Thai Red Curry Chicken

This Thai Red Curry Chicken recipe is a perfect family and budget-friendly meal that's quick and delicious. Better yet, it's clean, loaded with fresh vegetables, plus it's gluten, dairy, and soy free. Throw this together on a busy weeknight and you're sure to have the whole family begging for more!

Eat Clean Recipe: Thai Red Curry Chicken

Ingredients:

• 1 pound boneless, skinless chicken breast (organic, free-range preferred)
• 2 1/2 Tbsp Thai Red Curry Paste
• 1 Tbsp Coconut Oil
• 1 Can (14 oz.) Light Coconut Milk for a thicker consistency use Regular Coconut Milk - note, using regular coconut milk will add about 100 calories per serving due to the higher fat content
• 1 tsp Fish Sauce (vegans/vegetarians - use 2 tsp Coconut Aminos)
• 2 tsp Truvia Brown Sugar Blend
• Juice of 1/2 freshly squeezed Lime
• 1/2 Cup Chopped White Onion
• 1 Cup Organic Broccoli
• 1 Sliced Red Bell Pepper
• 1/2 Cup Snow Peas
• 1/2 Cup Sliced Leeks
• Half a Handful of Thai Basil with purple stems removed (our local store refers to this as "Taiwan Basil".  If you can't find Thai Basil, Italian Basil will be fine)
• Options - add extra fish sauce or coconut aminos for flavor, if necessary.  Also, consider garnishing with fresh green onions.

Directions:

1. Cut chicken breasts into small, bite-size pieces
2. Cut red bell pepper, onion, leeks, and broccoli
3. In a deep pan (Wok style) under medium-high heat, stir coconut oil and red curry paste for 30 seconds or until all coconut oil is blended with curry paste
4. Add 1/4 cup coconut milk, brown sugar, lime juice, fish sauce (or coconut aminos), and onion. Stir for 1 minute on medium-high heat until well-blended.
5. Add chicken and all but 1/4 cup of the coconut milk, cook for 6 minutes on medium-high heat, stirring frequently.  Note - let mixture come to boil around the 6 minute mark
6. Add broccoli, bell pepper, snow peas, leeks, and Thai basil, and remaining coconut milk.  Cook on medium-high heat for 3 minutes.
7. Let boil for 60 seconds.
8. Serve and enjoy!

Makes 4 servings.

Macros (per serving):

• Calories - 230
• Fat - 10g
• Carbohydrates - 10g
• Protein - 25g

Spicy Thai Basil Shrimp and Rice Noodles

Our Clean Spicy Thai Basil Shrimp and Rice Noodles recipe is exactly what you need when you are craving a taste of the Orient. Crisp tasting with a hint of spice, you will forget that this recipe is even healthy! It’s a great recipe if you are crunched for time as it takes about 15 minutes to fully prep ingredients and prepare the dish. Grab some chopsticks and treat yourself to something special!

Clean Spicy Thai Basil Shrimp and Rice Noodles

Ingredients:

• 1 TBSP honey
• 1 TBSP lime juice
• 1 TBSP low sugar fish sauce (Most have 0g sugar and few ingredients)
• 1 TBSP coconut aminos

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• 1 package brown rice Pad Thai noodles (Use a brand that contains only rice flour. You could also substitute for Kelp noodles)

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• 2 TBSP coconut oil
• 1 tsp minced garlic
• ¼ tsp cayenne pepper
• ½ lb shrimp, shells on
• 1 C carrots, shredded
• 2 TBSP green onion, diced
• ½ C fresh basil, diced
• ¼ C raw cashews, chopped

Directions:

1.  Boil water for rice noodles as directed on package.

2. In a small bowl, whisk to combine honey, lime juice, fish sauce and soy sauce. Set aside.

3.  Prepare rice noodles as directed on package and strain into a large bowl once they are prepared.

4. As rice noodles are cooking, add coconut oil to a large pan or wok. Heat until liquefied over medium-high heat.

5.  Add minced garlic and cayenne pepper. Cook for 30-45 seconds stirring constantly.

6. Add shrimp, stirring frequently (approximately every 20 seconds) and cook for 2 minutes. 

7.   Add carrots and green onions and cook for an additional 2 minutes.

8. Add basil, cashews and sauce mixture, cooking until basil is slightly wilted or approximately 1 minute.

9. Combine stove top ingredients with rice noodles in a large bowl, tossing to coat noodles and equally distribute stir-fry ingredients.

10.  Serve immediately. 

Cauliflower "Fried Rice"

Cauliflower is such a versatile vegetable. Who knew you could make pizza crust, mashed "potatoes", alfredo sauce or even cheesy "breadstick" dippers? Well, we have come up with another way to use that cauliflower - make it into a clean version of your hibachi favorite, fried rice! There's no need to add the extra carbs if you don't have to - here's the recipe!

Cauliflower "Fried Rice"

Ingredients:

• 1 large head of cauliflower, cut into florets
• 2 TBSP coconut oil
• 1 small sweet onion, diced
• 1.5 c zucchini, diced
• 1 c mushrooms, diced
• 2 c carrots, shredded
• (OPTIONAL) 1 whole egg, scrambled
• 2 TBSP coconut aminos

Directions:

1. Place cauliflower florets in a food processor and pulse until you create cauliflower "snow" or it begins to look like rice.

2. Heat coconut oil in a large skillet over medium high heat.

3. Add diced onion and cook until onions become clear, stirring often - approximately 6-7 minutes.

4. Combine zucchini and mushrooms in pot with onions and cook for an additional 3-4 minutes.

5. Add carrots to pan and saute for 2 minutes.

6. OPTIONAL: Add scrambled egg and stir to combine.

7. Combine cauliflower "snow" with mixture in pan and continue to heat for 1 minute. 

8. Add coconut aminos, stirring thoroughly to combine.