Whilst training a client in Thailand I was lucky enough to get some free time to attend a local cooking class where I managed to cook some of the best food I’ve ever eaten; Pad Thai, Steamed Fish and Mango Sticky Rice. I’ve been to a few cooking classes recently and one of the most important points I’ve picked up is the combination of flavours and what to add or take away to get your dishes tasting just right. Therefore, on my return I thought I would try to recreate one of my older dishes but add in some new flavours I picked up whilst I was away. This may not be “authentic” but this Red Thai Curry is definitely one of my finest dishes to date!
Red Thai Curry
- 700 g chicken breast
- 10 g coconut oil
- 2 red chillies, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tsp ginger, minced
- 2 Tbsp red curry paste
- 1 Tbsp fish sauce
- 1 Tbsp Tamarind paste / sauce
- 200 ml coconut milk (reduced fat)
- 1 Tbsp sweetener
- 1 Tbsp lime juice
- 1/4 tsp ground nutmeg
- 1/4 tsp paprika
Finely chop the onion, garlic and ginger and cook in a non stick pan until soft, 3-5 minutes.
Add the red curry paste, Fish Sauce and Tamarind paste / sauce and continue to cook for 1-2 minutes.
Add 3/4 of the coconut milk and stir well.
Now add the lime juice, sugar blend and spices and cook until the coconut milk reduces by around a third.
Cut the chicken in to bite-sized pieces and add to the sauce. Cook on a high heat for around 7-8 minutes until cooked through.
Add the remaining coconut milk and heat through.
Serve with your choice of accompaniment and sprinkle the chilli over the top.
Nutritional Information per serving:
Calories: 287 / Protein: 42g / Carbohydrates: 9g / Fat: 7g / Fibre: 1g
If you would like this recipe or any of our other recipes incorporated into your diet then make sure you check out our personalised meal plans.