I gave it a whirl last night for the first time and I was thrilled when I sat down to eat it and it tasted almost exactly the same as in the restaurant! It’s actually quite a simple curry to make with limited ingredients. The only thing that I found difficult to get hold of was the curry paste itself. Big Tesco’s usually do it and I have since found out that some of the Chinese supermarkets sell it but for easiness I bought it online from amazon. The tub is HUGE and is actually quite cheap so good value for money in my opinion. If you are feeling adventurous you could try and make your own paste but I didn’t have the time!

Ingredients

Serves 2 = 13sp (previously 11p) each including rice

2 tbsp Panang curry paste (if you can’t get any you could do it with red Thai curry paste, the texture will be the same but the flavour won’t)

200ml light coconut milk (half a tin)

2 x 165g chicken breasts, diced

2 peppers, roughly diced into large chunks

1 tbsp fish sauce

1 tbsp soft brown sugar

4/5 kaffir lime leaves (fresh if you can find them, I got some in Tesco in the fresh herb section)

Pack of green beans, trimmed

80g basmati (or jasmine) rice

1 lime, quartered

Handful of basil (Thai Basil if you can get it) (Optional), shredded

Method

Take a large frying pan and add the coconut milk. Once it has warmed slightly, add the curry paste and fry for a few minutes on a medium heat until the aromas start to release. Add the chicken and peppers, stir to coat with the paste mixture and fry until cooked through (about 10-12 minutes). During this time the coconut milk will reduce a little so the sauce has a dryer consistency. If you think the pan is getting a little dry, add a little splash of water.

Pop the rice on when the chicken starts to cook.

Once the chicken has cooked through add the fish sauce, sugar and kaffir lime leaves and cook for another few minutes.

Meanwhile, pop the green beans in a microwaveable bowl, pour over 1 tbsp of water and microwave for 2 minutes. Drain and then add to the curry. Stir in the green beans and simmer for another minute.

Finish with the juice of ¼ of the lime and stir through some fresh basil (Thai basil if you can get it).

Serve the curry on top of the rice with a quarter of lime for squeezing.

Enjoy!

The post Thai Chicken Panang Curry – 13sp including rice 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.