Last Wednesday was all about treating myself to a day that was all about me. I wanted to switch off from blogging and the social media world, and what a day it was for me.
After dropping kids to school I went to my favourite Pedal X spinning class, and also the total abs class, and felt like I was on the top of the world. All my Venice Marathon training has paid off and despite having a week off from all my fitness routines ( except skiing on friday) I realised I went through the first lesson so easily.
There is always last 60 seconds when the instructor feels like killing us with the most intensive running while cycling, and I cycled so easily like never before. She must have realised that and was pointing to me with a big thumbs up and clapping her hands! The second class was not as great as I really need to strengthen my abdominal muscles and my body only just stopped from aching since then! here is to this week again!
After having a lovely shower, I decided it was time for me to be a cook again, and to makeÃ‚Â something I have never cooked before. I love cooking and baking, and you have not seen me blogging about these topics much here, but I think it’s time to change this. I will aim for a new recipe every week.
Today I would like to share a recipe I have had in my kitchen cupboard since September 2010! It’s one for the free recipes you get in Waitrose.
Here is what you need:
400 chicken breasts diced
grated zest and juice of 2 limes
160ml coconut cream
1 dessertspoon sunflower oil
1 green chilli, deseeded and chopped
3/4 tablespoon Thai fish sauce
20g fresh coriander, stalks removed
4 spring onions, cut into 2.5cm sherds, including the green part
1. Place the diced chicken in a bowl with the lime juice and zest. Stir well and leave to marinate for at least an hour.
2. Boil the jasmine rice with some water and salt.
3. Drain the chicken, reserving the marinade, then heat the oil in a wok over a high heat, add the chicken pieces and stir-fry for 3 minutes, until they are golden
4. Add the chilli, stir-fry for 1 more minute, and add the lime marinade, coconut cream, fish sauce and half of the coriander and spring onions. Cook for another 1-2 minutes.
5. Spoon the chicken curry over the boiled rice and sprinkle the remaining coriander and spring onions over.
I was very impressed at how easy and delicious the outcome was, and will definitely be making some more soon. As my girls were not able to eat this meal due to the chillis, next time will try without these and hopefully they will love it too.
Linking to Tasty Tuesday!