Thai Basil Curry

Sometimes the last week of a nutrition challenge can be its own kind of difficult. You're so close to the end that you're not sure if it really matters if you quit early or not. I like to fight this feeling by putting an extra effort towards making my food delicious.

On the bright side, the weather is getting shifty enough that I'm in the mood to bring back fall favorites, like curry! Plus, the community garden was basically begging to be made into a curry.

GICF Peppers
GICF Basil

This is a pretty basic curry recipe. I'm not sure if it was so good because of the fresh garden veggies and herbs, because I haven't had curry all summer, or because I departed from my obsession with single pan meals, so the vegetables had their own place in the sun. Regardless, it's good.

If you're on the food timing side of things, you'll have to estimate a bit, but if helps, 1/3 cup of coconut milk should be roughly 1 serving of fat.

If you're on the elimination track, you should have already re-introduced rice, but if you're not eating rice, curries are also excellent over diced potatoes, sweet potatoes and riced cauliflower.

Thai Basil Curry Recipe

The Chicken
1 can coconut milk
2 lbs. chicken
2 T curry (I used The Spice House's Sweet Curry Powder)
1 T salt

I have an Instant Pot (electronic pressure cooker), so I just cooked my frozen chicken tenderloins with the rest of the above ingredients on the 15 minute setting. However, you could also dice the chicken, cook it in a pan with some coconut oil and the seasonings and then add the coconut milk. (Honestly, this would probably taste even better.)

The Veggies
Coconut Oil
5 cloves of garlic (minced)
1 T of ginger (minced)
1 t curry seasoning
1/4 t ground cardamom (optional)
2 green peppers, diced
2-4 handfuls of cherry tomatoes (I think I used 12)
1 t salt
20 basil leaves
1 lime

  1. Mince the ginger and garlic (by hand or food processor, and cook it with coconut oil and the curry seasoning. Deglaze the pan with water as necessary. You don't want to loose your seasonings to the bottom of the pan.  (Also, I really just added the cardamom because i accidentally bought a bunch of it, but it's already in most curry seasoning mixes; no need to go out and buy it.)
  2. Add the green peppers, then the tomatoes I broke open the cherry tomatoes after they'd cooked so they didn't explode when the kids bit into them
  3. Add salt.
  4. After everything is cooked, add the basil leaves (shredded), and squeezed the lime. Toss everything together, then remove from heat.

I served it on a bed of brown rice, added a layer of vegetables, added the chicken and coconut milk sauce on top.

Cashews would have also been delicious in it.

Enjoy!

If you are not yet a part of our Goose Island CrossFit family, but are interested in checking out a community that values nutrition that is delicious, stop by our First Anniversary Party this Saturday, September 19 at 4pm. We'll be raffling off prizes and enjoying delicious food together.