ADHD Friendly Recipe: 5 Minute Curry

5 Minute Curry Recipe

Have you ever craved a good curry but didn’t have the energy or time to make it? 

As someone with ADHD, one of my superpowers is making food with as little effort as possible, because my brain simply can’t handle it otherwise most days. 

Enter: My 5-minute curry recipe filled with 30g protein and 8g fiber.

This recipe has so much room for your personal choices, but the base requires these ingredients:

I personally also like using cilantro and lime, especially if I use a Thai green curry paste. My favorite curry paste is this specific one from the brand Maesri! Since I only use a bit at a time, I make small portions and freeze them in a plastic bag in my freezer for easy access.

For the protein, I usually go with these frozen pre-cooked chicken breast slices from Aldi. All you have to do is place the amount you’d like in the microwave for 90 seconds! It’s one of the easiest proteins I’ve found.

• However, for this one I used shrimp instead. Shrimp is very easy to cook, though if you’ve never cooked it before, it can be a little intimidating.

• I buy a large frozen bag from Aldi since it’s the cheapest. When you want to cook it, you simply dump how many you’d like to eat into a bowl, then soak them in hot water from your faucet.

• After ~2 minutes, you can easily take off the tails and outer casing of the shrimp. Heck, if that sounds scary, you can just get the pre-snipped shrimp like this one from Aldi!

• After they’re no longer frozen, all you have to do is place the shrimp on a heated and oiled pan for about 1-2 minutes per side until the shrimp is pink on both sides and white on the inside. 

To get a visual of how to cook the shrimp, watch my video tutorial here:

Like many people with ADHD, I don’t exactly measure my ingredients, just put them into a bowl and cook. I’ve estimated these measurements as close as possible; however, I do recommend watching the video if you like to see a visual of the measurements. 

I hope you enjoy it as much as I do. 

Note: if you like your curry thicker, you can add a tsp of corn starch to the sauce base after it’s done microwaving and whisk it well

My 5 minute curry recipe

Annika Angelo

Have you ever craved a good curry but didn’t have the energy or time to make it? As someone with ADHD, one of my superpowers is making food with as little effort as possible, because my brain simply can’t handle it otherwise most days.

Enter: My 5 minute curry recipe filled with 30g protein and 8g fiber.

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Ingredients

  

• 1 TBSP Canned coconut milk
• 1 tsp Soy sauce
• 1 tsp Thai Curry paste
• 1/2 cup Chicken broth
• 1/2 cup Milk
• 1/2 cup Bagged rice or pre-cooked frozen rice
• 10-12 Shrimp
• 4 oz Chicken
• 1 cup Peas or Edamame
• Lime to taste
• Cilantro to taste

Instructions

 

• If using shrimp, defrost by pouring hot water over them.
• Microwave your bagged rice and edamame/peas according to directions
• Mix curry paste, coconut milk, soy sauce, chicken broth, and milk of choice in a microwave safe bowl.
• Microwave the sauce base together, then add in the rice and vegetables.
• If using the pre-cooked chicken, microwave for 90 seconds, then add to your bowl.
• If using shrimp, de-tail as necessary, then place on an oiled pan on medium heat. Cook for 1-2 minutes per side, until each side is pink and the middle is white. Salt and pepper as desired.
• Add in cilantro and lime to taste.
• Enjoy!

Notes:

• if you like your curry thicker, you can add a tsp of corn starch to the sauce base after it’s done microwaving and whisk it well

Video