Eating your colors!- Green Curry chicken and vegetables.
I love to mix colors and variety in my cooking.
Especially when preparing curries and soups. Its hard to go wrong with them.
Also for benefits of health. For example: Tomatoes contain Lycopene, Carrots with beta carotene, both help to prevent muscular degeneration of the eyes as we age. So eat more of them if you want to have a better view!
The nutrients we need are the substances that give food their distinctive colors. There are just too many possibilities to keep track of. So just infuse more natural color in your meals, the better. EASY!
For more information, see Colors of health
So think broccoli and red cabbage, eggplant and tomatoes and red and yellow and green peppers and..
As long as you keep colors as basic ingredients in your kitchen cabinet, You can prepare any meal or dish that is tasty easily. Some prepared paste and sauces are good to have.
p align=”left”>For this dish, the green curry paste is great and is so easy to prepare.
For this meal all you need are garden vegetables, onion, garlic, 1 can of 400ml coconut and the green curry paste.
When grocery shopping, try to get a mix of colors in your vegetable basket.
Here I mixed and the main vegetables, to give it a really visual treat and nutritious meal.
Ingredients:
- 200g sliced chicken breast
- 1/2 cup diced Carrots -Orange
- 1/2 cup diced Tomatoes -Red
- 1/2 cup diced Potatoes -Yellow
- 1/2 cup diced Onions -White or Red
- 1/2 cup chopped Long beans -Green
- 2 tsbp Green curry paste
- 2 tsbp of vegetable oil
- 1 can of 400ml Coconut water
Fry green curry paste till fragrant. Add chicken slices and coat evenly. Add coconut water and bring to a boil. Once boiling, add carrots and potato and simmer for 10 mins. Add rest of the vegetables and simmer another 5 mins.
Add basil to garnish and serve with rice. Enjoy!!!
