THAI GREEN CURRY CHICKEN WITH VEGGIES AND BROWN RICE


TOTAL TIME: 40 MIN

SERVINGS: 2

CALORIES/SERVING: 344 CALS


INGREDIENTS

  • 160 Gram chicken breast fillet (chopped)

  • 60 Gram brown rice

  • 125 ml water

  • 80 Gram red capsicum (chopped)

  • 100 Gram eggplant (diced)

  • 5 ml olive oil (1 tsp)

  • 100 Gram sweet potato (diced)

  • 80 Gram green beans (trimmed)

  • 40 Gram red onion (diced)

  • 2 Gram ginger (1 tsp, grated)

  • 0.5 Teaspoon turmeric powder

  • Pinch Himalayan salt

  • 8 Gram cashew (chopped)

  • CURRY SAUCE

  • 5 Gram green curry paste (1 tsp)

  • 30 ml canned coconut milk

  • 40 ml water (curry sauce)

  • 1 tsp. (5ml) lemon juice

METHOD

  1. Bring water to a boil in a medium saucepan. Add rice, then turn the heat down to a low simmer. Cook the rice, covered, for about 18-20 minutes or until rice is tender and has absorbed the water. Remove the saucepan from heat and let the rice sit, covered, for about five minutes

  2. Heat olive oil in a large pot and saute the onions until soft. Add the ginger, chicken, turmeric, salt, and capsicum and cook for another four-five minutes until fragrant

  3. Next add all of the curry sauce ingredients; green curry paste, coconut cream, water, and lemon juice. Let everything simmer for 20 minutes until it starts to thicken and the chicken is cooked through

  4. Steam the sweet potato, green beans and eggplant in a steaming basket over boiling water until softened.

  5. Divide the chicken, vegetables and brown rice between two bowls and top with cashews

  6. Serve one now and refrigerate one for tomorrow

  7. Enjoy

NUTRITION

Serving size 339g

Calories 344 cal

Protein 24.5g

Fat, total 10.6g

- saturated 4.2g

Carbohydrate 35.6g

- sugars 8.3g

Sodium 94mg



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