Christmas is, for me, the most wonderful time of the year. I
love dressing up for Christmas parties, the smells, the food, drink and getting
to spend so much time with my family and friends celebrating. I am truly heartbroken
it is all over and done with for another year.
Being the first Christmas living alone I really went all-out
with the decorations and I am very proud of my beautiful tree. Every room was
filled with a different scent from the Yankee Christmas collection and every
corner lit with fairy lights and something that jingles or glitters.
However like many others I have really over indulged with
the food and drink over the festive period (which started for me in November
with my trip to Amsterdam and my birthday on 2nd December) so I can’t
wait to get back into eating healthy and going to the gym more regularly. And like everyone else I'd imagine it is high up there on my New Years resolution list (my others are to be more charitable which I have already begun, to travel more and the other is to save which slightly contradicts the previous resolution, I know.).
I have been trying to be more creative with my cooking
recently to make eating healthy a little more exciting and I started off the
New Year with a beautiful Chicken Curry with noodles from my new Wagamamas-
Ways with noodles recipe book that my brother kindly bought me for Christmas knowing
my unhealthy obsession with Wagamamas. I can honestly say I would rather eat
this than ordering in and cooking from scratch gives me so much more control
over what I am eating. If you would like to try this too then follow the below
instructions:
Ingredients (serves 2):
3 tablespoons vegetable oil (I use fry light spray)
150gs boneless, skinless chicken breast diced
1 courgette diced
½ small aubergine diced
1 garlic glove peeled and finely chopped
2 spring onions, cut into 1cm pieces
3cm piece of ginger root peeled and finely chopped
1 tablespoon of green curry paste
1 chicken stock pot into 200ml of boiling water
175ml of coconut milk (I use the lighter version)
1 tablespoon of fish sauce
100g medium egg noodles or wholewheat for a healthier option
Juice of 1 lime
optional: coriander and unsalted peanuts for presentation
150gs boneless, skinless chicken breast diced
1 courgette diced
½ small aubergine diced
1 garlic glove peeled and finely chopped
2 spring onions, cut into 1cm pieces
3cm piece of ginger root peeled and finely chopped
1 tablespoon of green curry paste
1 chicken stock pot into 200ml of boiling water
175ml of coconut milk (I use the lighter version)
1 tablespoon of fish sauce
100g medium egg noodles or wholewheat for a healthier option
Juice of 1 lime
optional: coriander and unsalted peanuts for presentation
Heat 1 tablespoon of the oil in a hot wok for around 3
minutes, add the chicken and stir fry for around 5 minutes.
Remove from wok and set aside.
Add 2 tablespoons of oil and add courgette and aubergine and stir fry for around 3 minutes and add the spring onions, garlic ginger and stir in the curry paste. Pour in the stock, coconut milk and fish sauce then bring to the boil and simmer for 10 minutes.
Add the noodles to the wok (once cooked as recommended on packet) and the chicken and cook for a further 4 minutes.
Add lime juice and garnish with coriander and peanuts.
Remove from wok and set aside.
Add 2 tablespoons of oil and add courgette and aubergine and stir fry for around 3 minutes and add the spring onions, garlic ginger and stir in the curry paste. Pour in the stock, coconut milk and fish sauce then bring to the boil and simmer for 10 minutes.
Add the noodles to the wok (once cooked as recommended on packet) and the chicken and cook for a further 4 minutes.
Add lime juice and garnish with coriander and peanuts.
If you try this please tag me in your pics and let me know
your opinions. For any suggestions or tips for other recipes please let me know
by leaving a comment below.
HAPPY NEW YEAR!!!
NEXT TIME: What I received for my Birthday and Christmas.
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