Blast Your Tastebuds With This Great Chicken-Prawn Laksa Recipe

Sometimes healthy eating can seem like a little bit of a bore, can’t it? Grilled meat, steamed veg, boiled or poached eggs. The occasional handful of raw nuts, maybe some plain yogurt. I mean sure, you can make your salads as pretty as you like but when you’re rarely indulging in something new it all starts to be very tedious after a while. And it doesn’t matter how super-healthy and great for your metabolism these foods are – they are most definitely a bit blah if you don’t mix things up occasionally. Although I have to admit, I spent at least a good couple of years sticking pretty much to this basic approach. I kept things interesting with the occasional dinner out, but when it came to everyday eating I got pretty good at viewing food solely as fuel.

But something’s changed this year. I’ve found myself on a mission to spice things up in the kitchen. In fact, I may even have you to thank for that (I’ve received a lot of recipe requests since starting this blog). It’s fun trying new recipes, or tweaking old ones to make them truly healthy while retaining their flavor. And – what’s even better – occasionally someone I know serves me up something that is equally delicious and health-affirming. This chicken-prawn laksa that my Mum has started making is one of the best examples. Give it a go if you want to impress some dinner guests or just feel like treating yourself.

What You Need (serves 4):

• 500 grams organic or free-range chicken thighs, chopped into chunks
• 3 cloves garlic
• Large knob of green ginger, finely sliced
• Half teaspoon minced chili or 2 small green chilis finely sliced (more to taste)
• 1 liter of chicken stock (try to buy a healthy salt-free brand – it’s always better to add mineral-rich organic sea salt after you’ve served your meal, rather than put up with bleached salts used in most packaged foods)
• 300-450ml organic coconut cream (full-fat!)
• Around 4-5 cups of chopped veg – Mum uses a mix of onion or spring onion, red peppers (capsicums), celery (include the leaves), asian greens like choy-sum or bok-choy, cabbage, snowpeas, green beans – any of your favorite thai-style vegies are fine
• About 40 grams green curry paste or more depending on your taste (be sure to choose one without a host of preservatives and synthetic ingredients. I’ve found it’s pretty easy to find one in most organic stores, and this is probably your best bet)
• 500 grams uncooked medium or large green prawns – fresh is best!
• Fresh basil or coriander

What To Do With It

Start by cooking the chicken with a little oil, with the garlic, chili and ginger mixed through. Once the chicken is browned add the stock, let it simmer for a bit, and then add the green curry paste followed by the vegies bit-by-bit. It’s best to start with the onion and then gradually add the others. You can throw the coconut cream in somewhere along the way. Leave to simmer until the vegies are cooked – about 15 minutes.

Lastly, add the prawns. Dish up 3-5 minutes later, with some fresh torn basil or coriander on top, and some organic sea salt to taste.

Serve with something refreshing like mineral water and a slice of lime, or a crisp organic white wine. And if there’s any leftovers be sure to hide them from your guests – you’ve got a ready-made lunch for the next day’s work, and it’s one that tastes almost as good cold.

I hope you enjoy it as much as I just did!

Life is Now. Press Play.

Kat

**Do you have any of your own interesting recipe ideas that you’d be willing to share? What do you do to keep things varied in your cooking? Drop me a line in the comments section below. In fact –  

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