In the last 18 months I have been blogging regularly and during that time I have learned so much about myself. Writing this is in itself making me feel uncomfortable as I’m opening up a little more. But at the same time I feel happy that I’m continuing to break down those internal walls and share what’s really going on inside. View Post
This is a super easy Thai curry recipe that we like to prepare at home whenever the weather is a bit cold or miserable and we need some cheering (or warming) up. Sorry that it’s just the one image in this post. Christian prepared this tasty looking dish during the week and as an after thought I decided to take a quick photo so I could share his recipe with you. Thanks to curry paste everyone can prepare an impressive tasting dish that’s full of exotic flavours. We pick up ours from the local Asian supermarket here in Germany but I used to buy the same ones in England also. For this mild dish we used a yellow Thai curry paste with chicken, sweet potato and chickpeas.
INGREDIENTS for 2-3 people
- yellow thai curry paste
- 2 chicken breast fillets
- 1 onion
- 2 stems of fresh lemongrass
- 1 medium sweet potato
- 1 tin of chickpeas
- 1 or 2 400ml tins of coconut milk
- 1 chilli (optional) for extra spice and flavour
- fresh coriander
- jasmin rice
Start by finely chopping an onion and the chilli. Then peel and chop the sweet potato into bite sized pieces, slice the lemongrass into 1 inch pieces and finally chop the chicken breast into bite sizes pieces. Add a glug of rapeseed oil to a medium pot or a large wok on a medium heat and fry the onions with a bit of salt and pepper. Then add the chicken and a sachet of the curry paste and fry together gently for a few minutes. Add the drained tin of chickpeas, the lemongrass pieces then turn down the heat slightly and stir everything together for a few minutes. Next add the coconut milk, we like to use two tins but you can use 1 if you prefer a thicker consistency. Once everything starts bubbling turn the heat right down and season with some more salt and pepper before adding a lid and simmer for 20 minutes. I don’t recommend eating the lemongrass so you should take it out before serving or remember not to eat it as it’s just really chewy.
We use a rice steamer but if you don’s have one I recommend the sachets of rice by Uncle Bens as they are super easy and take 10 minutes. We like jasmin rice but you can use whatever takes your fancy. Once the rice is cooked check that the chicken is cooked through and serve with freshly chopped coriander and some de-seeded and sliced raw chilli is you want even more of a kick! This is super quick and easy to prepare with a big pay off thanks to it being so tasty. Simply leave out the chicken if you want to make it a vegan option.
Oh lordy I have been struggling to blog this week and I’m blaming it on the gloomy weather. The sun disappeared behind a huge blanket of clouds and it’s done nothing but rain. It’s been a busy week with work which is great. On Monday I went to Stuttgart to pick up equipment for a photo shoot and Christian agreed to take some pictures of me for this blog post. Tuesday we drove to the shoot inside a factory located in the southern mountains which still looked beautiful in the insane rain that poured all day long. I also had a couple of opportunities for the blog which you will see in the next couple of months. View Post
A Modern Way To Eat by Anna Jones is my go-to cook book for healthy vegetarian (and some vegan) food recipes. Unlike many modern, healthy cook books this includes ingredients you can find at the local supermarket with dishes that are hearty enough to satisfy my hunger! And considering Jamie Oliver has given this his stamp of approval I knew I was onto a good thing when I received this as a gift. View Post