In today’s post I would like to show you a simple and quick recipe for a calorie friendly Thai Curry. Which is quite funny, because I have strictly avoided a Thai Curry until a few weeks ago. When I tried it for the first time a couple of years ago, I obviously have chosen a really bad place to do so. Since then I was almost traumatized and have never tried it again. Fortunately, my best friend recently taught me better and showed me what I was missing! In fact, I found it so delicious that I had to come up with a easy and quick recipe for you.
Superfoods and Spices form Dhow Nature Foods
Have you ever heard form Dhow Nature Foods (advertising)? This African company produces organic superfood and high-quality spices. But not only that. They also support East African farmers and their communities. And by shopping there, you can make a difference too by supporting their social efforts.
Dhow Nature Foods was so kind to sent me two of their products to try. One of them was her African Brids Eye Chili Powder. And for everyone who likes it spicy, this is a must-try! For me it came just in time to give my Thai Curry – which has to be really spicy for me – the ultimate kick.
I hope you like the recipe! Please let me know what you thought about it. And those of you who prefer Indian curries over the Thai versions should check out my Indian eggplant curry.
- 400 g chicken breast fillet
- 1/2 zucchini
- 1/2 broccoli
- 200 g mushrooms
- 2 cloves of garlic
- 1 onion
- 1 thumb-sized piece of fresh ginger
- 50 g yellow curry paste
- 1 tbsp soy sauce
- 200 ml fat reduced coconut milk
- 100 ml soy milk (light)
- 100 ml water
- 1 pinch of Afican Birds Eye Chili Powder from Dhow Nature Foods
- Remove the tendons from the chicken and cut it into small pieces. Fry in a wok or large pan with a bit of oil or non-stick cooking spray. Meanwhile, wash the zucchini and broccoli, clean the mushrooms and cut everything into small pieces.
- Take the chicken out of the pan as soon as it has taken on a white color on the outside, but it is not quite done yet. Now put the chopped veggies in the wok. Peel and finely dice the onion, garlic and ginger and add them to the veggies.
- Then add the curry paste, soy sauce, coconut milk, soy milk and water, mix well and let it simmer for about 10 minutes at medium heat. Next, add the chicken and chili powder and let everything simmer over low heat for another 8 minutes.
- Finally server with Jasmine rice, Udon or Shirataki noodles.
- calories: 306 kcal
- fat: 11,3 g
- carbohydrates: 11.3 g
- protein: 38.1 g