1、Easy Thai prawn curry

Perfect Friday night food, a warming low fat prawn curry ready in just 20 minutes

Easy Thai prawn curry recipe

Ingredients

Method

Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.
  • Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.

  • https://www.truecookbook.com/recipe/easy-thai-prawn-curry-6216/

    2、Spicy Thai prawn noodles

    These low-fat noodles make for a no-fuss supper and will be on the table in 30 minutes
    Spicy Thai prawn noodles recipe

    Ingredients

    • 200g Thai rice noodle
    • 1 tbsp sesame oil
    • 2 eggs, beaten
    • 1 red chilli, finely chopped
    • 1 thumb-size piece ginger, grated
    • 450g peeled cooked Atlantic prawn
    • 1 tbsp soy sauce
    • small bunch coriander, roughly chopped
    • ½ small bunch mint, roughly chopped
    • zest and juice 1 lime
    • small handful roasted peanuts, chopped

    Method

    1. Cook the noodles following the pack instructions, drain and set aside for later. Heat the oil in a large frying pan and pour in the beaten egg. Swirl around the pan to make a thin omelette, cook for 1-2 mins, then flip over and cook the other side for 1 min. Tip out and slice into thin strips.
    2. Add the chilli and ginger to the pan, fry for 1-2 mins then tip in the noodles, prawns and egg. Splash in the soy sauce and stir-fry for 1 min more. Throw in the chopped herbs and pour over the lime juice and zest, then sprinkle over the chopped peanuts and serve.

    3、Thai prawn, potato & vegetable curry

    A fragrant Thai curry that can be prepared ahead and frozen for a future Friday night on the couch
    Thai prawn, potato & vegetable curry recipe

    Ingredients

    Method

    1. Heat oil in a large frying pan or wok. Fry the curry paste and lemongrass for 1 min, until fragrant. Tip in peppers and new potatoes, then stir them to coat in the paste. Cook for 1-2 mins. Pour in coconut milk, stock and kaffir lime leaves, then bring to the boil. Simmer and cook for 15 mins, until potatoes are just tender.
    2. Add remaining ingredients, but if you’re freezing don’t add spinach or coriander yet, and cook until the prawns turn pink, about 4 mins. Serve, with some extra lime wedges, if you like, or cool before freezing in containers.

    4、Easy peasy lentil curry

    Cooking with virtue; fast, cheap and healthy vegetarian lentil curry, that's also low in fat and freezable
    Easy peasy lentil curry recipe

    Ingredients

    Method

    1. Heat the oil in a large pan. Add the onions and cook over a high heat for about 8 minutes or until they are golden brown. Stir in the curry paste and cook for a minute. Slowly pour in a little of the stock so it sizzles, scraping any bits from the bottom of the pan. Gradually pour in the rest of the stock.
    2. Stir the frozen vegetables, cover and simmer for 5 minutes. Add the lentils and simmer for a further 15-20 minutes or until the vegetables and lentils are cooked.
    3. While the curry is simmering, cook the rice according to the packet instructions, adding the turmeric to the cooking water. Drain well.
    4. Season the curry with salt, toss in a handful of raisins and chopped parsley, then serve with the rice, poppadums and chutney.

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