Thai chicken with sticky rice

 

Serves 4-6

6 chicken thighs, bite size chunks 

4large spring onions, thinly sliced

1small head of broccoli in bite sized pieces

1onion and green pepper in bite sized pieces.

1cup/mug of jasmine rice (dry) 

3tbsp dark soy sauce

1large clove garlic grated

1tbsp sweet chilli sauce (2.5)

1tsp cornflour (0.5)

Handful of Thai or normal basil and coriander finely chopped

Marinate the chicken with the soy sauce, garlic, sweet chilli, cornflour together in a sandwich bag massaging to make sure all chicken is fully coated.

Meanwhile add the 1cup of rice to a pot, rinse once then add 2cups of boiling water and cook until almost all the water is gone, cover and leave.

Heat a pan and add the chicken and broccoli cooking for 5minutes until almost cooked through. 

Add the rest of the veggies and stir fry for a further 5minutes.

Add a splash of water and herbs.

Stir until the sauce thickens and serve with a side salad and the sticky rice. 

Satay (chicken,pork, beef of lamb)

 

This is low syn, super easy and you can use it on almost any meat and even white fish or just use as a dipping sauce!

1small red onion

5cloves garlic

1tbsp each of ground coriander and cumin

1 tsp each of tumeric and Tesco Thai massaman curry paste

1tsp black pepper

100ml alp to coconut milk replacement (1syn ATM)

2tbsp soy sauce

1tsp low fat low sugar peanut butter(syns will vary depending on which brand you use so double check)

I like making my marinade with a pestle and mortar as you get more flavour! 

Alternatively chuck everything BUT the peanut butter into the food processor and whizz it up.

Then pour into a sandwich bag with your meat (will do about 700g of meat easily) leave overnight in the fridge in a bowl in case of leakages! 

If you are using fish don't marinate just cook up the sauce and cook the fish separately!

You can use a griddle, grill or BBQ or even your oven but make sure to squeeze off the excess marinade and pour it all into a saucepan with the peanut butter and cook, constantly stirring until the sauce thickens. That's it! 

Thai massaman curry

 

Rich, creamy, vegetarian option or meaty and luscious, this curry has so many options so don't feel the need to stick to the recipe! If making the curry vegetarian friendly just remove the meat and bulk the curry with fresh mushrooms, more aubergine or even quorn!

Serves 4-6 

600g of chicken, beef or lamb,

2large onions roughly chopped,

1green pepper roughly chopped,

3 tbsp Thai massaman paste (Tesco own is 0.5 syn each)

300ml original blue diamond coconut milk (1syn per 100ml)

200ml of water

1small aubergine roughly chopped

200g green beans cut into 1inch pieces

Sear your meat in a frying pan,

 

Meanwhile in a saucepan spray low calorie spray  and stir fry the curry paste for 1minute then add half the coconut milk and stir for 5minutes until most of the milk is absorbed. 

Add the rest of the liquid and the meat, meanwhile in the pan you seared the meat in, get the pan hot and char the onions and peppers then add to the curry letting it simmer for 20 minutes. 

Add the green beans and cook for another 10 minutes before serving. 

Pad see ew (stir fried noodles thai)

So without a doubt one of my favourite thai dishes (because its so easy and tasty) is pad see ew (which is literally translated as fried noodle soy sauce!)
(makes delicious leftovers to bang into the microwave at work!)

If you cannot find these thick rice noodles (you can buy them online at asian grocery stores) just substitute for  tagliatele noodles but cook AL DENTE if the packet says cook for 7-9 minutes, cook for 6 minutes.. how long you cook your noodles for is CRUCIAL for this dish to be delicious!
(no specific serving size, serves one large or 2 small really and is easy to double)
200g thick rice noodles OR 200g of tagliatelle pasta. (cooked to packet instructions just remember to leave off about 3-4 minutes)
3 boneless skinless chicken thigh cut into thin strips (or you can use quorn substitute! maybe 2-3 handfuls?)
1 large white onion sliced into semi circles about 1-2 cm thick
Now here is where i cheat, traditionally the thai use a vegetable called kai-lan, luckily it is very similar to spring greens! use 4-5 leaves of spring greens (take the hard part out of the middle and slice the middle thinly and the leaves into chunks). alternatively you can add fresh green beans and bok choi if you can get it.
2tbsp soy sauce
1tsp oyster sauce (mix all 3 together)
2tbsp water
2 minced or crushed garlic cloves
about 1/2 tsp of fresh cracked black pepper.
Get a pan nice and hot using coconut fry light (adds a beautiful fragrance, if not any frylight of choice)
add the chicken and let it sit for 30 seconds then flip it over and add the hard parts of the greens, let it cook for 30 seconds.
Add the onion and garlic, give the pan a toss and let it sit on the heat for a minute (the key to this dish is a little charring)
Toss and add the leaves of the greens, put the noodles ontop and let it sit for another 30 seconds.
Make sure you mix the ingredients through the noodles really well then add the sauce and coat the noodles.
Let it sit in the pan for 2 minutes until you hear crackling, stir it again or flip it over and let the other side char for 2-3 minutes.
remove from the heat, serve and sprinkle with black pepper and some of my delicious garlic greens which will be my next recipe!!

i hope you give the recipe a try, if making for a whole family only put the black pepper on the adults dishes so it is then still suitable for children. (my sister likes hers with sweet chilli sauce as the sweetness helps to counteract the saltiness of the soy)

:)