Ten Minute Kelp Noodle Curry

0
916

 

 

This video is a perfect example of the Culinary Fitness Concept. You don’t need to perfect any one skill, but you want to be well versed in several skills so that you can throw a meal together in a short time.

You may or may not have heard of kelp noodles, but they are my go-to for getting my noodle fix. Caveman Carl probably did not have kelp noodles, but they are on the market, so why not use them? A great alternative to pasta or rice, these babies are packed with vitamins and minerals. Here’s a short article from Livestrong on The Health Benefits of Kelp Noodles.

This preparation is only a guideline, you can sub any vegetables, fresh herbs or protein. You’ve already learned how to sear scallops, so they would be a good option. You could even whisk in some parsnip puree to give the sauce a bit more body… Be creative, hone your Culinary Fitness and don’t forget to, “Keep It Paleo!”

Pics from the Shoot

Ten Minute Kelp Noodle Curry

Ingredient List:

  • 4 – 5oz chicken breasts, boneless/skinless, halved into cutlets
  • 1 zucchini, ABC (Asian bias cut)
  • 1 red onion, julienne
  • 4 stalks celery, ABC
  • 1 bell pepper, julienne
  • 1 poblano pepper, julienne
  • 3 cups broccoli, blanched and chopped
  • 3 tablespoons fresh ginger, minced
  • 2 tablespoons garlic, minced
  • 2-3 tablespoons red curry paste
  • 2 bags kelp noodles, rinsed and chopped
  • 1 can lite coconut milk
  • 2 tablespoons olive oil or coconut oil
  • 3 cups chicken stock
  • Kosher salt, to taste
  • Black Pepper, to taste
  • Red Chili, to taste

Preparation Instructions for the Curry/Noddle portion:

  1. Place a large sauté pan over high heat, add olive oil and heat until oil shimmers.
  2. Add ginger and stir for one minute, then add garlic and stir for another minute.
  3. Add zucchini, onions, and celery and stir or toss to coat well with oil, garlic, and ginger. Cook for 3 minutes.
  4. Add peppers and stir to toss, then cook for an additional 5 minutes.
  5. Add kelp noodles, broccoli, chicken stock and coconut milk and bring to a simmer while stirring occasionally.
  6. Once liquid has reached a simmer, remove 1 cup to a small bowl and whisk in the red curry paste until uniform. Then, pour this mixture back into the pan and stir well.
  7. Bring back to a simmer and cook until kelp noodles soften. Then add chicken, adjust flavor with salt and pepper (and lime, Sambal, Fish Sauce, etc…), and serve. Bon Appetit!! 

Preparation Instructions for the Chicken:

  1. Place a large saute pan over high heat, add olive oil and heat until oil shimmers.
  2. While the pan is heating, dry your chicken breasts with paper towels and then season the top of them lightly with salt, pepper and chili.
  3. Add chicken to the pan, seasoned-side-down, and cook for 1-2 mintutes while covered with a lid.
  4. While the chicken is cooking, season the back side with salt, pepper and chili, keeping in mind that the breasts have been divided in two and the surface area has doubled. Because of this, you won’t need as much seasoning.
  5. Turn Chicken cutlets over and cook for an additional two minutes.
  6. Add chicken to Curry/Noodle Portion, stir well, and adjust seasoning as described above.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (16)

Before cooking we have about 20oz of chicken, then after cooking gives us about 16oz.  With 1oz equaling one block, that gives us 16 blocks.

Carbohydrates: (8)

The two peppers will give us a combined block, ½ from each of them.  One onion cuts up into 1 cup so with ½ cup equaling one block, that gives us 2 blocks form the onion. We have another additional ½ block form the 1 zucchini, with another ½ coming form the ginger.  3 cups of broccoli cooked equals one block.  Additionally we get 2 more blocks form the two tablespoons of garlic.  2 tablespoons gives us abut 18 coves and with 10 cloves equaling one block, we can round that to 2 blocks for a total of 8 carbohydrate blocks.

Fats: (30)

The lite coconut milk gives us 12 fat blocks.  In one can we have about 400g of milk and 33 grams equal one block, giving us 12 blocks total.  Additionally we get 18 blocks from the 2 tablespoons of oil.  There are 9 blocks in one tablespoon as 1/3 of a teaspoon equals one block.

Balancing Act:

This curry gives can be broken down into 4 4-protien, 2-carb, 7 fat block meal.  Its slightly heavy on the fat side, but its ok to occasionally have a few additional fat blocks.  You can also take them out of other meals throughout the day to balance your day out.

Leave a Reply