• dallasodgers

Grandma's Peanut Thai Bowl

The Grandma series is here. Donna Hansen (the Grandma) inspired this dish:

Serves 4-6:



-2 Packages Extra Lean Ground Chicken Breast

-1/2 c. Carrots, matchsticks or shredded (if matchstick, chop into smaller pieces)

-1/2 Sweet Yellow Onion, diced

-2 Tbsp Coconut Flour

-1 tsp Pureed Ginger from Jar

-1/2-1 Tbsp Red Chili Flakes (depending on spice preference)

-1/4 tsp Garlic Powder

- Salt & pepper

Other ingredients:

-1 Package Rice Noodles

-1 Red Bell Pepper

-1x 398 ml Can Coconut Milk

-2-3 Tbsp Red Curry Paste

-2 Tbsp Natural Peanut Butter

-2 Tbsp Coconut Sugar

-1 Tbsp Fish Sauce

-1 tsp Minced Garlic

-1 tsp Pureed Ginger from Jar

-1 Lime

-Optional: crushed peanuts

-Optional: cilantro


1. In a large mixing bowl, combine meatball ingredients. Assemble into small, equal sized, meatballs.

2. In a large frying pan, over medium heat, add olive oil and cook the meatballs until about 80% cooked. Move meatballs around often to prevent burning any side.

3. In a kettle bring about 1.5 litres of water to a boil. Pour over rice noodles and let sit for about 8 minutes, the duration of the following steps.

4. Add the red pepper, coconut milk, red curry paste, ginger, garlic, fish sauce, coconut sugar, juice of 1/2 a lime. Bring to a simmer for about 5 minutes.

5. Turn off heat and add the natural peanut butter in, as it melts mix in evenly. Let it sit on the burner for 3-4 minutes before removing. Taste test and add any salt/pepper as needed.

6. Assemble bowls: rice noodles, meatballs, sauce mixture. Top with crushed peanuts, cilantro, and a lime wedge.


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