Thai Green Curry
Many thanks to Mands (mands5781 on Connect/mandst_ww_tortoise on Instagram) for this recipe.
The whole pot is only 4sp and it serves 4 large portions!
It's best made the day before - the flavours are much nicer when cooked in advance and left to infuse! Also, you have a quick easy dinner to ding in the microwave!
Mands made hers with white fish (tilapia) and prawns which are 0sp, but you could use chicken breasts (0sp) or any other meat you like and point that. Or keep it simple and use some veggies for a #meatfree version.
WW Freestyle: 1sp plus points for the rice you serve it with.
Ingredients (serves 4 – 6):
- 2 large white fish fillets
- 200g raw king prawns
- a white onion
- 5 cloves of garlic
- 2 inches of root ginger
- Groovy Food Company coconut cooking spray
- 45g Waitrose Green Thai curry paste
- 200ml vegetable stock (made with one vegetable stock cube)
- a handful of spinach
- a red pepper
- 230ml Asda free-from coconut milk (fridge section milk alternative - not tinned)
- 1 tbsp quark 1sp
- fresh coriander & lime juice to serve
- Blitz onion, garlic and ginger into a fine dice and sweat in coconut cooking spray.
- When softened, add the Thai paste, and a little water to prevent sticking.
- When the onions are soft but not too brown, add the stock and simmer for 15 minutes for the flavours to infuse.
- Blitz the handful of spinach to a fine blend and add to the curry - this gives a great green colour and bangs in some extra veg and vitamins for good measure.
- Add the chopped red pepper and fish and prawns to poach. Leave to simmer for 12-15mins until the fish is cooked and the peppers are softened but retain a bite.
- Add the coconut milk towards the end and remove from the heat.
- Just before serving, add a tablespoon of quark, squeeze of lime and some fresh coriander - but do this off the heat and be sure not to boil as the sauce will split.