Spicy Red Curry Chicken

Are you ever in the mood for Thai food but don’t feel like leaving the house? Maybe you don’t know all the ingredients that the restaurant is putting in your food and that bothers you! Well, here you go!

Here’s what I did:

  • 2 lbs. Boneless, skinless chicken breast
  • 1 Cup Unsweetened Coconut Milk
  • 3 Tbs. Red Curry Paste
  • 1 Tbs. Curry Powder
  • 1 1/2 Tbs. Fresh Chopped Ginger
  • 1 Diced Garlic Clove
  • 1/4 Cup Fish Sauce
  • S&P To Taste
  • Dash Cayenne Pepper (to your liking)
  • Fresh, Steamed Broccoli (about 1 cup with stems removed)
  • 1/2 Cup Steamed Edamame
  • Brown Rice or Riced Cauliflower
  • Grape Seed Oil (about 1/2 Tbs.)
  • Fresh Sliced Mango and Cilantro to garnish

I sliced my chicken into short strips and heated them over high heat in a skillet with the oil. I seasoned with salt and  pepper, added the ginger, mixed together and allowed to cook about 1/2 way through.

In a small mixing bowl, I combined the coconut milk, curry paste, curry powder and fish sauce (I actually used a little less than the full 1/4 cup, I filled it about 3/4 of the way to 1/4 cup, if that makes sense).

I poured the mixture over the chicken, covered and reduced heat to medium/low. In my steamer, I steamed the broccoli, then the edamame. After about 15 minutes, I added them to the chicken, covered again and allowed to cook for another 10 minutes or so.

I served this dish over brown rice (gluten-free) but you can also use riced cauliflower (paleo) and sliced mango, which really complimented the flavors. Enjoy with a glass or 3 of Medaloni Cellars Sauvignon Blanc! (If you prefer red with this dish, I’d suggest a Pinot Noir)

*Skin-care tip* Tumeric is found in curry. Tumeric is essential in anti-inflammatory issues and is great at healing acne and even psoriasis!

 

 

Healthy, Gluten-Free Chicken Carbonara

So, as you probably know by now, I LOVE to eat! If food is involved, I’m there. If I ate the way I want to eat, I’d be extremely unhealthy and I’d be concerned with my blood pressure and cholesterol. That’s why I re-create these recipes so I can enjoy everything I WANT to eat without consuming an absurd amount of calories and fat.

I was so completely satisfied with this dish, even without the pasta! I poured the cabonara over mashed cauliflower and thin zucchini noodles, which turned out to be the perfect combo.

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No dish is complete without a glass (or bottle) of wine, in my professional wine-drinking opinion, which is why I decided on the chardonnay, pinot grigio blend. I wanted the buttery flavor of the chardonnay with the light/crisp taste of the pinot grigio.  Let me tell you, Villa Cerrina knows their stuff!

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Here’s What I Did:

  • 1 1/2-2 lbs. Boneless, skinless chicken breast
  • 1/4 Onion
  • 4 Slices uncured turkey bacon
  • 1 tsp. oil (I used grape seed oil, but you can use olive oil or other)
  • 1/4 Cup chicken broth
  • 1/2 Cup half and half
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. red pepper flakes
  • 2 Tbs. arrow root
  • 1 Tbs. butter
  • 1/2 Tbs. lemon juice
  • S&P to taste
  • 3/4 Cup steamed, cut green beans

 

In a large skillet, heat the oil over medium heat and add the onion, chopped. Allow it to cook alone for a couple minutes while stirring occasionally. Once the onion begins to soften, slice the turkey bacon into small, 1/4 inch pieces and add to the onion. Let this combo cook for about 3-5 minutes, stirring occasionally. Add the chicken, cut into cubes, and sprinkle all seasonings including S&P.

Once the chicken has cooked 1/2 way through, add the chicken broth and lemon juice and allow to simmer for about 10 minutes. Add the half and half, butter and arrow root, mixing well. Turn heat to medium/low, cover, and let simmer for about 15-20 minutes or until the chicken is thoroughly cooked and sauce has thickened.

I cut and steamed the green beans at the end and tossed them into the mixture so they were a little crisp.

For the cauliflower, I literally just steamed the crowns, drained and pulsed on high in my food processor. You really don’t need any seasonings or fillers in this because you want to enjoy the flavor and sauce from the carbonara.

For the zucchini noodles, I peeled the zucchini with a potato peeler on 4 sides until I hit the seeds. I put the noodles in a small skillet with a tiny bit of oil and tossed around frequently with a little salt and pepper. These noodles cooked very briefly because you don’t want them to get soggy, which they will very quickly.

Pour your mixture over the cauliflower and place the zucchini around the outside. Pour yourself a MUCH deserved glass of wine WHILE you cook AND while enjoying this delicious light version of a favorite dish!