Healthy, delicious, well-balanced and fat burning recipe? WHERE?
It is a Thai dish, famous world wide and imitated all over the world.
Thai Green Chicken Curry, is a dish based on vegetable, curry made in coconut milk/cream and chicken. As simple as this!
One of great qualities about Thai curries, is the spiciness in it. It helps to activate your metabolism and burn calories through the simple heat effect coming from its hot spicy ingredients.
I was in Thailand a year ago and I became a Thai Food Lover. Since I came back, there isn’t a week that I don’t prepare a Thai dish. That trip to Thailand was the only holiday where my boyfriend and I were loosing way everyday (without any gastrointestinal problems lol) It was so natural. The food there and the hot weather did all the job. Gluten free, dairy free products. All the have are vegetables, protein, fat from coconuts, yummy natural smoothies and coconut water! (my favourite).
Ingredients (2 servings)
- 1 green pepper.
- 1 yellow pepper (the pepper’s colour doesn’t affect the recipe, pick your favourites).
- 1 leek.
- 3-4 Spring onions or shallots.
- 1 tablespoon coconut oil.
- 1 tin of light coconut milk.
- 2 kaffir Lime leaves.
- 2-3 tablespoons Thai Green Curry paste (the most you add, the spiciest it gets).
- 1 pinch Salt.
- 2-3 medium chicken breast.
Preparation
- Chop all the vegetables (square medium shape)
- Keep aside spring onions branch (the green part) to add it as decoration at the end. *as you can see on the photo.
- Stir fried the chopped vegetables into a wok or large pan with the coconut oil at medium heat.
- Slice the chicken into strips or chop it into squares, as you prefer.
- When they just starting to turn golden, add the checkin into the heat pan and stir fry all together.
- Pour the coconut milk/cream and the curry past into a food processor and mix it well. (You could mix them by hand, up to you!)
- Pour the mix into the heat pan with the vegetables and the chicken and cook it for about 10 mins.
- Crush a bit the kaffir lime leaves and add them to the pan.
- Tip: you could add the kaffir lime leaves to the food processor with the coconut milk and the curry paste to avoid finding the little pieces on your bowl.
- After 10 mins, transfer to a plate, add the shallots branches.
And It’s ready to eat!
Remember!
You could serve it with some steamed basmati rice. It helps to reduce the spiciness, in case that you are not used to Thai or spicy food. Keep that in mind & Enjoy!
M.
