Bare with me on the Blog thing I am sure i will find my feet eventually. I'm just fumbling around in the dark a little at the moment....
I wanted to start with a classic dish that I make on running and triathlon camps in the Algarve, Portugal. Its a tasty and well balanced curry dish that offers plenty of options to add to it in various ways, if you so choose.
Chicken & Butternut Squash Thai Red Curry with Cherry Tomatoes is a really tasty meal that offers a great balance of slow release carbohydrates, protein, some good fats and most importantly is tasty! I find after most forms of long exercise especially on week long camps you need food that is not only balanced and nutritious but equally important is taste. Replacing glycogen stores, repairing muscles and getting in the necessary calories is a lot easier when the dish you are eating is delicious!
This is a very flexible dish, you have the option to add more vegetables to the curry, rice on the side or if you want to keep those carbohydrates down you can switch to cauliflower rice a tasty and easy to make alternative to regular rice. (recipe coming soon)
Ingredients for 6:
6 tablespoon/s of red thai curry paste. Thai Taste Red Thai Curry Paste is my favourite. If you like spicy add more less spicy add less.
1.5 tins of coconut milk, then add the rest according to preference.
Roughly 600 grams of roughly chopped butternut squash. (invest in a good peeler!!)
3/4 chicken breasts cut into curry sized chunks. (You can put in a meat substitute if you choose.)
360 grams cherry tomatoes
1 broccoli floret (optional)
1 pack of mange tout (optional)
1 green pepper (optional)
1 tin/s of baby sweetcorn (optional)
2 handfuls of chopped coriander
4-6 tablespoon/s of fish sauce
1-2 limes
1 teaspoon of palm sugar or light brown sugar
Then when I make a vedgetairan version, I oven roast a heap of aubergine (egg plant), courgette (zuccini) tossed with a spot of olive oil and balsamic vinegar and when i add that to the dish I pop in two tins of chick peas for extra protein.
Making it all is very straight forward. Fry the paste with some coconut oil or another oil with a high burn temperature. Then add a little coconut milk and the butternut sq. Coat well and add in the rest of the first tin or coconut milk. Alow the contents to start bubbling again and leave for 10 mins. While you do this you can prep any vedge. Then add the cherry tomatoes. Again leave to cook until the squash has become tender. At this point add the chicken, you dont need to brown it off first it will poach nicely in the sauce, just be sure to get the pan back up to a boiling. With your vegetables I tend to add this depending on the type of vedge and how endente i like it. If you like thing crunchy leave it until later, if you like a curry with soft vedge add it either before or with the chicken.
You now pretty much have your dish ready to go, you can just add the other tin according to how much sauce you want. Add the fish sauce, lime and sugar to balance the flavour out. I tend to mix 1 lime (rolling first makes it easier to squeeze), the fish sauce and sugar together tasting it until its got the right tangy flavour. I then add this to the curry bit by bit until its perfect.
Finally take of the heat and add the chopped coriander. I serve with dish with rice on camps/cauliflower rice at home. It all depends on your carbohydrate needs.
Its then all good to go, leave some chopped lime, more chopped coriander and fish sauce on the table. I always finely chop some birds eye chillies and have that as garnish too. If you are training early the next day maybe miss out on the chillies ; )
One last point on this dish is that everyone likes different things so, use the recipe as a guide then make this dish your own!
I wanted to start with a classic dish that I make on running and triathlon camps in the Algarve, Portugal. Its a tasty and well balanced curry dish that offers plenty of options to add to it in various ways, if you so choose.
Chicken & Butternut Squash Thai Red Curry with Cherry Tomatoes is a really tasty meal that offers a great balance of slow release carbohydrates, protein, some good fats and most importantly is tasty! I find after most forms of long exercise especially on week long camps you need food that is not only balanced and nutritious but equally important is taste. Replacing glycogen stores, repairing muscles and getting in the necessary calories is a lot easier when the dish you are eating is delicious!
This is a very flexible dish, you have the option to add more vegetables to the curry, rice on the side or if you want to keep those carbohydrates down you can switch to cauliflower rice a tasty and easy to make alternative to regular rice. (recipe coming soon)
Ingredients for 6:
6 tablespoon/s of red thai curry paste. Thai Taste Red Thai Curry Paste is my favourite. If you like spicy add more less spicy add less.
1.5 tins of coconut milk, then add the rest according to preference.
Roughly 600 grams of roughly chopped butternut squash. (invest in a good peeler!!)
3/4 chicken breasts cut into curry sized chunks. (You can put in a meat substitute if you choose.)
360 grams cherry tomatoes
1 broccoli floret (optional)
1 pack of mange tout (optional)
1 green pepper (optional)
1 tin/s of baby sweetcorn (optional)
2 handfuls of chopped coriander
4-6 tablespoon/s of fish sauce
1-2 limes
1 teaspoon of palm sugar or light brown sugar
Then when I make a vedgetairan version, I oven roast a heap of aubergine (egg plant), courgette (zuccini) tossed with a spot of olive oil and balsamic vinegar and when i add that to the dish I pop in two tins of chick peas for extra protein.
Making it all is very straight forward. Fry the paste with some coconut oil or another oil with a high burn temperature. Then add a little coconut milk and the butternut sq. Coat well and add in the rest of the first tin or coconut milk. Alow the contents to start bubbling again and leave for 10 mins. While you do this you can prep any vedge. Then add the cherry tomatoes. Again leave to cook until the squash has become tender. At this point add the chicken, you dont need to brown it off first it will poach nicely in the sauce, just be sure to get the pan back up to a boiling. With your vegetables I tend to add this depending on the type of vedge and how endente i like it. If you like thing crunchy leave it until later, if you like a curry with soft vedge add it either before or with the chicken.
You now pretty much have your dish ready to go, you can just add the other tin according to how much sauce you want. Add the fish sauce, lime and sugar to balance the flavour out. I tend to mix 1 lime (rolling first makes it easier to squeeze), the fish sauce and sugar together tasting it until its got the right tangy flavour. I then add this to the curry bit by bit until its perfect.
Finally take of the heat and add the chopped coriander. I serve with dish with rice on camps/cauliflower rice at home. It all depends on your carbohydrate needs.
Its then all good to go, leave some chopped lime, more chopped coriander and fish sauce on the table. I always finely chop some birds eye chillies and have that as garnish too. If you are training early the next day maybe miss out on the chillies ; )
One last point on this dish is that everyone likes different things so, use the recipe as a guide then make this dish your own!
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