Thai Chicken Curry & Sticky Rice

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GINGER is known to relieve colic, abdominal bloating and nausea. It is considered to raise the body’s metabolic rate, which increases energy levels. Having a cup of ginger tea half an hour before your meal can help to stimulate digestive secretions, so as to aid digestion.

Thai Chicken Curry & Sticky Rice

Serves 4
1 tbsp sesame oil * 1 tsp grated ginger * 2 garlic cloves, finely chopped * 1 tsp of each: cumin, paprika, turmeric, fenugreek, chilli powder * 2tbsp lemongrass, finely chopped * 6 tbsp fresh coriander, chopped * 1 red pepper, deseeded and sliced * 1 courgette, in slices * 1 large carrot, in matchsticks * 1 celery stick, in slices * 8 spring onions, in slices * 115g (4oz) mangetout * 4 skinless chicken breasts, cut into bite-size pieces * 220ml (7 floz) light coconut milk * 570ml (1 pint) chicken stock * 3 tbsp soy sauce * 8 kaffir lime leaves, torn into pieces * 340g (12oz) thai sticky rice * 570ml (1 pint) water

Heat up the sesame oil and warm the ginger, garlic and spices for 1 minute. Add the lemongrass, coriander, pepper, courgette, carrot, celery, spring onions and mangetout, fry for 5 minutes on a high heat. Keep stirring. Add the chicken and fry until the outside is cooked. Then add the coconut milk, chicken stock, soy sauce and kaffir lime leaves. Bring to the boil and simmer for 10 minutes.

To make the sticky rice: Bring the water to boil with a pinch of salt. Add the rice, stir, cover and reduce to a simmer. Allow to cook for 15 minutes or until the water has all absorbed. Serve.

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This recipe comes from the section FOOD AS MEDICINE, a selection of simple family meals, light lunches, desserts and smoothies for a healthy life.

£15

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