YMCA Healthy Living Magazine YMCA summer 2020-21 - Page 17

AUTHORS
ONCORE NUTRITION . Oncore Nutrition empowers you with the knowledge and skills to optimise your health and improve your relationship with food , to help you get the most out of life ! Find out more at www . oncorenutrition . com or follow them on Instagram @ oncorenutrition or Facebook @ OnCoreNutrition .
SPORTS DIETITIANS AUSTRALIA ( SDA ) SDA is Australia ’ s peak professional body for dietitians specialising in sports nutrition . Find out more at www . sportsdietitians . com . au .

RED CURRY CHICKEN AND VEGGIE NOODLE SOUP

A light soup bursting with flavour . Serves 6
INGREDIENTS
} 2 chicken breast fillets } 200g light coconut milk } 100g red curry paste ( we used Ayam brand because we love the strong lemongrass flavour )
} 200g green beans or snow peas , ends chopped ( feel free to add mushrooms , red capsicum , or any veggies you ’ re hoping to use up )
} 1 bunch broccolini
} 1L salt reduced chicken stock } 1 can corn kernels ( drained ) } 1 brown onion ( chopped ) } 1 tsp garlic ( crushed ) } 1 tbsp fish sauce } 1 tsp extra virgin olive oil } Juice of 1 lime } Lime cut into 6 wedges } 100g flat glass / rice noodles
( optional ) } Fresh coriander , to serve
( optional )
METHOD
1 . If you ’ re using noodles , cook them according to the packet instructions , then drain and set aside .
2 . Heat the olive oil in a large saucepan . Cook the chicken breast in the pan , then remove and shred roughly using two forks .
3 . In the same pot ( after having removed the chicken – minimising dishes – you ’ re welcome ), add in the curry paste and stir for a minute until fragrant . Add the onion and garlic , stirring until the onion is cooked .
4 . Add the chicken , corn , broccolini , beans , snow peas , stock , fish sauce , lime juice and coconut milk to the pot . Stir to heat through .
5 . Add noodles if you ’ re using them .
6 . Serve with a wedge of lime and coriander
( optional ).
SUMMER RECIPES SUMMER 2020-2021

THAI FISH CAKES

Serves 4
Harriet shows us how to create the authentic taste and texture of Thai fish cakes in your own kitchen .
INGREDIENTS
} 200g brown rice } 1kg white fish fillet ( uncooked ) } 2 eggs ( beaten ) } 6 tbsp cornflour } 2 tbsp fish sauce } Red Thai curry paste } 2 tsp red chilli } 1 cup fresh coriander } 2cm fresh ginger ( finely grated ) } 4 spring onion ( chopped ) } 2 tbsp peanut oil } 1kg mixed steamed green beans and broccoli
METHOD
1 . Cook rice as per packet instructions .
2 . Process the fish fillets in a food processor to form a mince .
3 . Add the chilli , coriander , cornflour , curry paste , egg and fish sauce , and process until combined .
4 . Transfer the mixture to a bowl and add the ginger and spring onions . Mix well .
5 . Using a spoon or wet hands , form the mixture into large patties .
6 . Heat the oil in a large frying pan .
7 . Fry the patties and turn when golden brown .
8 . Remove the Thai fishcake patties when cooked and drain .
9 . Serve the Thai fishcakes with cooked rice , steamed beans and broccoli .
YMCA HEALTHY LIVING MAGAZINE 17