For those of you who need to get your act together and start planning meals, here is a great one. It starts with a marinade that can sit in the fridge doing its magic for up to 24 hours and I suggest you let it sit for at least 6 hours. I'm not the biggest fan of recipes with huge ingredient lists but I promise this is worth the trouble. If you make this ahead of time and even double it, you can have multiple meals for the week. I rarely say this about my cooking but this is a "restaurant quality" meal, people. I've adapted it from one of my very favorite cookbooks, The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre, MS, CN. I highly recommend this cookbook to anyone transitioning to a more whole foods diet. So here it is:
Thai curry with chicken
serves 4
2 large boneless chicken breasts
Sauce:
1 can coconut milk
2-4 small shallots, peeled
1 small stalk of lemongrass (optional)
8 garlic cloves, peeled
2 Tbsp fresh ginger, chopped
2 Tbsp fish sauce
1/2 tsp sea salt
3 Tbsp peanut or almond butter
2 Tbsp agave nectar
1 Tbsp curry powder
1 tsp crushed red chili flakes
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1/4 tsp black pepper
Cut the chicken breast into small pieces and place in a 9x13-inch baking dish. Place all remaining ingredients into a blender until creamy. Pour mixture over chicken and cover. Refrigerate for up to 24 hours. Preheat oven to 400 degrees and cook for 30-35 minutes. Enjoy over quinoa, rice, or another whole grain with a side of broccoli.
