Do you ever crave something slightly exotic for dinner? Maybe a Thai curry? In the old days I would simply hop in the car and head out to some hole-in-the-wall restaurant for Thai food — any place that filled me up with greasy food and mounds of rice (never mind how sluggish I felt after). These days I’m craving something different: a way to get my Thai fix without spiking my blood sugar levels. An added bonus: this homemade version of my beloved curry tastes much fresher and cleaner. A note about coconut milk: I decided against using “Lite” coconut milk, which is basically just watered down coconut milk, stripped of much of its flavor and density. Better to use the full-fat, but much less of it. Some recipes call for a full can, but here I’ve added just 2 Tbsp. Make sure to add lots of coriander, if you like it. Once you’ve tried the recipe, you can adjust it to your tastes, adding more ginger or maybe different vegetables (bok choy is also good here). Get out your chopsticks and serve the curry over brown rice to soak up all the flavors.
Recipe: Thai Chicken Curryprint
- 1 tsp canola oil
- 1 3/4 pound skinless bonless chicken thighs, very well trimmed of fat
- 2 Tbsp shallots, chopped
- 1 Tbsp fresh gingerroot, chopped
- 1 large garlic clove, chopped
- 1 Tbsp Thai red curry paste (I use Thai Kitchen brand)
- 1 cup low-sodium chicken stock
- 1/2 cup broccoli florets
- 1/3 cup red pepper, sliced
- 2 Tbsp coconut milk
- 1 Tbsp Thai fish sauce
- 1/2 cup fresh coriander leaf, chopped
- 1 1/3 cup cooked brown rice
- Put the oil in a large skillet over medium heat.
- Add the chicken cubes and cook until lightly browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside on a plate.
- Add the shallots, ginger and garlic to the pan and cook, stirring occasionally. Stir until softened but not browned, about two minutes.
- Add the curry paste and stir into the ginger mixture. You can add more curry paste if you like more heat. Add the chicken stock and stir, then add the chicken cubes back to the pan and simmer for about 5 minutes, until sauce thickens slightly.
- Meanwhile, drop the broccoli florets into a pot of boiling water for three minutes, then drain.
- Add the broccoli florets and red pepper slices to the pan.
- Add the coconut milk and Thai fish sauce to the pan, and stir to incorporate.
- Shower the curry with chopped fresh coriander, and serve with 1/3 cup brown rice.
This recipe makes 4 servings.
Nutrition for one serving is as follows:
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