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8
MAY

Harness the Power of Coconut with Thai Green Chicken Curry

Filed Under: Diet & Weight Loss,Nutrition,Recipes at 10:17 am | By: Theodore Loftus

Coconuts are having a moment in the sun. Fans of the fruit trumpet its virtues, claiming that it’s great for your brain, your body and even your hair. While coconuts aren’t exactly the miracle food may “experts” claim that they are, products made from the fruit can be a nutritious addition to your diet.

A brief, geeky scientific aside: Coconuts contain lauric acid, a medium-chain fatty acid that has been linked to the prevention of “vascular events” (think: heart attack) in patients with advanced coronary troubles, according to a 2016 study review published in the journal Open Heart.

Another bonus: Anything made from coconuts is delicious. If you’ve ever had Thai curry, which is often made with coconut milk, you know this. You also know that if you order this dish out at a restaurant, it can often taste sickly sweet.

That’s because restaurants often use sweetened coconut milk. Make your own coconut curry at home with unsweetened coconut milk and you’ll cut sugar, calories and regret. This recipe is so simple, it’ll even take you less time to make than going out to eat.

But no matter what you do, please don’t rub it in your hair.

Thai Green Chicken Curry with Basil and Cashews

Serves 4

Prep time: 10 minutes

Cooking time: 20 minutes

INGREDIENTS:

1 Tablespoon canola oil or coconut oil

1 pound boneless, skinless chicken breast, cut into bite-sized pieces

Salt and pepper, to taste

1 medium shallot, minced

2 garlic cloves, minced

1-inch piece fresh ginger, peeled and minced

½ jalapeno, minced (optional)

1 cup low sodium chicken stock

1 cup unsweetened light coconut milk

1 Tbsp Thai green curry paste

1 bunch fresh basil, torn

¼ cup unsalted cashews, roughly chopped

1 cup jasmine or basmati rice, cooked

DIRECTIONS:

  • In a nonstick pan over medium heat, add the oil. When it shimmers, add the chicken, plus a big pinch each of salt and pepper. Cook, stirring occasionally, until the chicken is well browned, 10 to 12 minutes. Transfer to a plate lined with paper towels.
  • Using the same pan, reduce the heat to medium-low. Add the shallot, garlic, ginger and jalapeno (if using) and stir constantly until aromatic, about 1 minute. Add the reserved chicken, chicken stock and green curry paste. Simmer, stirring occasionally, until the flavors meld, about 5 minutes.
  • Serve the curry with the rice. Top with basil and cashews, to taste.




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