Carey says: “My first post of the year is on a healthy note. We all know I’m an avid food hedonist and will eat anything no matter what the calorie, carb or allergen content but I have to say since turning 33 recently, I made a conscious decision to take care of my body a little more. I’m not being fanatical about it but I am taking the time to have a Nutribullet breakfast every morning (this has made such a difference), eat smaller portions more regularly to keep my blood sugar levels more stable and generally to cut out as much processed/refined foods as possible and eat more raw food.
So with that in mind, here’s my raw take on Thai Chicken Curry. It’s pretty much a salad. I personally love the freshness of raw butternut. It plays nicely with courgettes, so I used a spiralizer and made veggie noodles to replace rice noodles. The chicken is poached until melt-in-your-mouth tender, shredded and tossed with the raw noodles and lots of fresh herbs. The latent heat from the chicken softens the veggies slightly but still leaves a crunch. And lastly the fragrant Thai coconut dressing just ties it all together. So fresh and packed with flavour. Belly filling guilt-free deliciousness. Next time I make this, I’m going to add a handful of peanuts for extra crunch. YUM! How perfect is this meal for hot summer evenings?”
Thai Chicken & Veggie Noodle Salad
3 free range chicken breasts on the bone
1 onion, peeled and quartered
4 dried lime leaves
+- 1 L prepared chicken stock
1 x 400 g tin of coconut cream
+- 45 ml fish sauce to taste
10 ml honey (or sugar)
juice and zest of 3 limes
15 ml finely chopped red chillies (or more to taste)
2 cloves garlic, crushed
15 ml grated ginger
a handful of coriander, finely chopped
3 dried lime leaves
6-8 large courgettes, spiralized
A small butternut (try and get one without the seed cavity), spiralized
A handful each of basil leaves, mint leaves and fresh coriander, roughly chopped
4 spring onions, thinly sliced on the diagonal
Extra lime wedges
Thinly sliced red chillies
Place the chicken, stock, onion and lime leaves in a medium heavy based pot. Cover and bring to a gentle simmer and cook for +- 25 minutes. Remove chicken and allow to cool slightly. Remove skin and bone and shred into bite size pieces.
Combine all the dressing ingredients together and season with more lime or fish sauce if needed. Allow to stand while chicken is cooking and cooling. Remove lime leaves.
In a large bowl, combine warm shredded chicken with the veggie noodles, herbs and spring onions. Add the dressing and mix thoroughly until all the ingredients are smothered in the fragrant dressing.
Serve immediately or chill for an hour or two for a cold and refreshing salad.
Garnish with lime wedges and sliced chilli.
P.S Pack leftovers for lunch the next day, it somehow tastes even better!
Michael’s wine recommendation – CLICK HERE
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker. I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.
When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.
After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.). In my final year, I graduated with 8 distinctions and achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”
Do follow her on her website – http://bitsofcarey.co.za