charleybabes
Silver Member
are these classed as free??.. with the whole "food abuse" issue, with the mung beans being used as a sub for flour???...
+*+* POST your food pics for meal ideas +*+*+*
- Thread starter StaceyUK
- Start date
*Tara*
Full Member
Just wanted to let you all know me and the other half are having Thai Green Curry for tea tonight 
yummmmmmm. I got the recipe from here :
http://www.facebook.com/photo.php?fbid=285182961501388&set=a.224942660858752.65497.212238165462535&type=3&theater
i'm sure she wont mind I have posted the recipe on here, it is a great page on FB that a friend of mine suggested I look at for ideas.
I change the way I do it slightly though, for one I don't particularly like bamboo shoots so I didn't add them, and instead of spring onions I added mushrooms (I think i add mushrooms to most things, i love them!) and I also add frozen spinach and green beans.
It is quite coconutty with the two pots of mullerlight so i had to add more thai green curry paste, but thats just a personal taste. I also added more garlic too.
I can honestly say that it is one of the best Thai's I have ever had, there is a beautiful Thai restaurant that we have been to a couple of times and this tastes just like their green curry, i made it for my friend too and she said it was lovely (and she is a really good cook!)
I hope you like it if you try it
yummmmmmm. I got the recipe from here :http://www.facebook.com/photo.php?fbid=285182961501388&set=a.224942660858752.65497.212238165462535&type=3&theater
i'm sure she wont mind I have posted the recipe on here, it is a great page on FB that a friend of mine suggested I look at for ideas.
I change the way I do it slightly though, for one I don't particularly like bamboo shoots so I didn't add them, and instead of spring onions I added mushrooms (I think i add mushrooms to most things, i love them!) and I also add frozen spinach and green beans.
It is quite coconutty with the two pots of mullerlight so i had to add more thai green curry paste, but thats just a personal taste. I also added more garlic too.
I can honestly say that it is one of the best Thai's I have ever had, there is a beautiful Thai restaurant that we have been to a couple of times and this tastes just like their green curry, i made it for my friend too and she said it was lovely (and she is a really good cook!)
I hope you like it if you try it
*Tara*
Full Member
bilsat
Really likes to cook
Joanne24 described the taste of the mung beans wraps perfectly! I made them to see how they taste also to use the mung beans as a pizza base! very good.......
This morning I started to create a green thai chicken curry from mixing several recipes, looks like I have been been beaten to it!
This morning I started to create a green thai chicken curry from mixing several recipes, looks like I have been been beaten to it!
bilsat
Really likes to cook
Thanks Tara.
I usually start looking on wikipedia for a description of a recipe and what the main ingredients are, then look for several recipes and use any ingredients that are suitable for SW, then experiment with it, I will make the thai curry for Dinner today if I can get all the ingredients, pics to follow with recipe, watch this space!
I usually start looking on wikipedia for a description of a recipe and what the main ingredients are, then look for several recipes and use any ingredients that are suitable for SW, then experiment with it, I will make the thai curry for Dinner today if I can get all the ingredients, pics to follow with recipe, watch this space!
bilsat
Really likes to cook
As promised! Green Thai Chicken Curry.............
Pete’s Green Thai Chicken Curry
Serves 4
Syn per person 4 .5 syn
Ingredients
400g chicken breast, cut into 1 inch pieces
400ml tin of coconut milk (39 syn) use 50ml=5 syn plus 100ml mixed with water=15 syns in total
1tsp of salt
1tsp sweetener
1tbsp fish sauce 0.4syn per tbsp.
2tbsp green Thai curry paste 1syn per tbsp.
1 stalk of lemon grass, finely sliced
2 birds eye chilli, finely chopped
Zest of 1 lime
juice of 1 lime
1small onion, finely sliced
50g of fresh coriander, finely chopped
150g jasmine rice
Method
In a small blender, blend the onion & lemon grass & put to one side.
Heat a wok over a high heat and spay with Fry Light, add the green curry paste and 50ml of the coconut milk, cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste.
Add the onion, fish sauce, lemon grass, lime zest, lime juice, salt and sweetener and cook for a further 2 minutes. Pour in 100ml of coconut milk mixed with the same amount of water, and bring to the boil and then for 10 minutes. Add half of the chopped fresh coriander & mix into the sauce, continue simmering for a further 5 mins, decorate the dish with the remaining coriander.
Serve with the cooked rice.
Watch out, it's hot!
the idea about using full fat coconut milk is for the taste, thats why you use it first as it comes out of the tin then later in the recipe diluted by water.
Pete’s Green Thai Chicken Curry
Serves 4
Syn per person 4 .5 syn
Ingredients
400g chicken breast, cut into 1 inch pieces
400ml tin of coconut milk (39 syn) use 50ml=5 syn plus 100ml mixed with water=15 syns in total
1tsp of salt
1tsp sweetener
1tbsp fish sauce 0.4syn per tbsp.
2tbsp green Thai curry paste 1syn per tbsp.
1 stalk of lemon grass, finely sliced
2 birds eye chilli, finely chopped
Zest of 1 lime
juice of 1 lime
1small onion, finely sliced
50g of fresh coriander, finely chopped
150g jasmine rice
Method
In a small blender, blend the onion & lemon grass & put to one side.
Heat a wok over a high heat and spay with Fry Light, add the green curry paste and 50ml of the coconut milk, cook for 1 minute. Add the chicken and cook for 2-3 minutes, ensuring the chicken gets well coated in the curry paste.
Add the onion, fish sauce, lemon grass, lime zest, lime juice, salt and sweetener and cook for a further 2 minutes. Pour in 100ml of coconut milk mixed with the same amount of water, and bring to the boil and then for 10 minutes. Add half of the chopped fresh coriander & mix into the sauce, continue simmering for a further 5 mins, decorate the dish with the remaining coriander.
Serve with the cooked rice.
Watch out, it's hot!
the idea about using full fat coconut milk is for the taste, thats why you use it first as it comes out of the tin then later in the recipe diluted by water.
charleybabes
Silver Member
that looks gorgeous pete.. well done!!!
mavis1988
Full Member
Simple dinner last night needed to feed my Irish soul, Gammon and mash, 2 syns counted for Cheese sauce mix as 7 syns for pack divided between three dinners and some of my Hex A for the milk. Steamed leeks, green beans tenderstem broccoli, savoy cabbage and carrots.
Mmm what cheese sauce did you use? : drool:
*Tara*
Full Member
There is a recipe I have printed off today that Pete has posted for macaroni cheese i'm sure if you searched in the recipe thread it may be there it sounds beaut! Such a shame OH doesn't like cheesy creamy things picky so and so! hehehe. Let us know how it goes Laura I may have to try out a couple of recipes ready to take to work for lunches I can heat up and keep me warm in this all of a sudden FREEZING weather!!!! x
it sounds beaut! Such a shame OH doesn't like cheesy creamy things picky so and so! hehehe. Let us know how it goes Laura I may have to try out a couple of recipes ready to take to work for lunches I can heat up and keep me warm in this all of a sudden FREEZING weather!!!! x
Joanne24
Restarting!
thanx so much jo
Morrisons green packet of cheese sauce made with boiling water is 3 syns per packet x
charleybabes
Silver Member
i thought that this sauce was 8 syns per packet??
Joanne24
Restarting!
The blue packet with milk might be but ive always been told by my consulant that the green packet made with boiling water is 3 syns x
Cheese Instant Sauce Mix, made up as directed, 100g made up 3 3
