Sometimes, dinner just has to be about what’s simple.
But that doesn’t mean that your health, wallet, or waistline have to suffer.
I get it – we all work an eight hour day, often in stressful jobs. We’re lucky if we make it to the supermarket to pick up some real-food ingredients, rather than just ordering in. Who can be bothered cooking when you’ve been staring at a screen all day? We’re all full of excuses, but at the end of the day, none of them are going to move us towards health.
Stress, sitting all day, and sleep deprivation are already detrimental enough to our health without adding eating poorly on top of it. We want to build resilient bodies so that when we get down time, we can enjoy it to its fullest.
I am lucky – I live in Auckland Central, which has a large Asian population base. Asian food can be unhealthy (think your corner Chinese-takeaway), but it can also be seriously healthy too. I recently discovered these little sachets of ‘parties in my mouth’ at a local Asian Supermarket (Lim Chhour, to be exact). The ingredients are simple and real, and the flavours looked promising. So, I did what any good experimenter would do, and took a gamble! (At about $1.50 a sachet, it’s hardly a risky gamble!).
Traditionally, this dish is made with a cold-water fish, such as catfish, and is served on a bed of rice noodles. However, I didn’t have any fish around. I DID have a packet of boneless, skinless chicken thighs from my local butcher, so I improvised, and here’s what I turned out instead.
(It was delicious, cheap (at about $4.50 per serve), and best of all, healthy).
1kg boneless/skinless chicken thighs
1 sachet Nam Ya Curry Paste
2 cans organic Aroy-D coconut milk (if you can’t find this, find a coconut milk with the fewest ingredients possible)
1. Chop the chicken into bite sized chunks, and place into a slow cooker
2. Open sachet of Nam Ya Curry Paste, and pour on top of chicken pieces
3. Give that a good stir, to distribute the paste evenly
4. Then, add two tins of Aroy-D Organic Coconut Milk (if you can’t find organic, the original is fine, too). The fewer the ingredients, the better.
5. Stir thoroughly, set to high, and walk away for a few hours – until the chicken is cooked through, and your kitchen smells delicious (about 4 hours).
6. Serve over Paleo rice, rice, or rice noodles. You could easily add in any veges of your choice.
Paleo-ize It!: Paleo rice is ‘rice’ made by putting a cauliflower through a cheese grater. You can either lightly saute the results, or lightly steam it.