Thai Red Curry is a delicious asian meal that can be surprisingly healthy if you make it yourself. Served with rice, it contains a great balance of healthy carbs, proteins and fats to help you build a strong and healthy body. On top of all of that, it’s really quick to make! If you’re speedy with the chopping you can go from the raw ingredients to having a delicious Thai Red Curry on the table in 20 minutes.
There’s tons of lean protein from the chicken breast. Basmati rice is a good source of slow-digesting carbs with a similar glycemic index to brown rice, and much lower than regular glutinous white rice. To ensure the fat content is all healthy, look for a Thai curry paste that contains very little or no vegetable oil in its list of ingredients. Kale has too many health benefits to list here, but its packed with vitamins and iron to help fend off illness and aid numerous body functions – basically it’s great for your body.
This is served with plain basmati rice, but if you’re feeling adventurous you can try it with our delicious recovery rice recipe.
Macros: Calories 732 kcal, Protein 48g, Carbs 64g, Fat 31g
Thai Red Curry
- 500g Chicken Breast
- 4 tbsp (60g) Red Thai Curry Paste
- 1 tbsp (15g) Extra Virgin Coconut Oil
- 1 tbsp (15ml) Fish Sauce
- 400ml (1 tin) Coconut Milk
- 1 large handful Kale
- 1 Lime
- Boiling Water
- 200g Basmati Rice
- Half fill the kettle and put on the boil.
- Start with the Thai Red Curry. Put the coconut oil and curry paste into a large saucepan and fry over a low heat for 2 minutes.
- Meanwhile dice up the chicken breast into small-sized chunks. Add the chicken to the saucepan and stir to coat evenly with the paste.
- When the chicken begins to colour up and turn white, pour over the coconut milk and add the fish sauce. Bring to a light simmer for about 5 minutes, but don’t let it boil as this will curdle the coconut milk.
- Meanwhile, chuck the rice into a separate saucepan and cover with the boiling water – you want about twice as much water as rice by volume. Put a lid on the saucepan and bring this to the boil. Give it a quick stir to prevent the rice from sticking. When it starts boiling hard, turn the heat right down to a minimum and leave to steam.
- Back to the Thai Red Curry. Add the kale to the curry and cook for a further 5 minutes.
- Check on the rice – it’s ready when all the water has been absorbed by the rice.
- When you’re ready to serve, squeeze the lime into the curry, and add a dollop of greek yogurt, which will also help with the spice if you’re not used to this kind of meal.