Sometimes a takeaway may seem like the easy option, but think about it – it may be easy to pick up the phone and dial but it’s not actually as quick as you think, especially when you can whip some identical #Fakeaway type dinners as I call them. I have actually tested this with Mr. PP (don’t tell him that though lol!) I have made delicious and healthy dinners within the timeframe of a takeaway arriving. It’s also an expensive habit so why not put the money you would have spent on it into a jar and at the end of the month, treat yourself!
My favorite fakeaway is a Thai red curry, It’s one of those recipes where you can take your time and make the paste from scratch or you can use a ready made paste. I use the Mae Ploy paste from the Asian Market on Abbey Street and it’s the best one in my opinion, it contains all natural ingredients and full of great flavour aswell!
List of Ingredients in the curry paste:
- Dried Red Chilli
- Shrimp Paste
- Kaffir Lime Peel
There are no set rules for curries, you can change the meat and add any vegetables you wish.
- 3 chicken fillets
- 400ml tin coconut milk
- 2 Tbsp red curry paste
- 1 cup tenderstem broccoli
- 1 cup mangetout
- 1/2 cup water
- 1 Tbsp coconut oil (for cooking)
- 1 Tbsp sesame seeds
- 1 tsp coconut sugar (optional)
- 1/2 spring onion
1. Stir-fry the curry paste in the coconut oil, then add 1/2 tin of coconut milk. Add the chicken fillets and continue cooking.
2. Now pour in the second cup of coconut milk and 1/2 cup of water, heat until it starts to boil.
3. Turn the heat down and add in the vegetables and cook until they soften slightly. If you wish to add the coconut sugar, do so now and stir well. Taste and season as required.
4. Ensure the chicken is cooked through, garnish with sesame seeds and spring onion and serve with rice or cauli-rice.
Note: For a milder flavour, use a half portion of the curry paste.