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Ingredients
- 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 & pepper
Prep Time:
15
Minutes
Directions
Cook Time:
20
Minutes
- 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.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
