Takeaway vs Makeaway

I was thrilled whwn Sainsburys recently asked me if I wanted to get involved in a few campaigns they were running.   It is always fun to work with a great brand.  Even if my postman is starting to disagree.

He knocked on the door last Saturday morning with another huge parcel in his arms and said “It’s from Sainsburys.   You must really know how to complain properly to get all this stuff for free to say sorry”.    There then followed a five minute conversation on the door step about blogging and talking about products to review.   So when he came three days later with another box that had Higgidy stamped all over it he just handed it over and said “spose you are going to be eating pies all afternoon now then”.

Anyway I digress.

Sainsburys send me all the makings of a “makeaway” kit.   The idea being that I could then make a takeaway at home.   Certainly cheaper than phoning for one, and probably healthier since I could use low fat options for the ingredients.    Though not so much of a treat as just phoning up and placing an order.   And definitely more washing up when you can’t just put foil containers in the bin.

But the idea of it being a whole lot cheaper is very very attractive.   Our Indian takeaway is probably about £10 a head and yet I could buy the ingredients for a green Thai chicken curry for about that in total.   Very attractive savings as I try to economise ahead of Christmas.   This is my recipe

Green Thai Chicken Curry
Prep time
Cook time
Total time
A super quick and easy green Thai chicken curry using just a few ingredients
Recipe type: Easy
Cuisine: Asian
Serves: 4
  • 4 chicken breasts cut into strips
  • 2 tbs of green Thai curry paste
  • 1 can of coconut milk
  • oil for frying
  • 2tbs of fish sauce
  • 4 Kaffir lime leaves
  • 1 pack of baby sweetcorn
  • 2 cups of rice
  1. Gently fry the curry paste to release the flavours
  2. Add the chicken strips to the pan and coat with the curry paste and allow to chicken to cook thoroughly
  3. Add fish sauce and stir in.
  4. Add lime leaves.
  5. Add coconut milk and stir, allow to gently bubble but not boil for about ten minutes.
  6. Add baby sweetcorn and turn flame down and allow to simmer for another ten minutes.
  7. Cook rice in boiling water
  8. Serve.

 It is super easy and very tasty.  But there is a but.   Sadly.

What you don’t want to do is do all the prep, spend time getting it right because you know you will be photographing it to share on the blog, put it on the hob and then leave it.

To talk to a chap about cutting the hedge.

And tidying the back garden

For forty minutes


That would be a disaster

Wouldn’t it?


Yes it would.

And would mean you have to then order a takeaway anyway.

It smelt good though if that is any consolation.    And was very easy to make.   And I will try it again, but maybe not on a day when the hedge man is coming.

Happy weekend everybody!

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  • At least you didn’t have the throw the pan out like I did with the popcorn… (you thought I could cook didn’t you…?)