Updated: Oct 9, 2017
I’ve been craving thai food hard core lately. I know I’ve got this whole fall theme going on but, sorry folks, I just had to do it. We don’t eat out to save money so I have learned how to make a lot of ethnic dishes throughout the years. I love cuisines from different countries for a couple reasons; one, they taste amazing. Two, they have so many spices with therapeutic properties and tend to be way healthier than the standard American diet.
So let’s talk Thai food. What gives it its signature flavor is lemongrass. Lemongrass has been used for centuries to treat digestive disorders and pretty much any condition involving inflammation. It’s the main ingredient in red curry paste and it’s just so darn tasty. I don’t know the true authentic way of making Thai food, but I love the curry pastes that are available. Using these pastes make prep so quick. You can have dinner ready in under 30 minutes. That’s my kind of meal.
The other main ingredient in my curry dish is coconut milk. I fall deeper in love with all things coconut every day. I have been watching a series on improving the brain, mostly in the context of Alzheimer’s, but I have found the information to be fascinating and surprisingly applicable to me even though I am only 30. All the years of burnout is starting to take a toll and my mind is just not as sharp as it used to. It turns out that stress is a nasty thing on the brain (and pretty much everywhere else in the body). Coconut products contain what’s called Medium Chain Triglycerides (MCT) which, when ingested, produces ketone bodies; an amazing energy source for the brain! There is so much research on the stuff that can be used in many contexts! For example: MCTs are a popular supplement in weight lifters and other athletes to improve body composition which means serious weight loss opportunity here (when combined with exercise!...more on that later)! I will spare you my soap box on coconut stuff since your probably hungry and just want to get to the food. I will divulge all these fun details little by little over time so that your brain doesn’t feel like it had a run in with The Mountain.
Click HERE to download and print this recipe.
2 Bags Frozen Mixed Veggies: Carrots, Peppers, Snow Peas, Broccoli, Baby Corn, Water chestnuts, Onions
2 Handfuls of Chopped Kale
4 Chicken Thighs Sliced into Strips
1 Clove Garlic
1 Jar 7 oz. Thai Curry Paste (Whole Foods, or Ethnic Session in local Grocery Store)
2 Cans Coconut Milk
1/4 Cup Coconut Sugar
4 Tbs. Coconut Oil
3 Cups Rice, uncooked
Salt for Flavor
1. Add rice to the pot with 5 cups of water, 2 tbs. coconut oil, and salt to taste. Bring to a boil and then turn down to low heat/simmer for about 15 minutes. Turn off flame and let sit covered
2. While the rice is cooking, eat 2 tbs. coconut oil in a pan on medium heat. Brown chicken on both sides (about 4 minutes per side)
3. Add the two bags of frozen vegetables, chopped kale, and garlic
4. Once the vegetables are heated through, add the contents of the Red Curry Paste jar and stir thoroughly then add in the two cans of coconut milk, coconut sugar and salt.
5. Let simmer for about 10/15 minutes. Turn off the flames and you are ready to serve! Distribute rice into bowls and spoon the vegetables and liquid over the rice.