RECIPE INSPIRATION
Casual suppers or sofa loafing on a Saturday night need nothing more than one of our moreish bowl-food ideas
FOOD STYLING: SARAH COOK. PROP STYLING: VICTORIA ELDRIDGE
RECIPES SARAH AKHURST
SUPER GREENS THAI GREEN CURRY
This super-speedy supper is really easy to adapt to whatever you have in the fridge. If you’re not a fan of tofu, swap in some juicy prawns or mini chicken fillets. Pre-prepared Thai curry paste often doesn’t have the intensity of an authentic green curry, so try stir-frying it first with extra garlic and ginger to boost the f lavour.
SERVES 2 VVn GF DF HANDS-ON TIME 10 mins TOTAL TIME 30 mins
◆ 1 tbsp sesame oil
◆ 2 garlic cloves, crushed
◆ 15g root ginger, grated
◆ 3 tbsp Thai green curry paste* (we used Thai Taste)
◆ 1 x 400g tin lighter coconut milk
◆ 150ml vegetable stock (made using ½ stock cube*)
◆ 4 lime leaves
◆ 100g green beans
◆ 100g baby corn
◆ 100g Tenderstem broccoli
◆ 100g mange tout
◆ juice of ½ lime
◆ ½ tsp tamari or fish sauce*
◆ ½ x 20g pack Thai basil
To serve
◆ 120g firm tofu, sliced
◆ 2 tsp chilli oil
◆ cooked rice
◆ crispy fried onions (optional)
1 Heat the sesame oil in a large frying pan or wok, and stir-fry the garlic, ginger and Thai curry paste for 2-3 minutes. Add the coconut milk, stock and lime leaves, bring to a simmer and cook for 5 minutes.
2 Add the green beans and baby corn, and continue to simmer for 2-3 minutes, before adding the broccoli. Cook for a further 3-4 minutes, then add the mange tout. Continue to simmer for 2 minutes, until the veg is tender and the sauce has thickened. Squeeze in the lime juice and tamari (or fish sauce) to taste. Stir through almost all of the Thai basil and keep warm.
3 Meanwhile, brush the tofu slices on both sides with the chilli oil. Cook on a hot griddle pan for a couple of minutes each side, until heated through, with griddle marks.
4 Serve the curry in bowls with rice, topped with the tofu, and garnished with the remaining basil leaves and crispy fried onions, if using. *If gluten free, ensure your stock cube is suitable and omit the crispy onions. Use tamari, not fish sauce, if required for vegan/vegetarian and check your curry paste is suitable, too.
PER SERVING (WITHOUT RICE) 518cals; 28g fat (15g sat fat); 15g protein; 9g fibre; 46g carbs; 9g total sugars; 1.9g salt
CHICKEN POT PIE WITH PUFF-PASTRY
