NATIONAL CURRY WEEK: 5 delicious recipes to impress your friends

Thai Quorn Green Curry

Serves:
4 people

Prep Time:
2 minutes

Cook Time:
20 minutes

Ingredients:

• 2 jars Asia Thai Green Curry Sauce
• 100g Green Beans, trimmed and halved
• 300g pack Quorn Chicken Style Pieces
• 2 tbsp freshly chopped Coriander
• 1 Lime, quartered
• Bilash Easy Cook Rice to serve

Method: Add the sauce to a medium-sized saucepan. Stir in the beans, cover and simmer for 5 minutes. Add the Quorn pieces to the pan, stir then cover. Simmer for a further 12-15 minutes. Stir in the chopped coriander and serve with rice and a wedge of lime!

Prawn and Apple Tikka Masala with Pilau Rice, Naan and Dips

Serves:
4 people

Ready:
20 minutes

Prep Time:
5 minutes

Cook Time:
15 minutes

 Ingredients:

• 2 x 200g packs Large Coldwater Prawns
• 2 x Funsize Apples
• 1 x 500g jar Bilash Tikka Curry Sauce
• 1 x 250g pouch Bilash Microwaveable Pilau Rice
• 1 x Pack 2 Garlic & Coriander Naan or Plain Naan
• 130g Low Fat Natural Yogurt
• 1 x flat tsp Bramwells Mint Sauce
• 130g Bilash Mango Chutney

Method: Pre-heat the oven to 200°C/400°F/Gas Mark 6. Core and finely dice the apples, add to a large frying pan or wok and cook gently for about 5 minutes. In the meantime heat through the Naan bread in the oven for 3-4 minutes until hot. Mix the mint sauce with the yoghurt and put into a small bowl; put the mango chutney in another bowl. Cook the rice in the microwave for 2 minutes, as per instructions on the pack. Put the prawns and any liquid from the pack in with the apple and tikka sauce, gently heat through - about 3 minutes - then serve alongside the rice, naan and the dips.

Red Thai Turkey Recipe

Prep: 5min

Cook: 20min

Serves: 4

Ingredients

• 100g (three packs) Sweet Chilli Turkey Breast Chunks
• 1tbsp oil
• 1 onion, finely diced
• 2 cloves garlic
• 1tbsp grated ginger
• 1 red pepper, cut into wedges
• 3tbsp red Thai paste
• 300ml coconut milk
• 250g fine beans
• 1/2bunch fresh coriander

Method: Heat oil in a pan, and fry the onions, garlic and ginger. Reduce the heat to medium and add the peppers and Thai paste, stirring occasionally. Add the coconut milk, turn heat up to boil, then reduce to simmer for 5-10 minutes. Add the fine beans and cook for a further 5 minutes, or until tender. Check taste, and adjust if needed – the sauce can be thickened with a little cornflour mixed with cold water. Fold in the Sweet Chilli Turkey Breast Chunks, so they are all coated in sauce and allow to heat through. Stir in the chopped coriander. Serve with rice, or fine rice noodles.

Very Quick Chicken Curry

Ingredients

• 2 onions, peeled and sliced
• 2 tbsp Crisp ‘n Dry cooking oil
• 4 tbsp curry paste (ready made from a jar or tube is fine)
• ½ pint of water
• 8 tomatoes, chopped
• 4 chicken breasts, sliced
• 200g spinach

Method:

Heat the Crisp ‘n Dry cooking oil in a frying pan with a lid on a low heat.

Gently fry the onions with the paste for 5 minutes.

Add the chicken and tomatoes and a splash of water.

Cook with the lid on for 15 minutes.

Stir in the spinach and serve.

For a treat, prawns make a nice alternative to chicken.

Serving Suggestion

Serve with basmati rice or naan bread.

Top Tip

Sprinkle with fresh coriander for added flavour.

Mackerel Fillets in Curry Sauce with Rice and Peas

Serves: 1

Preparation: Approx 5 minutes

Cooking time: Approx 12 minutes

Ingredients

• 125g can Princes Mackerel Fillets in a chip-shop curry sauce
• 100g easy-cook rice
• 50g frozen peas

Method: Put the Princes Mackerel Fillets, with all the sauce, onto a microwaveable plate. Cook the rice in plenty of lightly salted boiling water for 12 minutes, adding the peas for the final 2-3 minutes. Drain well. Microwave the mackerel for 40 seconds on HIGH to warm through. Serve with the rice and peas.