For more information on eating a Hypo-Allergenic Diet see the end of the post.
Thai Green Curry - Serves 4
This a favorite go-to recipe that I picked up in Thailand. There's a lot of ingredients on this list, so feel free to improvise with what you have in your fridge and pantry. The secret to Thai green curry is basil and coconut milk. The flavors of basil mixed with curry and the richness of the coconut milk makes for a knock-out dish.
- 3 tbsp of coconut oil
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 medium eggplants, chopped
- 3 cups of basil leaves, chopped
- 3 tbsp of curry powder
- 2 tsp turmeric powder
- 2 chicken breasts (or tofu), cubed
- 2 large carrots, sliced or chopped
- 2 stalks celery, chopped
- 1 1⁄2 cups green lentils, well rinsed
- 1 can of coconut milk
- 1 large bunch of spinach
- 1 bunch of kale leaves, de-stemmed and chopped
- Salt to taste
- Chili, freshly chopped (optional)
- 3 cups of brown rice
In a large pot, add 2 tbsp of coconut oil, garlic and onion and brown on medium heat. Add in the eggplant, basil, turmeric and 1 tbsp of curry powder. Stir frequently and put the mixture to the side once the eggplant is nice and soft.
Make your brown rice either in a rice cooker or pot with equal rice to water ratio. If you're making it on the stove, put the rice and water mixture in a medium pot and turn on medium-high temperature until it begins to boil, then reduce the temperature to a low-medium simmer for approximately 20 minutes or until all the water evaporates completely.
Back in your large pot, add in 1 tbsp of coconut oil and your chicken. Let the chicken brown on all sides then add in the rest of the curry powder and mix thoroughly. Add the eggplant mixture back into the pot. Next, add in the coconut milk, carrots, celery, lentils and kale. Bring the pot to a boil for 10 minute on medium heat. Allow the flavors to absorb before throwing in the spinach. Add salt and chili to your preferred taste.
Once your rice is cooked, elegantly plate the rice on your dish by filling a small bowl and turning it over on the place. Then ladle your green curry beside the rice and drizzle the flavorful sauce on top.
Chef Tip: Use a slow cooker to allow all the flavors to absorb into your dish. Prepare the ingredients the night before, refrigerate and turn it on first thing in the morning before you head off to work. When you come home, your house will be filled with a mouth-watering aroma and your belly will be ready to eat.
What is eating a Hypo-Allergenic Diet?
Hypo-Allergenic is also known as Oligoantigenic or Elimination diet.
This means that we avoid eating the most common ingredients that cause people inflammation and digestive issues. IT IS NOT A DIET TO LOSE WEIGHT. It should be viewed more as a food sensitivity TEST.
The top 5 offenders include: wheat, dairy, corn, soy, and eggs.
Note that some of the foods on the list are very nutritious, so if you are not sensitive to the food, bring them back into your diet (ie. eggs).
Try and stay away from packaged, canned, processed and deep fried foods. And be cautious of dehydrated and dried foods for they often contain added sugars and preservatives. Raw and fresh is often your best bet for optimal health.
To get your free comprehensive Hypo-Allergenic eManual including dietary guidelines, recipes for a 7-day meal plan, shopping lists, and food re-introduction schedule, sign-up HERE.
*For Daily Dose Subscribers, your manual is already downloaded into your worksheets page.