It hasn’t been particularly healthy here on the blog as of late; rather a lot of chocolate and cake and pizza about. I swear that’s not an honest reflection of my family’s dining habits in recent weeks, but it is true that my new year’s resolutions of eating more healthily have slipped somewhat.
So when M&S got in touch to see if I’d like to review one of their new healthy eating recipes, it sounded like a rather good idea. M&S have put together four easy recipe cards for under-400 calorie meals, which means they are particularly suited to anyone on the 5:2 diet.
I opted to test drive the Thai green curry recipe, which uses a jar of count on us Thai green curry sauce. Back in the days before I used to cook much, only about nine years ago before the children came along, I wouldn’t have though twice about opening a jar of shop-bought sauce when I was making a curry. But not these days. I find most jars lack any decent flavour and are never nearly hot enough for my taste. And Thai green curry is right up there at the top of my favourite curries list. The best one I’ve had recently was at the Pan Asia restaurant in Bath, where the bling decor is as fresh and zingy as their dishes.
So M&S would have to turn out something pretty tasty to impress my husband and me.
But do you know what? It was actually pretty good. I was about to continue that sentence with for a sauce from a jar. But no, I stop there. It was pretty good, full stop. OK, so it wasn’t as hot as I’d have probably made it myself if I was starting from scratch, but I do tend to like things hotter than most and the chilli flakes scattered on top took care of that. We were very liberal. It also needed the fresh lime and coriander to create those tingles on the taste buds you’re looking for when you have a green curry. What I probably appreciated most though was how quick it was to make. We had it one evening after the children had gone to bed, and I really wasn’t in a cooking mood, and it took less than 20 minutes.
At just 385 calories per portion, it’s definitely a winner in my eyes. I’ve got my eye on their jalfrezi sauce to try out next.
Here’s the recipe or download the M&S recipe card as a PDF.
Thai green curry with chicken and vegetables
1 tsp sunflower oil or olive oil
250g skinless chicken breast (2 fillets), cut into strips
300g assorted vegetables, eg baby corn, sugar snap peas
1 small pepper, deseeded and finely sliced
350g jar M&S count on us Thai Green curry sauce
1tsp fish sauce
generous handful freshly chopped coriander
red chilli flakes & lime (to garnish)
Heat the oil in a large non-stick frying pan or wok and when very hot add the chicken. Stir-fry for 2-3 minutes or until the chicken is
lightly coloured. Remove to a plate.
Add your choice of vegetables, such as baby corn to the hot pan, stir-fry for 2-3 minutes before adding the more tender sugar snap peas and pepper; stir-frying for a further minute or two.
Stir in the count on us Thai Curry sauce. When bubbling, add back the chicken, heat through for 2-3 minute then stir in the fish
sauce and chopped coriander.
Serve with egg noodles. Garnish with chilli flakes and a wedge of lime.
Disclosure: M&S provided me with all the ingredients for this dish in return for trying out their recipe. All views expressed are completely my own and are 100% honest.
Bangers & Mash 