20minutes
768Calories
42gProtein
1serving
Making green curry paste takes an hour. Buying it takes none, and with coconut milk, chicken and vegetables the curry is faster than a delivery.
Ingredients
Forserving
- 150 gChicken breast
- 120 mlCoconut milk
- 100 gCourgette
- 80 gPeppers
- 60 gRice, dry weight
- 10 gCanola oil (1 tbsp)
- Green curry paste, fish sauce or salt, lime, basil, chilli
How to make it
- Cook the rice. Cut the chicken into strips, the courgette and pepper into chunks.
- Fry a heaped tablespoon of curry paste in the oil for a minute, until it smells of itself.
- Add the chicken, fry for two minutes, pour in the coconut milk, add the vegetables and simmer for ten minutes.
- Season with fish sauce or salt, then lime juice, basil and chilli over the top. Serve with the rice.
One tip
The paste has to fry in oil before any liquid arrives. Straight into coconut milk it stays flat.
Nutrition per serving
| Calories | 768 |
|---|---|
| Protein | 42 g |
| Fat | 41 g |
| Carbs | 57 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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