To heal your skin, you’re going to have to cook. But cooking doesn’t have to mean spending hours in the kitchen.
This Thai red chicken curry is really quick. Perfect for a Friday night dinner and so much better for you than a take away. The only thing that needs chopped is the chicken and you probably already have most of the ingredients in your cupboard.
Like all curries, the flavour really intensifies with age making this a great dish for preparing at the weekend and reheating during the week.
Ingredients
1 tbsp coconut oil
2 tbsp Thai red curry paste
1 tbsp crunchy peanut butter
1 can coconut milk
2 chicken breasts, diced
1 tbsp fish sauce
200g sugar snap peas
1 handful spinach
100g cashew nuts
Juice of 1 lime
Salt and pepper to taste
Serves 2-3
Directions
Melt the coconut oil over a low heat. Add the Thai red curry paste and peanut butter. Make sure you buy a good quality peanut butter rather than the kind that’s loaded with sugar. Add a few tablespoons of the coconut milk to the curry paste and peanut butter and heat through.
Once it’s bubbling, add in the diced chicken. Stir to coat well and cook for a few minutes until browned. Add the coconut milk and fish sauce, bring to the boil then reduce to a simmer until the chicken is cooked through.
Add the sugar snap peas, spinach and cashew nuts. Cook for a further two minutes. Remove from the heat and stir in the lime juice.
Serve with some brown rice.
Variations: I’ve used sugar snap peas and spinach but this recipe will work with whatever vegetables you have in the fridge. Try green beans, kale, red pepper, baby corn or just some frozen peas.
Eating a wide variety of fruits and vegetables is one of the best things you can do for your skin.