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Fitness Cooking

THAI GREEN CHICKEN CURRY

Barry Kerrigan |

THAI GREEN CHICKEN CURRY

EQUIPMENT

  • Oven
  • Pan

INGREDIENTS

  • 2 Chicken breasts (chopped)
  • 1 tbsp Extra virgin olive oil (or coconut oil)
  • 1 clove Garlic (crushed)
  • 1 thumb-sized piece Ginger (finely diced)
  • 1 Onion (finely diced)
  • 1 tbsp Thai green curry paste
  • 400 ml Coconut milk (1 tin)
  • 1 Bell pepper (chopped)
  • 1 Lime (juice of 1 lime)
  • 1 tbsp Fish sauce
  • 3 tbsp Cashew nuts
  • ¾ tbsp Honey
  • 1 handful Coriander (fresh)
  • 2 tbsp Basil (fresh)

INSTRUCTIONS

  • Pre-heat an oven to 180°C.
  • Season chicken, and bake in the oven for 15 minutes.
  • In a pan on medium-high heat, heat some oil before adding onion, garlic and ginger and stirring for a couple of minutes (careful not to burn).
  • Add green curry paste and cook for 3 minutes.
  • Once cooked and fragrant, add the coconut milk and bring to a gentle simmer for 5 minutes.
  • Add in the chopped bell pepper, lime juice, fish sauce and honey, and continue to simmer.
  • Remove chicken from oven, chop into bite-sized pieces and add to the curry.
  • Once the peppers are tender, the curry is ready.
  • Add chopped coriander and basil, and finish with some toasted cashew nuts.

NOTES

1 portion of "Thai Green Chicken Curry" is equivalent to 544g.

NUTRITION

Serving: 1serving | Calories: 502kcal | Carbohydrates: 18.5g | Protein: 41g | Fat: 29.3g | Saturated Fat: 15.2g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 10.2g | Trans Fat: 0.01g | Cholesterol: 99mg | Sodium: 1748mg | Potassium: 1166mg | Fiber: 3.2g | Sugar: 12.7g | Vitamin A: 611ug | Vitamin C: 139mg | Calcium: 92mg | Iron: 4.3mg
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