coconut | Skinny Jeans and the Inbetweens

I was eavesdropping earlier in Aldi, you know the way you do, sometimes you can’t help overhear cos people are talking right beside you, anyways one says to the other “Oh you must make that coconut beef recipe” and in my head I went “Bing! That’s sounds (a.) freakin’ delicious and (b.) exactly what I want to eat tonight” A bit of quick thinking and a little google researching ensued around the aisles of Aldi and this is what was conceived from the aforementioned earwigging. A beautiful light fragrant coconut beef curry, delicious! Here’s how I made it:

800g Lean Steak Pieces

400ml Can Light Coconut Milk

1 Small Onion diced

2 Cloves Garlic Crushed

2cm piece of Fresh Ginger grated

2 Bay Leaves

Mix together in a bowl the following:

1 Tsp Tumeric

½ Tsp Chilli Powder

½ Tsp Ground Fenugreek

1 ½ Tsp Ground Coriander

1 Tsp Cumin

2 Tsps Paprika

2 Tbsps Medium Curry Powder

Pinch of salt

To Serve:

Basmati Rice

Fresh Chilli

Fresh Coriander

Fresh Lime

Serves 4 at 10SP for the Curry (Add points for the rice or whatever you serve it alongside)

Using some spray oil, fry the beef in batches until brown, remove and set aside. Fry the onion over a low heat until softened this will take about 5 minutes. Pop the grated ginger and crushed garlic in and fry for 30 seconds or so. Pour in your spice mix that you have in the bowl and continue to cook the dry spice mix with the onion over a medium heat while stirring, it will stick very slightly just keep moving it about. Pour in the Coconut Milk and add the bay leaves and re add the beef to the pan. Simmer over a medium heat for 40 minutes or so until the beef is tender. Sere with rice and top with fresh coriander, chillies and lime. How easy was that!

What’s more ideal than a lovely chicken curry on a Saturday night? Creamy & comforting, super easy & quick to make this really hits the spot & not a takeaway in sight! The addition of coconut milk really lifts this curry to the next level flavourwise. Give it a try, I promise you won’t be disappointed! This serves four at 11 pro points each (2pp on F&H if you use brown rice). I hope you’re having a lovely Saturday Night.
340g diced chicken fillet

One onion diced

One can of light coconut milk

One can of plum tomatoes

One red pepper diced

One clove of garlic

2 teaspoons curry powder

2 teaspoons tumeric

1 teaspoon garam masala

1 teaspoon cumin

1 tablespoon corn flour

Fresh coriander

Salt

240g dried weight basmati rice Prepare the rice as per packet instructions. Heat a large saucepan over a medium heat and spray with oil. Lightly fry the onion and red pepper for approximately five minutes until soft. Crush in a clove of garlic and cook for a further minute. Add in all the spices and stir well continuing to cook for a further minute. Add the coconut milk and diced tomatoes. Stir in the diced chicken and season with salt. Cook for 20 minutes. Blend the cornflour with a small amount of cold water and add to the sauce. Cook for another five minutes. Tear in some fresh coriander leaves and serve immediately over the Basmati rice. Enjoy!