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Thai Green Chicken Curry
Thai green chicken curry is a favourite for many, and nutritionally, it can be made into quite a healthy meal! By using brown rice, the vitamin, mineral and fibre content is automatically enhanced. Chicken provides a fantastic source of protein, and lightly cooked vegetables mixed with fresh spices provide a high nutritional and antioxidant quality. The use of coconut oil and coconut milk also provides numerous health benefits, including the action of improving blood lipids and weight loss efforts.
Preparation time: 10 minutes | Cooking time: 15 minutes | Serves: 4 people
For the chicken
- 500g chicken breast, diced
- 3 tbsp tamari (a soy sauce alternative – find in your local health food store)
- 1 medium red chilli, finely chopped
- 1 tbsp coconut oil (unrefined, virgin, cold-pressed)
- 1 tsp finely chopped ginger
For the curry paste
- 1 long red chilli, finely chopped
- 1 finely chopped lemon grass stalk
- 1 tsp finely chopped ginger
- 3 kaffir lime leaves, finely chopped
- 2 tsp ground coriander
- 1 small bunch of fresh coriander, finely chopped
- 3 tbsp water
For the curry
- 400mL / 1 can coconut milk
- 150mL water
- 1 onion, sliced
- 1 carrot, chopped
- 1 zucchini, chopped
- 1/2 red capsicum, chopped
- 3 bok choy, chopped
- 1 cup sliced shitake mushrooms
- 1 cup chopped broccoli
- 1 cup chopped cauliflower
For the rice
- 1 cup uncooked brown rice
- 3 cups water
Method:Mix together the diced chicken breasts, tamari, chilli, ginger and coconut oil, cover and allow to marinate overnight or for at least 2 hours.
To make the curry paste, add all of the curry paste ingredients into a blender and blend until smooth. If you don’t have a blender, finely chop all of the ingredients together, and then grind in a mortar and pestle.
Meanwhile, bring the 3 cups of water and brown rice to the boil, and cook over a high heat, covered for 20 minutes.
Once you have the rice cooking, heat the frying pan to a medium high heat. Fry the chicken in batches, until browned. When all of the chicken is browned all over, add all of the chicken together back into the pan with the curry paste, coconut milk and water, and bring to the boil.
When the mixture is boiling, add in all of the vegetables, and mix until combined. Cover the frying pan for 3 minutes, or until the vegetables are cooked but still colourful and crispy.
Serve with the brown rice. (Recipe supplied by: Renee Brown, Naturopath BHSc (Nat)).
Nutritional Notes:The consumption of coconut oil has been found notto negatively impact on blood lipid levels: in fact, it has been found to enhance good cholesterol. Coconut oil has also been found to be beneficial in enhancing weight loss efforts, as it is absorbed easily and not stored in fat deposits, being used immediately for energy production. Coconut products may also exert anti-inflammatory effects, and may enhance immunity. Choose virgin cold-pressed coconut oil, as it contains a higher amount of antioxidants.