Thai green chicken curry
If you are a lover of spice you will enjoy this delicious Thai green chicken curry that is gluten, dairy, sugar and nut free – a healthier alternative to take out.
Serves: | 4 | |
Ingredients: | 9 | |
Serving size: | 286 g | |
Total calories: | 366 | |
Protein: | 23.8 g | |
Fat: | 27.2 g | |
Carbohydrates: | 11.3 g | |
Fibre: | 5.1 g |
Ingredients
- 350g chicken, chopped into pieces
- 1 tbsp Thai green curry paste (you might like more)
- 1 tbsp cold pressed olive oil or coconut oil
- 1 cup green peas and beans (fresh)
- 1 cup broccoli, cut into florets
- 1 head bok choy, roughly chopped
- 1 cup coconut cream
- ½ cup coriander
- 2 tbsp fresh lemon juice
- 2 whole red chilies (optional)
Method
- Heat oil and curry paste in a pan on medium-low heat and heat for one minute.
- Add half the coconut milk and cook until oil appears on the top.
- Add chicken pieces and cook for around 10 minutes or until cooked through.
- Add the remaining coconut milk, green peas, beans, broccoli, Bok choy and lemon juice and simmer until tender.
- Garnish with coriander. Serve with boiled rice or a steamed vegetables for a lower carb option.
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