Thai Green Curry Chicken with Brown Rice & Quinoa

Thai food is pretty popular in our house, whether it be home made or from the local Thai restaurant.  But it’s fair to say the following dish is probably not traditional Thai, but is Thai inspired.  Extremely healthy and lean it’s something that will fit into your training program diet and won’t add on unwanted kilograms!

I’ve incorporated brown rice and quinoa to serve with the curry – better for you in all aspects and really tasty.  If you are happy to go with commercial Thai green curry paste (as opposed to making your own) you can have this dish on the table in 30 minutes – it’s that simple.

Thai Green Curry Chicken with Brown Rice & Quinoa

Thai Green Curry Chicken with Brown Rice & Quinoa

Serves 4

400g chicken fillets (skin off) diced
4 tsp green curry paste (if you want to turn down the heat, reduce the paste)
2 medium carrots, peeled & sliced
1 small (or 1/2 a large) red capsicum diced
1 onion chopped
125g baby corn (canned will suffice if you can’t find fresh) halved lengthways
2 bunches of Pak Choy – cut of the base and wash well
375g coconut cream or milk (I prefer cream 🙂  – hey we run, we earned it)

2 cups cooked (steamed/boiled – your preference) brown rice & quinoa blend cooked as per directions.

Get the rice and quinoa blend cooking first as it will take a little longer than the chicken curry.

Coat a non stick frying pan with cooking oil spray and lightly cook chicken and when almost cooked, stir in curry paste and finish off.  Remove from pan when just cooked.

Spray frying pan again, add carrot, onion, capsicum and corn and toss on a high heat for 2-3 minutes.

Add pak choy and coconut cream stirring constantly.  As mixture starts to thicken and pak choy  softens add chicken.  Cook for 5-8 minutes and then remove from heat.

Serve on bed of brown rice & quinoa blend.  Delicious 🙂

If you want to make your own Green Curry Paste, the recipe below works pretty well.  But if time doesn’t permit, a good quality commercial Thai Green Curry paste will do the job.

Also, if you want to turn down the heat, just reduce the teaspoons of curry paste and it will tone it down and by experimenting you’ll quickly work out what level of heat works best for you.

Green Curry Paste
4 small green Thai chilies, OR substitute 1 to 2 jalapeno peppers
1/4 cup shallot OR purple onion, diced
4 cloves garlic, minced
1 thumb-size piece galangal OR ginger, grated
1 stalk fresh minced lemongrass OR 3 Tbsp. frozen or bottled prepared lemongrass
1/2 tsp. ground coriander
1/2 tsp. ground cumin
3/4 to 1 tsp. shrimp paste
1 (loose) cup fresh coriander/cilantro leaves and stems, chopped
1/2 tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores)
3 Tbsp. fish sauce
1 tsp. brown sugar
2 Tbsp. lime juice

Happy Running! and Eating!!


All information on this website including recipes, diet plans and other advice are provided to explain my own dieting approach.  The information is not intended as a substitute for consultation, evaluation or treatment by a medical professional and/or registered dietitian or nutritionist.  Before starting any diet, you should speak to your doctor.  You must not rely on the information on this website (or any other website for that matter) as an alternative to medical advice from your doctor or other professional healthcare provider. If you have any specific questions about any medical matter, you should consult your doctor or other professional healthcare provider.

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