By Infomedia
/ in Meat & Seafood
If you are on Low carb, you will love this recipe. Thai chicken green curry is a quick, easy and tasty main meal. Great with cauliflower rice!
Cuisine: Low Carb
Cook Time: 15 Mins | Total Time: 15 Mins | This Recipe Makes : 4 Servings
Per Serving : 452 Calories | 17.1 g Fat | 7.5 g Carbohydrates | 1.3 g Fiber | 61 g Protein
Ingredients
- 700 g chicken breasts (or thighs)
- 1 tbsp groundnut oil
- 2 tbsp Thai green curry paste
- 1 garlic clove
- 400 ml coconut milk from a tin (13.5 oz)
- 120 ml chicken stock (1/2 cup)
- 2 lemongrass stalks chopped
- juice of 1 lime
- zest of 2 limes
- 200 g sugarsnap peas or green beans
- 150 g beansprouts
- handful of fresh coriander to serve
- 1 tsp Thai fish sauce (optional)
Instructions
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Cut the chicken into bite-sized pieces and fry until browned.
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Remove the hard outer leaves of the lemongrass and discard. Chop lemongrass. Add together with the garlic, curry paste and lime zest and fry another couple of minutes.
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Pour in the coconut milk, chicken stock and lime juice (and fish sauce, if using). Turn down the heat, cover with a lid and simmer for 10 minutes.
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Add the sugarsnap peas and cook another 2 minutes. Then add the beansprouts and cook a further 1 minute (no longer, otherwise they become soggy).
- Sprinkle with coriander leaves before serving. Great with cauliflower rice.
- Enjoy & thanks for sharing! 😀
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Source & Picture: Morva for Flickr
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