- 500g boneless organic chicken breast cut in chunks
- 1 broccoli
- 200g haricot verts
- 1 small zucchini
- 250ml pure coconut cream
- 2 tablespoons of red curry paste
- Coconut oil for cooking
- 1 chilli for decoration
- 1 spring onion for decoration
- Coriander for decoration
This Red Thai Curry dish is such an easy go-to dish. I always make sure to have different variations of ready-made curries in my kitchen. This and a good coconut-cream. My preferred curry is the red version, but I also like green curry and Masala.
To me, they are all an easy way to make a quick dish on days where I don’t feel like spending a lot of time cooking.
Depending on how hot you like the chilli taste you can add more curry or sliced chillies. I am quite fond of chilli but my daughter is no and here therefore I often ad a little less curry paste and have the fresh chilli on the side.
- Cut vegetables into preferred sizes, give them a quick grill in coconut oil, and set aside.
- Grill chicken in coconut oil and add the red curry paste.
- Add coconut cream, half a chili, and boil for approx 10 minutes.
- Add vegetables when ready to eat.
Anything special to remember:
- You can change the vegetables to your liking.
- For variation, you can change red curry into a green curry.
- Make sure to check your can of coconut cream. A lot of them are filled with additional fillers. Avoid these and go for the cleanest version.
Chicken contains protein that helps your body to maintain muscle mass and also helps you to build muscle. Chicken breast is also a good source of selenium, phosphorus, vitamin B6, and niacin.
Zucchini is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. Yellow squash is also rich in manganese. This mineral helps to boost bone strength and helps the body's ability to process fats and carbohydrates.
Broccoli is rich in Sulforaphane, which has a particularly beneficial effect on the skin's cells. Broccoli also contains Vitamin C & E.