Easy Red Thai Curry with Cauliflower Rice

July 03, 2018 at 12:55 PM

Curry's 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 add curries to my client's food plans. 

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. You are looking for one that is predominantly a mix of real spices, and very few numbers. 

I like to use Greggs or Volcome Green or red Thai curry pastes, and then add extra flavour and nutrients using the recipe below: 


Recipe - Serves 4-6

Ingredients

Protein: 

600g chicken breast 

 

Non-starchy vegetables: 

4 Cloves of garlic

1 White onion

2 carrot

2 cups of frozen green beans 

1 tin tomatoes 

(Any other vege's of your choice) 

*Caulifower rice (for a low carb option) 

 

Healthy fat: 

1tbs coconut oil (to saute garlic and onions) 

1 tin coconut cream 

 

Carbohydrate portion: (optional) 

2/3 -1 cup raw brown rice (Makes 2-3 full cups) 

 

Flavour:

1/2 Jar Gregg/Volcome Green or Red Thai curry paste (find these in the international section of the supermarket) 

1 cup veggie or chicken stock/broth

2  Kaffir Lime leaf (optional) 

Corriander (to garnish - optional) 

 

1. 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. 

2. Heat 1tbs coconut oil in a pan, add finely chopped garlic, onion, and curry paste. Stir for 2mins until fragrant. 

3. Add chicken and toss through the spice mix for 5mins. Then add the tomatoes, coconut cream, veggie stock, and vegetables, and kaffir leaves.  Bring to boil, stirring occasionally for around 15-20mins. 

4. For the cauliflower rice, simply blitz cauliflower in a food processor, pan fry in 1tbs coconut oil for 5 mins, add salt, coriander and chilli flakes (if you like spicey!). 

5. Check the chicken is cooked through by removing a piece form the curry, then serve the curry with rice or cauliflower rice. 

 

Tip: Also freezes really well for an easy reheat lunch or dinner! 

Kimberley Bell

 

Kimberley is qualified nutritionist holding a Bachelor of Science in Human Nutrition and Exercise Sport Science from Massey University. She has developed a passion for whole food nutrition and uses a combination of evidence-based nutritional science and her own clinical and personal experience to offer solutions and guidance for a wide range of health goals.

 To find out more about a nutrition assessment with Kimberley click here or to book click here. 



Category: Recipes