When family take the lead.

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)


  1. Put the rice on to cook.
  2. Spray a wok with 1 calorie oil and heat.
  3. Add the carrot, coriander stalks if you have separated them, curry paste and chilli and stir fry for 5 minutes.
  4. Add the stock, lime leaves and lemon grass and bring to a simmer.
  5. Add the fish sauce and cook for 5 minutes.
  6. 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.
  7. Take off the heat and stir in the lime juice and most of the coriander.
  8. 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.

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