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Beef Red Curry September 9, 2010

Filed under: Meat,Noodles,Weight Watchers Recipes — delishuss @ 10:27 pm
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I thought this was delishuss.  I was kind of surprised at how tasty it was considering it was low fat. It is a little less creamy/thick than what you would expect a thai curry to be but it’s all the better for the waistline.

5 1/2 Weight Watchers points per serving

Serves 4

Ingredients

Low fat cooking spray

300g of lean rump steak, cut into pieces

2 tablespoons red Thai curry paste

1 green pepper, sliced

150g baby corn

1/2 x 400ml can reduced fat cocunut milk

2ooml vegetable stock

2 x 150g packet straight to wok Udon noodles

A handful of freshly chopped coriander, to garnish

Method

1. Heat a large lidded saucepan until hot. Spray with low fat cooking spray and add the steak and fry for 2-3 minutes until brown.

2. Add the paste, pepper and baby corn. Cook for a further 2-3 minutes until beginning to brown.

3. Add the cocunut milk and stock. Bring to the boil, cover and simmer for 10 minutes until the beef is tender.

4. Add the beansprouts and noodles. Cook for 1-2 minutes until hot, then serve in warm bowls garnished with the coriander.

Tip: Prawns would work well with this dish instead of the beef. Add 150g of cooked prawns with the beansprouts. The points value per serving would be 4 1/2.

If you like a spicy curry, I would add some more curry paste.

 

Red Prawns and Mango Curry August 29, 2010

Filed under: Curries,Fish — delishuss @ 8:55 pm
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This is a nice change from the regular curry. I got it from a Nigella Lawson cookbook. It’s a good way to get some fish if you are not a major fan.

Ingredients

1 x 15 ml wok oil

1 spring onion, finely sliced

1 ½ tablespoons red Thai curry paste (or according to taste)

½ x 400ml coconut milk

250 ml chicken stock made from concentrate

2 teaspoons of fish sauce

1 x 350g packet of butternut and sweet potato cubes

1 x 200g packet frozen prawns

1 teaspoon of lime

150g mango cubes, diced

3-4 tablespoons chopped fresh coriander

 

Instructions

  1. Heat the wok oil in a large, heavy-based frying pan, and fry the sliced spring onion for a minute, then add the curry paste.
  2. Whisk in the coconut milk, chicken stock and fish sauce and bring to the boil.
  3. Tip in the butternut squash and sweet potato cubes and simmer, partially covered for about 15 minutes, or until tender.
  4. Drain the prawns under running water to remove excess ice and tumble them in to the pan, letting the sauce come back to the boil. When it does, add the lime juice and diced mango and cook for another minute or so until the prawns are cooked through.
  5. Sprinkle with the chopped coriander as you serve over plain rice or wide rice noodles, or even both.
 

Chicken Korma

Filed under: Chicken,Curries,Weight Watchers Recipes — delishuss @ 8:48 pm
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I was a bit sceptical of this recipe as I’m not a big fan of the weight watchers curry sauces in the jars; however, I was pleasantly surprised. It’s pretty good for a low fat curry.

Servings 4

Points value- 5

Ingredients

1 spray low fat cooking spray

2 medium onions chopped

1 medium apple chopped

4 teaspoon of curry powder, mild

450g skinless chicken breast, uncooked, cut into chunks

1 stock cube (make ½ pint)

25g sultanas

1 tablespoon tomato puree

125g dried rice, basmati

1 medium banana

8 tablespoons natural low fat yoghurt, plain

Salt and black pepper

4 sprigs of coriander to garnish

 

Instructions

  1. Mist a large saucepan with spray cooking oil. Sauté onions and apple for 3-4 minutes. Stir in the curry powder.
  2. Add chicken. Cook, stirring, for 2-3 minutes, until sealed all over.
  3. Add chicken stock, sultanas and tomato puree. Bring to the boil. Reduce heat, cover and simmer gently for about 4 minutes.
  4. 12 minutes before end of cooking time, put rice on to cook in plenty of lightly salted boiling water.
  5. Just before serving, add sliced banana, chopped coriander and 4 tablespoons of yoghurt to curry. Season. Cook for 2 minutes.
  6. Serve curry with hot cooked rice, adding 1 tablespoon of yoghurt to each portion. Garnish with coriander.
 

Autumn Vegetable Curry August 19, 2010

Filed under: Curries,Healthy Eating,Vegetarian,Weight Watchers Recipes — delishuss @ 9:16 pm
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Another good Weight Watchers recipes for you to try. The recipe says that it serves 4, but I got 5 decent portions out of it. It’s great if you have a family but also good to freeze as well if you are on your own. Another bonus is that it’s zero points, yippee!

Ingredients

1 spray low fat cooking spray

1 large onion (s) finely chopped

2 cloves of garlic, crushed

1 piece of ginger, 2.5cm/ 1 inch peeled and finely chopped

2 tablespoon curry powder (or according to taste)

450g butternut squash, peeled, deseeded and chopped

1 medium portion cauliflower, small, broken into florets

1 medium courgette, sliced

800g (2 cans) canned tomatoes, chopped

1 medium red, greeen or yellow (s), deseeded and chopped

125g green beans, sliced

1 stock cube, made up to 450ml (3/4 pint) or as per packet instructions

2 tablespoon fresh coriander, a handful, including stalks, roughly chopped

1/2 tsp salt, to taste

1/2 tsp pepper, freshly ground

Method

1. Mist a large saucepan with spray cooking oil. Saute onion, garlic and ginger until softened, but not browned, about 3-4 minutes.

2. Add curry powder and stir well, then add all the vegetables, canned tomatoes, stock and most of the coriander. Heat until boiling. Reduce heat and simmer, cover and cook for 45 minutes until vegetables are tender.

3. Check seasoning, adding salt and pepper to taste.

4. Serve, garnished with coriander.

Cook’s tips: Garnish each portion with 2 tbsp low fat plain yoghurt mixed with chopped fresh mint. Serve with rice, chapatis or naan bread, adding the extra points. You could add a can of chick peas to the curry to make it more filling. Drain and rinse, then add with the tomatoes- and don’t forget to add the points.

 

Thai Green Chicken Curry August 11, 2010

Filed under: Chicken,Curries — delishuss @ 9:34 pm
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This is my own version of Thai Green Curry, I think it’s great but sure I would J

Serves 4

 

Ingredients

3 Chicken Breasts

150g of potatoes

2 tablespoons of green curry paste (I like to mix 1 tblsp with regular curry paste and 1 green curry paste)

1 tin of light coconut milk

1 green chilli

50g of broccoli

1 large onion

2 cloves of garlic

2 tablespoons of chutney (mango preferably)

50 g of sugar snap peas

1 stock cube

100ml of boiling water

Instructions

  1. Peel and dice the potatoes and boil for 15 mins. At the last 5 mins of cooking time, add in the broccoli and sugar snap peas and boil for the remaining time.
  2. Meanwhile chop the chicken, onion and garlic and chilli.
  3. Fry the chicken in a large fry pan until turning brown, add in the onion, garlic and chilli and fry for a further 2-3 minutes.
  4. Add in the boiled vegetables and add stir in the curry paste and cook for 2 minutes.
  5. Dissolve the stock cube in the boiling water and add to the pan.
  6. Pour in the coconut milk and stir. Add the chutney and stir.
  7. Simmer for 40 minutes.

 

Serve with Basmati rice. You could add some coriander seeds to the rice during cooking to give it a nice flavour.

 

Chicken Masala July 4, 2010

Filed under: Chicken,Curries — delishuss @ 9:09 pm
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This masala is from the curry house website, http://www.curryhouse.co.uk/rsc/masala.htm. It’s very good but I think I will continue my search for the perfect masala recipe.

Ingredients

  • 3 tablespoons vegetable oil or ghee (clarified butter)
  • 1 small onion – finely chopped
  • 1.5 inch piece cassia bark (or cinnamon)
  • 2 green cardamon pods
  • 4 whole cloves
  • 1 teaspoon fennel seeds
  • 1 inch piece fresh ginger – very finely chopped
  • 2 cloves garlic – very finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander seed
  • 3/4 teaspoon good chilli powder
  • 5 tablespoons Greek-style full cream yoghurt (3/4 of a 150 gm tub)
  • 1 teaspoon (or a little more) concentrated tomato purée
  • salt to taste
  • 2 chicken breasts, skinned and cut into 1 inch pieces
  • 1 tablespoon chopped up pieces from a block of creamed coconut
  • chopped fresh coriander leaf (cilantro) to garnish

Method

  1. Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high
  2. Add the cassia, cardamons, cloves and fennel seeds and stir a little then turn the heat down to low and cook for 10 minutes
  3. Add the ginger and garlic, stir and cook for another 10 minutes on low heat stirring now and again to make sure nothing browns or burns
  4. Add the turmeric, coriander and chilli powder and fry gently for a minute
  5. Add 1 tablespoon of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil (don’t worry, it won’t split if you’ve used full cream yoghurt)
  6. When the yoghurt has lost a lot of it’s moisture add another tablespoon. Stir and fry as before.
  7. Repeat until all the yoghurt is incorporated (the last tablespoons won’t sizzle but it doesn’t matter)
  8. Add the tomato purée and stir in. The colour of the dish should now be similar to the background colour of the recipe list page – a rich orangy yellow with red flecks if you’ve turned the graphics off.
  9. Stir in lots of hot water – enough to make the mixture very fluid
  10. Bring to the boil and simmer, stirring occasionally for 20 minutes
  11. Add salt to taste
  12. Heat a little oil in a large heavy frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned white
  13. Add the chicken to the sauce and simmer gently for another 20-30 minutes until the chicken is cooked. Stir from time to time. If the sauce gets too dry add a little hot water
  14. 10 minutes from the end add the creamed cocunut pieces and stir to melt them. Adjust the consistency of the sauce with some hot water as the creamed cocnut will thicken the sauce
  15. At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top. Remove the cassia and cardamons (if you can find them! Don’t worry about the cloves)
  16. Serve, garnished with chopped fresh coriander leaf (cilantro)