Thai Red Curry is a delicious asian meal that can be surprisingly healthy if you make it yourself. Served with rice, it contains a great balance of healthy carbs, proteins and fats to help you build a strong and healthy body. On top of all of that, it’s really quick to make! If you’re speedy with the chopping you can go from the raw ingredients to having a delicious Thai Red Curry on the table in 20 minutes.

There’s tons of lean protein from the chicken breast. Basmati rice is a good source of slow-digesting carbs with a similar glycemic index to brown rice, and much lower than regular glutinous white rice. To ensure the fat content is all healthy, look for a Thai curry paste that contains very little or no vegetable oil in its list of ingredients. Kale has too many health benefits to list here, but its packed with vitamins and iron to help fend off illness and aid numerous body functions – basically it’s great for your body.

This is served with plain basmati rice, but if you’re feeling adventurous you can try it with our delicious recovery rice recipe.

Ingredients

Servings: 3

Macros: Calories 732 kcal, Protein 48g, Carbs 64g, Fat 31g

Thai Red Curry

500g Chicken Breast

4 tbsp (60g) Red Thai Curry Paste

1 tbsp (15g) Extra Virgin Coconut Oil

1 tbsp (15ml) Fish Sauce

400ml (1 tin) Coconut Milk

1 large handful Kale

1 Lime

Basmati Rice

Boiling Water

200g Basmati Rice

Method