Welcome to The Strength Temple Learning & Insights. All our client services are completely discrete and bespoke. That said we want to deliver useful and valuable content to the wider community interested in reaching their full potential. This section delivers articles based on our
#TST7PILLARS
philosophy of Hydration, Flexibility, Movement, Nutrition, Environment, Breath & Mindfulness promoting overall wellness and empowering habit formation.
Thai "Temple" Green Curry
This is my signature dish. Everyone loves it, and it's often requested when I ask people what they'd like me to cook when I invite them for dinner. It's also super healthy and a great way to get your greens hit. I really don't care what your relationship is like with greens; you will LOVE this dish. It can be made Vegan super easy as well and is my go to dish for vegetarian guests. Give it a try, I promise you will absolutely fall in love with it. Full details and recipe here.....
OK folks - this is becoming my signature dish. Everyone loves it. You can modify it very slightly to make it Vegan (just leave out fish sauce and chicken), but my personal favourite is with chicken.
It’s also the most awesome way to get your greens. A lot of people associate eating greens as a healthy chore that isn’t particularly pleasurable. I’m here to tell you that I don’t care what your relatioship with greens is like, in blind taste tests EVERYONE likes this recipe - even my young children! If you only make one of our recipes it has to be this one. It’s incredible!
It might not be super authentic (whatever that is), but it’s my version of a Thai Green Curry. I will back up my conviction with the fact that I have been to Thailand and lived with a Thai family in Bangkok for a short period of time. I sampled all sorts of amazing dishes and this is my adaption of the green curry.
Enough already out the waxing lyrical on it, and let’s get to it!
Ingredients & Method:
Enough for 4 (with a portion or two to save for later - it’s great as a quick snack from the freezer). Preparation time 10 minutes. Cooking time 1.5 hours. Actual time in the kitchen approximately 20 minutes.
For frying:
Coconut oil (extra virgin)
For the green Curry Paste:
3 large bunches fresh corriander
2 large bunches fresh basil
5 birds eye green chilli (or enough for your desired heat)
two thumb sized pieces of ginger (skin on)
4 sticks of lemon grass
8 cloves of garlic
4 Kafir Lime Leaves
12 fat spring onions (wash them and use the lot - especially green bits)
thumb sized piece of Galangal
3 teaspoons of Coconut Blossom / Palm Sugar
To add to make sauce:
2 tins coconut milk
To finish:
1 Roast Free Range Chicken
Seasoning (salt, pepper, fish sauce)
Bag of spinach
French green beans
(Basically your favourite greens - any will do. Other ideas are Kale, Rocket, Watercress)
Method:
Put your chicken into the oven to roast. I usually do mine for about 1.5 hours at 190 degrees. Meanwhile….
Here’s where your blender comes into action again. Place all of the ingredients for the curry paste into your blender and blend to a paste. Don’t blend to a super smooth smoothie consistency, but do blend well. It should look like the greenest paste you’ve ever seen 😃
Heat some coconut oil in your favourite frying pan and add the paste. It will probably make your eyes water a little (especially if you like hot and spicy and have added extra chilli) so be careful and turn on the extractor fan if you have one. Cook the paste for about 5 - 10 minutes. It will lose some of its moisture and go a dark green colour. When you get to this stage you know it’s ready for the neXt stage.
At this point add the coconut milk. Stir the whole thing together and you have your green curry sauce. Add some fish sauce (about 2 table spoons) and some pepper. This just needs to be simmered gently for about 10 minutes to allow all the flavours to get to know each other. Have a taste to check seasoning and add some extra salt to taste if needed.
When your chicken is cooked, remove from the oven and let it rest for about 10 minutes. Then pull the chicken from the bones and reserve the bones to make stock (not required for this recipe, but we never waste our chicken bones. See why here.)
Add the chicken to the curry sauce along with your greens. Cook the whole thing through until the greens are tender (probably about 5 minutes) and then check seasoning before serving with sticky rice, or just on its own.
Let us know how it makes you feel and what you think!
#respectyourtemple
Rich Davis
Salad Vibes
Yep; we LOVE a salad at The Strength Temple. This one is pimped with some blue cheese and avocado. It can get a little challenging coming up with new salad ideas, but it's so important. Variety really is the SPICE of life when it comes to food. Try this little bad boy combo to freshen up your palate and prepare to feel amazing after you've eaten the whole lot!......
One of the habits that we've all got into at The Strength Temple is around making extra food.
If we’re making a yummy roasted vegetable dish, a pasta bombshell or some Eastern inspired rice, we make an extra 2 portions for the fridge. That way if we’re short on time, but need something big on flavour, it’s quick to prepare something awesome without reaching for the danger zone snacks. You know the ones; pastry, chocolate, crisps YUK!
All you need to do is start with some fresh salad ingredients and then throw in your choice or leftovers for an amazing energy hit that's full of great nutrition.
We’re not sure what to throw into this salad, but it’s guaranteed to make you feel fabulous!
Try this little bad boy combo….
• rocket leaves • spinach • mint • spring onion • sun-dried tomato • avocado • cherry tomato • chilli • blue cheese (not for the diary-free crew) • sunflower seeds • S E A S O N E D with olive oil & balsamic glaze to taste. 🍃YUM!