Bowls/ Dinner/ Lunch

Thai & stop me! Feisty red curry bowl

Thai-Buddha-Bowl-Zesty-Life-Recipes-Chicken-Arugula-Salad-Hungry-for-Adventure-Squamish

This bowl tastes so good you’ll be tongue thai’d

If you’re looking for a delicious curry dish that won’t leave you with a buddha belly than wok this way and get busy in your kitchen.

With all the health benefits of red curry paste including; cancer prevention, heart disease protection, anti-inflammation and combating alzheimer’s disease, you’ll be unstoppable!

Nutrients that’ll give you the eye of the thaiger

Having positive self-esteem and feeling confident in yourself isn’t always easy. One of the best ways to help you boost your mood and feel more confident in yourself is ensuring you’re eating nutritious foods with vitamins, minerals and good fats.

Not only will good foods give you energy, they promote healthy skin, healthy weight and an overall boost to your well-being.

Nutritional Highlights

Yam – Yams are made up of complex carbohydrates and dietary fiber allowing for slow uptake to keep blood sugar levels steady. Yams have healthy skin promoting and bone strengthening vitamin A, which also works to heighten night vision (But probably don’t toss your headlamp).

Thai Basil– Full of bone-forming vitamin K, free radical fighting vitamin A and immunity enhancing vitamin C.

ArugulaVision boosting carotenoids, muscle tissue boosting chlorophyll and endurance enhancing nitrates.

Organic Free-Range Chicken – An ideal source of clean and healthy protein, with recovery-boosting amino acids and fatigue-fighting antioxidants.

Chili PepperRich in anti-inflammatory boosting antioxidants, immunity enhancing vitamin C.

Lemongrass – This perennial grass native to Southeast Asia is full of night vision promoting Vitamin A, immunity enhancing vitamin C and it has excellent detoxification properties.

Turmeric –This long lost zesty relative of ginger has an impressive list of uses and benefits. Cancer-fighting is a badge it wears proudly, but also Turmeric is an anti-inflammatory and helps support the body’s inflammation levels—a valuable supplement for those active in sport.

Coconut Milk – Loaded with natural pH feeding electrolytes, immunity and energy enhancing lauric acid and  fat burning MCTs.

Ginger – Ginger is among the healthiest and zestiest spices on the planet. A natural anti-inflammatory, it may reduce nausea, help with digestion, fight cancer and boost the immune system. For athletes, ginger can open up your airways, assist in weight-loss, improve circulation and strengthen your immune system.

AlmondsFull of muscle-repairing protein, energy-boosting Riboflavin and Vitamin B2, free radical fighting antioxidants and blood sugar and blood pressure stabilizing magnesium.

Pink Himalayan Salt – Containing at least 84 naturally occurring trace elements in their natural mineral form, the benefits of natural Himalayan Crystal Salt range from Regulating the water content throughout your body and promoting healthy pH balance in your cells to preventing muscle cramping and aiding in proper metabolism functioning.

Thai & stop me! Feisty red curry bowl

Print Recipe
Serves: 2-3 Cooking Time: 45min

Ingredients

  • 4 boneless, skinless chicken thighs
  • 2 tbsp red thai curry paste
  • 1 knob grated ginger
  • 1 c brown jasmine rice
  • 1 finely grated yam
  • 2 c arugula
  • Bunch thai basil
  • 1/4 c chopped almonds
  • 1/2 c coconut milk
  • 2 tbsp coconut oil
  • 1/4 tsp pink himalayan salt

Instructions

1

Pre-heat oven to 375°F.

2

In a baking dish coat the chicken breast in half the curry paste and pop into the oven for 45min

3

Once you've grated the yam, squeeze out the juice. In separate baking tray or cast iron pan, coat the bottom with 1 tbsp coconut oil and lay the yam on top. Pop that into the oven and toss every so often for 40min — it should be lightly toasted and crunchy when done.

4

Prepare the rice by putting 1 cup of rice and 1 3/4 cup water and simmer for 40min.

5

When you're almost ready to plate, heat a saucepan and add remaining tbsp. of curry paste, coconut milk, salt and juice from ginger. Simmer for a few minutes until hot.

6

To plate: In a serving bowl place a bunch of arugula, a large scoop of the rice, sliced chicken thigh. On top, sprinkle your crunchy yam, almonds, thai basil and drizzle with curry sauce.

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