✳️Red Thai Curry Reinvented✳️
🤲🏼A flavourful, aromatic fish packed full of spice & vibrance.
👍🏽If you’re in the process of developing your culinary skills, then this ones a must learn.
🧐You’ll need a few options that provide you with a variety of tastes & textures that are often missed when pursuing more healthful habits.
😋This is great one to keep in the bank.
❇️Inspired by Thai cooking it’s a basic introduction to Thai cuisine which is a vast arrays of unique flavours.
✅Packed full of protein, fibre, some healthy fats from coconut & accompanied with a choice of rice or rice noodles, it’s a meal prep classic or one to cook in bulk for the busy week ahead.
⬆️Click the link in the bio for the recipe
❓Need some 1-2-1 support & guidance improving your health or getting fit & strong?
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Grab a hold of these items:
1 tsp coconut oil
1 garlic clove minced
1 tsp fresh ginger root peeled & grated
125g of Diced chicken breast (Replace with ‘This isn’t chicken‘ pieces if vegan/vegetarian)
¼ can of reduced fat coconut milk (Sainsbury’s brand)
2-4 tablespoons of ‘Thai Taste’ Red curry paste (LINK) (Sainsbury’s)
1/4 cup of diced courgette
½ cup of chicken stock (Kallo brand) (Use vegan friendly stock if veggie/vegan)
2 leaves of kaffir lime
2 stalks of lemongrass
1 tbsp fresh coriander
200g of mangetout peas + mushrooms + courgette
1/4 cup of dry rice or 1 nest of rice noodles
Optional: Serve with 3-4 Prawn crackers
Put them together like this:
Heat the coconut oil in a large wok or skillet until hot. Add the garlic and ginger and stir fry for about 30 seconds on a medium heat until aromas are released.
Add the chicken pieces to the pot and cook for about 4 to 5 minutes until the chicken is no longer pink.
Stir in the coconut milk, curry paste, chicken broth, vegetables, kaffir lime leaves and lemongrass.
Bring to a boil, then turn the heat down and simmer for 10 minutes.
Remove kaffir lime leaves and lemon grass from the pot
Remove from heat and garnish with fresh coriander.
Serve with rice or rice noodles.
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