Do you ever feel so lazy on a Friday night that you end up craving a terribly unhealthy curry takeaway? Whenever you are in that kind of situation, come back to this recipe – it’ll save your waistline. My Thai Green Curry Fakeaway is the ideal solution to lazy weekend evenings. Why? Because by cooking less healthy food yourself, you have control over what kind and how much oil you put in your dishes, it takes much less than a takeaway to get on the table, and you won’t end up ordering extras sides such as papadums or naans. It’s also, obviously, cheaper.
Here’s how to make it.
Cook 20 minutes
- 1 tbsp coconut oil
- 40g Thai green curry paste
- 200g Quorn chicken style pieces
- Half a can of coconut milk
- 30g cashew nuts
- In a large frying pan, heat the coconut oil up.
- Add the curry paste together with two spoonfuls of coconut milk.
- Once the paste is melted and even, add the Quorn.
- Leave it on medium heat for 5 minutes.
- Add the rest of the coconut milk and let it cook for an additional 10 minutes.
- Serve while hot with 40g of brown rice.
You can substitute the nuts for some chickpeas if you have an allergy or fancy making the dish healthier.
If you don’t feel super lazy or hungry, you can replace the Quorn with courgettes, aubergines, onions, and chickpeas. This veggie curry will take around 30/45 minutes to make, depending on how well cooked you like your vegetables.
Don’t be fooled – this isn’t a super healthy dish, but it is certainly better than a massive oily takeaway.
For another fakeaway recipe, check out my Lebanese moussaka recipe.