Easy Thai Curry
This Thai curry is fresh and rich in flavour and made with a mix of store cupboard staples for ease and delicious fresh ingredients for a nutritional boost. It’s quick and easy to prepare and packed with goodness. Fresh vegetables to boost your immune system, Coriander also known as Cilantro or Chinese Parsley can help gastrointestinal issues reducing gas and bloating. Eating chillies can help you maintain consistent insulin and glucose levels and despite the bad press of recent years, coconut milk can be beneficial too. Yes, it contains fat, but it’s good fat that can help lower bad cholesterol (LDL), whilst boosting immunity and modulating your metabolic function.
Gluten free / Paleo
Prep time 10 mins
Cook time 35 mins
- 4 breasts of chicken
- 200ml coconut milk
- 3 tbsp sesame oil
- half a head of broccoli
- 2-3 tbsp soy sauce or coconut amigos
- 2 bell peppers chopped
- any other veggies, bamboo shoots , water chestnut
- 1.5 tbsp of Garam masala
- 2 tbsp fish sauce
- 2 fresh chilli (finely chopped)
- a thumb size piece of root ginger (grated)
- 2 onions (chopped)
- 400g chopped tomatoes
- 500ml chicken stock or bone broth
- Fresh coriander and bean shoots to serve
- Put the sesame oil in the pan on a medium heat and add in the onions, ginger and cook until fragrant.
- Then add in the chicken and brown.
- Add in the vegetables, Chilli, Garam masala and stir.
- Add stock, coconut milk and soy sauce to the pan and leave to cook until sauce is reduced and chicken is cooked through.
- Add the fish sauce last, cook for a few more minutes then it’s done.
- Sprinkle with torn coriander and a few bean shoots and serve with rice noodles as a noodle soup or reduce the sauce further and serve with rice.