This time of year (January) it is very cold, wet, windy and snowy, so your immune system can take a bit of a battering. We tend to reach for medications such a cold & flu capsules, ibuprofen etc, which can help, however, I am a great believer that you can repair your body and fight infections from within and eating right does play a big part on that.
This recipe contains the following, so it is the ultimate winter fighter food.
Chillies contain Capsaicin which helps clear mucus. Ginger contains natural antibodies & anti-inflammatory agents & the ability to clear congestion. Garlic has antiviral & antibacterial properties. Butternut squash & wholemeal rice is good for boosting Vitamin C for your immune system. Cashew nuts are good source of fibre & magnesium both good for bone health & energy boosting.
This is also a great dish for batch cooking. It really is a win win all round.
2 Large Chicken Breasts – cut into chunks
2 Tbsp Thai Green Curry Paste (1 used the Blue Dragon Paste, but feel free to make your own)
1 Tbsp Coconut Oil or Olive Oil for cooking
1 400g Tin Coconut Milk
1 Vegetable Stock Cube
1 Tsp Turmeric
300g Butternut Squash, cut into chunks
200g Cauliflower, cut into small pieces
150g Baby Spinach
1 Tbsp Soy Sauce
Salt & Pepper
Juice of 1 Lime
30g Chopped Cashews (to garnish)
Handful chopped Spring Onion (to garnish)
50g Wholemeal Rice per person, cooked as per pack instructions.
- Heat the oil in a pan on medium to high heat, brown the chicken and remove with slotted spoon.
- If needed, put a little more oil in. Stir fry the curry paste for about 2 minutes to heat through and release the flavours.
- Crumble the vegetable stock cube into the coconut milk and stir, pour into the pan with the curry paste and mix through. Add 1 Tsp of Turmeric.
- Add back to the pan the chicken, butternut squash and cauliflower, mix and reduce to a simmer for 30 minutes, covered.
- 5 minutes before curry is ready, add in 1 Tbsp Soy Sauce, Juice of Lime and Spinach, mix through continue to cook for 5 minutes.
- Serve with some wholemeal rice, spring onion and cashew nuts.