Ahhh it’s been a while since I posted a recipe! Mainly because it’s been a while since I tried anything new, because that requires far too much time and effort that my life simply does not have time for! But after sodding around with my food every week basically eating well Mon-Weds then it all going down hill from there I thought enough is enough! And there’s nothing like a good weekly meal plan with something new, exciting and yummy to look forward to, to get me in the swing of it again!
So enough of me waffling on about myself as per, here is the recipe…
For 2 Portions (both for me as Mr won’t eat this #fussygit) you will need:
- 2 Chicken Breasts sliced
- 1/2 tin of Light Coconut Milk (8 syns)
- 2 tbsp Massaman Curry Paste (2 syns)
- 1 tbsp Tamarind (1 syn)(bugger to find, Waitrose came up trumps)
- 1 tbsp Fish Sauce
- 2 Lime Leafs
- 150g New Potatoes cut up
- 1 Onion sliced
- Sugarsnap Peas sliced
- 4 tbsp Alpro Coconut (tub pictured is 500g and 2 syns for the whole lot so saying 1/2 Syn)
- 14 Cashews (HexB or 6 syns)
- Coriander, Chilli and Lime to garnish
First toast the Cashews in a pan and chop them up.
Heat a little of the coconut milk in a pan with the curry paste.
Add the chicken and coat it, cooking for a couple of minutes.
Add the potatoes, onion, lime leaves, fish sauce, tamarind, rest of the coconut milk and 1/4 tin of water.
Bring to the boil then simmer for 20 mins.
If you are not sharing this with another person like myself, this is the stage you would refrigerate or freeze half of the Curry, before finishing with the Sugar Snaps, Alpro and the garnish.
Next add the sliced sugar snaps and a little Chilli and cook for a minute.
Then turn off the heat, add the Alpro, some chopped Coriander and a squeeze of Lime.
Stir through and serve with rice.
I top with the remaining Cashews, Chilli, Coriander and a Wedge of Lime!