You may have noticed I've done a bit of a re-design and there is a new name for the blog! I decided that Wedding Frenzy didn't really fit any more since I have decided to continue blogging. I did want to keep the spirit of why I started my blog so decided to use our wedding themes as a title. I hope you like the new header - it's version 8!!! It's also another sneak peek of our wedding photos! ;)
So in the interest of what I intend to blog about now (other than life in general) here is what we had for dinner tonight!...
I saw this recipe on Tesco when I was being lazy this week and ordering a grocery delivery after my tiring but fab weekend in London! I like how they have a link at the end of their recipes where it takes you to a list of everything you might need which you can just click to add to your shopping basket! Loving the laziness ;)
I did change things a little so here is what I did and the result!
Ingredients:
I added 400g diced chicken as I need to have at least one meat in a curry, but that's just me! I also decided to just use a 400ml can of reduced fat coconut milk instead of the coconut cream and skimmed milk. Oh and I only had yellow thai curry paste so I used that instead of red! The bits of the method I have ignored I have added square brackets [ ] and the bits I added I used curly brackets{ }.
So in the interest of what I intend to blog about now (other than life in general) here is what we had for dinner tonight!...
I saw this recipe on Tesco when I was being lazy this week and ordering a grocery delivery after my tiring but fab weekend in London! I like how they have a link at the end of their recipes where it takes you to a list of everything you might need which you can just click to add to your shopping basket! Loving the laziness ;)
I did change things a little so here is what I did and the result!
Ingredients:
- 3tbsp red curry paste
- 2tbsp coconut cream
- 400ml (13fl oz) skimmed milk
- 3 spring onions, cut into short lengths
- 500g (1lb) butternut squash, peeled and cubed
- 12 button mushrooms, halved
- 250g (8oz) cherry tomatoes
- fish sauce, to season
- small bunch coriander, leaves chopped
- cooked noodles or rice, to serve
- 1 lime, cut into wedges, to serve
I added 400g diced chicken as I need to have at least one meat in a curry, but that's just me! I also decided to just use a 400ml can of reduced fat coconut milk instead of the coconut cream and skimmed milk. Oh and I only had yellow thai curry paste so I used that instead of red! The bits of the method I have ignored I have added square brackets [ ] and the bits I added I used curly brackets{ }.
In a deep frying pan, heat the curry paste [and coconut cream together]{and diced chicken} over a low heat, stirring{until the chicken is seared and almost fully cooked}. Pour in the {coconut} milk, stir well, and bring to a simmer.
Add the spring onions and butternut squash and cook for about 10 minutes, until the squash is just tender. Add the rest of the vegetables and simmer for another 5 minutes.
Season with fish sauce to taste, sprinkle over the coriander and serve on [noodles or] rice, with the lime wedges on the side.
I can report that it was absolutely delicious - it's supposed to serve 4 but we only have enough leftovers for one lunch! Oops!
No comments:
Post a Comment