Thai Fish Curry
Low in carbohydrate, this is ideal rest day or easy day food. It's packed full of nutrients and lean protein, so would be great after a gym session too. With the protein to help rebuild muscles and the ginger to help with muscle soreness, this really is 'super' food - its ridiculously easy too!
1 tin chickpeas
1 tin coconut milk
4 tbsp Thai red curry paste
2 tbsp Kecap Manis (use soy sauce if you can't find it)
1 tbsp fish sauce
2 crushed garlic cloves
thumb sized piece of ginger, peeled and grated
2 long chillies split down the middle
2 firm white fish fillets (Cod for example)
2 handfuls of raw King Prawns
1/4 head of broccoli
4 asparagus spears sliced lengthways
1 pak choi
1 spring onion finely sliced
handful chopped coriander
Pre heat your oven to 200 degrees.
While that's heating up, in a small sauce pan add the coconut milk, paste, kecap, fish sauce and the zest of a lime, garlic, ginger and chillies. Put it on a low heat and let it infuse for a few minutes.
In a roasting tray, chuck everything else in, except the coriander and spring onion. Pour over the coconut milk mixture. Loosely cover with foil, then pop it in to the oven for 25 minutes.
Once it's done, scatter over the coriander and squeeze over some lime juice. Make it your own by adding some toasted peanuts, bean sprouts and extra chilli sauce!