Through my travels, I have spent a lot of time in Thailand and their food is simply amazing!! You can taste every ingredient in the curry they make, giving it that super fresh feel.
This recipe tastes great – sorry about the picture as beige food does not photograph well, you will just have to take my word for it.
The combination of fresh, aromatic flavours makes this perfect for our colder months. While the kick of chilli will leave you feeling warmed up.
This recipe is ideal for the general public, gluten free, low sugar, low GI, high protein, will help toward cholesterol lowering and is high in fibre (when served with brown rice).
Energy – 444kcal
Carbohydrate – 39.9g
Sugars – 4.1g
Fat – 13.2g
Protein – 39.9g
Low in sugar
1 onion – diced into tiny pieces
2 tablespoons of olive oil
3 chicken breasts – diced into 2 cm cubes
1 can of chick peas – drained
2 tsp of ground coriander
2 tsp of ground cumin
1 can of low fat coconut milk
1 stick of lemon grass – head and tale cut off and then slices into small strips length ways
1 red chilli – chopped with seeds removed (or more/less for preference)
300g of brown or white basmati rice (dry weight – to serve)
- Heat the oil for 1 minute in a large pan
- Add the onion and spices – stir for 2-3 minutes or until the onion is soft
- Add the chicken breast and cook on a medium heat until all the chicken is sealed
- Pour over the coconut milk & add the chick peas and lemon grass
- Simmer for 20 minutes or until the chicken is cooked the whole way through
- Serve with basmati rice – white or brown
Top tip – as ingredients like lemon grass can be quite expensive why not check out Aldi who supply all these types of food for a fraction that other supermarkets do.
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