Thai Green Curry

Sometimes it can be hard finding the energy to cook something special, something that takes you out of your comfort zone.
When we talk about cooking for the family it’s often viewed as a chore – I do this too, when actually cooking can be fun, it can be therapeutic and satisfying especially when you make something new that everyone loves.
I made this for Mr P and I on Saturday night as a kind of ‘date dinner in the house’ and it was delicious.
I got most of the ingredients from Aldi including the Jasmine rice – they do a microwave version that only takes a minute and tastes lush and I used a mini ramekin pot where I popped the rice in and turned it upside down on the plate to make it look all lovely.
Chicken would taste great with this recipe as well.
 This gorgeous dish was created by the fabulous Graeme  – Ravenous Fox – check out his website (details below) for more inspiration.
Kelly x
Happy New Year everyone! Hands up if ‘like mine’ your jeans have shrunk in the wash over the Christmas period! The prospect of redressing the festive seasons  indulgences fills most of us with dread but a January of lettuce leaves and zero carbs will not be happening in the Household of ‘The Ravenous Fox.’ I ought to explain who The Ravenous is. Firstly I am not a chef, just someone who loves their grub. I was married in May of last year to my wonderful wife Lisa and inherited 3 very special but culinarily very diverse children! I first became interested in food after working in a cocktail bar in my late teens. For me it was fascinating learning about flavours and how to mix drinks that people would enjoy. Admittedly some cocktails were near coma inducing and served by the pint but it stoked an interest I now carry in the food I create for family and friends. So 2019 is upon us and gym memberships are rising quicker than a Mary Berry Souffle. Sadly no amount of squatting will replace a bad diet but what I do strongly believe in is that nutritionally you shouldn’t omit any food group from your diet nor suffer by eating food that looks like something you would find in the bottom of a rabbits hutch. The recipes I have created from home are born out of a stubborn refusal to eat bland boring food while introducing new flavours to those for whom I cook. A lot of my fondest memories are of evenings sat with family and friends sat around a table enjoying eating ‘and yes occasionally drinking.’

The dishes I have prepared recently are all under 550kcals. I genuinely hope you enjoy them. If you have any questions about the recipes or would like any ideas please contact me via my website you can also find me on instagram Ravenous_fox.Luciano Pavarotti once wrote “One of the very best things in life is that we must regularly stop whatever it is we are doing and devote our attention to eating!’

Lets do just that.

I love Thai Green Curry but this is a little more healthy using the sauce much more sparingly to cut down on the calories. This recipe serves 2 and comes in at only 380kcals per portion!

You will need:

2 Sea Bass Fillets

Pack of Baby Pac Choi

150ml Low Fat Coconut Milk

1 Red Thai Chilli

100g Jasmine Rice

For the green curry paste:

50g Fresh Coriander

1 tsp Cumin Seeds

5 Thai Green Chillies

2 Echalion Shallots

3 Cloves of Garlic

1/2 tsp Coriander Seeds

6 Lime Leaves

1 Inch Ginger

1 Lemongrass Stalk (finely chopped)

Juice of 1 Lime

2 tbs Olive oil

2 tbs Fish sauce

2 tbs Light soy

1. Firstly combine your curry paste ingredients in a food processor and blitz until you have a paste. Set aside in the fridge until required.

2. Cook your rice in salted water until you feel the grains begin to soften and hold together.

3. Put 2 tbs of your paste in a frying pan and heat through for a minute before adding your coconut milk. Stir and keep warm on a very low heat.

4. Season the flesh side of the fish then lightly oil the skin side. Place skin side down in a medium/high pan until the fish has almost cooked through before taking off the heat and turning on to the flesh side for another minute.

5. Slice the pac choi in half and quickly fry in a touch of oil and a splash of light soy for no more than a couple of minutes.

6. Time to assemble. Drain off the rice then place a scone cutter in the centre of your dish. Place 4 tbs of the rice in the middle and gently push down. Top the rice with the pac choi and then place the fish on top. Gently pour some of the green curry around the rice then scatter over some fresh red chilli.

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