50g protein, 9g fat, 38g carbs
3g organic butter, ghee or coconut oil
75g shallots, cut into chunks or quarters
30g lemongrass, chopped finely
7 baby plum tomatoes, left whole
20g Thai red curry paste
1 organic vegetable stock cube,
dissolved in 400ml boiling water
225g white fish fillets or fresh tofu
(use a fresh, firm, low fat variety)
2 tsps fish sauce
60g dry rice noodles
1) Melt the butter, ghee or oil in a large saucepan over a medium heat. Gently sauté the shallots, stirring until soft. Add the lemongrass and fry gently, stirring for 20 seconds.
2) Add the tomatoes and cook for 2-3 minutes. Add the Thai paste and stir well. Cook for 30 seconds, stirring. Add the liquid stock, bring to the boil then reduce to a simmer.
3) Add the fish/tofu and fish sauce. Cover and cook for 15 minutes. Add the noodles and cook for several minutes. Serve.