Thai Green Curry Chicken Skewers with Ginger “Quinoa”

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Sometimes, especially when I’m busy, I lack creativity and ideas.  This is when I pull out my favourite cook books.  I have many favourite authors, but my go-to recipes are always by Donna Hay, Jamie Oliver and Giada DiLaurentiis.  When I flip through the pages of these cookbooks, I salivate because the food looks so fresh, flavourful and satisfying.  Although these particular chefs have healthy ideas, their recipes aren’t particularly low-carb.  So this is where I work my magic.  So today, I’m taking liberties with Donna Hay’s recipe of the same name from her latest cook book, Fresh and Light.

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My biggest change?  I didn’t use quinoa.  I used cauliflower.  This recipe is super filling because you really can eat as much cauliflower as you want with good conscience.  You’re also getting a nice big dose of protein because each serving is a whole chicken breast.

Why you should eat this :

1. Protein.  You need protein to build those nice, lean, sexy muscles and to recover quickly from your workouts. It also is satisfying, so you won’t need a midnight snack if this is your dinner.

2. Cauliflower.  A.k.a. cruciferous vegetables.  These should be a part of every diet where fat-loss and an increase in muscle are the goals. Just ask Jillian Michaels or Bob Harper. They both encourage eating these every day. Aside from all the nutrients cruciferous veggies provide, they may also increase testosterone.  This might sound scary for the ladies, however, this is a good thing for burning fat, increaseing muscle, and generally having an elevated motivation for physical activity. So eat up!

What you need :

  • 2 tablespoons Thai green curry paste
  • 1/4 cup coconut cream
  • 4 chicken breasts sliced as evenly as possible into strips
  • 1 tablespoon of olive oil
  • a head of cauliflower
  • 1 tablespoon of finely grated ginger
  • 1/2 cup chopped coriander
  • 2 green onions
  • 1 teaspoon sesame oil
  • lime cheeks and extra coriander to serve

How to make it :

1.  Soak your skewers!  If you’re using wooden rather than metal skewers, you must soak them for a long time.  I soaked them for 30 minutes and this wasn’t even close to being enough time.  At least an hour should help to prevent the skewers from burning.

2.  Start with your washed head of cauliflower.  Put it in the food processor on the grater setting.  I don’t have one of these nifty kitchen appliances, so I went to my mom’s house and used hers. This will save you so much time.  Honestly if I tried to grate it all by hand it would probably take me at least 15 minutes.  With the processor it was about 2.  The entire head yielded about 4-5 cups of shredded cauliflower “quinoa.”

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3. Make sure your chicken breasts are evenly sliced.  Mine weren’t, which lead to a bit of a hassle when it came to grilling them.  I made 4 slices per breast, but feel free to make more.  With the topping for the chicken, the meat stays nice and moist even if you cook them well and have small pieces.  IMG_0132

4. With that out of the way, mix up the coconut cream and the curry paste.  I used these brands and they worked well and tasted amazing:

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The creamed coconut has almost the consistency of lard, so it’s a bit finicky to mix it, but it’s definitely worth it in the end because it tastes so good.

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5. Now it’s time to smear it all over those breasts.  You’ve really got to work it in so that every square millimetre of surface area is covered to maximize the flavour.

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I know it looks a bit nasty, but it smells delicious!

6.  Now time to skewer the meat.  Make sure you do it well so that the meat stays on the skewer throughout the grilling and eating process. I sort of weaved mine onto the skewers.

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7.  Onto the grill!  I preheated my grill for about 10 minutes on high and then reduced the head to medium high.  The pieces are small enough that they cook through fairly quickly so a hot grill is ok.

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Grill for 5-7 minutes and then flip and cook for another 5.

8. Meanwhile, we can get going on the “quinoa” which isn’t really quinoa.  Now I know that quinoa is a super trendy health food with a very high protein content considering that it’s a grain.  My thing about quinoa is that it’s quite calorie dense and I don’t really care about it as a source of protein because I eat meat.  Not to mention the fact that it only has about 5 grams of protein per serving, when I’m looking a whole lot more than that for my meal.  So anyway, enough about that.  In a pre-heated pan on medium heat, heat some olive oil (or grape-seed or whatever you want).  Then add in your cauliflower and sauté.  Then add in your tablespoon of ginger, green onions and sesame oil.  Once some of the cauliflower gets a bit golden, add in your cilantro and then remove it from the heat.  This doesn’t need a ton of cooking time, really the purpose of the sauté is to add flavour and to mix all of these beautiful ingredients together.

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9.  Plate it up and enjoy!  This made 4 meals for me, each serving with a mountain of cauliflower “quinoa.”

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Coconut Lime Prawns

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A low carb diet means lots of meat.  But I don’t like meat…which can be a bit of a problem.  Fortunately, there’s seafood, which is making more frequent appearances on my plate.  This one is fun.  I brought it to a party this evening as an appetizer, mainly because I would at least be able to eat this.  It ended up being the only thing there I could eat…And it disappeared.  And I was hoping for leftovers. This dish would also be good as a topping for a salad or along-side some stir-fried veggies. This recipe is adapted from Rebecca Crump’s Ezra Pound Cake blog.  I’ve made some changes.  They don’t necessarily make it better – I’m sure hers is delicious too.  My version just is more friendly to my particular diet.

Ingredients:

ingredients

  • frozen prawns
  • 1 jalepeño pepper
  • 1/3 cup coconut oil
  • zest from 1 lime
  • juice of 3 limes
  • juice of 1 really big lemon
  • 1 tsp cayenne pepper
  • 2 tsp cumin
  • salt and pepper to taste
  • 4-6 cloves of garlic

How-to:

  1. Cut the pepper in half and scoop out the seeds. Pop it into your magic bullet. Or whatever else you plan to whizz this up in.
  2. Use a microplane or box grater or whatever to get the zest from 1 lime.  Pop that in too.
  3. Squeeze all the juice you can from the citrus fruits.  Into the bullet.
  4. Melt the coconut oil.  Add.
  5. Add in everything else.
  6. Blend.
  7. Pour over frozen prawns.
  8. Leave it until the prawns are thawed out.
  9. Grill on the George Foreman or whatever else you want to use. Do it on the hottest heat possible.  You want those char marks, but you don’t want to overcook those delicate little sea creatures.  1-2 minutes per side should be good.
  10. Eat up!

Something to note:  That marinade is amazing and it would seem a shame to chuck it.  So I think I’ll try to marinade some salmon in it tomorrow.  I’m pretty certain it will be awesome.