You will need:

  • 120 ml, Black Rice
  • 120 ml, Short Grain Brown Rice
  • 2 capsicums
  • 2 large carrots
  • 1 medium, red onion
  • 1 medium onion, White Onion
  • 5 cloves of raw garlic
  • 5 slices of ginger root
  • 500 g Chicken Thighs
  • 2 big broccolis
  • 1 whole raw, lime
  • 1 pack of snow peas
  • 3 steams of Fresh Basil
  • 2 full Chilli’s
  • 2 tbsp of paprika
  • 1 tbsp, Olive Oil
  • 30 ml of soy sauce
  • 10 Kaffir Lime Leaves
  • 1.5 canes of Organic Coconut Cream
  • 2 tbsp Sesame oil
  • 4 tbsp, tamarind paste
  • 1 tbsp, Fish Sauce
  • 2 tbsp of NZEALTH 9 spice
  • 1 tbsp of natvia 

Directions:

  1. For 1.5 cups of black and 1.5 brown rice you will need six and a half cups of water with a pinch of salt, and 1 tsp of olive oil
  2. Put it on to cook using brown rice mode
  3. Slice chicken nice and thin
  4. Chop up garlic, ginger, and chilli
  5. Cut onion into halves and slice
  6. Slice the capsicums long side
  7. Slice carrot long side and dice it into long stripes
  8. Cut broccoli
  9. Take the tails of snow peas removing the seam threads from the sides
  10. Mix together soy sauce, tamarind paste, fish sauce, sesame oil, paprika, himalayan salt, natvia and 9 spice
  11. Put olive oil in the pan, add chopped up spices and lime leaves and fry for 2 minutes constantly turning and add dry and wet spices mixture to it and mix well.
  12. Follow with the chicken and fry until golden, then put it aside.
  13. In the Separate pan fry onions, once half cooked add, carrots frying for one minute add capsicums, turn a couple of times and then add this mixture to the cooked chicken.
  14. Hit up the pan with the olive oil then put broccoli and snow peas sprinkle it with a bit of salt and then fry it on the pan for 2 minutes, put it under the grill into the oven for 2 minutes then take it out and let it rest
  15. On the meanwhile pour coconut cream into the little pot and bring it to the boil then add it to the pan with chicken and veggies and mix well then follow with the broccoli and snow peas and mix again.
  16. Squeeze lime over the curry, then quarter the halves of the limes and put it in, take curry off the stove and let it rest for 15 minutes.
  17. Remove lime leaves out of the curry as they are not edible.

Serve and enjoy your lunch.

Bon Appetit!

Nutrition Facts
6 servings per container
Serving size 1

Amount per serving
Calories 567
% Daily Value*
Total Fat 34g 43%
Saturated Fat 22g 111%
Trans Fat 0g
Cholesterol 85mg 29%
Sodium 574mg 25%
Total Carbohydrate 40g 14%
Dietary Fiber 5g 17%
Total Sugars 7g
Includes 0g Added Sugars 0%
Protein 28g

Potassium 347mg 8%
Vitamin A 214%
VItamin C 84%
Calcium 17%
Iron 7%

The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Recipe
Step-by-Step Photos

T hai Chicken Curry “Ko Samui” is a dish bursting with flavour and easy to put together with a nice balance of sweet and sour flavours which Thai food is known for. 

Sprinkle nuts on top to add crunch, especially peanuts to add more Thai flare.

Best served fresh but could be kept airtight in the fridge for up to 1 week as leftovers

Enjoy

Bon Appetit

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