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I'm a working mum of two lovely children who, like all children, go through 'phases', both good and bad. Trying to juggle parenthood, weight loss and life in general.

Tuesday, 8 March 2016

Now we're cooking - Thai curry from scratch

Breakfast was a repeat of yesterday, berries, bananas and yogurt for me, fruit purée for little man and Soooper hoooops for madam. 

We attempted to get to a baby group this morning and for the second Tuesday running failed miserably. So we went shopping. By the time we got there it was lunchtime, and having learnt from my last visit we went straight for Spudulike and got a jacket potato with beans and cheese (healthy extra) to share, and a portion of garlic bread for little miss. She did really well eating all of the spud I gave her and both bits of bread. 
Little man was thoroughly enjoying people watching, to the point that he refused to look in my direction making feeding him a little tricky. Nonetheless he managed to eat the whole 'zingy lamb couscous' Ella pouch, eventually. 

We had a toilet stop in the middle of lunch. What a logistical nightmare that is, when you have a small person announcing the need for a wee when you're halfway through eating in a food hall. Hoorah for nice people at the next table watching our stuff while the 3 of us made a dash for the baby change toilets. 

I was in the mood for a bit of 'proper cooking' tonight, so decided to make a Thai green curry from scratch. I've been working out for a few days how to make it syn free without it being a weird and wonderful muller yogurt hack or other random ingredients. I eventually came up with this (and had a little helper to make it): 
To make the curry paste take the following ingredients and blitz into a paste:
3 medium chillies
1/2 onion
1 1/2 tbsp ground ginger
3 cloves garlic
Small bunch coriander including stalks
Small bunch basil including stalks
Grated zest of a lime (or lemon if no limes)
Juice of 1/2 lime (or lemon)
8 kaffir lime leaves
1 tbsp coriander seeds crushed
1 tsp cumin ground
1 tsp black peppercorns crushed
2 tsp fish sauce (nam pla)
2 tsp light soy sauce
3 tbsp water
1 lemongrass stalk 
Chop 1 1/2 onions and 1 green pepper and soften in the pan in fry light. Add the curry paste and then add chopped chicken breast. Ensure the chicken is thoroughly coated with the paste and fry it all off. Mix up 2 tbsp Maggi coconut milk powder with 175ml warm water, and add to the pan. Add chicken stock and top up with water. Bring to the boil. Add a tin of potatoes, chopped baby sweetcorn and 1 whole (crushed) lemongrass stalk. Simmer for 1/2 hour (the longer it simmers the better the flavour, I put mine in the oven on 100.) When ready to serve add the mange tout, and stir in 350ml fat free fromage frais. Garnish with chopped coriander. 
Serve with boiled rice. 
The whole pot is 3 Syns. And it's scrummy with a bit of a punch but not too hot. If you like it spicy add more chillies to taste when it's cooking or to garnish. 

Little miss had fish fingers and peas, followed by a yogurt. For little man I defrosted one of the pots of last week's bacon, tomato and bean soup. Followed by yogurt. - I didn't manage to feed us all the same meal but I think the fallout of chilli infused Thai curry may be a step too far for both of them! 

Total Syns = 6 Syns (small bag of quavers 5.5 Syns) 

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