Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter.
Ingredients and Method
Thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal: hot (spicy), sour, sweet, salty, and (optional) bitter.
Serves 6
Nutritional content per serving:
2070kJ | 78g carbohydrate | 25g protein | 8g fat | 1g fibre
Nutritional content per serving:
2070kJ | 78g carbohydrate | 25g protein | 8g fat | 1g fibre
Ingredients:
15ml olive oil
4 chicken breasts, cubed
45ml red curry paste
30ml tomato paste
15ml fresh root ginger, minced
30ml fish sauce
15ml brown sugar
1 lime, zest
400ml low-fat coconut milk
A handful of sugar snap peas
Cooked Basmati rice to serve
15ml olive oil
4 chicken breasts, cubed
45ml red curry paste
30ml tomato paste
15ml fresh root ginger, minced
30ml fish sauce
15ml brown sugar
1 lime, zest
400ml low-fat coconut milk
A handful of sugar snap peas
Cooked Basmati rice to serve
Instructions:
1. Heat some of the olive oil in a frying pan and add the chicken. Fry for 5 minutes until half cooked. Season to taste and set aside.
1. Heat some of the olive oil in a frying pan and add the chicken. Fry for 5 minutes until half cooked. Season to taste and set aside.
2. Heat the remaining oil in another pan over medium heat and add the red curry paste, tomato paste, ginger, fish sauce, brown sugar and lime zest, and fry for 1 minute until aromatic flavours develop.
3. Add the coconut milk, season to taste and bring to a simmer and then add the cooked chicken. Simmer for 10 minutes. Just before serving, add the sugar snap peas and cook for about 5 minutes until cooked but still crunchy. Serve with fresh coriander and Basmati rice.
Spices, sauces and pastes
Keep a variety of spice rubs, curry pastes and condiments in your cupboard to instantly boost the flavour of your favourite dishes. Curry pastes and rubs keep well for months and are an instant pick-me-up for any dish. Mix with yoghurt for a marinade, or add a spoonful to stir-fries and stews. Soya, oyster and fish sauces are the holy trinity of pungent Asian cooking. Use them in Thai curries, stir-fries and noodle soups. Miso paste is a fermented soya bean paste and, although high in sodium, a little goes a long way- use it to make quick tasty soups. Miso is a good source of zinc, manganese, copper and vitamin B12. Low-fat coconut milk is also a great standby for sauces, curries and stir-fries. Pestos are great to keep in the fridge, use with a pasta or drizzle over fish and chicken as marinade.
Keep a variety of spice rubs, curry pastes and condiments in your cupboard to instantly boost the flavour of your favourite dishes. Curry pastes and rubs keep well for months and are an instant pick-me-up for any dish. Mix with yoghurt for a marinade, or add a spoonful to stir-fries and stews. Soya, oyster and fish sauces are the holy trinity of pungent Asian cooking. Use them in Thai curries, stir-fries and noodle soups. Miso paste is a fermented soya bean paste and, although high in sodium, a little goes a long way- use it to make quick tasty soups. Miso is a good source of zinc, manganese, copper and vitamin B12. Low-fat coconut milk is also a great standby for sauces, curries and stir-fries. Pestos are great to keep in the fridge, use with a pasta or drizzle over fish and chicken as marinade.
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