“This is a full-flavoured, hearty soup featuring all the delicious flavours one would expect from a fragrant curry! The caramelised aubergine pieces soak up plenty of flavour, while the mange tout adds a little crunch. It’s a high-protein fish soup option where the fresh garnishes bring it all to life! – Monya
“Thai Green Curry Paste and coconut milk makes a fantastic flavour combination. This low carb Thai green chicken curry uses chicken and baby chestnut mushrooms and is served over konjac (shirataki) ‘rice‘. Enjoy this lovely, quick curry with freshly chopped coriander (cilantro) scattered over.” – Monya
“Fragrant, spicy, creamy… this Thai prawn curry was made using Thai yellow curry paste and coconut milk. I struggle to find Thai yellow curry paste in the stores here in the UK, so I buy it online. It’s authentic, delicious and affordable. I quickly cook the prawns before starting the curry, then add them back in later to warm through before serving. This prevents an unsightly grey soup and delays the sauce reducing. I learnt this from experience! The sauce is reduced until thick and creamy and then simply poured over konjac pasta. The plump prawns, sweet cherry tomatoes, salty fish sauce, spicy chilies, acidic lime and the fragrant coriander create perfect harmony. I also added a teaspoon of powdered erythritol to finish it off with some much-needed sweetness. Simply put – you need to eat this!” – Monya