One aspect of my condition is that extreme fatigue can strike at the most inconvenient of times and today was one of those days. When it does I can do very little but stop and let nature take its course.
Knowing when to rest and rest early prevents it turning into a prolonged issue and not working really helps.
However this meant my plans for the evening meal had to be scrapped as cooking from bed is not a viable option except for in a sitcom.
Maggie took the lead but planned a meal that stuck to my plan. By the time this delicious meal arrived I had rested enough to get up and enjoy it fully and so this meal comes with a full recommendation. The only slightly naughty part of the recipe is the low fat coconut milk and possibly the curry paste. I think we can allow ourselves this and it wouldn’t work without them.
Thai Green Prawn Curry
- 2 level tbsp green curry paste
- Good size bunch of coriander (finely chopped). The original says remove the stalks but Maggie didn’t bother and it didn’t make a difference to my taste buds.
- 200g carrots cut into thin batons (original recipe used green beans but as an unplanned meal we did not include these in our weekly veg order).
- 1 red chilli, deseeded and finely chopped. Keep the seeds or use a birds eye chilli for extra fire.
- 650ml fish stock
- 4 kaffir lime leaves
- 2 lemon grass stalks halved lengthways (again we did not have these but you couldn’t really tell when eating it)
- 1 tsp fish sauce
- 400g of prawns (you can also include scallops, salmon, cod etc on their own or in combination)
- 1 Pak Choi bulb (recipe used spinach but we had included Pak Choi and not spinach in our weekly order)
- 100ml reduced fat coconut milk
- Juice of lime
- Whole grain Basmati rice (white basmati is of course allowed)
- Put the rice on to cook.
- Spray a wok with 1 calorie oil and heat.
- Add the carrot, coriander stalks if you have separated them, curry paste and chilli and stir fry for 5 minutes.
- Add the stock, lime leaves and lemon grass and bring to a simmer.
- Add the fish sauce and cook for 5 minutes.
- Stir in the prawns, the Pak Choi and coconut milk and cook until the prawns are a healthy pink. They will not be as vibrant a pink as if they had been stir fried.
- Take off the heat and stir in the lime juice and most of the coriander.
- Put a good pile of rice in a bowl and dollop a good portion of the curry on top of the rice. Sprinkle with coriander and eat.
I made myself a quick pudding afterwards, good old Eton Mess. I use two small meringues. They are crushed and fruit is added. I added slice strawberries and blue berries today. I then added a good dollop of no fat yoghurt (flavoured) and mixed. You cannot go wrong.
It was all washed down with a Diet Coke.