35minutes, 15 of them waiting
803Calories
51gProtein
1serving
The paste from a jar does the work a mortar does in Thailand. Fried in coconut milk it rounds out, and the chicken cooks in the sauce.
Ingredients
Forserving
- 180 gChicken breast
- 100 mlCoconut milk
- 80 gPeppers
- 80 gGreen beans
- 10 gSoy sauce (2 tsp)
- 10 gCanola oil (1 tbsp)
- 70 gRice, raw
- Red curry paste, Thai basil, chilli, sugar, lime
How to make it
- Cook the rice. Fry the curry paste in the oil for a minute, add half the coconut milk and reduce until the oil separates.
- Add the chicken strips and fry for three minutes.
- Add the rest of the coconut milk, the beans and peppers and simmer for ten minutes.
- Season with soy sauce, a pinch of sugar and lime, fold in the basil, serve with the rice.
One tip
Reduce the paste in a little coconut milk first and it opens up. All at once it stays flat.
Nutrition per serving
| Calories | 803 |
|---|---|
| Protein | 51 g |
| Fat | 36 g |
| Carbs | 70 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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