THAI RED CURRY
THAI RED CURRY
Hot damn this one is tasty! I have a slight obsession with waggamammas, in particular the Choo Chee Chicken Curry, but seriously who has €15 to spend on a curry that costs less than €10 to make for four people. I know I don’t! And so the Thai red curry was born! It takes less than 20 mins to make from start to finish and is super cheap and tasty. Also a great little dish to warm you from the inside out, which seems to be much needed this week! Yikes!!! ? ❄️
This dish is really good with chicken also. Depending on the week we have it with or without! To be honest its so filling without it but if you’re a meat fiend then knock yourself out there is no judgment here!
So lets talk about why this one might be good for you?! Well lets start with the coconut milk, now I don’t want to hear anyone giving out that coconut milk is high in fat, its high in good fat which our body needs to stay healthy and it will keep you fuller for longer so just accept and move on. Coconut milk also contains medium-chain triglycerides (MCT) fatty acids which increase energy expenditure and help enhance physical performance. Its also full of electrolytes like magnesium and potassium, which are great post work out!
On top of this the Thai red curry paste contains many healing ingredients that will help your body to stay healthy and ward off illness. For example:
Turmeric; Thai chilies; Lemongrass; Kaffir lime leaf, Garlic and Ginger all work as a stimulant for digestion and help to detoxify the body as well as being high in antioxidants Vitamin A and C. They are effective against colds, flus and congestion. Need I say more. ??
1 Tin Coconut Milk (Full Fat!!)
½ Tbsp. Thai Red Curry Paste (Preferably Organic)
1 Handful Mange Tout
½ Small Butternut Squash
1 Cup Short Grain Brown Rice
1 Red Pepper
1 Tsp. Coconut Oil
½ Tsp. Maple Syrup
A Few Sprigs Of Fresh Basil
Pour the 1-cup of brown rice into a pot and then cover with 4 cups boiling water. Set a colander or steamer on top of the rice and place butternut squash inside, cover with a lid and leave to cook for 15 minutes.
Whilst waiting on the rice and butternut squash, place the coconut oil into a frying pan or wok. Let the coconut oil melt and then add the curry paste, let it sizzle for about one minute….. If you’re using chicken then this is the stage that I would add it so that it absorbs the lovely flavors. I would cook the chicken fully and then add the coconut milk but for the vegan version once the paste has sizzled for 1 minute add the coconut milk, then add the red pepper. I would leave this to reduce down for 3 minutes and then add the rest of the veg except for the lime wedges… ha ha obviously! ?
By now the butternut squash should be cooked, you don’t want it filling apart, just cooked enough that you can put a knife through it quite easily. Add the butternut squash to the mix along with the maple syrup and then season to taste.
Strain the rice and serve! I put the rice into a little bowl and smushed it down with a spoon to get it to look like this but its totally unnecessary I just did it for the craic! ☺️?
Tip: If you’re giving this to small kiddies what I usually do is put a little into a small pot and add natural yoghurt to it! It still looks and tastes great but it wont be too spicy then! ? Enjoy my lovelies xxx