1 Pan Thai Curry & Rice - Recipe - Natural Nourishment

4 portions of thai curry with rice, plated with fresh herbs & lime wedges

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This is the kind of recipe I will happily cook at the end of a busy day as it requires little to no attention, but delivers on flavour & nourishment every time. With quality protein, healthy fats, slow burning carbohydrates & 6 portions of veg per serving it is also a perfectly balanced meal.

Key Facts

High fibre & protein

Freezer friendly

Family friendly

Super easy

Ingredients

1 cup Biona organic wild rice mix (if possible soak in cold water + 1 tablespoon vinegar for 8-12 hours before using, or just give it a very good wash)

1 tin Biona organic full fat coconut milk (make sure your coconut milk if pure with no added gums)

2 tbsp Thai Taste Thai curry paste (choose a pure paste with no sugar or additives)

1 cup bone broth (or use water)

1 cup frozen edamame beans

2 large spring onions

2 carrots

1 large courgette/summer squash

2 large vine tomatoes

2 big handfuls shredded cavalo nero or kale

Juice of 1 lemon or lime

2-3 organic pasture raised chicken breasts (I use Swaledale Butchers NATNOURISH10 gives you 10% off), or use salmon fillets, cod loin, or monkfish tail, or organic tofu.

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Preparation

01

Add curry paste, coconut milk, 1 tin's worth of water (refill the coconut milk tin) + bone broth to a large oven proof dish. Mix well to combine then add the rice.

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02

Chop the courgette/squash, carrots & spring oniongs into 2cm chunks. Add these & the edamame to the pan, then nestle the chicken breasts into the middle. Cover with a tight fitting lid & either simmer gently on the stove for 30 minutes, or place into the oven at 200C for 40-45 minutes.

03

Shred the kale & cut the tomatoes into 8. Take the pan off the stove/out of the oven, lift out the chicken & add your kale, tomatoes & lemon/lime juice. Mix these in. Then use 2 forks to shred the chicken into pieces before readding to the pan & mixing through.