I often use ready-made pastes when I’m making a Thai curry, but it’s actually quicker than you think to whip up your own paste from scratch.
Five minutes extra and a hand blender attachment to wash – not too much to ask for a dinner that’s fresh and delicious (and also means you don’t have to put that half-used jar of Thai paste on the top shelf of the fridge along with the other 5 jars your forgot you bought! – guilty as charged).
Ooh ooh guess what!
I’ve just reached my weight target – losing a stone over the last 10 weeks!
I’ve got two more sessions left with my personal trainer and then I’m on my own in the big, wide chocolate-and-donut-filled world, so I’m working on creating a go-to list of meals that are nutritious, healthy and quick to make when I’m hangry (you know that one right? hungry and therefore angry/grumpy…).
This meal falls into that category and here are some of my other faves:
- Healthier Chicken and Red Pepper Pasta
- Skinny Thai Green Curry
- 30 Minute Pan-Fried Salmon with Creamy Lemon Spaghetti
- Hidden Veg Meatballs
The paste is based on the recipe I use for my seafood laksa, but instead of using prawns and noodles etc, this time I’m adding kale to bump up the vitamins, and also rice.
- Curry Paste:
- 1 regular onion, peeled and chopped
- 1-2 medium red chillies, chopped (or more if you like it really hot)
- 1 x 2cm piece of ginger, peeled and chopped finely
- 2 cloves of garlic, peeled and chopped finely
- 1 lemongrass stalk, outer leaves disgarded, inner part chopped finely (you can replace this with a tsp of lemongrass paste)
- 1 heaped tbsp of fresh coriander stalks (you can use the leaves for garnish later)
- 1 and a half tsp turmeric
- 1 tsp tamarind paste (usually gluten free, but best to check)
- ½ tsp cumin
- ½ tsp paprika
- 3 tbsp olive oil
- 3 haddock or cod fillets
- 3 packed cups of kale
- 1 x 400ml (14oz) can of full-fat coconut milk
- 1 tsp fish sauce (usually gluten free, but best to check)
- To Serve:
- Boiled rice
- Add all the curry paste to a bowl and blend together using a hand blender until no lumps remain (or use a mini chopper).
- Spread half of the curry paste on the haddock fillets (both sides, or just the fleshy side if the fish still has skin on).
- Heat a large frying pan on a high heat and place the haddock fillets in there. Cook for 2-3 minutes on each side until the coating starts to brown. Add the rest of the curry paste to the pan and cook for a further minute until fragrant.
- Add the coconut milk and stir (you can remove the skin from the fish at this point if necessary), breaking up the fish a little. Once the coconut milk is bubbling, add the kale and stir through for 1-2 minutes until wilted.
- Serve with boiled rice.