Getting me to have steak without chips, mushrooms and onion rings is quite a challenge but it’s good to vary things up, particularly when you’re trying to shift some timber. Crying Tiger Beef from Pinch of Nom is a fancy name for a traditional Thai recipe using thin-cut steak and a tangy, spicy dressing made from coriander, tomatoes, chillies, spring onion, garlic, fish sauce and either lemon or lime juice. As the name would suggest, it certainly packs a punch!
I really enjoyed this having treated myself to some tasty frying steak from my local butcher. It’s worth paying a bit more for quality meat if you can afford to as supermarket steak tends to be shite. My only criticism of this dish is that I’m not entirely sure where it sits – is it a light lunch or an evening meal served with some rice? I opted for the former.
Since lockdown I’ve really got into making freshly made salads at home and Thai Beef Salad from the Hairy Dieters has been one of the best. There’s a bit of chopping, dicing and peeling involved, but you’ll be rewarded for your toil. I did wonder if the quantity of mint and coriander would be too overpowering, but the Thai fish sauce and chilli dressing balances out the flavours beautifully.
I mentioned earlier this month that I’ve gone through lockdown without making the same meal twice. But paneer and pea curry was stretching it last week, and Thai-style Butternut Squash Soup from Tom Kerridge is also tenuous, given I made curried butternut squash and apple soup at the back-end of March. But this Tom Kerridge recipe is great, so let me off?
So, what’s the difference? Well, actually it’s pretty obvious. Thai flavours are very distinct and the lemongrass and chillies really give this a punchy flavour, whereas the curried apple and butternut squash soup flavours are more subtle. Both soups are fantastic, even though I find ‘squash’ a pain in the backside to prep.
As the nights draw in, I’ll feature some more soups on this blog. But for now, you can check out the current ones here. Oh, and if you’re wondering what to do with the remaining 200ml of coconut milk, try coconut prawn curry or turkey keema peas.
Chicken Satay from Pinch of Nom’s debut book had long since caught my eye. However, the long list of ingredients (23), some of them more unusual (Alpro coconut drink and powdered peanut butter), meant that it kept slipping off the menu. But eventually I decided to bite the bullet and I’m so pleased I did – this recipe tastes absolutely gorgeous.
You can save yourself some stress by prepping the satay sauce in advance. The chicken stir-fry part cooks quickly and the rest of the time is spent simmering everything in the sauce. Don’t be tempted to use regular peanut butter – 4 tablespoons of the full-fat variety will bump the calories up considerably! I struggled to find low-fat peanut powder, but eventually sourced it from Asda. I believe Aldi and Waitrose sell it as well. It is expensive for what it is, but it’s genuinely worth buying it for this brilliant dish alone.
The calorie count is just 293 per serving. It will serve 6 generously with a small portion of rice. I didn’t bother because, as regular readers will know, I don’t find rice very nice.
At times, lockdown has sent us all a little crazy. Ann-Marie’s moment of madness came when she decided to order a 25kg bag of potatoes from a farm store to ensure we didn’t run out. Now that’s a serious amount of carbs right there! Undeterred, I began furiously fanning my recipe books for meals with potatoes and came across Beef Massaman Curry from Justine Pattison’s excellent ‘Takeaway Favourites’ book.
The recipe requires 500g of potatoes, not 25kg, but hey it’s a start. But what about the taste? Pretty good actually, although I was unable to get my hands on any kaffir lime leaves so swapped in some lime zest. I also didn’t bother with the chilli peanuts suggestion – in hindsight a mistake as I definitely would have preferred more heat in this.
But with all of the proper ingredients I’ll definitely make this Thai curry again as I’m in no danger of running out of spuds! Speaking of spuds, you don’t need rice or naan in this recipe which despite the lengthy cooking time is a doddle to make as it just does its thing in the oven.Continue reading “Beef Massaman Curry”→
Several healthy eating cookbooks contain ‘fakeaway’ chapters – reduced-fat recipes of our favourite takeaways – but none better than Justine Pattison who has dedicated an entire book to them. Penang chicken and sweet potato curry is a sumptuous Thai fakeaway that I’d be delighted to have served to me in a restaurant. The beauty of this is that you can enjoy restaurant quality food for just over 400 calories providing you follow the simple cooking method to the letter.
The sweet potatoes mean that you don’t need to add extra calories by having rice or bread, and the accompaniment of the stir-fried broccoli with chilli and garlic adds some extra zing and class for only 48 calories more. This is a really special dish to cook on a weekend ‘date night’. So crack open some vino, tuck into this and get ‘love is in the air’ blasting out by John Paul Young and you’ll be sorted :-).
Despite the number of ingredients, Very Easy Thai Chicken and Coconut Curry from the Hairy Dieters’ inaugural book is indeed easy to make and quick for a weeknight tea providing you get everything out on your working top before you start.
I’m not a huge fan of rice, but even if you are, I don’t think this recipe necessarily warrants the addition of anything else given that the chicken is bulked out by the peppers and mangetout. If you can resist having rice, the calorie count for this ‘fakeaway’ dish is waistline friendly and perfect if you’re having a ‘5:2’ day and seeking a healthy evening meal for under 300 calories.
My only slight criticism is that even with the addition of the cornflour this curry is a tad watery for my liking so I tend to cook for longer than the suggested timings listed below. Try it yourself, as Neil Buchanan from Art Attack famously said (or perhaps not famously at all). Continue reading “Very Easy Thai Chicken and Coconut Curry”→