Coconut Chicken Curry in a hurry!

Wendy Schnitzer, the Fit Food Coach in her kitchen

Wendy Schnitzer, the Fit Food Coach in her kitchen

Finally home in time to cook dinner again and use up all the veggies I got from the farmer’s market.  Been wanting to try the following Thai chicken/ prawn curry dish I found on a great blog site Body Incredible for quite awhile.  It called for using prawns which I try to stay away from although I love the taste.  Shrimp and crab feed off the bottom of the sea – they are really the pigs of the sea.  So I used 2 pounds of chicken instead of 1 pound of prawns and 1 pound of chicken….

Blast Your Tastebuds With This Great Chicken-Prawn Laksa Recipe

healthy-chicken-laksa

Sometimes healthy eating can seem like a little bit of a bore, can’t it? Grilled meat, steamed veg, boiled or poached eggs. The occasional handful of raw nuts, maybe some plain yogurt. I mean sure, you can make your salads as pretty as you like but when you’re rarely indulging in something new it all starts to be very tedious after a while. And it doesn’t matter how super-healthy and great for your metabolism these foods are – they are most definitely a bit blah if you don’t mix things up occasionally. Although I have to admit, I spent at least a good couple of years sticking pretty much to this basic approach. I kept things interesting with the occasional dinner out, but when it came to everyday eating I got pretty good at viewing food solely as fuel.

But something’s changed this year. I’ve found myself on a mission to spice things up in the kitchen. In fact, I may even have you to thank for that (I’ve received a lot of recipe requests since starting this blog). It’s fun trying new recipes, or tweaking old ones to make them truly healthy while retaining their flavor. And – what’s even better – occasionally someone I know serves me up something that is equally delicious and health-affirming. This chicken-prawn laksa that my Mum has started making is one of the best examples. Give it a go if you want to impress some dinner guests or just feel like treating yourself.

 

What You Need (serves 4):

  • 500 grams organic or free-range chicken thighs, chopped into chunks
  • 3 cloves garlic
  • Large knob of green ginger, finely sliced
  • Half teaspoon minced chili or 2 small green chilis finely sliced (more to taste)
  • 1 liter of chicken stock (try to buy a healthy salt-free brand – it’s always better to add mineral-rich organic sea salt after you’ve served your meal, rather than put up with bleached salts used in most packaged foods)
  • 300-450ml organic coconut cream (full-fat!)
  • Around 4-5 cups of chopped veg – Mum uses a mix of onion or spring onion, red peppers (capsicums), celery (include the leaves), asian greens like choy-sum or bok-choy, cabbage, snowpeas, green beans – any of your favorite thai-style vegies are fine
  • About 40 grams green curry paste or more depending on your taste (be sure to choose one without a host of preservatives and synthetic ingredients. I’ve found it’s pretty easy to find one in most organic stores, and this is probably your best bet)
  • 500 grams uncooked medium or large green prawns – fresh is best!
  • Fresh basil or coriander

What To Do With It

healthy-laksa-recipe

Start by cooking the chicken with a little oil, with the garlic, chili and ginger mixed through. Once the chicken is browned add the stock, let it simmer for a bit, and then add the green curry paste followed by the vegies bit-by-bit. It’s best to start with the onion and then gradually add the others. You can throw the coconut cream in somewhere along the way. Leave to simmer until the vegies are cooked – about 15 minutes.

Lastly, add the prawns. Dish up 3-5 minutes later, with some fresh torn basil or coriander on top, and some organic sea salt to taste.

Serve with something refreshing like mineral water and a slice of lime, or a crisp organic white wine. And if there’s any leftovers be sure to hide them from your guests – you’ve got a ready-made lunch for the next day’s work, and it’s one that tastes almost as good cold.

For my vegetables I used some broccoli, an orange pepper, a bunch of baby bok choy and some scallions.  I used a can of coconut milk (not light) and a quart of chicken broth.  You can buy the green curry paste at most stores in the asian section.  Keep it in the refrigerator and now you will have a quick way to make a curry with any veggies and protein you have in the house.  I would say it took me about 15 minutes to chop the veggies and the chicken and after that the cooking part was quick.

It turned out delicious and super spicy – you can adjust the heat my adding less pepper and curry paste.  Next time I make it I will serve it over brown rice or udon noodles to soak up the flavorful sauce.  My husband and I love spicy food and so we were happy.  For my picky eater son, Noah, I reserved some of the raw veggies and pulled some of the chicken after it was browned and he was happy.  My older son, Adam ate it up, bok choy and all!

I am going to a workshop all day tomorrow and so I will put some in a thermos for lunch!

This recipe is worth putting in your dinner rotation…let me know how yours turns out!!

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