Thai curry is a wonderful dish for both taste and nutritional value. It can be eaten either on its own with lots of vegetables or with rice if you want some extra carbohydrate.
When served with rice, This recipe is an excellent exercise day meal. the protein will help build and repair muscle and the carbohydrates will help replenish glycogen stores.
Health Benefits
Curry contains curcumin, turmeric, ginger, garlic and other spices that contain natural anti-inflammatory properties that have been linked to the prevention of many age-related diseases
Expert Tips
Substitute the chicken for tofu for a great vegetarian meal.
Equipment
Oven
Pan
Ingredients
2Chicken breasts(chopped)
1tbspExtra virgin olive oil (or coconut oil)
1cloveGarlic (crushed)
1thumb-sized pieceGinger(finely diced)
1Onion(finely diced)
1tbspThai green curry paste
400mlCoconut milk(1 tin)
1Bell pepper(chopped)
1Lime(juice of 1 lime)
1tbspFish sauce
3tbspCashew nuts
¾tbspHoney
1handfulCoriander(fresh)
2tbspBasil(fresh)
2
Instructions
Pre-heat an oven to 180°C.
Season chicken, and bake in the oven for 15 minutes.
In a pan on medium-high heat, heat some oil before adding onion, garlic and ginger and stirring for a couple of minutes (careful not to burn).
Add green curry paste and cook for 3 minutes.
Once cooked and fragrant, add the coconut milk and bring to a gentle simmer for 5 minutes.
Add in the chopped bell pepper, lime juice, fish sauce and honey, and continue to simmer.
Remove chicken from oven, chop into bite-sized pieces and add to the curry.
Once the peppers are tender, the curry is ready.
Add chopped coriander and basil, and finish with some toasted cashew nuts.
Notes
1 portion of "Thai Green Chicken Curry" is equivalent to 544g.