Thai Chicken Curry & Sticky Rice

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This is my favourite meal to cook if anyone is coming round who has a particular dietary need, as it can be customised, yet still keep its flavour. The chicken can be substituted with tofu for vegan requirements, which is also helped as coconut milk is used. I have often left out the tofu and kept it with just vegetables, which tastes justs as good. Ensure you substitute the chicken stock cube for a vegan-friendly stock, such as Kallo Vegetable Stock Cube. Rice is naturally gluten-free, so this makes it ideal for those with coeliac disease.

CHICKEN and TURKEY are great sources of low fat protein, providing the necessary B vitamins, which are essential in alleviating fatigue and low moods. Zinc in poultry helps the immune function and potassium helps the digestive system.

RICE is a gluten-free grain, which is considered to be the least allergenic food available. It is a source of protein and is rich in cysteine. This amino acid increases the ease with which mucus is eliminated from the lungs and it also helps protect lung tissue.

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.

Thai Chicken Curry & Sticky Rice

My SUCCESSFUL LIFE BALANCE book contains practical advice to lead a balanced and healthy life – for mind, body and soul.

I have included very simple family recipes, which will provide you with nutritious food.


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