fresh coriander.

Enjoy!

The post Thai Baked Red Mullet – 10sp first appeared on Slimming Kitchen Secrets.

I’ve got quite a few burger creations on my website already but this one might just be one of my favourites.  How did it come about? I had turkey mince defrosting and an urge to create something new. I had a look in my fridge and remembered I had some left over Thai curry paste and VOILA, a new recipe was born.   If I say so myself, the result was delicious – the burgers are packed with flavour and are a real bargain points wise (only 1sp each).

I served my burger doubled up in a Warburton’s thin (I was hungry!) with Butternut Squash Chips, Cucumber Relish, a quick Lime Slaw and Hoisin Mayo. I’ve popped the recipes for the accompaniments below too. They are worth a whirl as they are really easy but feel free to adorn this burger however you fancy. My burger consisted of a swirl of sweet chilli sauce and hoisin mayo on the Warbie thin, salad leaves, the slaw and the cucumber relish. It would be equally as nice with a slice of red onion, tomato and lettuce and normal light mayo. The world’s your oyster!

Thai Turkey Burgers

Ingredients

For the burgers

The below ingredients list makes 10 decent sized burger. Each burger is 1sp (flex) on its own. I cooked up 4 burgers and froze the rest in baking paper.

500g lean turkey breast mince

2 spring onions, finely chopped

1 carrot, peeled and grated

1 chilli, finely chopped

3 cloves of garlic, finely chopped

Thumb sized piece of ginger, peeled and grated

2 tbsp sweet chilli sauce

2 tbsp thai curry paste (any colour, I used red – if you don’t have any you can also use 1 tbsp thai 7 spice)

1 tbsp fish sauce

100g panko breadcrumbs (or normal breadcrumbs if you don’t have panko)

1 lime

Handful fresh coriander, roughly chopped

Salt and Pepper

Method

Pre heat the oven to 180c. Pop all of the ingredients in a bowl, season and combine well. Prepare a baking tray spraying with 1kal. Split the burger mixture roughly into ten evenly sized balls. Using your hands press the mixture together and form into burger patties. Pop onto the tray and press lightly with your fingers to flatten out a little. Pop in the oven for 20 minutes (or until cooked through). Remove from the oven and serve with what ever you fancy. I had a Warburton’s thin for 3pp.

Cucumber Relish 

Serves 6 = 0sp each 

Ingredients

1 cucumber

1 tbsp soy sauce

½ tbsp. brown sugar

1 chilli, deseeded and finely chopped

Handful of coriander leaves, roughly chopped

Method

Cut your cucumber however you fancy it. I diced it but it would be equally as nice in matchsticks or ribbons (use a potato peeler). Pop into a bowl. In a small bowl mix the soy, sugar and chilli together. Leave for a minute, stir again and then pour over the cucumber, combining well. Just before serving, toss coriander through.

Lime Slaw 

Serves 6 = 0sp each

1 carrot, cut into small matchsticks

1/2 small white cabbage, finely sliced

1 red onion, finely sliced

½ tbsp white wine vinegar

Juice of 1 lime

Handful of coriander leaves, roughly chopped

Salt and Pepper

Method

Pop carrot, cabbage and red onion in a bowl. Pour vinegar and lime over, season and toss together. Just before serving, toss coriander through.

Hoisin Mayo

Serves 6 = 1sp each

6 tbsp extra light mayo

1 tbsp hoisin sauce

Sprinkle of fresh coriander

Method

Mix together!

Enjoy!

The post Thai Turkey Burger with Cucumber Relish – 6sp first appeared on Slimming Kitchen Secrets.

This recipe uses roasted chicken but you could also use chicken breast (add before the mushrooms and peppers and cook through) or even prawns. Just be sure to amend to SP to suit. I used green curry paste as it’s what I had left over, but feel free to use any colour you fancy.

You can also add to this recipe by adding some egg ribbons. Simply spray some 1kal into a non stick frying pan, pour in two beaten eggs, swirl and cook for a minute. Then flip and cook other side. This should leave you with a nice neat omelette. Roll the omelette and then chop into ½ ribbons.  Stir through the finished dish.

Ingredients

Serve 2 = 9sp (previously 9pp) each without egg or 11sp (previously 11pp) with egg

90g dried basmati rice (or jasmine rice)

80g frozen peas

Handful of mushrooms, sliced

1 pepper, sliced

3 tbsp thai curry paste (red on green, I used green as that’s what I had left over)

½ tbsp fish sauce

¼ tsp sugar

3 or 4 spring onions, sliced

150g roast chicken, light meat, shredded

1 tbsp soy sauce

1 lime, halved

Handful of fresh coriander, roughly chopped

Method

Pop the rice on to cook adding the peas for the last few minutes.

Whilst this is bubbling away, take a large frying pan or wok, spray with 1kal and add the mushrooms and peppers and cook until softened (3-4 minute). Then add curry paste, sugar and fish sauce, stir through and fry for another minute. Then add the chicken, cooked rice, peas, spring onions give a good stir to combine all the ingredients, add the soy and fry for another minute or two.  Take off the heat, squeeze in the juice of half the lime and the coriander and stir again.

Taste and add a little extra soy to your taste if you fancy.

You can also top with chopped red chilli.

Enjoy!

The post Thai Dry Fry – 9sp first appeared on Slimming Kitchen Secrets.

Ingredients

Serves 2 = 13 sp (previously 12pp) with coconut milk, 9sp (previously 9pp) without

½ litre chicken stock (made with 1/2 chicken stock cube)

3 tsp tom yum paste (I got mine from Tesco)

1 cloves of garlic, finely chopped

Thumb sized piece of ginger, peeled and grated

2 kaffir lime leaves

½ tsp fish sauce

1 tsp brown sugar

1 lime halved and juiced

2 large mushrooms, sliced

Handful of cherry tomatoes, halved

Handful of green beans, roughly chopped

200g roast chicken, light meat, shredded

100g frozen prawns (optional – reduce by 1sp if omitted)

200ml light coconut milk

Large handful of fresh coriander, roughly chopped

1 spring onion, sliced and one chilli finely sliced (optional, to serve)

100g Flat rice noodles (I got mine in Tesco)

Method

Pop the noodles in a large bowl, cover with 1 litre of boiling water and soak for 10-12 minutes. Drain and rinse in cold water and pop to one side.

While the noodles are soaking, you can get on with making the soup.

Pop ½ litre boiling water in a large pan and throw in 1 chicken stock cube and simmer until it dissolves. Add 3 tsp of tom yum paste, stir and then add the garlic, ginger and kaffir lime leaves. Simmer for another minute or two and then add the fish sauce, brown sugar and lime juice. Simmer for a minute so the flavours begin to combine and then add the tomatoes, mushrooms and green beans. Simmer for 3-4 minutes (until the green beans start to soften) and then add the chicken and prawns. Once the chicken is heated through, add the coconut milk and simmer for another few minutes until nice and creamy.  Finally throw in the coriander and stir through.

To serve, spilt the rice noodles between two deep bowls. Then top with the tom yum soup and scatter with the chillies and spring onions.

The post Tom Yum Noodle Soup – 13sp first appeared on Slimming Kitchen Secrets.

The result was amazing. My hubbie said it was his favourite dish I had ever made (and considering I was asking him to wrap meat in lettuce I did not expect this!!). It is so, so quick to make and the flavours are incredible, so fresh and zingy. The lettuce cups are a great way to add bulk to a meal for 0 points and really add to the freshness of the dish.

You could have it without rice (and it would make a great starter) but as we were having it as an evening meal I used microwaveable rice (as I was in major rush) and to be honest I would use it again as it was lovely and fluffy and so quick!! The recipe include points for a pack of Morrison’s microwaveable jasmine rice between the two of us but if you want to cook your own you will need 100g of dry rice.

POINTS AND NUTRITIONAL INFORMATION

Serves 2 – per serving = 10 points or 471 cals, 11.2g fat, 56.4g carbs, 38.1g protein

Ingredients

Large thumb sized piece of ginger, peeled and grated

2 garlic cloves, grated

1 chilli, deseeded and finely chopped

½ tbsp light brown sugar

300g extra lean pork mince (5% fat)

1 tbsp fish sauce

2 tbsp white wine vinegar

4 tbsp dark soy sauce

Juice of 2 limes

2 tbsp oyster sauce

1 packet of jasmine or basmati microwave rice

5 spring onions, finely sliced

Large handful of fresh coriander, roughly chopped

1 large iceberg lettuce

Method

1. Spray a large frying pan with low-calorie cooking spray, pop on the heat and add the ginger, garlic and chilli, adding a little water if the pan is dry. Fry over a medium heat for a couple of minutes and then add the sugar.
2. Add the pork mince and break up with a wooden spoon. Cook for 5 minutes. Next add the fish sauce, white wine vinegar, soy sauce, lime juice and oyster sauce and simmer for another 5 minutes or until the mince is cooked through and the sauce has gone a little sticky.
3. Pop the rice in the microwave and cook according to the packet instructions.
4. Add the spring onion and coriander to the mince, stir through and leave to simmer for another minute.
5. Slice the ‘core’ off the bottom of the lettuce and begin to peel away the lettuce leaves, creating large lettuce cups. Rinse and pat dry.
6. Serve by loading the rice and mince inside a lettuce cup, wrap and crunch away!

The post Thai Pork Lettuce Cups first appeared on Slimming Kitchen Secrets.

I’ve included some instructions for making this curry with chicken too for those who aren’t the biggest beef fans. If you want to reduce the points even further you could omit the potatoes but I think they add a lovely additional texture and bulk to the dish. Next time I make this I’m also going to whack in a carrot or two!

Ingredients

Serves 4 = 10sp (previously 8pp) each

4 tbsp massaman curry paste (I got mine from Tesco)

350g lean beef braising steak, cut into chunks

400g new potatoes, cut into 2-3cm chunks

Handful of mushrooms, sliced

2 peppers, deseeded and sliced

1 onion, thinly sliced

400ml tin of reduced fat coconut milk

4 kaffir lime leaves (you can find these in Tesco or other larger supermarkets)

1 cinnamon stick

2 tsp tamarind paste

1 tbsp soft light brown sugar

1 tbsp fish sauce

1 red chilli, deseeded and finely sliced, to serve

Small bunch of fresh coriander leaves, most finely chopped, leave a handful whole to garnish

1 lime, quartered

Basmati rice, to serve (add the extra points)

Method

Pre heat your oven to 180c.

Pop the beef into a large pan (with a lid if you have it). Add the curry paste, mix in to coat the beef and fry the beef until it is brown and sealed on the outside (around 8-9 minutes depending on the heat of your cooker).

Add the onions, peppers, mushrooms and potatoes, stir and let cook for a minute or two. Then pour in the tin of coconut milk and stir. Add the kaffir lime leaves (whole), cinnamon stick (whole), tamarind, brown sugar and fish sauce. If you like it extra spicy, at this point you could also had a sprinkle of crushed chillis (I do!).

Bring the whole thing to a simmer then pop on the lid (or tin foil if you don’t have one) and pop in the oven for between 1.5 and 2 hours. I did mine for an hour and a half as I’m impatient! Check the curry after around an hour to make sure it’s not drying out too much. If it is add some water.

The curry should think nicely in the oven. If you would like it thicker, take it out the oven once cooked, pop on the hob and add 1sp of cornflour mixed into a paste with water. Simmer for a few minutes.

Finish the curry by stirring though the coriander and giving a good squeeze of lime. Garnish with the chopped chilli.

Serve with 40g of basmati rice per person and a slice of lime on the side.

Enjoy!

p.s you could also make the curry with 400g of raw chicken breasy and it would make it slightly quicker to cook. If you fancy doing this it will be 9sp for the curry. When cooking add the chicken at the same point as I add the beef above but cook the chicken until it is cooked through. Then add the other vegetables and then everything else and simmer on the hob until the potatoes are cooked through (around half an hour).

The post Thai Beef Massaman Curry – 10sp first appeared on Slimming Kitchen Secrets.