ONE POT WONDER: RED THAI COCONUT CURRY
Another Monday, another tasty lean recipe that is sure to put a smile on your face for the start of the week! Today, we have a LEANMAZING one pot wonder that is super easy prep and cook, while being LEAN-CREDIBLY TASTY! For all the Thai food lovers (and even if you’re not a Thai food lover) this
🙋🏼♂️🤤🌶Red Thai Coconut Curry🌶🤤🙋🏼♀️
is actually Lean-sane!
It has a TON of different flavours that come together in one pot which will make your taste buds go crazy! While your mouth is watering, the Red Thai Coconut Curry is also wildly nutritious and ultra lean!! Fuelling your body with super nutritious, but SUPER tasty foods is the name of the game and it’s the BEST way to ensure that eating lean is enjoyable and sustainable!
To start, I used red chilli paste, which starts the dish off with a TON of flavour while requiring minimal effort. Also, the red chilli pepper paste is full of nutrients and it has the right amount of heat to ignite your taste buds and immediately kickstart your metabolism! From there, I sautéed a bunch of onion, garlic and ginger to even further set the tone for the dish. By the time I added the chicken and vegetables, the pot was so primed with flavour, I could immediately smell the Leanness!!
The other great part about this dish is how EASY and versatile it was to cook. As I mentioned, the red curry paste, onions, garlic and ginger start the dish off right (with not much effort), but when it comes to the “meat of the dish” it is really up to you!! For my Red Thai Coconut Curry, I used a chicken breast (really the only “must” if you want to keep this a “Chicken Curry”) bell peppers (a variety of colours) and some Zucchini! However, if you’re looking for a little different flavour or trying to clean out some extra vegetables in the fridge, feel free to add a few different ones – Chef’s choice!
Finally, to top things off, I used a number of different sauces & spices to get the taste buds popping and the metabolism rev’d up! A little sweet chilli Sauce, soy sauce, lime juice, some basil and a liberal dose of Siracha to add the heat that Brodie, Hudson and I love!
SQUADIES, TRUST ME!! Give this Red Thai Coconut Curry A TRY AND TASTE THE LEANNESS! Also, make sure you cook along with me in this week’s episode of COOKING LEANNESS!! As always, make sure to SUBSCRIBE TO THE YOUTUBE CHANNEL and let me know what you think about Cooking Leanness!!
Here’s how to make it:
1 1/2 tablespoons olive oil
1 pound chicken breasts sliced into nice Lean Chunks
1/2 large onion, chopped
2 tbsp red chilli paste
1 red bell pepper, sliced and chopped into 2” pieces
1 orange bell pepper sliced and chopped into 2” pieces
1 small zucchini, sliced
2 teaspoons freshly grated ginger
4 garlic cloves, minced
1 13.5 oz. can of coconut milk
1 tbsp cornstarch
1 tbsp Asian/Thai Sweet Chili Sauce
2 tbsps low sodium soy sauce
2 tbsp fish sauce
1 bay leaf
1 tsp of dried basil
A dash of Salt and Pepper
A dose of Sriracha
In a non-stick skillet, add lean cubes of chicken along with red pepper paste, and onion. Cook over medium heat until chicken is no longer pink. After chicken is no longer pink, add in chopped bell peppers, zucchini, ginger and garlic. Sautée for 1 minute.
Add half the can of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients
Bring all the LEANNESS to a boil, and then reduce to a simmer for 5 minutes (or until the sauce thickens). After curry is at desired thickness, Discard the bay leaf.
To finish it off, add basil, cilantro, lime juice and sriracha for some extra flavour!!
Serve overtop of Cauliflower rice and ENJOY!!!