Wednesday, 6 November 2013

Curry of the Thai Variety. Keto Obvs!!

What up homies. Today's post is a yummy curry post......I didn't cook it today though, had it a few days ago and didn't have time to blog. But it was yummy and I ate it all. (Over two meals but still....ALL!....I kinda had the leftovers for breakfast.....sick and wrong? Yes? But oh so right!!! ;) I'm not even ruddy sorry about it!)

So I was knackered and just wanted yummy food and was craving curry, needed to make it Keto though so decided on Thai Curry as it would have lots of yummy coconut milk in! To bulk it out as I wasn't having rice I decided to add green beans in as they're not too bad on the carb scale. I was going to make Cauli Rice but when I took my cauliflower out of the was starting to go off. Hmph!! Never mind, I'll save the Cauli rice for another post!

Sooo the recipe!:

- A few splashes of oil (I use coconut oil)
- 400/500g Chicken Boobs....dependent on how many you want to feed (how hungry you are)
- 1 tin of coconut milk (NOT light version....light version has far too many carbs!)
- 1-2tbsps thai red curry paste
- 1 tbsp of peanut butter (if you want lower carb use almond butter like me)
- 100g of green beans
- 1tsp fish sauce
- 1tsp sweetener (I use Stevia as its plant extract rather than that horrific Aspartame!!!)
Courgette chutney:
- 1 courgette diced finely
-1 tsp Stevia sweetener
- 1 tbsp white wine vinegar
- salt and pepper
- glug of olive oil
- chilli flakes or fresh chilli (use as much as your tastebuds can handle!)


- Heat your oil in a pan and add the thai red paste. Cook on a low heat for a few minutes to start releasing the flavour from the spices
- add a tablespoon of the coconut milk  and the peanut or almond butter and stir to combine, then add the chicken and green beans and stir until coated
- Add the remaining coconut milk, fish sauce, and sweetener. Simmer gently
- Whilst the curry is simmering, add your diced courgette to a frying pan with a glug of olive oil and cook until soft, add the vinegar and remaining ingredients and heat gently until the vinegar has been soaked up by the courgette and excess liquid has evaporated.
- By the time this has cooked the curry will be ready.

You can serve this with sticky jasmine rice (mmmmm sticky rice how I miss thee!!!) or cauli rice but I found this plenty filling with the courgette chutney served with it. It was yummy I must admit and I can't wait to make it again. Also its mild enough for you spice averters out there (Curtis!) as even my child loved it and asked me to make it for her next time (she eats at her childminders whilst I'm in work!)

Enjoy Peoples! :) xxxx