This is a favourite in our home and you guessed it, quick of course! Life has been hectic over the last 2 weeks. We became members at the local gym(just like the other 89 % of South Africans when Spring arrives) and are on a strict work out plan. When we get home I am usually in a semi paralytic state and starved out of my mind! So, lately I have been choosing meals that are not only more healthy but super quick to prepare! We also have not been dining out as much…not even Chai yo, our weekly fix of Thai take -away. I suppose it is good in a way, having more control on how your food is prepared (just look at those guys in masterchef AUS – they use copious amounts of butter , I love butter – but that is over the top!). It’s dishes like this Thai Curry that make my(our) road to fitness and health easier to bear!
What you will need:
4 free range chicken breasts, sliced
1 onion, sliced
30 ml green curry paste
1 can light coconut milk
juice of 1 lime or 1/2 Lemon
1 small packet of long stem broccoli
125 g portobellini mushrooms
Fish sauce to taste
Handful of fresh coriander, chopped
In a hot oiled wok, brown the chicken breasts slightly, remove from the wok and set aside.
Add the onions and saute until soft, the add the chicken back to the wok together with the curry paste. Heat through a bit and then add the coconut milk and bring to a gentle boil. Add the lime juice, mushrooms and broccoli and simmer for +- 10 minutes or until chicken is cooked – do not overcook the broccoli and mushrooms!
Add some fish sauce for seasoning and stir in the coriander.
Chicken should be tender and broccoli deliciously green and crisp!
Serve with jasmine, basmati or brown rice.
Try a vegetarian version(using aubergines, butternut etc) or replace chicekn with prawns or beef strips.
P.s. I’m cheating tonight because it’s my father in law’s birthday and we are going to Col’Cacchios for dinner! Yay!! Eat love pray pizza here I come!
Have a splendid weekend all!