This is one of my own recipes, just blogged. It's the full-fat version but I also cut it down calorie-wise if I cook it on a fast day.
http://thelonegourmet.blogspot.co.uk/20 ... jnGqz9GaSp
For the skinny version, the ingredients should be:
NO onion, just sweat the pepper (which should be a small one). But keep the spring onion.
Use only a teaspoon of oil (or low-cal spray if you prefer, which I don't).
I make the stock with 1/2 tsp Marigold vegetable bouillon.
1 level tsp of the curry paste.
Reduced fat coconut milk.
If you go with the skinny version, it totals around 205 calories if you use a 110g drained-weight tin of crab meat.
http://thelonegourmet.blogspot.co.uk/20 ... jnGqz9GaSp
For the skinny version, the ingredients should be:
NO onion, just sweat the pepper (which should be a small one). But keep the spring onion.
Use only a teaspoon of oil (or low-cal spray if you prefer, which I don't).
I make the stock with 1/2 tsp Marigold vegetable bouillon.
1 level tsp of the curry paste.
Reduced fat coconut milk.
If you go with the skinny version, it totals around 205 calories if you use a 110g drained-weight tin of crab meat.
