In his cooking series, Denver’s Nick Massie prepares meals showing how to apply the CrossFit dietary prescription of meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. In this segment, Massie shows how to prepare a Thai-style curry and create a week’s worth of meals.
Massie suggests “getting everything ready before you go to the stove.”
He uses 41 blocks of cooked rotisserie chicken for the protein and four cans of coconut milk for the fat. For the carbohydrate portion, Massie prepares mirepoix, a classic soup base of carrots, onions and celery. He also adds a host of spices. The curry broth consists of chicken broth, coconut milk, red curry paste and more.
To put it all together, Massie preheats olive oil in two pans and starts by adding ginger and garlic to both. After, he adds the vegetables, dividing them between the two pans. Once the vegetables cook down, he whisks the curry paste in half the coconut milk before adding it to the vegetables along with the rest of the coconut milk and chicken stock.
Massie shows how to prepare the spice, including lemongrass and kaffir lime leaves. Once the pans come to a simmer, he adds chicken, lemongrass, kaffir lime leaves, herbs, limes, jalapeños and fish sauce.
“This should make, I don’t know, pretty close to 10 meals. We knocked that out in about an hour, hour and a half of work,” Massie says.
To download the recipe for Thai-style chicken curry, click here.
HD file size: 573 MB
SD wmv file size: 159 MB
SD mov file size: 141 MB
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Additional reading: The Kitchen WOD by Nick Massie, published Nov. 2, 2011.