Green Thai Curry - Recipe - Natural Nourishment

Quick and easy Green Thai Curry recipe with Chicken and Rice

Serves

Prep in

5 minutes

Cooks in

30 minutes

Any recipe that requires me to stand at the stove for a day is only likely to be cooked once & I love to cook, so I entirely understand how alienating long complicated processes can be. This curry recipe is so simple & yet delivers on every level. It's delicious, packed with whole food ingredients, can be frozen, eaten over a week, you name it.

Key Facts

Time Saving
High in protein
Mid-week meal idea
Easy recipe

Ingredients

2 chicken breast
1 tablespoon herbal defence bone broth, dried rosemary (I get mine from Planet Paleo)
1 can Thai curry coconut milk
2-1 carrots
1 broccoli

1 cup frozen edamame beans & sweetcorn
6-8 cherry tomatoes
Big handful cavalo nero
1 cup long grain white rice
1.5 tablespoon whole psyllium husk

Preparation

01

Set a pan of water to boil for the chicken.

02

Rinse your rice, add to another pan with a pinch of salt & 1.5 cups water. Cover & simmer for 10 minutes.

03

Add the chicken breast, rosemary & bone broth to the boiled water. Remove from the heat & leave to poach with the lid on for 12 minutes.

04

Add carrots, broccoli & coconut milk with 1/2 can water to a large sauté pan. Simmer for 3 minutes.

05

Then add broccoli florets, edamame & sweetcorn for another 2-3 minutes.

06

Whilst that’s cooking pull your poached chicken apart with forks. Add this with the cavalo nero & halved tomatoes to the pan. Stir & simmer with the lid on for 5 minutes.

07

Stir psyllium through the rice, it can then just sit & steam until you need it. Serve & dive in!

08

Any leftovers can be cooled & kept in the fridge for a week or frozen (yes you can freeze rice!) for up to 3 months. Just be sure to heat the rice through completely before reusing (from fridge or freezer).