Chicken Massaman

So I had a few chicken tenderloins left in the fridge that HAD to be used, and I realised I hadn’t made a curry in awhile…and not at all in my Thermomix as yet. So I ‘tweaked’ the Red Thai Chicken Curry recipe in the Everyday Cookbook to suit what I had available. Hmmm, only Massaman curry paste in the fridge? Ok!

Now I could bang on about how much time I saved using my Thermomix (literally 20 minutes in total, including most of the washing up done too) but I know this is going to wear thin pretty quickly, so I’m going to provide the recipe for those who sadly don’t have one.Food Fervour

Curries are REALLY easy if you are a lazy twat like me and buy your curry pastes ready-made. No, I have not actually ever made my own, but I know this won’t be the way forever. In the meantime, I choose carefully when I am buying them pre-made: scouring the ingredient lists for sugars, certain oils and of course additives.

This recipe will only feed one (hungry) person without rice, but may satisfy two if you add that. Remember, I’m not a specific cook so you’ll have to pay attention to the state of your food as it’s cooking.

You will need:

50gm massaman curry paste, 200ml coconut cream/milk, 1-2 kaffir lime leaves, 250-300gm chicken tenderloins (thinly sliced) 1tbspn fish sauce, 60gm roughly chopped snow peas, 80-100gms broccoli florets, 1 zucchini (chopped), 50gms peanuts, 10-15 fresh basil leaves

Grab a large saucepan, and mix the curry paste with about 60mls of the coconut cream/milk over a medium heat, stirring for about 1 minute. Add the remainder of the coconut cream/milk and the lime leaves and bring to a boil. Add the chicken strips and reduce the heat to simmer, stirring occasionally for 5-6 minutes. Stir in the fish sauce & vegetables then cover and let simmer for approximately 8 minutes. Add the peanuts & basil, stir and cover again for about 2 minutes, then serve immediately.

 

Welcome to My Passion

This has been a long time coming. And I mean LONG.

I didn’t realise how obsessed I was with food until I recently began looking back over diaries from my youth. I’ve always had this ‘thing’ with food. Lucky for me, my career path led me toward Health by way of the Fitness Industry. Nutrition goes hand-in-hand with fitness so my exposure to the subject deepened. I read, I researched, I experimented. But it was the brief encounter I had with something called Epigenetics that truly awakened my passion for Food, for Clean Eating, but I’ll bore you with that at another time.

Suffice to say, it’s all about Whole Food to me. I subscribe to the Low HI philosophy (credit Dr John Tickell)… Low Human Interference. The more packaged and processed a ‘food’ is, the less benefit it is to you. Fewer processes, fewer additives, fewer nutrients lost. I’m all about nutrient-density and really basic COMMON SENSE eating.

So I’m blogging to give you ideas. I’ll be excited, especially with my new best friend the Thermomix, so I hope my enthusiasm, my fervour, is infectious. But a couple of warnings: I’m blasé and lazy. I often ‘bastardise’ recipes and rarely measure anything, so if you’re hoping to follow my lead, please have patience and moreover, TRUST that whatever happens, you’ll end up eating something that is way better for you than you would get out of a packet.

Let’s do this!

Image

My sister & I chowing down on Jelly Tip ice blocks in the early 70’s. My, how much has changed.