THAI GREEN CHICKEN CURRY
Ingredients:
- 150g Chicken boneless (turkey breast/ lean pork)
- 1 teaspoon extra virgin olive oil (7g)
- 30g onion, sliced
- 100g bell peppers, sliced
- 50g cauliflower
- 1 tablespoon Thai green curry paste
- 50g frozen peas
- 50ml canned coconut milk
- 30ml water
- salt to taste
Method:
- Heat oil in a skillet. Add onion and cook until softened, about 2 minutes. Add bell peppers and cauliflower and cook for 7 minutes. Remove vegetables from the skillet.
- In the skillet add curry paste. Cook and stir for 30 seconds. Add chicken and cook until seared on all sides, about 5 minutes. Return vegetables to the skillet. Stir in peas. Pour in coconut milk and water bring to a boil. Simmer until vegetables are soft and chicken is cooked through, about 10 minutes. Season with salt.
Nutrition Facts:
- Calories: 423.5 Cal
- Protein: 39.3g
- Carbs: 22.1g
- Fat: 18.9g
