Fast Diet Recipes For Vegetarians

“With a medium-chain triglyceride like coconut oil youre eating fewer effective calories because your metabolism rises,” says Dr Bruce Fife, author of Eat Fat Look Thin. “So you can eat much more coconut oil than other fats before your body stores it as fat." 

2 medium shallots

2 cloves garlic

2.5cm knob of ginger

1 tbsp vegetable oil

2 tbsp red curry paste

1 tbsp fish sauce (Blue Dragon, Sainsbury’s) 

1 tbsp tamarind puree 

250g Jasmine rice

375ml water

200ml coconut milk 

1 tbsp brown sugar

1 large red chili

4 lime leaf

1/4 tsp nutmeg

1/4 tsp paprika

700g skinless chicken breast

Like Tubbs to Crockett, Jasmine rice is the classic sidekick to Thai curry. Wash 250g of it under the cold tap until the water runs clear to remove excess starch. Place in a pan with a tight fitting lid, add 375ml of water, stick the lid on and bring to the boil over a high heat. Let it boil for 20 seconds, then turn the heat down low and cook for 10 – 15 minutes with the lid on. Remove from the heat but leave the lid on it so it keeps steaming for another 10 minutes. Once cooked, fluff the rice grains with a fork.

Peel the shallots, then chop in half and cut lengthwise into thin slices. Peel the garlic and ginger and finely chop. Heat the vegetable oil in a large wok over high heat for 1 minute. Add the onion, garlic and ginger and stir for 3-5 minutes until softened. Add the red curry paste, stir well and fry for another minute. Shake the can of coconut milk well and add half to the spice base. Give 2 lime leaves a proper hiding with the back of a spoon to release their oils then, throw them in the mix. Add the brown sugar, nutmeg and paprika, stir while everything fries and the coconut milk is reduced by a third. This should take about 7 minutes.

Whether chicken or beef, slice the meat into bite-sized pieces. Traditionally Thai’s slice the meat into thin strips and you’ll need to do this across the grain. Look for the long muscle strands running across the meat and slice perpendicular to them, this way the meat will be tender and easier to chew. Slice the 2 remaining lime leafs and the red chili into the thinnest strips you knife skills can muster.

Add the chicken to the curry mixture and fry over a high heat for 7 minutes until the meat is cooked through. Fish out the 2 lime leaves added earlier and discard. Immediately transfer the curry to a serving dish and drizzle over the remaining tablespoon of coconut milk. Sprinkle the sliced lime leaf and red chili pepper over the meat. Serve with a bowl of rice and “kin khao” (Thai for ‘eat up’).

Source: http://www.menshealth.co.uk/lose-weight/healthy-delicious/wok-stars-249484