Prep Time: 15 minutes
Cooking Time: +- 25 minutes
Serves: 4
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m_IMG_2357My first post of the year is on a healthy note. We all know I’m an avid food hedonist and will eat anything no matter what the calorie, carb or allergen content but I have to say since turning 33 recently, I made a conscious decision to take care of my body a little more. I’m not being fanatical about it but I am taking the time to have a Nutribullet breakfast every morning (this has made such a difference), eat smaller portions more regularly to keep my blood sugar levels more stable and generally to cut out as much processed/refined foods as possible and eat more raw food.

So with that in mind, here’s my raw take on Thai Chicken Curry. It’s pretty much a salad. I personally love the freshness of raw butternut. It plays nicely with courgettes, so I used a spiralizer and made veggie noodles to replace rice noodles. The chicken is poached until melt-in-your-mouth tender, shredded and tossed with the raw noodles and lots of fresh herbs. The latent heat from the chicken softens the veggies slightly but still leaves a crunch. And lastly the fragrant Thai coconut dressing just ties it all together. So fresh and packed with flavour. Belly filling guilt-free deliciousness. Next time I make this, I’m going to add a handful of peanuts for extra crunch. YUM! How perfect is this meal for hot summer evenings?

Thai Chicken Curry SaladThai Chicken & Veggie Noodle Salad

Ingredients:
3 free range chicken breasts on the bone
1 onion, peeled and quartered
4 dried lime leaves
+- 1 L prepared chicken stock

Dressing:
1  x 400 g tin of coconut cream
+- 45 ml fish sauce to taste
10 ml honey (or sugar)
juice and zest of 3 limes
15 ml finely chopped red chillies (or more to taste)
2 cloves garlic, crushed
15 ml grated ginger
a handful of coriander, finely chopped
3 dried lime leaves

6-8 large courgettes, spiralized
A small butternut (try and get one without the seed cavity), spiralized
A handful each of basil leaves, mint leaves and fresh coriander, roughly chopped
4 spring onions, thinly sliced on the diagonal

Garnish:
Extra lime wedges
Thinly sliced red chillies

Method:
Place the chicken, stock, onion and lime leaves in a medium heavy based pot. Cover and bring to a gentle simmer and cook for +- 25 minutes. Remove chicken and allow to cool slightly. Remove skin and bone and shred into bite size pieces.
Combine all the dressing ingredients together and season with more lime or fish sauce if needed. Allow to stand while chicken is cooking and cooling. Remove lime leaves.
In a large bowl, combine warm shredded chicken with the veggie noodles, herbs and spring onions. Add the dressing and mix thoroughly until all the ingredients are smothered in the fragrant dressing.
Serve immediately or chill for an hour or two for a cold and refreshing salad.
Garnish with lime wedges and sliced chilli.
P.S Pack leftovers for lunch the next day, it somehow tastes even better!

Variations:

Add a handful of peanuts to the salad
Add 15 ml of peanut butter to the dressing
Replace chicken with 400 g cooked peeled prawns
Replace butternut with 1 large sweet potato or 6 carrots

Thai chicken and veggie noodle saladamc cookware poaching chicken

Thai chicken salad

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