You know me, I’m a big fan of fresh and fuss free mid-week meals, but then isn’t everyone? Whenever I sit down to do my meal planning for the week and ask Sunny if he’s got any requests when it comes to dinners then 9 times out of 10 I’ll get that super specific but mostly unhelpful answer, “I don’t know, *shrugs* something with rice?” So we tend to eat a lot of curries and a lot of stir fries – and d’you know what? I’m not even mad about that because they’re so quick and easy to whip up, especially in the middle of the week – and they’re (mostly) pretty healthy.
But, it’s easy to get stuck in a rut cooking the same two or three things each week. So. I’ve slowly been upping my “homemade takeaway game”. I make a mean plate of Singapore Noodles and – more recently – a cracking bowl of Thai Noodle Soup and now I’m bringing this super satisfying (and stupidly simple) plate of Mango Chicken to the table. It’s as easy as opening a jar of Mango Chutney! Sweet and sticky and perfect if you fancy a change from your usual Sweet and Sour Chicken. You can even switch out the chicken for battered cod or scampi if you fancy. Boom! 😉
Cheat’s Mango Chicken (serves 2)
300g jar of mango chutney
150g diced mango
1 yellow bell pepper
a handful of chopped spring onions
250g of battered chicken breast meat (if you want to make things easy, then buy it already battered – if not, I’d recommend giving this recipe a go; it’s not as tricky as you think!)
1 tbsp vegetable oil
Pour the vegetable oil into your wok and get it smoking hot. Stir fry the pepper, mango and spring onions for five minutes.
Pour in the contents of the mango chutney. Pour the water into the jar and swill it around to collect the dregs, then pour into the wok – stirring to combine.
Let it bubble for five minutes and reduce down, then stir in the battered chicken.
Serve up with egg fried rice. Yum! 🙂
What’s your favourite kind of midweek meal? Let me know in the comments – I’m always trying to find new favourites! Have a great week! 🙂
I think 2018 will be remembered as the year I officially, head over heels fell in love with Thai food. It’s fresh and filling and colourful (I don’t know about you, but colourful food cheers me up this time of year); more importantly, it’s so quick and easy to make! Pad Thai (♡♡♡) and Massaman Curry are my midweek meal saviours, and even though that’s not about to change, I’ve been feeling like branching out a little and adding a few more Thai recipes to my arsenal.
I threw this soup together just before Christmas. I had some Thai Green Curry paste in my cupboard and a can of coconut milk going spare, and, when I reached right to the back I found an old pack of instant noodles. The filthy kind. You know the ones, they cost about 30p (or at least they did when I used to buy them on the way back home from High School) and come with a flavour sachet. So wrong and yet so, so right. I was just going to whip up the curry and have the noodles with it instead of rice, but then as they were boiling away it occurred to me that the flavoured water they were bubbling in would make a pretty good stock. So I poured one pot into the other and wham-bam, here’s your Noodle Soup, maam. It’s vegetarian (as long as you make sure you use vegetable-flavoured noodles instead of the chicken ones, obviously) and perfect for cold and gloomy January nights at home in front of the box. Just make sure you only add the noodles when you’re ready to eat, because they’ll start slurping up that soup before you get a chance to! 🙂
Easy Green Thai Noodle Soup (serves 2)
Thai Green Curry Paste
400ml can of Coconut Milk
2 packs of vegetable-flavoured instant noodles (cheaper the better!)
250ml boiling water
1 tbsp Vegetable Oil
Sliced Chestnut Mushrooms
Shredded Red Cabbage
Sliced Spring Onions
Sprinkle of black pepper and sesame seeds
Heat up a deep saucepan with the vegetable oil, then add most of your vegetables – holding some spring onion slices back to garnish with later.
Stir in the green curry paste until it coats the veg, then pour in the coconut oil – stirring until it turns green. 🙂 Bring the boil, then simmer.
Break the noodle block into a separate saucepan, sprinkle in the flavour sachet and then add boiling water. Leave the noodles to bubble until they soften.
Once the noodles are soft, pour the stock into the curry to create your soup. The noodles will soak everything up quickly, so only add them to the soup once you’re ready to eat!
Garnish with the remaining spring onions, black pepper and sesame seeds – then slurp! 😉
Bibimbap-ba duba dop ba duuuu bop, ba duba dop ba duuu bop… *ahem* This isn’t a post about Hanson (remember them?), this is a post about the spicy Korean dish Bibimbap. I’d always fancied making it myself (I mean, come on, anything with a fried egg perched on top has got to be good, right?), but was put off by ingredients I couldn’t pronounce, like Gochujang (chilli pepper paste) and Doenjang (fermented soy bean paste). Where could I get them without having to make them myself? Too much of a hassle.
Anyway, wandering up and down the aisles at Tesco I spotted a little box that would do all that hard stuff for me 🙂