Photograph by Anna Pruitt
In all honesty, Olympians eat like pigs. If you do a Google search of their diets, you’d be amazed at all the food they consume each day. However, they eat very healthy, lean diets that they burn off during training and competition. Not all of us can eat 6,000-calorie diets, but we can take a page out of their book and only eat very healthy foods.
Rich with complex carbohydrates, protein, and vitamins and minerals, this meal is worthy of a gold medal! And don’t worry, even though this meal is healthy, it is delicious and flavorful! And since the Olympics are a joining of nations, this meal is combining a Western favorite with a famous Eastern flavor.
Pasta with Green Chicken Curry Sauce
1 pound spaghetti
4 boneless, skinless chicken breasts
2 tbsp olive oil
Salt and pepper
2 (14 oz) cans coconut milk
4 tbsp green curry paste
2 Korean chilies, sliced
8-10 Thai eggplants, cut into quarters
1 cup fresh or frozen green peas
1 cup basil leaves
¼ cup fish sauce
2 tbsp sugar
Cook the spaghetti according to the package directions. Set aside while cooking the chicken and sauce.
Drizzle olive oil over chicken breasts, season with salt and pepper on both sides. Heat a large skillet over medium high heat, place chicken breasts on skillet and cook until brown on both sides. Remove from heat and set aside.
Using the same skillet, add coconut milk, and bring to a boil. Whisk in green curry paste until combined. Add eggplants, chilies, chicken breasts, fish sauce, and sugar. Turn heat down to simmer, cover and cook for 10 minutes. Stir in green peas and basil leaves. Turn off heat.
Serve over pasta. Serves 4-6.
