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Thai Chicken Noodle Salad

Easy entertaining with Thai Green Peanut & Fish Curry

As we start to wind down 2015, it’s time to look back over a very busy year in food and nutrition. One of the biggest trends that will stick in my memory is the coconut craze. I’ve lost count of the number of times I’ve been asked my opinion on coconuts and saturated fat? Is coconut water in a green smoothie the best sports drink?

Coconut water is a source of electrolytes so it can be good for hydration. But the jury on saturated fat and heart health is still sitting. For me, it’s always about choosing foods close to the natural source and as close as possible to how they are cooked and enjoyed as part of a traditional diet. I love a wide range of healthy fats in my eating plan, which includes an emphasis on monounsaturated fats for good health. A great source of which can come from peanut butter, especially those made with Hi oleic peanuts.  This delicious recipe is therefore served up with traditional coconut milk paired with 100% peanut butter in an authentic style Thai curry.

Thai Chicken Noodle Salad

This is the very last recipe in our Scoop’s Supporter series with Kraft Nuts’ Naturals range of Peanut Butter. Remember these are made with 100 per cent peanuts, and absolutely nothing else. Ingredients = Peanuts (100%). We as #peanutbutterlovers can’t thank KRAFT Nuts’ enough for their support and the opportunity to bring so many divine recipes to you!

Kraft Naturals Peanut Butter Crunchy

Thai Green Peanut and Fish Curry

Serves 4

Preparation time: 15 minutes                         Cooking time: 15 minutes    

Ingredients

1 tablespoon oil

2 red onions, cut into wedges

2 tablespoons green curry paste

1 tablespoon finely grated root ginger

4 kaffir lime leaves, spines discarded and finely shredded

1 long red chilli, finely sliced

2 cups fresh coconut milk

½ cup KRAFT Natural Peanut Butter Smooth

½ cup water

2 tablespoons fish sauce

1 tablespoon brown sugar

500g firm white fish fillets, cut into 3cm cubes

400-500g small zucchini, cut into ½ cm thick rounds

1 tablespoon lime juice

80g bean shoots

Rice or noodles, for serving

Coriander, for garnish

Method

  1. HEAT the oil in a wok over medium heat, add onion and stir fry until softened slightly. Add curry paste, ginger, lime leaves and chilli and stir fry until aromatic.
  2. ADD coconut milk, peanut butter, water, fish sauce and sugar and bring to the boil. Reduce heat and add fish and zucchini and simmer for 5 minutes or until fish is cooked through.
  3. REMOVE from heat and add lime juice and bean shoots and stir gently to combine. Serve with rice or noodles, garnished with coriander.

We suspect that our lovely readers have their own thoughts too? How about it? Love to hear your ideas. #peanutbutterlover #scoopnutrition #kraftnaturals

KRAFT Natural’s 100% peanut butter is a Scoop Supporter and has collaborated on this post and a recipe series with Scoop Nutrition. Any opinion regarding general health and wellbeing are those of the author, not the Scoop Supporter. Scoop Supporters are carefully selected to eat, drink or think like us. We like to work with our Supporters on something you will love and use all proceeds exclusively for site upgrades and to help us bring you more.


Dietitian Melbourne | Accredited Practising Dietitian / APD Design and web management by RDKmedia. Copyright Scoop Nutrition 2015