Spicy Creamy Thai Chicken Curry

LEVEL

EASY

TIME

2 HRS 15 MIN

SERVES

4

NUTRITION

CALORIES
411
FAT
24g
PROTEIN
29g
CARBS
19g
INGREDIENTS

1 tbsp. coconut oil 

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

2 tbsp. Thai red curry paste 

13 oz (400ml) can of coconut milk  

3 tbsp. fish sauce 

1.5 tsp. coconut sugar 

1 yellow bell pepper, sliced 

1 red ell pepper, sliced

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

2 tbs. lime juice

salt and pepper 

 

 

INSTRUCTIONS

Step 1

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

Step 2

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.  ​

Step 3

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. ​

Step 4

Once ready, taste for seasoning, and add a little more salt, pepper and fish sauce if required.

Step 5

Add in the lime juice and serve with cooked rice. ​

 

 

QUICK TIPS

Serve with rice for a fabulous meal.

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