Tag Archives: thai

Panang Chicken Curry with Red Cargo Rice

Tonight’s Menu: Thai Panang Chicken Curry with Red Cargo Rice (gluten and sugar free)

chickencurry

As of late my health hasn’t been exceptional (due to high levels of stress I suspect) so I have decided to embrace some new diet rules for the next month or so. I have always been an advocate for clean, natural eating but cleansing has never really been my thing. Probably because I would go into deep depression without solid food in my life. With that said, I have decided to compromise…for the next month, I will enjoy my first 2 meals juiced or in smoothie form and eat a nutritional (real) dinner. Here’s the kicker, everything that goes into my body must be gluten and sugar free.

So there you have it and here’s tonight meal which is one of my favourites and loaded with fibre, iron, protein, calcium +++. Enjoy

Serves 2
Prep time: 15 mins. | Cook time: 30 mins.

1 can of unsweetened coconut milk
1 tbsp  red curry paste (be sure this is sugar-free)
2 lime leaves
1/2  onion, sliced
1 large red pepper, sliced (I used 1/2 of each a yellow and red pepper)
8 lg mushrooms
1 cup of fresh spinach
small bunch of cilantro, chopped
1/4 c peanuts, chopped
1 skinless boneless chicken breast, sliced
1 tbsp olive oil
S&P

2 c prepared red cargo rice

curryingredients

Heat a large saute pan over medium-high heat and add oil. Toss in onions and let saute for approx. 1 minute. Add in peppers, mushrooms and chicken. Saute for approx. 2 minutes stirring frequently. Turn heat down to low and add coconut milk, curry and lime leaves. Let simmer slowly for approx. 15 mins stirring occasionally. When ready your sauce should slightly coat the spoon. Stir in spinach, peanuts and cilantro. Season to taste with S&P. Remove from heat and serve immediately over red rice.

Thai Beef Noodle Soup

Today’s Menu: Thai inspired beef and vegetable soup with rice noodles.

After a very gluttonous and yummy Easter weekend at my sister’s house the last thing I wanted was a heavy dinner. Over the past few days I have indulged in everything from glazed ham, scalloped potatoes, home-made hamburgers, lindt chocolate bunnies and the list goes on. It is now time to get back on track!
I am a huge fan of the fresh flavors found in most Thai cooking not to mention the limited amount of fat that is used to prepare it.
This soup eats like a meal, is nutritious, low in fat and won’t weigh you down.

Serves 4
Prep time: 10 mins | Cook time: 20 mins

1 tbsp. fresh ginger (peeled & chopped)
1 clove garlic (minced)
3 stalks of lemon grass (chopped)
1 L. beef stock
1 pkg. rice noodles
S&P

12 oz. beef strips
1 tsp. olive oil
1 red pepper (sliced)
2 large carrots (julienned)
4 tbsp. cilantro (chopped)
2 tbsp. reduced sodium soy sauce
juice of one lime
S&P

Place a medium-sized pot over medium-high heat. Add stock, lemon grass, garlic and ginger. Bring to a boil, reduce heat to medium-low and let simmer for 20 min.

While stock is simmering heat a large skillet to medium-high and add oil and beef. Brown beef and remove from pan, add the peppers and carrots. Saute for approx. 5 mins. Return beef to the pan and deglaze with soy and lime juice. Season with S&P, remove from heat and set aside.

When stock is finished simmering, season with S&P to taste and add rice noodles, stir and remove from heat. When noodles are soft, portion beef mixture into bowls, top with noodles and spoon over stock. Top each portion with cilantro and serve.

Souper-lious! xO