Cully and Sully are a group of food producers in Ireland who make high quality soups and ready meals. They are part of the Ballymaloe family, which I have mentioned in posts in the past! They have just relaunched their exciting competition, chef-factor in Ireland. The prize for the competition is to actually win the complete, world renowned Ballymaloe Cookery Course, which I have been dreaming of since I was ten years old.
Sadly, as I have recently taken up residence here in London town, I am no longer eligible to enter. One of my best friends, however, is equally passionate about food and it would be a dream come true for her to succeed in the compitition. Thats where you wonderful people come in…. she needs your votes! It only takes two clicks to vote for her, just visit the link below and click “like” on above her entry. Its as simple as that! Here’s to helping her fulfill her dream!
And now for a reward for voting….a fresh recipe!
This is a yummy fresh tasting dish that is low in fat and comforting. Better than a takeaway any day!
Thai Green Curry
Serves 2, 6pp per serving
- 300g Turkey
- 1 carrot, finely sliced
- 1 courgette, finely sliced
- 1 onion, chopped
- 1 red pepper, sliced
- greenbeans, a handful
- half teaspoon grated ginger
- half a finely chopped red chilli
- teaspoon green curry paste
- 200ml light coconut milk
- salt and pepper to taste
- Spray a pan with frylight and heat. Toss the onion and carrot in the pan and fry for about 2 mins, until slightly softened.
- Next add the courgette, pepper and turkey pieces.
- Once the turkey has browned add the ginger, curry paste and chilli.
- Once everything starts to soften, stir in the coconut milk. I also add a space of water to ensure nothing sticks to the pan.
- Simmer for approx 5-10 minutes, until vegetables have a chewy texture.
- Serve with immediately with rice for extra pp.