CARBS 33% / PROTEIN 33% / FATS 33%

Red Thai Chicken Curry



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INGREDIENTS

Fresh (straight to wok) rice noodles - 348g
Chicken breast, sliced - 277g
Broccoli - 171g
Red Thai Curry Paste - to taste
Coconut milk canned - 85g
Spring onions bulbs and tops - 43g
Coconut oil - 2tsp
Lime - 1




COOKING INSTRUCTIONS

  1. Heat coconut oil in a pan. Add chicken and finely grated lime rind
  2. Once chicken is mostly cooked, add broccoli and fry for 3 minutes
  3. Add coconut milk, thai curry paste and juice of the lime
  4. Push ingredients over to one side of pan and add fresh noodles to the other. Cover for 3 further minutes.
  5. Serve with finely chopped spring onions (if you don't like these raw, they can be added with the brocolli)