THAI RED CHICKEN CURRY
**As seen cooked by Sharon Hearne-Smith at Arnotts & Shape Up Ireland Day!**

Serves 2

For the PASTE:

• 2 shallots, roughly chopped
• 3 garlic cloves, peeled
• 4 birds eye chillies, roughly chopped thumb sized piece of fresh ginger, peeled & roughly chopped
• 1 lemongrass stalk, outer layers removed, roughly chopped
• 1 tsp each of ground cumin and ground coriander zest & juice of 1 lime

For the CURRY:

• Spray oil
• 300g skinned chicken breast fillets, diced
• 100ml reduced fat coconut milk juice of ½ lime
• 40g mangetouts or sugar snaps, halved
• 40g baby corn, cut into three pieces
• ½ red pepper, cut into bite sized pieces
• 2 tbsp roughly chopped coriander
• 1 red chilli & 1 spring onion, shredded for garnish
• 200g boiled thai fragrant rice (cooked weight)

Method

ü Spray a wok or deep frying pan lightly with oil (or not if using a non-stick pan). Place the pan over a medium heat and add the chicken. Stir-fry for 4-5 minutes, until sealed and golden.

ü Meanwhile, make the paste by simply placing all the ingredients in a blender and blitzing until smooth.

ü Stir in about 2 teaspoons of the Thai red curry paste (the rest will keep for a few days in your fridge or freeze in an ice cube tray) and cook for 1 minute. Pour in the coconut milk, lime juice and add all of the vegetables, then bring slowly to the boil. Reduce the heat to simmer gently for 5 minutes, until the vegetables are just cooked and slightly tender.

ü Stir in the chopped coriander and serve immediately with boiled rice and garnished chilli & spring onion shreds

SMOKEY GARLIC TORTILLA CRISPS WITH PEA GUACAMOLE
**As seen cooked by Sharon Hearne-Smith at Arnotts & Shape Up Ireland Day!**

Bring this on a picnic, share with friends before dinner or take to work to dip into in the afternoon. Use any type of bread you like really, thinly sliced wholemeal bread, rye bread or wholemeal pitta breads. Smoked paprika is becoming more readily available. Substitute it for normal paprika or ground coriander or cumin if you find it difficult to come across.

Serves 4

• 2 garlic cloves, crushed
• 1 teaspoon hot or sweet smoked paprika
• ½ tablespoon olive oil
• 3 wholemeal tortillas or flat breads
  
  

For the Pea Guacamole:

• 250g (9 oz) peas, cooked
• 100ml (4 fl oz) 0% fat Greek yoghurt juice of 1 lime
• 2 tablespoons roughly chopped coriander
• Salt and freshly ground black pepper

Method

ü  Preheat the oven to 200 C (400F /Gas Mark 6).

ü  Mix the garlic, smoked paprika, oil and seasoning together in a medium bowl. Cut the tortillas up into 8 fingers and toss them in the mixture to coat. Scatter them out in a single layer on a baking tray and bake in the oven for 6-8 minutes until crisp and golden.Meanwhile, make the pea guacamole. Blend the peas in a food processor with the yoghurt, lime juice and coriander and blend to a smooth puree. Season to taste.

ü  Spoon the guacamole out into a serving dish and arrange the tortilla crisps around and serve.