Ingredients:

1 tsp red thai curry paste

1 x 400ml coconut milk

1 x vegetable stock cube

50 grams of cooked brown rice

1 x onion

1 x thumb sized piece of ginger; chopped into match sticks

1 x red chilli (leave this out if you don’t enjoy hot food)

A bunch of coriander

vegetables - pick and choose your vegetables of choice, I like:

broccoli

mushrooms

baby aubergine

sliced carrots

lentils

If you want to add meat, throw in a couple of chicken breasts, the best you can afford.

Recipe:

Set the rice to cook for 20 minutes. To cook, place a lid on the rice and when it gets to boiling temperature, turn the heat right down, do not remove the lid and cook for 20 minutes. Once the rice has cooked, turn the heat off, do not remove the lid and leave for another 10 minutes to steam for fully rice.

While the rice is cooking, place the ginger, onion, red chilli (if using) and finely chopped coriander in a saucepan on a low heat for 10 minutes. Use either olive oil or coconut oil (1 tsp) to make sure the mix doesn’t stick to the pan.

When the onions are soft and translucent, add in the chicken if you’re using. Otherwise, add in the mushrooms and other veg to soften on a low heat. If you are using chicken, make sure the outside of the chicken is white and cooked (the inside will cook while the sauce is reducing). After 3-5 minutes, add in the red thai chilli paste and make sure the veg (and cooked chicken) are fully coated.

Add in the coconut milk. I like adding 200ml of coconut milk and 200ml of water to reduce the fat content of the meal, however, it’s probably best to start with 400ml of coconut milk and gradually reduce. The fat in the coconut milk will make it taste delicious, however, the fat in the coconut milk also increases the calories. It’s a little bit of give and take with this one.

Simmer for 30 minutes. Keep adding water if it gets too thick. You can also add a stock cube if you need to, however, stock contains a lot of salt, so use this with care.

Once the curry has reduced, add in the rice. If you prefer a thicker consistency of curry, keep on the low heat until your meal has reduced to your desired consistency.

Serve with Skyr yoghurt if you aren’t using chicken or you need to cool down the curry.