SPICY THAI CHICKEN CURRY

SPICY THAI CHICKEN CURRY

Picture3.png

Nutrition per serving:

411 kcal
24g Fats
19g Carbs 29g Protein
2g Fiber

asian-scrambled-eggs-1.jpg

   What you need :     

•1 tbsp. coconut oil

•1 lb. (450g) chicken breast, cut into pieces

•2 tbsp. Thai red curry paste

•13 oz. (400ml) can coconut milk

•3 tbsp. fish sauce

•1.5 tbsp. coconut sugar

•1 yellow bell pepper, sliced

•1 red bell pepper, sliced

•7 oz. (200g) green beans, cut in half

•2 tbsp. lime juice

•salt and pepper

  What do you need to do :     

  • Heat the coconut oil in a large deep saucepan over medium-high heat and cook the chicken for 2-3 minutes until browned.

  • Add in the curry paste, and mix well until the chicken is coated in the paste. Next add in the coconut milk, fish sauce and sugar, mix well.

  • Add the vegetables to the pan and bring to the boil. Now, reduce the heat to low and simmer gently for 15 minutes, until the vegetables are tender.

  • Once ready, taste for seasoning, and add a little more salt, pepper and fish sauce if required. Add in the lime juice and serve with cooked rice.

  • Note:

  • *rice is not included within nutrition information