Today I recieved something very special…
I’m not a big chocolate eater anymore but this chocolate really put a smile on my face. 
I used to eat at least 2 chocolate bars a day when I was younger without a care in the world. A single chocolate bar would sometimes be my lunch…go figure!
Since embarking on a healthier lifestyle I decided to restrict the amount of chocolate I eat and only allow myself to buy organic and good quality chocolate. It’s more expensive than regular chocolate, which means I treat it as a considered purchase, not buying it very often at all. I can’t wait to review these goodies. It’s going to take me months to get through all of this stash though.
Thank you Green and Blacks!!!
Dinner tonight needed to be quick and speedy…
Ingredients
- 3 tbsp of Malaysian Curry Paste
- 200 ml of light coconut milk
- 200 ml of soya milk
- pac choi
- 2 red chilli’s
- 1/4 cup of chestnut mushrooms
- 1 green or red bell pepper
- 1 green onion
- 1 tbsp of coriander
- sliced silken tofu
- slivered almonds
- 2 chicken breasts
- 1 tbsp of canola oil
- handful of brussel sprouts (just to add more veggies)
In a wok add the oil, chopped chicken breasts, curry paste and cook for 10 minutes. Next add the all of the vegetables and chillis and cook until tender. Pour in the coconut milk and soya milk and allow to simmer for 15 minutes.
When ready to serve top the curry with the tofu and dress with the almonds, coriander and green onion.
Enjoy!
Don’t forget to check out my great Rude Health Giveaway!!!
