curry recipe

Food

Recipe: Power-Packed Green Curry

Makes 3 servings
(per serve) Carbs 11.5g / Fat 38.2g / Protein 22g / Calories 465


Ingredients

  • 2 tbsp peanut oil
  • 3 tbsp green curry paste
  • 500g (1lb) chicken tenderloins
  • 1 tbsp fish sauce
  • 1.5 cups chicken stock
  • 1 can coconut milk
  • 1 stalk of lemongrass
  • 1" ginger
  • 1 cucumber
  • 1 green chilli
  • 2 florets of broccolini
  • Juice of 1/2 a lime

Method

  1. Put a pot on your stovetop on a low heat and add peanut oil until hot
  2. Add the green curry paste to the peanut oil and allow to cook for approximately 2 minutes on its own before adding the chicken
  3. Cut the chicken tenderloins up into small pieces and add to the pot
  4. Cook the chicken for 5 minutes, making sure to turn the chicken over so it doesn't burn on any side
  5. Add fish sauce, chicken stock, coconut milk, lemongrass, grated ginger, chilli, and cucumber
  6. Allow the pot to simmer for around 15-20 minutes on a low heat
  7. Add in broccolini and lime juice and cook for a further 5 minutes
  8. Remove the lemongrass stalk and serve! :)

Food

Recipe: Coconut Chicken Curry

I love spice, I love coconut, and I love meals that don't take long to put together. So for me this is a meal from heaven haha. I really don't like spending too long cooking, and most of the time I make a lot of food that can be packed up and eaten at a later date. I know I usually post a lot of vegetarian/vegan recipes, but I'm not either of those, and sometimes I do in fact eat meat, so this recipe does contain that. If you can handle spice, give this one a go!


Makes 4 servings
(per 1) Carbs 37.6g / Fat 15.8g / Protein 36.2g / Calories 445.8


Ingredients

  • 1.5 cups brown rice
  • 500g chicken breast
  • 2 cups frozen vegetables (I just used green veg)
  • 3 tbsp desiccated coconut
  • 1 tbsp curry powder
  • 1/2 tsp olive oil
  • 1.5 tsp chilli powder
  • 200mL coconut cream

Method

  1. First take your brown rice and place it in a saucepan with 3 cups of water, place this on a high heat on a stove element until it boils, then turn it down to a low temperature and allow it to simmer, stir occasionally (it should take 30-40 mins to cook depending on your stove)
  2. While the rice is cooking cut up your chicken and place it in a frying pan on medium heat with 1/2 tsp of olive oil
  3. Add in the curry powder and chilli powder, allow the chicken to cook most of the way through
  4. When the chicken is nearly cooked all the way through add in the desiccated coconut, coconut cream and frozen vegetables, cook for a further 10-15 mins on a low heat (place a lid over your pan if you have one for it).
  5. Serve, or store, whatever you need to do!

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