Nutribullet green Thai curry paste

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As you may have noticed from recent posts I LOVE MY NUTRIBULLET! I use it daily for breakfast smoothies but am finding more and more uses for it. One of my favourites is making fresh green Thai curry paste.

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In my paste I use tiny Thai chillies, garlic, onion, kaffir lime leaves, galangal, ginger, lemongrass, frozen spinach for an extra hit of goodness, a large bunch of corriander (cilantro), fish sauce and rice wine vinegar, oh and of course salt and black pepper.

I literally throw all the paste ingredients into the nutribullet, some of them frozen, add a splash of water to help it along a bit and blitz it up.

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Once blitzed, cook out the paste in a saucepan with coconut oil for a few minutes before adding in a can of coconut milk. Let it simmer, stiring regularly, for about half an hour, then add in veggies of your choice.

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On this occasion I added baby corn, red pepper and courgette, but you can add pretty much whatever you fancy. I add the veg at this point because I like them crunchy, but you could add them earlier if you wish. After a couple of minutes add some prawns in. They’ll only take a couple of minutes to cook. Check the seasoning and add in some fresh lime juice to make all those amazing flavours sing. Serve with steamed basmati rice and sprinkle with chopped coriander. Although not traditional Thai cuisine we also had naan bread. Yummy!

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Sack off the sarnie

I love a good sandwich (or sarnie as us Brits like to call them), as much as the next person, but I don’t, and quite frankly wouldn’t like to have to, eat them on a daily basis. My lunchtime repertoire generally includes homemade soups, fresh eggs from the farm down the lane, or an interesting salad. However, lately I can’t seem to get enough of these little beauties…
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Rice rolls stuffed with salad, prawns and hot sauce. Traditionally there would be rice noodles in there as well, but for the carb conscious there’s no reason why they can’t be omitted.

The variations of what you fill them with is endless. Shredded chicken, pork, tofu, fish, avocado, chillis, raw crunchy veg, salad. The choice is yours. I would always suggest having a couple of aromatic herbs in there to give them a real flavour boost. I generally use fresh mint and coriander.

This time I used shredded crunchy romane lettuce, mixed salad leaves, sliced spring onions, coriander, mint and prawns.
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In this house we’re also big fans of this Itsu hot sauce…. Delicious!
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I get my spring roll wrappers from our local Asian supermarket. They only require dunking in hot water for a couple of seconds then they’re ready to roll!
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Start layering up the filing along one side of the rice roll.
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When you’re happy with your fillings roll up tightly, tucking the ends in as you go.
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There you go! Easy as a sandwich but way more interesting! Depending on your appetite I’d recommend three as a lunch portion. Enjoy!