Everyone loves a good takeout dinner. The problem is that most of the time it’s not so great for the waistline. When you put your meals in the hands of someone else's cooking, you lose a lot of control of what goes in it. A lot of quick and easy takeouts are cooked with lots of poor quality oils, contain sugar and other nasty additives. One of my favourite takeout dinners is Thai food, but rather than going down to my local Thai restaurant, I’ve come up with my very own healthy at-home versions. These recipes come straight out of my F.I.T. programs and don’t take long at all to make. The best thing is, they taste like a naughty takeout, whilst still being good for you.
CHILLI AND LIME CHICKEN WITH THAI GREENS
Chilli and Lime Chicken
500g (1 lbs. 1.6 oz.) chicken breast, cut into smaller pieces
1/8 cup (30 ml/1 fl. oz.) of fresh lime juice
1/8 cup (30 ml/1 fl. oz.) of extra virgin coconut oil
1/8 cup (30g/1.1 oz.) of coriander (cilantro), leaf and stalks cut
1/2 tsp. of chilli powder
1/2 fresh red chilli, finely chopped
1/2 tsp. of coriander seeds whole
Thai Greens (serves 2)
2 baby bok choy (option: pak choy)
2 Thai eggplants (option: eggplant (aubergine), chopped)
1 tbsp. (15 ml/0.5 fl. oz.) extra virgin coconut oil
1 clove garlic
1/2 fresh red chilli, sliced
2 1/2 cm (1 in.) ginger sliced
1 tbsp. gluten-free fish sauce, or to taste
1/4 cup (60 ml/2 fl. oz.) of water
1/4 tbsp. coconut nectar
Fresh coriander (cilantro), to garnish
1. Beat chicken pieces so they are evenly thick and add to marinade for at least 30 minutes (no more than 24 hours). Cook in a frying pan on high heat for around 8 minutes, turning once or until cooked through.
2. Heat up another pan to medium heat and then add oil. Sautée garlic, chilli and ginger until fragrant. Increase heat, add water and Thai eggplant. Stir to coat and cover for 2-3 minutes. Add baby bok choy, fish sauce and coconut nectar. Stir to coat and cover for 2 minutes.
3. Remove lid and stir fry to evaporate remaining liquid. Serve with chicken and garnish with fresh coriander.
The Chilli and lime chicken will make 4 serves. Place two serves in the freezer for later use or when short of time.
GREEN CURRY (FISH)
250g (8.8 oz.) firm white fish, cleaned and cut into medium pieces
1/4 cup (25g/0.9 oz.) unsweetened desiccated (shredded) coconut
5-6 shallots, peeled and sliced
1/2 tbsp. coriander seeds
5-6 dried red chillies
3/4 tsp. turmeric
1 small mango, peeled and cut into medium pieces
2 sprigs curry leaves
1 fresh red chilli (optional if you want a sharper taste)
Extra virgin coconut oil, for cooking
Pink Himalayan salt, as required
Water, to cover fish
1 tbsp. shallots, sliced, to taste
A few curry leaves
1 tsp. mustard seeds
A few red chillies
1. Blend together coconut, red chillies, coriander seeds, turmeric and shallots till smooth. Pour the blended mixture, curry leaves and fresh chillies into a skillet and bring to a boil on medium heat.
2. There should be enough water in the mixture so that the fish is well immersed in it. If not add some more. Put in fish pieces carefully and add salt to taste.
3. Half way through cooking, slide in mango pieces into the skillet and occasionally give the skillet a stir with your hand. The fish is cooked when the gravy is reduced, thick and the mangoes soft. Remove from the stove.
4. Heat oil in another pan and add mustard seeds, shallots, and red chillies and curry leaves for tempering. Pour it over the fish.
5. Serve with some brown rice.