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Annika Angelo

My 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.
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Ingredients Method Video

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

Method
 

  1. If using shrimp, defrost by pouring hot water over them.
  2. Microwave your bagged rice and edamame/peas according to directions
  3. Mix curry paste, coconut milk, soy sauce, chicken broth, and milk of choice in a microwave safe bowl.
  4. Microwave the sauce base together, then add in the rice and vegetables.
  5. If using the pre-cooked chicken, microwave for 90 seconds, then add to your bowl.
  6. 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.
  7. Add in cilantro and lime to taste.
  8. Enjoy!
Notes:
  1. 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