Thai Red Fish Curry ( Serves 4 - 2 syns per serving)
2 Level tbsp Thai red curry paste
2 tbsp tomato puree
700 ml fish stock
100 ml light coconut milk
200 g sugar snap peas
600 g white fish
200 g cherry tomatoes
Large pinch of coriander for garnish
Juice of 1 lime
Simmer the curry paste, tomato puree, stock and coconut milk for 8 mins.
Add the peas and cook for a further 5 mins.
Add the fish and tomato's and cook gently for another 5 mins.
When the fish is cooked take off the heat, add coriander and lime juice and serve.
This is a fab, easy and quick curry to rustle up at the end of a long day. I have not taken a pic of mine as it looks exactly the same as this Slimming World picture. If I cannot get the sauce to thicken up enough I have on the odd occasion used arrowroot to thicken it. Just remember to add one more syn for each level tsp used.
Chip Shop Curry Sauce( Serves 4 - FREE )
2 Garlic Cloves
1 cm piece of root ginger
1 tbsp curry powder
400 g can chopped toms
60 ml vegetable stock
2 tbsp sweetener
50 g fat free natural fromage frais
1 tbsp coriander
1 tbsp mint
Chop, grate, prepare all ingredients. Cook onion, garlic, ginger and curry powder and cook until onions soften.
Add the tomatoes, stock and sweetener, bring to the boil and simmer for 15 mins.
Blend until smooth and then add the yogurt and herbs.
This is a really versatile curry sauce that I make all the time. I tend to cook a large batch and rather than adding the yogurt I portion it up and freeze it so I have something handy when I get the urge for curry. Pop it over some slimming world chips and it does feel like you are eating something naughty and it's all FREE.
Thai Prawn and Mango Curry ( Serves 4 - 5 syns per serving
3 Garlic Cloves
2cm piece of ginger
1 tbsp ground coriander
1 tbsp ground cumin
1 level tsp Thai red curry paste
1/2 tsp ground turmeric
1 tsp sweetener
600 ml fish stock
2 medium mangoes bite size chunks
200 ml light coconut milk
1 level tbsp tamarind paste
600g raw tiger prawns
handful chopped fresh coriander
Chop, grate, prepare all ingredients. In a wok place garlic, ginger, ground coriander, cumin, curry paste, turmeric and sweetener add stock and mix well. Cover, bring to the boil and simmer for ten mins. Add mango, coconut milk and tamarind paste and bring back to the boil. Add the prawns and reduce the heat, simmer for 6-8 mins until prawns are pink. Season with salt and fresh coriander.