After much deliberation (and I really do mean a lot of deliberation – I think about food 24/7!) I am very happy to share with you my favourite recipe: Thai Green Chicken Curry!
It was a hard decision, with bangers and mash coming very close in second place, but I think this curry takes the crown. Not only does it taste delicious, i’ts super healthy and super easy to cook!
Serves 2-3
Ingredients
1 heaped teaspoon of coconut oil (or other oil)
2-3 dessert spoons of Thai green curry paste
3 chopped Spring onions
200g chicken breast cut into bitesize chunks
1 Can of coconut milk
150g frozen peas
150g frozen green beans
1 Tbsp fish sauce
½ lime
Handful of fresh coriander
225g brown Basmati rice
Method
1. Heat the oil in a wok, on a medium heat, add the curry paste and fry for two minutes.
2. Add the spring onions and the chicken breast and cook for 3 minutes, until the chicken pieces look white.
3. Add the coconut milk and let simmer for 5 minutes
4. At this point, put the rice on cook, following packet instructions.
5. Add the vegetables and fish sauce and let cook for another 5-7 minutes.
6. The dish is ready to serve! Add a squeeze of lime juice and top with coriander.
To make this recipe vegetarian/vegan, swap the chicken for sweet potato and chickpeas.
I am a big ambassador of eating great, nutritious food and this meal ticks all the right boxes. This easy health fix provides a balance of protein from the chicken/chickpeas, low GI carbohydrate from the brown rice and ‘good’ fat from the coconut milk. Coconut milk also provides fibre and a load of vitamins and minerals to help fight of those winter colds. Perfect!
Image is Becky’s own