(Day 1) [Dinner] Thai Red Curry


Serves 2

FAT: 25g
CARBS: 14g

1 large chicken breast, sliced
1/2 onion, chopped
1 tbsp olive oil
1 large garlic clove, diced
2cm root ginger, diced
3-4 heaped tsp Thai red curry paste
1 red pepper, de-seeded and sliced
1/2 400ml tin coconut milk
1/2 tbsp Thai fish sauce
1/2 tsp lime zest or kaffir lime leaves (optional)
1/2 cauliflower, grated
Generous handful of fine beans

Heat the oil in a wok or wide-based saucepan and fry the chicken and onion.  When they begin to brown, add the garlic, ginger and curry paste.  Fry gently for a few minutes, then add the red pepper, coconut milk, Thai fish sauce and lime zest and cook for 15 minutes.

Meanwhile, prepare the cauliflower rice.  A few minutes before the end of cooking time, throw the green vegetables in the pan.

Tips: you can use prawns or tofu instead of chicken.  Kaffir lime leaves can be bought fresh and kept in the freezer.

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