I also found myself using some shortcuts and tricks to make the diary easier, which may reduce the representativeness of my diary. For example, I sometimes served myself a slightly bigger portion so that I wouldn’t have to measure any second servings, and I tried to finish all my meal so that I wouldn’t also have to measure the leftover weights. All in all though it was a useful exercise, as I gained an idea of what my future patients may have to go through, and I became more aware of portion sizes and of what I generally eat in a day.
|Lots of vegies!|
|Plenty left over for the next day!|
This is a tasty and versatile meal for any night of the week! What quick dinner recipes do you rely on? And have you ever done a food record diary?
Wishing you all a very lovely week!
Thai red curry prawns
*Please excuse if some of the spoon measures are a bit off – I took down the gram weights but not all the spoon measures!
About 2 tbsp Canola oil (17 g)
1 brown onion (179 g)
2 cloves garlic (6 g)
1 thumb sized piece of ginger, peeled (15 g)
2 tbsp Thai red curry paste (56 g – I used Ayam brand paste)
270 ml can light coconut milk (269 g – I used Ayam brand)
1 -2 tbsp soy sauce (I used 12 g but you can adjust to your taste)
1 heaped tbsp crunchy peanut butter (35 g)
Juice of half a lime (19 g)
1 tbsp raw sugar (8 g)
600g your choice of vegetables, cut into bite sized cubes (I used Kent pumpkin, fresh shitake mushrooms, fresh baby corn and broccoli)
200 g green prawn meat
Black pepper, pinch
1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic and ginger and fry until soft (about 4-5 min). Add curry paste, stir until combined with onion mixture and cook until fragrant.
2. Add coconut milk, water, soy sauce, peanut butter, lime juice and raw sugar, stir until combined and bring to boil.
3. Add vegetables and simmer until vegetables are cooked (10 -15 minutes depending on your vegetables).
4. Sprinkle prawns with black pepper, add to curry and simmer until cooked through (about 5 minutes). Season with salt and pepper to taste. Serve with steamed jasmine rice.