Curries are so amazing, especially in winter. You can fit a heap of nutrients into them, make them in bulk, and have them high or low carb depending on your carbohydrate needs.
We often start getting a bit sick of salads coming into winter, and just want comfort food, hence why I often recommend my clients add a curry to their menu.
You can absolutely make them from scratch with a bulk buy of herbs and spices. BUT there is also nothing wrong with using store bought spice mixes, as long as you check the ingredients. (When looking at premade spice mixes, look for one that is predominantly a mix of real spices, and very few numbers in ingredients).
I like to use the brands: Greggs, Valcom or Exotic, who have a range of green or red Thai curry pastes, and then add extra flavour and nutrients using the recipe below.
Enjoy!
Serves 4-6
Ingredients
Protein
- 600g Chicken breast
Non-Starchy Vegetables
- 4 Garlic Cloves
- 1 White onion
- 2 Carrots
- 2 cups of frozen green beans
- 1 tin Tomatoes
- Any other Vege of your choice, Cauliflower rice for a low carb option.
- 1 tbsp Coconut oil (To sauté garlic and onions)
- 1 tin Coconut Cream
Carbohydrate
- 3/4 Cup brown rice (Raw)
Other
- ½ jar Gregg/Valcom Green or Red Thai curry paste (find these in the international section of the supermarket)
- 1 cup Vege or Chicken stock/broth
- 2 Kaffir Lime leaves (optional)
- Coriander to garnish (optional)
Method
- If having rice, add 2/3 cup into a saucepan, with 1.5 cups water and bring to boil. This will take around 20mins to cook, so in the meantime, you can start on the curry.
- Heat 1tbsp coconut oil in a pan, add finely chopped garlic, onion, and curry paste. Stir for 2mins until fragrant.
- Add chicken and toss through the spice mix for 5mins. Then add the tomatoes, coconut cream, stock/broth, and vegetables, and kaffir leaves. Bring to boil, stirring occasionally for around 15-20mins.
- For the cauliflower rice, simply blitz cauliflower in a food processor, pan fry in 1tbsp coconut oil for 5 mins, add salt, coriander, and chilli flakes (if you like spicey!).
- Check chicken is cooked through by removing a piece from the curry, then serve curry with rice or cauliflower rice.
Tip: Also freezes well for an easy reheat lunch or dinner!
Kim xx
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MIND YOUR NUTRITION
Kimberley Bell, Registered Nutritionist
Auckland, New Zealand
Master your mind and become your own body expert.
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