Table of Contents
Updated June 2022 by Serena Bansal Registered Dietitian BSc Hons
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
Ingredients (Serves 4)
1 spring onion (green part only) – 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 spring onion and spices – stir for 2-3 minutes
- 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.
Kirsten Jackson is a UK registered Consultant Gastroenterology Dietitian and founder of The Food Treatment Clinic. She has undergone many qualifications to get where she is today, including a UK BSc Honours Degree in Dietetics and Post-Graduate Certificate in Advanced Dietetics. In addition to this, she has FODMAP Training from Kings College London University. Kirsten set up The Food Treatment Clinic in 2015 after first experiencing digestive problems herself. She felt that the NHS was unable to provide the support individuals needed and went on to specialise in this area before opening a bespoke IBS service. Kirsten also participates in charity work as an Expert Advisor for the IBS Network. In addition, she can be seen in publications such as Cosmopolitan and The Telegraph discussing IBS as an Official Media Spokesperson to the IBS Network.
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