Dinner: Thai Chicken Curry

A lovely chicken curry, with ginger, lemongrass and chilli in a coconut milk sauce.

This recipe includes superfoods such as:

Chicken Breast, Lemon

Health benefits of Thai Chicken Curry

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

2 units chicken breast
1 cube chicken stock
1/4 tbsp thai fish sauce
1 tsp ginger
1 cup chopped onion
1 cup sliced green pepper
2 (chilli peppers)
1/4 tbsp lemongrass

Instructions

1. Chop the onion, slice the green pepper into strips and chop up one chilli pepper. Fry together until soft.

2. Chop up the chicken breasts and add to the pan. Cook through.

3. Once the chicken is cooked, add one chicken stock cube to the pan (no water) and break it up in the juices from the chicken.

4. Add ginger, lemongrass and a dash of thai fish sauce (hint: I use pre-prepared ginger and lemongrass in jars, so I can just use one teaspoon of each, rather than prepare them myself. If I use fresh ginger, I grate it).

5. Add one can of coconut milk and heat through.

6. Serve with a heaped serving of chopped iceberg lettuce and (if desired) some freshly chopped chilli sprinkled on top.